Nibbles of Tidbits, a Food Blog

Many will be at Verizon Amphitheater this weekend tasting Orange County’s best.  We’ll be there Saturday to see what’s up — And plan to bring it virtually @FoodBlog on Twitter.

Too much living (not complaining) with much reporting to do.  Until the full story is posted, we wish Iva Lee’s Southern Dinner House a Happy Ten Year Anniversary and many more to come.  We celebrated with them in San Clemente and all aspects about it were delightful.

Sweet Potato Fries in Bamboo Cones with Red Eye Aioli hidden in the tip, a fitting preview.

A true French experience will be waiting for you at Pandor Artisan Boulangerie & Café.

It’s about to open at Westcliff Plaza in Newport Beach and we got a spectacular preview.

And this is your foretaste in photos — More will soon follow with an expanded report.

Merci to Pandor Artisan Boulangerie & Café for now.

Opening June 2012 and possibly this week — It’s top to bottom French deliciousness.

Seinfeld — It’s one of the Best Snacks on television, as it serves up re-runs that still satisfy.

Dare to order Soup?  Forget about it George.

Each is responsible for him/herself — Government need not mandate how much one can eat or drink, drugs and alcohol aside. There are more important issues to tackle.  Mayor Bloomberg’s latest proposal is simply ridiculous on quite a few levels, but since Nibbles of Tidbits is a food blog and not a political blog, I’ll move on.  Run Soda run, and Hot Dog, you’d better hide.

Note: This is a variation of a pre-published report, posted again to assess technical issues.

Mexican Food with friends is one of the best things in life.

Avila’s El Ranchito in Huntington Beach is where we were today — It’s an open indoor/outdoor space, perfect for Main Street and a few blocks from the pier.  Stop in for lunch after surfing.

My camera often freaks out at night, which bestows a vintage haze in photos, to put it nicely.

Apologies for substandard photos of their Grande Taco Salad, Chingolingas and Mama Avila’s Famous Chicken Soup, an El Ranchito favorite.  All looked and tasted better than viewed here.

And a pitcher of Margaritas for the Senoritas.

Gracias dearest amigas for another birthday dinner for me — We’re all blessed and lucky.

Much work went into the preparation of this list — The Birthday (Food) Freebies List.  It’s a notable compilation, though we have not verified all.  Do you know the restaurants?  We’re familiar with most of them.  How many stops can you schedule on your birthday?  It might be fun to make an entire day of it.  We’ll surely document it when it happens.  I know a few birthdays coming up.  Anyone game?  More birthday freebies are listed here, here and here.

Happy Birthday to you, whenever it may be…

Grilling Scallops with an ocean backdrop — It’s for Share Our Strength’s Taste of the Nation at the Montage Laguna Beach, dedicated to making sure no kid in America grows up hungry.

There were familiar faces from Top Chef, Top Chef Masters and other popular local restaurants.

The event was staffed and serviced to the hilt — Welcoming and immediately clearing plates.

All was top notch — From the view to the never-ending, high quality food. 

Top Chef Masters Winner, Floyd’s Shrimp with Watermelon, Arugula and Mint was a favorite. 

Do you remember Jennifer from Top Chef Season 6?

She served a Duck Heart Salad — I tried it.  Check.  Thank you.  The end.

And there was a Salmon Roe Panna Cotta type dish — Tried it too and no can do.

Hey what’s that behind you?  Lo siento.

The longest line was for Alan Wong’s Short Ribs with Shrimp, deservingly so.

Tender, sauced-up, slow cooked Short Ribs topped with a sautéed Shrimp.

It was a lot of flavor in a beautiful, generous dish — Impressive.

Remember Michael from Top Chef 6 — He’s one of the two brothers I could never tell apart.

Okay, I really liked his “Cold Cuts” with a liquid nitrogen type of Horseradish Cheese, I think.

Until I learned it’s Tongue, and then slowed down on the Cold Cut party train.

Guests purchased keys to potentially unlock and take home displayed liquor towers.

The day was a bit overcast, but still picturesque.

Perfectly cooked Lamb Loin hand delivered by Montage Laguna Beach servers.

There was a silent and live auction to raise even more money for the important cause.

The Montage Laguna Beach grounds are exquisite.

Set up (below) for the VIP after party to meet the Chefs.

I feel I already met them, as each handed me their delicious dish — Sufficiently satisfied.

My silent auction bid landed me (2) Tickets to the Irvine Improv, $25 at The Cheesecake Factory and more.  I’m happy to contribute and partake.  I appreciate all my blessings.

I love me some FRUIT in Panera Bread‘s Strawberry Poppyseed & Chicken Salad — Not only does it have Strawberries, but Blueberries, Pineapple, Mandarin Oranges and Pecans.  Yum!

I felt ready to walk miles after this healthy, refreshing Salad and Creamy Tomato Soup.

And a Strawberries and Cream Scone for the road — Fueled for a 5+ mile hike after.

