Chicken

Bad To The Bone BBQ

Posted on by Bikini Lifestyles in Food

Bad To The Bone logo

A long line of family recipes, secret blends of dry rubs and BBQ sauce and an award-winning heritage of smoking tri-tip, brisket, baby back ribs and more, that’s what you’ll enjoy when you chow down at Bad To The Bone BBQ in San Juan Capistrano.

proud owner and master smoker of Bad to the Bone

Bad To The Bone owner and BBQ Master, Marty Wells

A step into the down-home cowboy-wrangling style restaurant makes you feel as if you are on the ranch in Oklahoma, where owner, Marty Wells was born and raised. The smell of real pit smoked barbeque wafting through the air, wagon wheel tables, and a side lounge where you can “saddle on up to the bar” take you to the wild west and that’s just the way Marty wanted it. Learning the BBQ and horse wrangling ropes from his father, the iconic Jerry Wells who was an Oklahoma Quarter Horse Association (OQHA) Hall-of-Famer and legendary horse trainer, Marty opened Bad To The Bone BBQ in 2005 aiming to serve real authentic BBQ with a Western rodeo atmosphere and that is just what Bad To The Bone BBQ does.

Bad to the Bone smoked Tri Tip

Wood Burning Smoker

Serving “Real Pit BBQ” that’s been slow cooked in wood burning pits over Hickory wood for 12 to 24 hours, the BBQ at Bad To The Bone BBQ gets that deliciously tender meat and smoky flavor that will have you wrangling for more. Bad to the Bone BBQ proudly serves USDA Choice Beef that is naturally aged and hand cut to our strict specifications for maximum tenderness and flavor.

Slicing the tri tip at Bad to the Bone

Slicing the Tri-Tip

Whether served family-style or individually plated, the menu at Bad To The Bone BBQ has something to please any palette. The extensive menu is enough to knock your cowboy boots off but hold on to the reins and savor dishes like these starters, main courses and sides: Pulled Pork Sliders, Chili Cheese Fries, and Beer Battered Rings; Sliced Brisket, Fire Roasted Tri-Tip, Carolina Pulled Pork, Trip-Pepper House Sausage, and BBQ Half Chicken; or, choose from fish selections such as Catfish, Blackened Seabass, and combination plates of St. Louis Ribs, Baby Back Ribs and more!

Tri Tip, Pork Ribs, Sausage from Bad to the Bone

Would you like some greens with that real pit smoked “Q”? Try the Tri-Tip Salad, Santa Fe Chicken Salad or dive in to the sea with the Seared Ahi Salad. And, pair your favorite dish with Bad To The Bone BBQ signature side dishes. Among customer favorites are the Mac ‘n Cheese, a family recipe tradition, Ranch Beans, Garlic Bashed Potatoes, Steamed Broccoli with Cheese Sauce, Chili, Onion Rings and Fried Okra.

Bad to the Bone Mac n Cheese

Signature Mac n Cheese

What’s one of the things I love most about Bad To The Bone BBQ? It’s CATERING, of course! With football season in full swing, tailgate parties have never been tastier than when fully catered by Bad To The Bone BBQ. But not just for tailgate parties, Bad To the Bone BBQ will bring their tasty, smokey BBQ and all the trimmings to just about any location or call ahead and place your catering order for pick up and serve up Bad To The Bone BBQ throughout the entire year.

Bad to the Bone Baked Beans, YUM

Bad to the Bone Baked Beans, YUM

Whether you are eating at the bar and listening to the often played live music, dining in the rustic dining room or getting BBQ to go, Bad To The Bone BBQ is sure to be one of your favorite BBQ hot spots in Orange County.

The bar at Bad to the Bone

Saddle up to the bar

Bad-To-The-Bone-BBQ
31728 Rancho Viejo Road (cross street: Ortega Highway)
San Juan Capistrano, CA 92675
Visit BadToTheBone-BBQ.com
Open Sunday-Thursday 11:00AM-9:00PM
Friday-Saturday from 11:00AM-10:00PM

Take Bad To The Bone BBQ home with you! Their signature dry rubs and BBQ sauce:

Bad to the Bone Dry Rub and BBQ Sauce

Follow Bad To The Bone BBQ on Facebook, Instagram, and Twitter


Sessions Sandwiches Arrives in Huntington Beach

Posted on by Bikini Lifestyles in Food

Sessions Sandwiches Arrives in Huntington Beach

SESSIONS WEST COAST DELI

Orange County’s Critically Acclaimed Sessions West Coast Deli Expands Menu of Chef-Inspired, Gourmet Sandwiches with Opening of 2nd Beach City Location

After a spectacular Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment.

