What would you do for a Klondike Bar? Uh, how about just buy one if you want it?!
Have you tried Wendy’s new Pretzel Bacon Cheeseburger? Since I like a good Pretzel Bun (especially the Ham on Pretzel Sandwich at the Corner Bakery Cafe, but I digress), this Burger caught my attention — It’s available at Wendy’s for a limited time, thus we gave it a try.
It was nice to see the Pretzel Bacon Cheeseburger look (almost) as good as its photo, unlike many newly advertised fast food items — Generally, actual items are not as neat, large or pretty as their advertised photo. At the restaurant, food is made and served fast for the customer, but slow and meticulous for the photo shoot that ulitmately helps sell it. I get it.
No bait and switch here — It’s a good Burger. I like the Applewood Smoked Bacon and Baby Greens on it. The Pretzel Bun isn’t bad, but comparably should have more flavor and perhaps be a little thinner. Two of us think the Pretzel Bun is a bit dense and filling compared to others we’ve had. We may have it again, but don’t need to. Visit Wendy’s to learn more about it.
The OC Fair has left the county with a few FOOD stats to report — After the last pickle was wrapped in Bacon, Corn Dog deep-fried, piglet petted, carnival plush won and concertgoer rocked, 1,374,579 Fair-goers had heeded the OC Fair’s invitation to “Come & Get It” in 2013.
For the 2013 season, which ran from July 12-August 11, the OC Fair saw its second highest attendance. Plus the Pacific Amphitheatre saw its top-grossing summer concert series which included 11 sold-out concerts. Here are more fun facts about the 2013 OC Fair:
Food at the 2013 OC Fair:
Source: Partial Press Release from the OC Fair & Event Center and Photo Credit.
Do you have an event coming up? I recommend The Promenade Event Centre & Gardens by The Turnip Rose. I worked within walking distance from it and enjoyed its gardens and many introspective lunches at Cafe Rose Express. And now, a couple years later I have an event. Photos here are from a tasting event held there for current and potential customers.
Pick a date, package (if applicable) and food favorites, and all shall be great.
Mini Sliders & French Fries, Seared Ahi, the best Chicken Skewers ever, and more are options as Hors d’oeuvres — Taste all and choose a favorite for your event.
Crab Cakes too — Contact The Turnip Rose directly for actual choices and official dish names.
The service has always been exceptional at all Turnip Rose venues and events.
Your choice of an Entree is also in order — A small sampling of a large sampling is below.
Several Chicken, Fish and Steak selections are available.
I need (at least) one more tasting to be sure.
Dessert Bars, Cappuccino Bars, Candy Bars and Beer & Wine Bars by request, oh my.
Rock Candy Swizzle Sticks for the Coffee Drinks — I want them too.
It’s a comfortable and classy indoor/outdoor Event Centre with great food to consider.
If getting married and/or having a reception, a Wedding Cake by Creative Cakes is included.
Cheers to all — Thanks for coming. Okay, let’s party now!
See you in January and in between with possible reports leading up, then happily ever after.
It’s Shelly & The Idaho Potato Commission — A shortened, simplified version of Julie & Julia, if you will. In far-reaching comparison, I prepared all recipes in the Idaho Potato Commission’s Recipe Photo Contest detailed in the Press Release below, and similarly learned a lot from it. I now await the results. The Idaho Potato and Fresh Asparagus Soup photo above was not entered in the contest, but its recipe is (1) of (10) to be made by month’s end.
Calling all enthusiastic home cooks and shutterbugs! The Idaho Potato Commission (IPC) is now hosting a bigger and better-than-ever recipe photo contest, featuring 10 recipes, 10 opportunities to win, and a total of $5,000 in cash prizes.
We are always impressed with the quality of work that comes out of our recipe photo contests, and wanted to give folks even more chances to enjoy Idaho® potatoes and show off their culinary and photography skills, said Frank Muir, President and CEO, IPC. Now that we’re offering more ways to win and a bigger prize incentive, we hope to see even more extraordinary spud snapshots from our Idaho® potato fanatics.
This summer, the contest is all about summer spuds pairing the best of what the season has to offer with delicious Idaho® potatoes. To participate, prepare one of the recipes below using Idaho® potatoes, snap a photograph of it, and upload it to idahopotato.com using the entry form provided. A winning photo will be selected for each of the 10 recipes, and each winner will be awarded a $500 prize! Contestants may submit entries for as many of the featured recipes as desired, and have the opportunity to win multiple times.