Panera Bread — A good start for many things, though wish I had opted for the Chips, instead of an Apple with the Soup & Salad Combo.  You get a choice of Bread, Fruit or Chips with it, and the Chips would’ve gone well with the Soup, as there was plenty of Fruit in the Strawberry Salad.  It’s not all about health you know… It’s about taste too and all was well.

The Chicken Shish Kabob Mediterranean Entree is A MUST, as noted on Panini Cafe’s Menu and verbalized by friends.  Four of us recently had lunch on their patio in Irvine to celebrate a couple birthdays.  My original sights were set on Lamb, Mousaka or a Panini, but had to try the Chicken Shish Kabob due to the hoopla.  We all ordered the same plate, not a food bloggers dream, but WOW is the word — It’s beautiful, extremely flavorful, tender and juicy baby.

It’s the Best Chicken Kabob we’ve ever had — My friends go to Panini Cafe for it as often as possible.  Their office is within walking distance and now I wish mine was too.  It’s superb.

The pictured dessert isn’t served at Panini Cafe.  It was made by a dear friend and amazing baker for our birthdays — A tasty lunch indeed.  Let’s meet back here soon for another Kabob.

It seems my birthday falls on National Gingerbread Day and almost half the year is over.  I jokingly tell people it’s almost Christmas during January, as time flies by, thus it’s Christmas in June, which makes Gingerbread more appropriate — Hope photo doesn’t suggest implications.

Note: Additional June Food Holiday INFO is here, here and here — A Merry Month to you.

Until I attempt the process of making French Macarons, I enjoy testing the local best.

I haven’t found a French Macaron (around here) that I must have again, thus ordered a dozen from Nicole Lee Fine Chocolates, a company I learned about at the Los Angeles Luxury Chocolate Salon I helped judge last year — So far they are the best I’ve had.  Each unique taste combination is pleasantly identifiable within its respective, delicate, creamy, flavorful Cookie.  The preliminary favorites are Blackberry, Lychee Rose, Passion Fruit and Raspberry.

Next time we’ll try the Vanilla Olive Oil, Rum Raisin and Genmai Green Tea flavors, but can’t be ordering them too often, as they’re not cheap, especially combined with shipping.  To save money and experiment, French Macarons are on the ‘To Make List’ and when it happens I’ll start here, where there’s a collection of helpful tips and information about them.

Is this ever YOU?  Hopefully the last photo isn’t.

The ‘Dines’ Disco Den it was called — A family Disco Party to celebrate the 45th Birthday of a 20+ year old friend.  1970’s attire was requested of all and the food was caringly homemade.

How can you not have fun with Disco music playing throughout?  I can’t not dance.

Brian (above) is congratulated by Nora, his wife, the birthday girl and my groovy friend.

The Pasta dishes were inspired by their Spaghettini favorites and homemade by Brian.

I knew the Sauce was going to taste good when I saw it — Congratulations indeed.

A decorative Cheese Ball made by a fellow party-goer foodie fit in well with skillful flavor.

Kid’s tables on the backyard lawn — All were having fun.

Prize bowls filled with Zotz, Necco Wafers, Etch A Sketch, Whoopee Cushions, Trophies, etc.

Hoola Hoop Contests for kids (and adults) — It wasn’t boring.

Multi-talented Jacob announced games, handed out awards, disco’d down and hoola-hoop’d.

Definitely an entertaining way for all to spend a birthday, no matter what age — Why not?

Keeping 1970’s music, toys, candy and games alive, but it was hard to find clothes.

A special thanks to The Bee Gee’s, Donna Summer and Barry White (above)?!

Our United States Veterans allow the rest of us to BBQ today — Never take that for granted.  Our sometimes Washington, DC Correspondent (dubbed by me), Steven Woo sent a report of a well spent day.  An excerpt is posted below with related photographs.  Thank you.

Attached are pix from the Wall.  The National Park Service routinely collects the artifacts but lets them accumulate on special occasions such as Memorial Day.  IMHO, the written words are the most-moving of the objects.  President Obama spoke at the Wall this afternoon; all the artifacts were cleared in advance of his visit.  Also included are pix of a Crab Feast at a friend’s house.  We spent the Sunday afternoon and evening hanging out, and didn’t make it to the National Memorial Day Concert — good thing because severe weather canceled the show half-way through.

Happy Memorial Day to all and God Bless America.

The Taste of Orange County 5 Star Culinary Festival will be happening at the Verizon Amphitheater on June 16th and 17th.  Get your tickets now through OCSaverTime for a super deal, or visit the Taste of OC website for more information and tickets too.  See you there.

WOW!  We had one of the best meals ever at the Old Vine Café at The Camp.

It’s a relatively small restaurant with airy, open indoor/outdoor seating.

We thoroughly enjoyed our patio seat and hope for the same one next time.

We like the Tasting Menus so much, we want to try them ALL.

There are 9 Tasting Menus to choose from, which are basically four course meals, with Wine paired with each course — The food portions and Wine pours are extremely generous too.

The Old Vine Café is stylish and its virtuoso menu is presented on painted canvas.