ON THE MENU
The Huntington Beach restaurant offers breakfast, lunch and dinner with a menu mirroring that of its Newport Beach counterpart. Guests are presented with nearly two dozen hot and cold sandwiches, a selection of salads, and gourmet sides on Sessions’ lunch and dinner menu, as well ten signature sandwiches on its breakfast menu.

Sessions features a scratch kitchen with housemade sauces, sides, salads, and soups prepared in-house daily. All sandwiches are made to order with fresh, locally grown produce, humanely and naturally raised meats, and locally baked breads delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

With the opening of the Huntington Beach location, Sessions sees the addition of nine new sandwiches to its already celebrated menu. Guests will still be able to enjoy their favorites, including the Summer Zephyr, with marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion, and a balsamic reduction on french roll; and the Sloppy Barney, featuring spicy bbq pulled pork, jalapeño jack, house pickle, shaved red onion, and purple SoCal slaw on ciabatta.

Summer Zepher from Sessions

Summer Zepher

All new sandwiches are featured at both locations, including the Geno, inspired by local surfer Gene “Sliding Machine” Petersen, who was voted on by the public to be honored in conjunction with the opening of the new Huntington Beach location.

New sandwich creations include:

SESSIONS Meddock Melee

SESSIONS Meddock Melee

* MOLLY – vegan chickpea curry salad, cucumber, shaved red onion, cherry pepper, and wild baby arugula, on fresh-baked squaw

* MANIFESTO – sliced white meat chicken breast, sun-dried tomato & artichoke spread, marinated vine-ripened tomato, wild baby arugula, cherry pepper, and balsamic reduction, on fresh-baked squaw

SESSIONS Greatfella

SESSIONS Greatfella

* TURBEN – hormone-free roast turkey, muenster, million island dressing, cherry pepper, and SoCal slaw, pressed on fresh-baked marble rye

* GENO (GENE “SLIDING MACHINE” PETERSEN) – hormone-free roast turkey, bacon jam, habanero puree, jalapeño jack, homemade guacamole, cherry pepper, shredded iceberg, and sriracha aioli, on a fresh-baked french roll

* BOMBER – genoa salami, smoked provolone, italian bruschetta, wild baby arugula, shaved red onion, fresh basil pesto, and balsamic reduction, on fresh-baked ciabatta

* GANGNAM STYLE – pork & beef meatball, korean “marinara”, pickled vegetable, cucumber, and soy-sesame slaw, on a fresh-baked french roll

Sessions meatball sandwich

* MYHAMI VICE – smoked ham, humboldt swiss, whole-berry cranberry sauce, wine-grained mustard, and house pickle, pressed on a fresh-baked french roll

* SESSIONS GRILLED CHEESE – muenster, shaved parmesan, and spinach & marinated artichoke heart spread, pressed on fresh-baked ciabatta

* YAO MANGO – smoked ham, muenster, shaved red onion, cucumber, jalapeño mango slaw, and sriracha aioli, on a fresh-baked french roll

Yao Mango from Sessions

Yao Mango

In addition to the new sandwich offerings, Sessions now offers the following salads, created with the same thoughtfulness and culinary focus as its between-the-bread counterparts:

* CAPRESE – fresh mozzarella, marinated vine-ripened cherry tomato, shaved red onion, wild baby arugula, and crouton, with balsamic vinaigrette

* CHINA CHOP – mandarin orange, shredded chicken breast, crispy wonton, shredded brussel sprout, wild baby kale, broccoli, radicchio, rainbow carrot, and crushed almond, with soy-sesame vinaigrette

* UMAMI – arcadian mixed green, blackberry, smoked bacon, goat cheese, dried cherry, and crushed almond, with strawberry vinaigrette

* THE WEDGE LEGEND – arcadian mixed green, shaved red onion, marinated vine-ripened cherry tomato, smoked bacon, shredded chicken breast, crouton, and bleu cheese, with atomic vinaigrette and balsamic reduction

Sessions Deli Wake and Bake

Sessions Wake and Bake

* SPICY MANGO COCONUT – arcadian mixed green, shredded coconut, rainbow carrot, jalapeño, crushed cashew, and shaved red onion, with jalapeño -mango vinaigrette

* BUFFALO CHOP – arcadian mixed green, buffalo shredded chicken breast, bleu cheese, rainbow carrot, shaved red onion, and marinated vine-ripened cherry tomato, with adobo buttermilk dressing

* CRUNCH THYME – shredded brussel sprouts, wild baby kale, broccoli, radicchio, arcadian mixed green, dried cherry, and crushed walnut, with balsamic-thyme vinaigrette

Full menu can be found online at http://www.sessionssandwiches.com.

