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Snooze is celebrating National Pancake Day on March 5 with pancakes and charity. In honor of National Pancake Day, there will be one-time-only return of some of Snooze’s most missed pancakes, as chosen by guests and staff. Pancake flavors include:
King Cake: A honey cinnamon pancake topped with vanilla buttercream, served with maple bourbon sauce, and festive raw sugar
Coffee N' Donuts: Buttermilk pancake drizzled with maple donut glaze, crushed pecans, and a side of espresso cream
Strawberry Fields: Corn batter pancake topped with fresh strawberries, strawberry honey sauce, whipped mascarpone, and candied almonds
Blackberry Sublime: Buttermilk pancake loaded with white chocolate chips, topped with Key Lime pie filling, graham cracker crumble, plump…
Outpost Kitchen celebrates their fourth anniversary with new additions to their breakfast and lunch menus. “Our mission of serving vibrant, healthy cuisine in an environment that pays homage to the laid back Australian lifestyle has remained true since we opened four years ago,” comments restaurateur Jay Lewis, who is currently developing Outpost Kitchen’s second location set to open this summer in Costa. “We’re constantly looking to the future, identifying ways we can work with farmers and purveyors who support our vision of nurturing the palate of generations to come.”
With a strong focus on California-grown & bio-dynamic produce, organic & humanely raised meats, and responsibly sourced, sustainable seafood, Executive Chef David Osborn crafts dishes that highlight their ingredients. Together, they’ve introduced a new menu of…Continue
ADYA Chef/Partner Shachi Mehra and Puesto Chef Katy Smith present “From Mumbai to Mexico City,” their 2nd annual collaborative dinner, happening Thursday, March 28th at 6 p.m. Dinner will consist of 5 courses that showcase each chef's individual style. Puesto Pastry Chef Erik Aronow will be also involved, creating a one-of-a-kind dessert inspired by both India and Mexico.
“My goal with the Guest Chef Collaborations is to show our guests how Indian food can come together with cuisines from other parts of the world to create unique flavors and combinations,” explains Chef Shachi, who has plans for additional collaborations this year, featuring locals chefs. “The synergy between Indian and Mexican cuisines is undeniable, and I’m excited to once again partner with Puesto for this pop-up dinner!”
The menu for “From Mumbai to Mexico City”…Continue
Hollywood producer McG and restaurateur Jordan Otterbein (of River Jetty Restaurant Group) have announced plans to open a brand new restaurant, CdM, set to open in March. Executive Chef Jonathon Blackford of A Restaurant has been promoted to Corporate Executive Chef of River Jetty Restaurant Group and has developed a new signature menu for CdM.
The kitchen will have an in-house dry curing cabinet for custom charcuterie, a pasta extruder for fresh, uniquely shaped pastas and a Wood Stone pizza oven. The highest quality of unique, hand selected ingredients will circle through CdM’s seasonal menu. More “creative American” and less “steak centric” than A, the menu will draw influence from America’s melting pot of cuisine and change multiple times a year.
Hand selected tile and 19th century wood pulled from a Chicago warehouse will create…Continue
Sol Agave is now serving Sunday brunch at its Kaleidoscope location in Mission Viejo. The buffet-style brunch is available from 10am to 2pm every Sunday. Brunch includes a wide selection of seafood, including shrimp, salmon, fresh seasonal fish, grilled vegetables, fresh fruit, salads, pozole, chili verde, pollo a la chipotle, and assorted tacos with grilled meat and fresh house-made corn tortillas.
The brunch is priced at $25 for adults, $12 for kids to age 12, and children 4 and under can eat free. During brunch, guests can also enjoy $3 mimosas and $5 micheladas and bloody agave cocktails.
Restaurateur Jesus Galvez and his partner Chef Manny Velasco, who was honored as the Golden Foodies 2017 Rising…Continue
The popular establishment founded in 2008 by owner Morgan Sanjar, a lifelong home baker and Palos Verdes resident, has five locations throughout the South Bay: the original in Redondo Beach, Rancho Palos Verdes, Palos Verdes Estates, Hermosa Beach, and Manhattan Beach.
A cheery interior with seasonal yellow flowers and whimsical gifts, Yellow Vase is a French café with a California twist, a grab-and-go bakery with seated dining and a menu of savory and sweet offerings.
The restaurant serves breakfast and all-day light, fresh fare with American, French, and…Continue
Bad to the Bone BBQ will be pouring pints, serving signature smoked meats and getting into the Irish spirit this St. Patrick’s Day weekend with featured offerings. St. Patrick’s Day selections include: Irish egg rolls filled with shredded corned beef, braised cabbage, Swiss cheese and stout mustard, priced at $8.99; corned beef Reuben with Swiss cheese, sauerkraut and Thousand Island dressing layered on freshly baked rye bread with hand-cut fries, for $12.99; bangers and mash, beer-braised bangers with garlic-bashed potatoes, red onion gravy and crispy onion straws, priced at $14.99; and corned beef and cabbage served with red potatoes, braised cabbage and whole grain mustard, for $15.99. Irish beef stew and potato cheddar beer soup will also be available, priced at $4.99 for a small serving, and $8.99 for large.
Dessert options include Irish…Continue
The Pizza Press has opened a new location on the Balboa Peninsula in Newport Beach. The Pizza Press is known for its fresh, high quality ingredients, assortment of local craft beer on tap, and a fun 1920s Americana newspaper theme. Customers at The Pizza Press are invited to create or “publish” their own pizza by choosing from an extensive selection of fresh, high quality toppings, cheese and sauces. In addition to customizing a pizza which is “hot off the press” in under four minutes, guests can choose signature pizzas named after major American newspapers including The Times (extra virgin olive oil, mozzarella, chicken, grape tomato, red onion, smoked gouda, and finished with fresh cilantro and Sweet Baby Ray’s BBQ Sauce), The Tribune (red sauce, mozzarella, pepperoni, red onion, mushroom, roasted red bell peppers, sweet Italian link sausage,…Continue
Orange County Restaurant Week, the area's most celebrated foodie event of more than a decade, returns Sunday, March 3th through Saturday, March 9th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining. A complete list of the restaurants participating in the 2019 OC Restaurant Week can be found online at http://www.ocrestaurantweek.com/participating-restaurants.html.
During the weeklong event, participating restaurants in Orange County will offer special three-course menus, many with a cocktail or signature item at no additional charge. Each restaurant will have the freedom and…
San Luis Obispo County local, Lynette Sonne, founded FARMstead ED to connect visitors and farmers; something that educates people on the importance of sustainable practices, local land, and craft. Sonne has organized opportunities for both tourists and townies to learn about everything from meat to mixology. Now, Sonne’s agri-cultural roots are growing again; this time, into the SLO County Farm Trail.
The SLO Co Farm Trail will connect agri-enthusiasts with ranches, farms, and purveyors of San Luis Obispo County using a trail map (both digital and tangible). With the popularity of agritourism on the rise and Sonne’s dedicated fan base from FARMstead ED, it’s no surprise that folks are already welcoming the addition.
Steve Baker, a devout FARMstead goer, expressed his excitement for the Trail based on farmsteading crafts he’s already…Continue