It was hard to decide, but we chose The Premium Tasting Menu and Savory Tasting Menu.  

TOAST between each course and if you fancy a Wine, take a bottle home.  We fell for the 2007 Von Hovel Riesling Spatlese, Mosel Saar Ruver Germany.  It was crisp and not too sweet.

The pictured are generally described — See Dinner Menu for complete (better) descriptions.

At top from first course down, we savored Large Shrimp with a Lemon Grass Curry Sauce.

And Seasonal Greens with Crispy Prosciutto, Fried Onions and Maytag Blue Cheese, a giant Hand Made Raviolo with Smoked Duck, Goat Cheese and Porcini Mushrooms in Brown Butter with Sage, and Prosciutto Wrapped Baby Artichokes with a Citrus Infused Olive Oil.

Char Grilled Lamb Chops with a Blueberry Malbec Demi Glace — The Sauce was magical.

Beef Tenderloin Stroganoff with Shitake Mushrooms served over Hand Made Fettuccini.

Artisan Cheese with Marcona Almonds and Fresh Fruit.

Dark Chocolate Cream Cheese Cake — Cheers to that with Port.

All is set near tall pine trees, a CAMP fire, hammock and the largest wind chimes I’ve seen.

Mark McDonald is the Old Vine Café’s Chef and owner, and a true expert on Local Cuisine, where Orange County’s Best Restaurants are highlighted .  I’m also a listed expert and humbled to be named amongst others far more knowledge, especially after this meal.

It’s worth the sometimes parking hassles of The Camp — Once you’re there, it’s a delicious escape.  I love it, I love it, I love it, like a Joyologist, and should have my leg kicked up high.

Already ready for the next OVC Tasting Menu.

Part Deux on Eat Chow’s second location in Newport Beach — See our first report here.

A surprising thing happened at this gathering to celebrate the opening of Eat Chow II…

A few of us (especially me) think we had the best Turkey Burger ever (above), and I usually don’t care for them.  Eat Chow makes them with Shredded Lettuce, Tomato, Caramelized Onions, House Made Pickles and 1000 Island Dressing, and Cheddar Cheese on a Brioche Bun.

One cool server delivering Turkey Chili Cups to sample — Merci.

Truffle Parmesan Fries and Fried Green Tomatoes.

Media at this celebration to taste, photograph and tweet about the well crafted offerings.

Earlier posted photos are of the Spanish Style Roasted Chicken Salad and Curry Salmon Tacos.

Chocolate Banana Bread Pudding.

We’ll go back to Eat Chow for the Turkey Burger — Can’t believe I think that, but it’s true.

Strips and Cheese aka Cheese Strips aka Beach Strips in Huntington Beach are sought after by generations.  I remember having them when I was Chef Lexi’s age and it’s brilliant to see they haven’t changed — You can’t say that about many things.  We’re glad they’re still around.

Look for Strips at Zacks or Jacks (not Babes in the distance below).  Although Babes are the more colorful snack shacks, they lack in service, selection and quality.  I give thumbs down to their freezer-burned Rootbeer Float in hand, while still smiling because it’s a beautiful day.

We say skip Babes and park your bike at Zacks and/or Jacks.

I still have questions for my Grandpa, especially these days, and sure wish he was around to ask them.  He was a Butcher for decades and a very special man.  He lived past 90, so I’m thankful for that, but now must post the above chart for future Beef cut reference.  Boo. Moo.

Enlarge chart for a better view — Do you know your Beef?

Considering the next color to be featured in our Food Coloring Series.  Perhaps 50 shades of GRAY?  We’ve previously highlighted orange, purple, yellow, green, blue, red, white, black, brown and pink.  What color should be next?  Gold is valuable.  Rust isn’t.  Silver?  That’s gray.

Eat Chow — Did you know there are two?  Another one recently opened in Newport Beach.

This is just a peek at a couple of the notable dishes we had there.

More soon to come to this blog in front of you.  Thank you Eat Chow — You’re cool peeps.

Come back after a libation to learn more about the above — It’ll be posted above it.

At Ka Shabu, YOU are the Chef — Make your own Japanese Hot Pot / Soup.

Choose a Meat, Fish or Vegetable, or a combination of all.

Each seat has its own cooking station to create the Soup Base of your dreams.

Entrees include Rice, Vegetables and Soup Base, as pointed out by the chipped-polish server.

Add Green Onions, Garlic and Daikon Radish for texture, and Soy Sauce, Sesame Oil and whatever else you fancy.  I added much of the Ponzu Sauce that’s also served with the meal.

Kanpai Tomodachi.

YOU grind Sesame Seeds to help prepare a Sesame Peanut Sauce.

I had the Beef Filet and others had the Chicken, Shrimp and Vegetables.

The Chicken looked like Hamachi, which I’d prefer, though it’s not served here.

It’s an engaging experience and my Soup Base turned out pretty darn tasty.

Ka Shabu — The fantastic smell of Garlic boiling in Soup pots hits you when you walk in.