CULTURE & VIBE
Sessions has worked hard to create a culture that focuses on the people in the community it serves. The experience is dictated by the environment, which pays careful attention to detail, customer service, and a quality dining experience, while projecting an air of effortlessness that one would expect from a beachside location.

Sessions West Coast Deli is now open for Breakfast, Lunch and Dinner in Huntington Beach at 414 Pacific Coast Highway. For hours of operation, full menu, and other information, please visit http://www.sessionssandwiches.com.

ABOUT SESSIONS WEST COAST DELI
In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the best sandwiches to ever hit the lip. As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment. The term “West Coast Deli” perfectly describes the marriage of a high-quality deli menu with a chill vibe that appeals to area locals and tourists, alike.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

Shaka Spuds from Sessions Deli

Shaka Spuds

Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

Sessions West Coast Deli – Newport Beach Peninsula
2823 Newport Boulevard
Newport Beach, CA 92660
Open Daily
7 a.m. – 9 p.m. Monday through Saturday – Breakfast, Lunch & Dinner
7 a.m. – 8 p.m. Sunday – Breakfast, Lunch & Dinner

Sessions West Coast Deli – Downtown Huntington Beach
414 Pacific Coast Highway
Huntington Beach, CA 92648
7 a.m. – 9 p.m. Monday through Saturday – Breakfast, Lunch & Dinner
7 a.m. – 8 p.m. Sunday – Breakfast, Lunch & Dinner

For more information, including menus, catering inquiries, and Sessions Club mailing list access, visit http://sessionssandwiches.com/.

QUICK LINKS:
Sessions West Coast Deli Website
http://sessionssandwiches.com/

Facebook – Sessions West Coast Deli
https://www.facebook.com/SessionsWestCoastDeli

Instagram – @SessionsWestCoastDeli
https://instagram.com/sessionswestcoastdeli/

Twitter – @SessionsNB
https://twitter.com/sessionsnb

YELP – Sessions Newport Beach
http://www.yelp.com/biz/sessions-west-coast-deli-newport-beach

YELP – Sessions Huntington Beach
http://www.yelp.com/biz/sessions-west-coast-deli-huntington-beach-2


Sushi Roku Fashion Island Now Open!

Posted on by Bikini Lifestyles in Food

Sushi Roku Fashion Island Now Open!
Sushi Roku NB entrance

Innovative Dining Group (IDG) brings its iconic sushi restaurant to Newport Beach Fashion Island. Now open, Sushi Roku is pleasing palates with one-of-a-kind dishes including fish, chicken, pork, beef, and vegetarian options. The well-rounded menu unites traditional Japanese cuisine with southern California seasonal ingredients prepared in a deliciously fashionable way.

Sushi Roku NB front dining area

Says Lee Maen, Partner at Innovative Dining Group, “We’ve been looking forward to making our debut in Orange County’s vibrant dining scene for quite some time.” Adding that “we are excited to share our modern approach to Japanese cuisine as well as Roku’s outstanding level of hospitality at this stunning location in Fashion Island.”

Sushi Roku NB sushi bar and seating

Stunning it is! The restaurant features a spacious and comfortable front patio that is perfect for people watching and the spaciousness spills into the interior of the restaurant with seating for 129 in the front dining room, a 16-seat sushi bar, and a 15-seat bar which features flat screen televisions to catch the latest news or sports events.

Sushi Roku NB sushi case

Helmed by Executive Sushi Chef Hiroshi Shima, Chef Shima has designated Head Chef Shin Toyoda to oversee the kitchen at Sushi Roku Fashion Island. Chef Toyoda is a native of Tokyo and has trained under Master Chefs at Kanda Muromachi, Tokyo.
Sushi Roku NB bar

On the cocktail side, Executive General Manager and Sake Sommelier Eiji Mori curates a selective sake menu that embodies the complex flavors and aromas of craft sake. The bar menu at Sushi Roku Fashion Island also extends to a full bar with Sushi Roku’s famous specialty cocktails (see more below), and signature wine list offering crisp white wines, champagne and full-bodied red wines each pairing well with Japanese cuisine.