- Quick Potato Salad for One
- Idaho® Potato Gazpacho
- Roasted Potatoes and Vegetables with Pasta
- Idaho® Potato Tomato Pie
- Idaho® Potato Salad with Peppers and Onions
- Roasted Idaho® Yukon Gold Potato and Artichoke Salad
- Idaho® Potato and Fresh Asparagus Soup
- Idaho® Potato, Jarlsberg and Roasted Vegetable Terrine
- Crispy Grilled Idaho® Potatoes
- Idaho® Potato and Vegetable Casserole Supreme
The deadline to enter photo submissions for the July/August contest period is 11:59 pm PT on August 29, 2013. Read the official rules and more details on how to enter the contest here: http://recipes.idahopotato.com/enter-our-recipe-photo-contest/
About the Idaho Potato Commission Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous Grown in Idaho® seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit: www.idahopotato.com.
Food wasn’t the focus of the trip, just an afterthought while visiting a friend in Oregon.
I now love Long Beach Airport — It’s nice and small with several good food options. I had Hummus and Pita Bread while waiting to board the plane, and a glass of Chardonnay while watching the Food Network during the Jet Blue flight. A delightful start indeed.
On land in Albany, Oregon.
Went to a few places, but nothing knocked my socks off, thus provide a general recap of most.
Loafers Station is a popular restaurant in Albany — It’s where this lunch is from.
We had a good cross-section of food… Tacos, a Sandwich and Pizza — Their MENU is here.
Blackberries seemed to grow freely everywhere.
I sized up the Culinary Arts Competition at the Linn County Fair.
It’s much smaller than the OC Fair’s Culinary Arts Competition, but equally fun.
Also saw Collective Soul, one of my favorite bands playing at the Oregon Fair.
It was beautiful everywhere in between and around Portland, Albany and OSU.
My dear friend, Theresa happened to make the best food I had there (above and below).
Simple and good — Shredded Chicken with Mr. Yoshida’s served on Hawaiian Bread Rolls.
We took a Pedicab from downtown Corvallis to and from OSU.
So picturesque everywhere.
Lunch at Flat Tail Brewing (below).
The Onion Dip with house made Potato Chips was good, but this one is the best.
Our Salads were better than good on the other hand, especially The Mash Tun.
See MENU for more information.
Moving on to the soon to be filled space below — It’s where Chopped winner, Cody Utzman plans to open Frankie’s Restaurant. I didn’t see his episode and now want to look for it.
I like our reflection in the window as we check it out up close — It’s like we’re inside already.
Oregon is gorgeous! I barely made the flight back to Long Beach and had to run through the Portland Airport without a minute to spare — It was thankfully Chardonnay time again, whew.
Where should we eat next time?
Why do some ask Owls that question? Hoo cares and STFU already says all owls — I read that.
I’m still confused — Is that a decimal point or comma above? The world may never know.
Go and get the Come & Get It at the Orange County Fair during its final week.
One month left to submit final photographs in the Idaho Potato Recipe Photo Contest. I’ve been busy making dishes that generate photos I’m not allowed to publish — Five Idaho Potato Recipes down and five to go. The challenge is to prepare and photograph at least (1) of (10) select recipes using Idaho Potatoes and submit it here to (hopefully) win $500 for each 1st Place photo. You may make and photograph all ten recipes and I’m on a roll, though I did make the easier ones first. The pictured weren’t chosen as official entries in the contest, but relate to the “Quick Potato Salad For One” recipe. Mix top photo to make bottom photo.
We loved the Idaho Potato Vegetable Casserole Supreme and plan to make it again.
The Idaho Potato Recipe Photo Contest — Now this contest moved me. I’m already in with a similar, but different photo than above. It’s a cool contest! I receive a lot of email regarding cooking/recipe contests, new food products, new menu items, new restaurants, new cooking shows, new cookbooks, national food days and all things food related. Though I’d like to try, participate in and/or review most, there’s not enough time in a day, even so I appreciate all.
If unlimited toppings, add Jalapenos, Artichoke Hearts and Roasted Garlic to the Pizza.
