Spring! at Seasons52

Light and airy, refreshing Spring arrives at Seasons 52 in Costa Mesa and around the country with some of our favorite healthy “bikini” farm fresh ingredients like artichokes and avocados touched by housemade vinaigrettes with just the right amount of sweet tangy flavor.  It’s the new Spring menu at Seasons 52 and one thing I love about this seasonal menu focused restaurant is that everything on the menu tastes impeccably delicious and weighs in at a cool, light, and very springy 475 calories or less!  Seasons 52 is definitely one restaurant where you can enjoy yourself and still wake up feeling bikini-ready.

Seasons 52 Culinary director, Cliff Pleau welcomes Spring with another tastebud tantalizing, bikini-flattering menu of farmer’s market fresh salads, grilled fish, woodfire grilled t-bone lamb chops, and desserts like Key Lime Pie served “bikini-style” all paired with wines hand selected by Seasons 52’s very own Master Sommelier George Miliotes who added these to his “Drink Before They Become Famous” wine list.

Some of my delicious favorites on the Seasons 52 menu for Spring: 

*Ripe Plum Tomato Flatbread with fresh basil, roasted garlic, and Parmesan

*Artichoke & Goat Cheese Flatbread with leaf spinach, balsamic onion, and roasted peppers

*Artichoke Stuffed Artichoke Leaves ~ yes, you can stuff an artichoke leaf!  A healthy blend of organic arugula, parmesan and balsamic glaze

Paired with:  Zardetto Proscecco, Treviso NV

Or, enjoy the Seasons 52 twist on the Strawberry Kir Royal: Strawberry Kir Royal     fresh strawberry infused Prairie organic vodka, organic agave nectar, and Zardetto prosecco ~ proving that you can mix and enjoy, in moderation, of course!

If basil is your favorite herb, try this Strawberry Basil Fusion    fresh strawberry infused Prairie organic vodka, fresh basil, and organic agave nectar

*Tomato and Haas Avocado Salad (my personal favorite) with organic arugula, balsamic glaze, and grilled bruschetta

Paired with: Aveleda Vinho Verde, Portugal ’10/’11 ~ crisp and light with a hint of sweetness

*Columbia River Steelhead Trout ~ with the color and nutrients of salmon, this trout is perfectly grilled over a woodfire for a rich flavor on your palette but skinny on your waistline.  Served with spring vegetables, basamati rice and lemongrass sauce

Paired with:  Botani Moscatel, Sierras de Malaga ’10

*Lamb T-bone Chops with asparagus, truffle mashed potatoes and red wine glaze

Paired with:  Allegrini Palazzo della Torre Corvina Veronese ’08/’09 ~ featuring a second fermentation from dried grapes, a medium bodied wine with a ripe red fruit finish

*Spicy Snow Peas and Shitake Mushrooms with roasted almonds

Paired with:  Lioco Indica Rose, Mendocino ’11 ~ a totally natural wine with hints of fresh red raspberries and strawberries

And for dessert, Key Lime Pie, Pecan Pie, Lemon Pie, Carrot Cake and more delicious dessert selections..all served bikini-style in individual servings and paired with:  Selbach-Oster Bernkasteler Badstube Riesling  Auslese, Mosel ’06/’10

“During the Spring, farmer’s markets and grocers are full of fresh, vibrant produce such as rainbow carrots and vine-ripened tomatoes,” said Chef Cliff Pleau.  “We are inspired by these bright spring flavors to create memorable dishes that excite the palate.”  And, Chef Cliff wins a fan page in my book because he keeps them “#SOBikni!”, too!

RECIPE:  Seasons 52 Tomato Avocado Salad

Ingredients:

For Salad

3 medium tomatoes, washed, each cut into 8 wedges

2 ripe avocados, skin removed, pitted, cut into 1” pieces

¼ cup fresh cilantro, washed, chopped

¼ cup red wine vinegar

¼ cup extra virgin olive oil

1 teaspoon Kosher salt

¼ teaspoon ground black pepper

1 packed pint arugula

Drizzle balsamic glaze

 

For Bruschetta

1 loaf ciabatta bread, cut into 1” slices

Extra virgin olive oil for brushing

Kosher salt to taste

Ground black pepper to taste

Procedure:

  • Combine tomatoes, avocado, cilantro, red wine vinegar, olive oil, salt and pepper in a bowl.  Gently mix well.
  • Brush both sides of ciabatta slices with olive oil and season with salt and pepper.  Sear in hot frying pan or grill until golden brown.
  • Gently toss tomato avocado salad with arugula, plate and drizzle with balsamic glaze.
  • Serve with ciabatta.

Serves:  4
ABOUT

Seasons 52 debuted in 2003 and is a fresh grill and wine bar providing guests with a healthy and flavorful approach to dining.  Enabling them to celebrate living well, the Seasons 52 menu is orchestrated by award-winning Chef and Culinary Director Clifford Pleau and is inspired by the changing seasons of the year with a fresh appeal and approach from farmers’ market ingredients 52 weeks a year.    No Seasons 52 menu is complete without the special hand-picked wine selections from Master Sommelier George Miliotes.   One of over 180 Master Sommeliers worldwide, George and his Seasons 52 selections are consistently praised for diversity in international selecitons of 100 wines including more than 52 offered by the glass.  Seasons 52 is recognized as a forward‐thinking restaurant concept that is “right for the times” and always offers guests something new to discover.  With over 21 locations in 12 states, Seasons 52 plans additional restaurants in Roosevelt Field, NY, Oakbrook, IL, and Santa Monica, CA as well as Los Angeles’ Century City.

Please visit Seasons52.com for more details on locations near you.  Trust me, Seasons 52 is worth the healthy lifestyle ~ and as I say, #SOBikini ~ visit!

Twitter:    @Seasons52     and follow @thebikinichef

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Listen to Bikini Lifestyles with The Bikini Chef on AM 790 KABC Saturdays at 7pm   or listen LIVE streaming at http://www.kabc.com !

 

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Bikini Lifestyles

"Wine, Dine, and Workout"

Posted on by Bikini Lifestyles in Restaurants

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