Golden Boy cocktail from Sushi Roku

Golden Boy cocktail from Sushi Roku

A few menu highlights:
Golden Boy cocktail
Cazadores blanco, citrus juices, cucumber, mint, club soda and sherry float
(pictured above)

Ginger Lychee Mojito
Bacardi rum, ginger, lychee fruit, mint, vanilla, lime juice
Ginger Lychee Mojito from Sushi Roku

Tuna Tartare with Yuzu Guacamole and Tamari Soy Truffle
Tuna Tartare with Yuzu Guacamole and Tamari Soy Truffle

Yellowtail Diced Chilies with Olive Oil and Garlic Ponzu
Yellowtail Diced Chilies with Olive Oil Garlic Ponzu

Roku Sashimi (more selections available)
RokuSashimi

Signature Sushi Roku Rolls
Making sushi rolls at Sushi Roku NB

Tuna and Beet Salad with Goat Cheese and Yuzu Miso
Tuna and Beet Carpacio with Goat Cheese and Yuzu Miso

Bacon Wrapped Shrimp
Bacon Wrapped Shrimp

Baked Lobster Roll with Creamy Miso Sauce
Baked Lobster Roll with Creamy Miso Sauce

Chilean Sea Bass, Chicken and Beef Skewers at Sushi Roku NB
Chilean Sea Bass, Chicken and Beef Skewers at Sushi Roku NB

Deconstructed s’mores from Sushi Roku
Deconstructed s'mores from Sushi Roku

Sushi Roku Fashion Island
327 Newport Center Drive
Newport Beach, CA 92660
(adjacent to Macy’s across from True Food Kitchen)
Lunch:
Sunday – Thursday: 11:00am – 3:00pm
Friday: 11:00am – 3:00pm
Saturday: 11:00am – 3:00pm

Dinner:
Sunday – Thursday: 3:00pm – 10:00pm
Friday: 3:00pm – 12:00am
Saturday: 3:00pm – 12:00am

Happy Hour menu:
$3 to $6 bites, including edamame with truffle butter, seared Albacore sashimi with crispy onions, and pork kakuni sliders
$3 beers and $4 to $7 cocktails and wines


Spring at Provenance

Posted on by Bikini Lifestyles in Food

Spring at Provenance Restaurant in Newport Beach
Provenance
If Spring is your favorite time of year, be sure to dine at Provenance, the garden-to-table restaurant from one of Orange County’s most loved chefs, Cathy Pavlos.

Tucked away in Newport Beach’s Eastbluff Village Center, Provenance is still easy to get to and celebrates fresh, flavorful ingredients from their own organic raised-bed garden. Fresh doesn’t get any fresher than that! Cathy has been a strong contender in the OC restaurant scene for nearly a decade after having trained in Napa Valley’s famed CIA which she and hubby, Elliot, opted for after her success as a professor at the University of Texas. Her eclectic background demonstrates her passion for life which she wholeheartedly pours into her food time and again.
Provenance Super Grains
With the arrival of Spring, Chef Cathy presents her most seasonal menu which is now available at Provenance. On the diversely, innovative, delicious menu, you’ll find these dishes and more:
Salads such as the Provenance Ancient Grains Super Chop – 12 Super Veggies and Herbs, Quinoa, Farro, Assorted Seeds, Ricotta Salata Cheese, Sherry Vinaigrette and your choice of either an All Natural Grilled Chicken Breast or Half of a California Avocado. All hail the Kale Caesar – Kale, Little Gem Lettuce, Snow Peas, Radishes, Cilantro, Torn Brioche Croutons, Parmesan Cheese, Spanish White Anchovies, Fried Capers, Sweetie Peri Peri Peppers tossed with a delighful Lime Caesar Dressing. The Ahi Californian celebrates one of the most well-loved fish of the sea and distinct flavors of blood orange, fennel, Black Moroccan olives tossed with Frissee Lettuce, Asparagus, Arugula, Green Beans, Green Onion, Pickled Mustard Seeds and a Basil Pesto Vinaigrette.