We made the paper yesterday — The Orange County Register printed an article on me (Shelly Borrell), Nibbles of Tidbits, Shelly’s Jellies and more. You’ll need to enlarge it to read it here or try this link, though you may need to sign-in or up to view it on the OC Register’s website.
Frog Legs — We finally tried them and don’t think they taste like Chicken.
Yes, they look like a pair of Frog Legs (below). Not terribly appetizing, butt [if you know what I mean] we ate them — You could think you’re eating a Chicken Wing around some parts, but they really don’t ‘taste’ like Chicken, as told by people who have and haven’t tried them.
Frog’s Legs have more of an aquatic flavor and tough fish texture, with the look of an extended Chicken Wing — We would like them better if they had the texture of Chicken. They’re not something we need to have again. It’s officially checked off our crazy food list.
The flavor is hard to describe, perhaps Chicken is an easy way out — I get it now.
It’s All About the Food at the 2013 OC Fair (July 12 – August 11, 2013)
Days of Deep-Fried Food, Celebrity Chefs, Decadent Desserts & Culinary Competitions
Just as dinner bells would call hard-working farmers to the table for meals, the OC Fair is ringing the metaphorical dinner bell for Fairgoers to “Come & Get It” July 12 to August 11, 2013. With plenty of food vendors and culinary activities, the OC Fair has something for every palate. Here’s what the Fair is cooking up this year:
• Chicken Charlie: Chicken Charlie is churning out new food with Krispy Kreme Sloppy Joes, Deep-Fried Bacon-Wrapped Pickles and Waffle Dogs (a hot dog wrapped inside a waffle and all on a stick). Plus, don’t miss deep-fried cookie dough!
• Bacon A-Fair: This year’s new additions at Bacon A-Fair include Truffle Gouda Bacon Fries, Bacon Beer (root beer) and Cheesy Bacon Bombs. Plus, wild boar bacon on a stick will be served exclusively at the OC Fair.
• Biggy’s Meat Market: Channel your inner cave man (or woman) and come to Biggy’s Meat Market for the returning 17-inch The Big Rib plus the new Biggy Sausage, a 2-foot-long smoked sausage on a stick, and the Big Chic, 24 ounces of chicken breast on a stick of course.
• Ten Pound Buns: The mad scientists at Ten Pound Buns have added ground bacon, whipped butter and Nutella on top of their famous sourdough “pizza” for the Bacon Nutella Bun.
• Pink’s Hot Dogs: Long known for their innovative hot dogs named after celebrities, the Ghiradelli hot dog takes it to a new level. It is a beef dog topped with cream cheese, honey mustard, crumbled bacon and dark chocolate.
• More New Food: There are new tastes to be found throughout the OC Fair this year including deep-fried strawberries, a macaroni and cheese hamburger, fried bacon ice cream, deep-fried lobster, cream cheese on a stick, mango & chamoy popsicle (spicy-sweet lemon chile flavoring), heart-shaped funnel cake, Dirty BBQ Tasti Chips and more.
• OC Fair Foodies: New this year the OC Fair is introducing food-themed mascots including Scoop, Carl, Dip and their foodie friends all inspired by iconic Fair and farm foods such as ice cream cones, cotton candy, corn dogs, vegetables, fruit and more. Costumed characters, plushes and signage will be representing the foodie friends throughout the Fair.
• $2 Taste of Fair Food: Every Friday from Noon-4 p.m., Fairgoers can sample the best the Fair has to offer for only $2 each sample. Fun-sized samples include funnel cake, BBQ tri-tip, lemonade, cinnamon rolls, corn dogs, tacos, gelato, cotton candy and more.
• Celebrity Chefs: The 2013 OC Fair presents two shows in The Hangar featuring charismatic celebrity chefs demonstrating their culinary prowess. Scheduled appearances include the owners and chefs of the award-winning La Casita Mexicana Restaurant Jaime Martin del Campo and Ramiro Arvizu (July 20, 4 p.m.) and award-winning chef and owner of Bottega in Napa Valley and Coqueto in San Francisco Michael Chiarello (August 1, 4 p.m.) Free with Fair admission.
• Culinary Presentations: In addition to celebrity chefs, the 2013 OC Fair is also featuring local professional chefs from some of the county’s top local restaurants and other culinary artisans in the OC Promenade. Presentation days and times vary.
