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Food & Wine Experience - Italian Inspired Seafood Celebration at The Ritz-Carlton, Laguna Niguel

July 28, 2017 from 6pm to 9pm
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Movie Nights in The Backyard at Hotel Irvine

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Blog Posts

Gluten-Free Isn't a Fad, Health Comes First

Posted by Sophie Andersen on June 12, 2017 at 3:41am 0 Comments

For the past few years, gluten has been a subject that is both popular and notorious. There are those who hold disbelief towards the health benefits that come as a result of going gluten-free, and this amount of suspicion can be attributed to the fact that gluten-free seems to be a trend that everyone is jumping on board with. There is some truth to this; many people will jump on this novelty bandwagon without even knowing what it entails and what the real health benefits are.  They will end up replacing gluten packaged and junk foods with gluten-free packaged and junk foods – but junk is still junk whether it has gluten in it or not and eating it will not lead to weight loss. These are the same people who will follow any trend that is hot at a given…


Eureka!’s New All-American Craft Bar Program

Posted by Kelli on June 21, 2017 at 7:33pm 0 Comments

Eureka!’s Eat Drink American concept is about showcasing local unique ingredients that can be found in our backyard. This new exciting beverage menu featuring 10 unique cocktails focusing on flavors of the summer months with vibrant, refreshing drinks that excite the palate and the eye.

Here are the cocktails making a splash this summer:

Eureka! Milk Punch: bourbon / spiced Rum / white Rum / herbsaint / brandy / bitters / clove / coriander /cinnamon/ green tea / clarified milk / pineapple / lemon 12

Satisfaction: bourbon / St. George Bruto Americano / BroVo Amaro 12

Tan Lines: vodka / Chareau Aloe / lemon / mint / watermelon / sparkling wine 10

Before It Was Cool : tequila /…


Lobsterfest At Newport Beach

Posted by Kelli on June 14, 2017 at 11:29am 0 Comments

The 9th Annual Lobsterfest at Newport Beach will be held at the Newport Dunes Waterfront Resort & Marina on Sunday, August 6, 2017, from 3 to 8 p.m. Live Whole Maine Lobster flown in fresh on the morning of the event is prepared on-site alongside a buffet that includes NY Strip Steak, corn-on-the-cob, red potatoes, salads, fresh baked sourdough rolls, and dessert.

In addition to serving a whole Maine Lobster dinner and all its complements, the Lobsterfest at Newport Beach features a full bar with craft beer and premium wine, live music for fun and dancing from "West Coast Party Crashers", and special activities on-site for youngsters provided by Camp James.

Now in its ninth year, the Lobsterfest at Newport Beach has evolved into a regional event attracting local Orange…


Bayside's National Selfie Day Best Selfie Search

Posted by Kelli on June 13, 2017 at 10:27am 0 Comments

Bayside Restaurant is conducting a contest to find the most creative, visually interesting and unusual selfie in time for National Selfie Day on Wednesday, June 21. Bayside Restaurant is encouraging participants to submit no more than 3 selfies by using the hashtag #BaysideRestaurant and tagging the restaurant on its Facebook and/or Instagram pages. The winner, who will be selected by a panel of established photographers and techies, will receive a $100 gift card to dine at Bayside.

All submissions must be made no later than noon on June 21. For more information; 949-721-1222 or visit…


Las Brisas Unveils New Happy Hour

Posted by Kelli on June 9, 2017 at 11:13am 0 Comments

Sunset Celebration Menu

Blistered Shishito Peppers…$7

cotija cheese, shaved radish, habanero horseradish crème sauce, micro cilantro

Nueske’s Bacon Sliders…$8

chimichurri, chipotle aioli, pickled red onions, fried steam buns

Mexican Shrimp Cocktail…$12

shrimp, charred cocktail sauce, cucumber, avocado, black volcanic sea salt, crispy garlic