Feel like savoring winter a little longer? Enjoy these dishes aptly named, Winter Harvest. Charred Asparagus – Deviled Cage Free Eggs, Applewood Smoked Bacon, Frissee, Ribbons of Prosciutto, Capers, Tarragon, Ricotta Salata Cheese, Warm Bacon and Pancetta Vinaigrette. Pan Roasted Cauliflower Kung Pao – Apples, Black Vinegar, Cashews, Cilantro, Ginger, Green Onions, Chilis de Arbol. Ginger and Curry Roasted Carnival Baby Carrots – Avocado, Cilantro, Crispy Artichoke Hearts, Sriracha Yogurt, Cilantro-Macadamia Nut Pesto, Dukkah. And, Not your Mom’s Greens Platter – Broccoli, Rappini, Haricot Vert, Edamame, di Stefano Burrata Cheese, Organic White Miso, Ginger, Globs of Black Sesame-Peanut Butter Jam, Torn Herbs, and Roasted Rice Sea Salt, YUM!
Provenance Ahi
FEATURED EXTRAS

Fish and Puppies – Pan Seared Wild Pacific Sandabs (love!), Herbed Hush Puppies, Cabbage and Kale Slaw, and Chipotle Tartar Sauce
Pot Pie of the Day – accompanied by a small Garden Green Salad, Basket of Scratch Biscuits with Honey Butter
FORK & KNIFE SANDWICHES of Grilled All Natural Chicken Breast “Tuscan Style” – Fresh Burrata Cheese, Roasted Tomatoes, Roasted Peppers, Heirloom Spinach, Basil Pesto Aioli on Ciabatta Bread
Maple Leaf Farms Duck Breast Rueben – Swiss Cheese, Green and Red Slaw, Pickles, Bloody Mary Dressing, Deli Rye
All Natural Boneless Beef Shortribs + Grilled Cheese – Havarti Cheese, Sweet and Sour Onions, Pickles, Dijon on Parmesan Cheese Brioche Toast
Rack of Snake River Farms Pork Belly Buns – All Natural Pork Belly, 5 step cooking process, Made-In-House Steamed Buns, House Pickled Veggies, Leeks, Cilantro, Green Onions, Pickled Mustard Seeds, Asian Style Mustard and Sriracha Aioli
Provenance Duck Breast
For dinner, Provenance wows your tastebuds with these delicious offerings among the menu:
STARTERS & LOCAL FAVORITES:
Black and Blue Ahi “Ceviche Style” – Tiradito Marinade, Mango, Radishes, Micro Garden Greens   Snake River Farms’ Heritage Pork Belly on Brioche Toast: Deviled Eggs and Wicked Avocado Mash, Dukkah

THE MAIN COURSE:
Pan Seared Wild California Snapper + Clams – Heirloom Spinach, Snow Peas, Corn, Salsa Verde Pan Roasted All Natural Half Chicken – Asparagus, Pan Potatoes, Edamame Beans, Roasted Tomatoes, Carrots, Garlic-Chive-Citrus Butter, au Jus
Paprika and Black Pepper Rubbed Maple Leaf Farms Duck Breast –  Quinoa and Farro with Kumquats and Jalapenos, Mustard-Sherry Sauce, Cilantro, Miso-Almond Butter
Meaty All Natural Beef Boneless Shortribs –  Chili, Bitter Chocolate and Sherry Braise, Puree of Roasted Cauliflower and Celery Root, Crispy Brussels Leaves, Baby Carrots
All Natural Prime Flat Iron Cowboy Steak (8oz) –  Buttermilk Onion Rings, Borracho Beans, Corn Bread, California Ketchup, Deconstructed Chimi Pico de Gallo, Torched Jalapeno and Green Onion

“Our menu’s transition into spring is the boldest yet! We’re beefing up classic dishes with exciting twists of our own,” commented Chef Cathy who oversees the innovative kitchens at both Provenance in Newport Beach and sister-concept Lucca Cafe in Irvine. “The new dishes presented on our spring menus satisfy the diner with feelings of both comfort and curiosity.”