• Food Truck Fare at the OC Fair: On top of traditional and new Fair foods, Fairgoers can purchase gourmet fare from their favorite food trucks from inside the OC Fair gates every Thursday from Noon-10 p.m. Access is free with Fair admission and prices for food and drinks vary per truck.
• Kitchen Challenge: Watch local culinary professionals show off their chops and go head-to-head in a series of live cooking challenges set to various themes every Thursday in the OC Promenade: Meatheads (July 18), Time to Make The Donuts (July 25), Firehouse Chefs (August 1) and Vegan (August 8). Winners will receive bragging rights and an award to commemorate their culinary victory. Viewing is free with Fair admission.
• Contests and Competitions: Most of the traditional Culinary Arts competitions have closed their registrations but the Culinary Arts department is again hosting live contests that offer late registration with the Special Culinary Contests held the last four Saturdays, including the popular OC Cupcake Classic on August 3. Registration for these contests is the Wednesday before each contest. New this year is the Salad Daze contest, which is judging for the best picnic-ready salads. For a complete list, visit ocfair.com/competitions.
• Food As Art: Chef Ray Duey is an acclaimed food sculptor who was a gold medal winner from the Food Network’s Challenge Team and will be creating works of art out of fruits and vegetables daily in the OC Promenade. Award-winning Shaile Socher creates masterful floral arrangements out of sugar and will be demonstrating her intricate and dazzling talent in the OC Promenade daily. Demonstrations are free with Fair admission.
• Centennial Farm: Experience being home on the range in this year-round, three-acre demonstration farm complete with crops, livestock and the Millennium Barn. Check out educational exhibits, agricultural organizations and the fruit and vegetable competitive entries. Visit ocfair.com/competitions for details on the Garden and Floral competitions offered.
The 2013 OC Fair, themed Come & Get It, is July 12 – August 11 and brings 23 days of food, rides, exhibits, animals, music, action sports and fun, as well as the Toyota Summer Concert Series at the Pacific Amphitheatre, The Hangar and Action Sports Arena. The Fair is open Wednesday-Sunday. Concert tickets, action sports reserved seats and single-day general admission are available for purchase online at ticketmaster.com or from the on-site Box Office. The popular Super Pass, which offers the passholder 23 days of admission, is available for purchase online at ocfair.com from the onsite Box Office.
The OC Fair & Event Center is located off the 405 and 55 freeways at 88 Fair Drive in Costa Mesa. For more information, please visit ocfair.com, become a fan at Facebook.com/OCFair, follow them at twitter.com/ocfair or call (714) 708-1500. Also, download the free OC Fair iPhone and Android apps featuring a Food Finder and schedules of events.
Source: Press Release from The OC Fair & Event Center (above).
The Orange County Fair starts in just a couple days. Come & Get It is the theme and today was delivery day — Delivery of culinary, baked goods, confections and sugar arts for the Culinary Arts Competition at the Orange County Fair. My entries were dropped off at the very last minute. It’s also judgment day, when all is tasted and ribbons are assigned.
This year my entries included the pictured… Strawberry Stars (in Confections, Jellies), a Tangerine Cream Cheesecake topped with Candied Tangerine Slices (in Cheesecakes, Fruit Flavored and/or Fruit Topped) and Coconut Pineapple Scones (in Bread, Scones or Biscuits). I didn’t get to try my Cheesecake, but it looked good with the Candied Tangerine Slices.
The Scones were way too big, but tasted good — They were drizzled with a Pineapple Glaze.
OC Fair peeps taking in the goodies (below) for you to come and get it (or see it) soon.
I hope to win a ribbon, or two, or three — See you at the Orange County Fair.
Post Update (07/13/13): I won a First Place (Blue) Ribbon for the Strawberry Stars only and may be featured in the Orange County Register this weekend. I was interviewed by a reporter and one of the paper’s photographers took my photo. We shall see…
Opening Day at the Orange County Fair with family (below).
It’s the simple things in life, like when and where — Enjoy it All Summer Long (and always).
Snapshots of Summer in America — Thanks (again and again) to those who paved the way.
We grew these Grapes (above) and will report more about ’em later.
Free to cut or sledgehammer a Watermelon, if we so choose.
Pink Lemonade near the pool.
Sipping Whiskey out of the bottle, not thinking about tomorrow — Okay, it was Pina Coladas.