Oysters on the Half Shell…$6

meyer lemon chimichurri

Oysters Las Brisas…$7

charred corn, roasted poblano peppers, mascarpone, chorizo, toasted panko

Chicken Oysters…$8

marinated chicken oyster, crispy chicken skin, charred tomato…


Sapphire Laguna Introduces Summer Lunch Menu

Posted by Kelli on June 9, 2017 at 9:37am 0 Comments

Sapphire Laguna Executive Chef Azmin Ghahreman has introduced a new menu for weekday lunch hours Monday through Friday from 11 a.m. to 2:30 p.m. In keeping with locally sourced, globally influenced dishes, the Laguna Beach restaurant’s new lunch menu features dishes in which comfort cuisine meets exotic innovation. Among his global dishes that utilize the best seasonal ingredients and responsibly raised and sourced meat, poultry, and seafood, are a Crispy Barramundi Sandwich with Sweet Potato Fries, a Pesto Salmon Salad with a refreshing Basil-Citronade dressing, and a Ground Lamb & Hummus Pita Plate.

Following is the complete lunch menu now being offered at Sapphire Laguna:


Caramelized Onion, Arugula, Tomato,…


Wine Tasting At Bistango On June 21st

Posted by Kelli on June 9, 2017 at 8:00am 0 Comments

Wednesday, June 21 2017 from 5:30 – 7 p.m. at Bistango (19100 Von Karman Avenue (Atrium Building)) enjoy a wine tasting with wines produced by the Catena family, considered to be one of South America finest vintners. Among the wines featured will be the Catena Zapata Nicolas Catena, which has earned critical raves and is the 4th highest scoring wine in the world. A native son of Mendoza, Pablo Piccolo will fly in for the occasion. The noted winemaker was virtually raised among the vineyards of Argentina, cultivating his appreciation and knowledge of the local winemaking culture from a young age. Capping his illustrious career has been his 6-year stint at Bodega Catena Zapata. His experience as U.S. Export Manager for this world-class luxury wine producer has made him one of the…


Treat Dad This Father's Day At Bad To The Bone BBQ

Posted by Kelli on June 8, 2017 at 9:38am 0 Comments

Let Bad to the Bone BBQ man the grill this Father’s Day. The popular barbecue restaurant will open early with a signature dish exclusively for Father’s Day on Sunday, June 18. This Father's Day, Bad to the Bone BBQ will celebrate dads with burnt ends, priced at $15.95. Flavorful pieces of USDA “Prime” brisket cut from the moist end, the burnt ends are seared, seasoned and double-smoked over hickory to seal in the natural juices and tossed with Bad to the Bone’s signature BBQ sauce. The restaurant will also open an hour early, at 10 a.m., providing ample time to honor fathers.

The full menu and more information are available at…


Father's Day At South Coast Plaza

Posted by Kelli on June 6, 2017 at 1:30pm 0 Comments

South Coast Plaza restaurants offer brunch as well as lunch and dinner with specialties for Father's Day.

Seasons 52

Sunday June 18, 2017 - Brunch from 10:00 a.m. to 1:00 p.m.; à la carte 10:00 a.m. to 10:00 p.m.

Known for is seasonally inspired health-conscious menu, Season’s 52 new brunch menu features chef creations such as smoked salmon flatbread, s52 eggs Benedict with poached lobster, brick oven brioche French toast with whiskey-smoked brown sugar pecans, braised short rib hash, vegetable frittata, shakshuka and a special Greek yogurt mousse marmalade parfait mini created in honor of the South Coast Plaza’s 50th anniversary. Red wine sangria, prosecco Bellinis, mimosas and Sriracha Bloody Marys may be…


Antonello Has So Cal's Biggest Steak

Posted by Kelli on June 6, 2017 at 1:40pm 0 Comments

Antonello Ristorante is introducing Southern California’s biggest steak – a 50 oz. cut of USDA Choice beef, announced chef/owner Antonio Cagnolo. Referred to by Italians as "doca," the cut is long, flat and prized for its flavor. Antonello will present it rolled and prepared to guests’ desired temperature along with a selection of sauces to further enhance the beef’s natural flavor. Cost is $79.95 and is meant to be shared.

Steak has always been central to Italian cuisine and Antonello has long offered various traditional cuts like filet mignon, New York strip and ribeye. The Non Plus Ultra – is a stellar cut of beef and is prepared so that it’s juicy and tender. The presentation is unique, the beef is rolled and then slice it against the grain and so the spiral effect remains…


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