Orange County Restaurant Week Comes To Bloomingdale’s Home Store at South Coast Plaza

For two weeks in February, 13 Chefs participating in the inaugural Orange County Restaurant Week, will be conducting demos at the Bloomingdale’s Home Store at South Coast Plaza.
The demos will begin prior to the start of OC Restaurant Week (schedule below) and each Chef will prepare one or more dishes that will be featured on their special three-course OC Restaurant Week menus. Sample delicious cuisine, meet the Chef and receive a print out of their fabulous recipe...

Orange County Restaurant Week is a countywide event designed to promote the region’s diverse offerings. The official Orange County Restaurant Week website, OrangeCountyRestaurantWeek.com
Participating restaurants offering prix-fixe lunch menus for $10 and $20, and dinners for $20, $30 or $40, exclusive of beverages, tax and gratuity. Reservations may be made online at OrangeCountyRestaurantWeek.com or by calling participating restaurants directly. For added convenience, the Orange County Restaurant Week restaurant website is searchable by cuisine, location and price point.


Sun, Feb 15 at 1 p.m.
Chef De Cuisine Brian Black
The Loft at The Montage Laguna Beach
Barbecue-braised laughing bird shrimp with warm baby spinach and pinenut salad, winter citrus vinaigrette

Weds, Feb 18 at 6 p.m.
Executive Chef Marc Cohen
Opah Restaurant & Bar and 230 Forest Avenue
Shrimp & Scallop Ceviche with Citrus Chipotle Vinaigrette

Thurs, Feb 19 at 1 p.m.
Chef de Cuisine John Garcia
Restaurant 162’ at The Ritz-Carlton,
Laguna Niguel
Endive Salad with Pears, Bleu Cheese and Candied Pecans

Thurs, Feb 19 at 6 p.m.
Chef Manny Gomez
Ruth’s Chris Steak House - Irvine
Sweet Potato Casserole and Creamed Spinach

Fri, Feb 20 at 1 p.m.
Executive Chef Tony Corke
Chaparosa Grill
West Indies Chicken Curry with Rice Pilaf

Fri, Feb 20 at 6 p.m.
Executive Chef Kurt Schaeffer
Bistro West
Chicken Pot Pie and Bistro Ahi Tartare

Sun, Feb 22 at 1 p.m.
Executive Sous Chef, Paul French
The Californian
at The Hyatt Regency Huntington Beach
Wild Mushroom Ravioli

Weds, Feb 25 at 1 p.m.
Executive Chef Mariam Rameriz
& Sous Chef Ashanti Rogers
Quattro Café
Di mais salad; and Potatoes and parsley ravioli with ragu sauce

Weds, Feb 25 at 6 p.m.
Executive Chef Arturo
Wildfish Seafood Grille
Ahi Tuna Tartar, Wok Seared Ahi and Grilled Tuna Nicoise

Thurs, Feb 26 at 1 p.m.
Executive Chef Jenny Ross
118 Degrees
Sweet Basil Pasta, Compressed BlackBerry Salad and Chocolate Pecan Truffles

Thurs, Feb 26 at 6 p.m.
Executive Chef Paul Gstrein
Kimera
Mini Crab Cakes and Fried Shrimp Spring Rolls

Sat, Feb 28 at 11 a.m.
Executive Chef Lulu
Pinot Provence
First course: Butternut squash and mascarpone risotto, shaved Parmesan Reggiano, toasted pine nuts, petite sage, garnished with “Argan oil”; Second course: Kona Kampachi tartare, green olive aioli, scallions, lemon zest, Taggiasca olive tapenade

Sat, Feb 28 at 2 p.m.
Executive Chef/Owner Cathy Pavlos
Lucca Café
First Course: Creamy Chard/Spinach with Nutmeg, Herbed Crouton and Toasted Brie; Second Course: Certified Angus Beef Hanger Steak, Yukon Gold Potatoes, Crispy Artichokes, Tomato Bearnaise