Singing sweet home USA all summer long…
Corn on the Cob with Oil, Butter, Garlic and Herbs wrapped in foil.
Potato Salad with never too much Mayo — The only way to have it (or none is fine too).
Celebrate America Cupcakes anytime.
Pasta Salad — Add a lot of Italian Dressing. If unsure, add more. Better more, than less.
Star Spangled Cupcake.
Water Balloons ready for a fight — Unfortunately had to put away the camera for it.
Maggie (below) ready to catch BBQ area leftovers.
Oh, how we thought those days would never end…
Please bear with us as we work through a few technical issues — We’ll soon be back daily.
You can’t see the Sofritas under the tasty selection of toppings on my Chipotle Salad, and don’t be afraid when you do — Chipotle’s Sofritas are made with shredded Tofu that’s braised with Chipotle Chilis, roasted Poblanos and aromatic Spices. Its spiciness makes it desirable.
Sofritas is an option for vegans or anyone who likes its flavor — We eat it all.
It looks like this (below) and probably better in person. 😉
Chipotle Mexican Grill always seems to be busy, but the line usually moves along quickly.
You have to slow the employees down to get exactly what you want, but it’s okay, I guess.
They’re making a Burrito for another and a Burrito Bowl and Crispy Tacos with Sofritas for us.
Guacamole costs extra — I’m going to want a BIG scoop, thank you.
I love Chipotle’s delicate, crispy Taco Shells, but one must eat ’em fast for optimum crunch.
At times I could imagine I was eating Ground Beef Tacos instead of Tofu ones.
Though Sofritas is good, there’s a Barbacoa mountain to climb — I LOVE it, as evidenced here.
Chipotle’s MENU has something for all — It’s easy to have a good meal there.
We recently spent a night in Sequoia National Park and cooked up Bacon in the morning.
The trees are crazy amazing — It’s so beautiful there, a minimal food angle gets it on here.
Bag of munchies (above) for our 5-hour drive to and from the park.
Coffee stayed warm in our thermos for days, guarded by a friend acquired one fine day.
Spotlight on the Freeze Dried Peach Slices — Loved them and all freeze dried fruit.
We properly stored food in our anti-bear storage locker and luckily didn’t see any.
We camped in a great spot, aptly named Sunset — It’s in the Grant Grove Area.
And we visited nearby Hume Lake, where I went to Summer Camp many years ago.
We fished along the banks and caught nothing but joy, and kayaked on the lake too.
Pictured is the Mess Hall where I dined, one-week every Summer for 3 years while in HS.
I have the best memories of my time spent at Hume Lake Christian Camp.
It was incredible to be back — Thanks to my parents for sending me there many years ago.
Special Water for Leon too — He’s allowed to be with us in the park.
It was the Ponderosa Camp where I stayed, by way of First Baptist Church of Lakewood.
Cabin similar to one I once camped in (above) — I couldn’t recall the exact one, two or three.
I never expected to go back — What a special treat to be here again.
Camp was in between groups, thus we were able to walk through all.
New kids were to be arriving the next day — Lucky for us. More bear warnings are here.
Coincidentally, Matt visited the spot (above) while in Boy Scouts and I did while at Hume Lake.
Views at Sequoia National Park are breathtaking every turn along the way.
The trees are giant and absolutely magnificent — Thank you Lord.
Bacon and Scrambled Eggs in a humbling place.
It’s nice to be back and we’ll go back again (and maybe catch fish).
Where’s a Pool O’Ranch, some Oil, a Jacuzzi, a little Salt or a good Salad — It’s time for a tan.
It’s Loaded Chili Cheese Wedges from Jack in the Box and they’re pretty good with Jalapenos, but I could do without the sliced Onions concealed throughout. I’d have it again, which is more than I can say about the last addition to our OC Chili Cheese Fries Comparison post.
It’s toasted Sourdough Bread and sliced Avocado drizzled with Olive Oil and spattered with several evenly distributed dots of Sriracha Hot Chili Sauce with Salt & Pepper. This snack, lunch, dinner and/or breakfast was originally prepared to fill the What to Make with Avocados post and to best use all the California Avocado Commission Avocados received, but I’m now having this tasty combination (almost) every day. It’s simple to prepare, yet so very good.
Orange County Food Examiner
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