More information is available by calling 949-718-0477 or visiting http://www.ProvenanceOC.com.
ABOUT PROVENANCE Newport Beach is now home to a new dining concept that delivers elements of California’s wine country to Eastbluff Village Center. This is an exciting new restaurant concept that focuses on bringing seasonal, local and responsible fare to the community.
If you’re looking for a menu of fresh, flavorful ingredients that change by season, look no further. Many of the fruits, vegetables and herbs available are grown in the restaurant’s own 1,300-square-foot organic raised-bed garden, which is open to guests to explore during their meal.
Chef Pavlos, who describes her menu of contemporary California cuisine as Napa-esque, focuses on seasonal garden offerings, with signature sandwiches and lighter fare at lunch, and the addition of larger plates at dinner, along with daily specials. The menu will change based on the garden’s offerings. Chef Pavlos’ culinary team makes all sauces, dressings and other items in-house with a focus on canning, preserving, curing, pickling and smoking. The menu features only humanely raised meats, such as certified Angus beef, locally raised free-range and hormone-free Shelton turkey, and Jidori chicken, as well as wild seafoods.
We are ingredient driven, and use only fresh, seasonal and local ingredients of the highest possible quality, and those not from our garden are sourced from a network of small-scale producers. We believe that sharing emotions with the customer is what cooking is all about. Our kitchen at Provenance unites tradition and modernity; we have a deep respect for our product. We are going back in time with our own garden, and the experience is just about as local and as natural as you can get. ~ Chef Cathy Pavlos
Contact Information & Hours Provenance is located in the Eastbluff Village Center (2531 Eastbluff Drive).  The restaurant is open seven days a week with hours as follows: Monday – Friday 11 a.m.  –  2 p.m. lunch 5 p.m.  – 9 p.m. dinner (Bar open until 10:30 p.m.)
Saturday 5 p.m.  – 9 p.m. dinner (Bar open until 10:30 p.m.)
Sunday 10 a.m.  – 2 p.m. brunch 5 p.m.  – 9 p.m. dinner (Bar open until 10:30 p.m.)
More information is available by calling 949-718-0477 or visiting http://ProvenanceOC.com


Brunch at The District by Hannah An

Posted on by Bikini Lifestyles in Food

The District by Hannah An

The District by Hannah An

Debuting on Easter Sunday, April 5, The District by Hannah An will be launching Sunday brunch service, offering a refreshing alternative to the often staid midday options of pancakes and fried eggs that are so ubiquitous in our city. As with all of the restaurant’s culinary offerings, Hannah’s new menu offers a taste of the districts of Vietnam as seen through the eyes of a contemporary Angeleno, for whom seasonal ingredients are paramount.

The District by Hannah An interior

The flavors of her homeland can be seen in new brunch dishes such as:

Sunrise Chao—roasted chicken and sweet potato porridge, Brussels sprout pesto, fried quinoa

Saigon Summer Salad—sweet potato purée, poached egg, roasted beets, kale, bacon, crispy quinoa

Smoked Bacon Banh Mi—bacon, eggs, pâté, pickled vegetables

Yellowtail Poki—baked taro chips, lemongrass, nori dust

Morning Star—oatmeal, starfruit, mango, papaya, avocado, wild honey, Vietnamese cinnamon

Breakfast Flatbread—scrambled eggs, burrata, avocado, pickled jalapeño, pomelo

Traditional Shaken Beef & Eggs—cubed filet mignon, scrambled eggs, peewee potatoes, kai lan

Bánh Xèo Crepe—chicken, shrimp, red leaf lettuce, mint sprigs, District fish sauce

Brunch will be served from 11am to 4pm, Sundays
The District by Hannah An
8722 West Third Street, Los Angeles, CA 90048
310.278.2345


Kendall’s Brasserie and Bar : Culinary Tour of France

Posted on by Bikini Lifestyles in Food

Kendall's Brasserie and Bar
Kendall’s Brasserie and Bar : Culinary Tour of France – Enjoy France in Los Angeles! Kendall’s Brasserie and Bar presents “NO LUGGAGE REQUIRED: A CULINARY TOUR OF FRANCE AT KENDALL’S BRASSERIE & BAR”.

Beginning February 3, 2015, guests can experience the distinct flavors of Basque, Provence, and Lyon regions with the “Passport to France” monthly dinner series – specialty dinners nightly in February, March and October with each of these three months highlighting a different region of France. How delightful is that?!!

Chef Jean Pierre Bosc

Chef Jean Pierre Bosc

Lyon-raised Executive Chef Jean Pierre Bosc is proud to present menus that salute his native country that are robust with the authenticity of each region. Join Chef as you explore the varied tastes and flavors of Basque, Provence, and Lyon, France.

Kendall's Brasserie and Bar

The first dinner theme begins on February 3, 2015. Guests travel to the Basque region with dishes such as the Baked Sea Bass Persillade with Bell Pepper Basquaise, and Coco Beans Ragout with Chorizo capture the fresh seafood found in plenty throughout the northern area.
Kendall's Brasserie and Bar dining room
In March, Bosc tempts the palate with Provencal fare with Roasted Lamb Loin with Basted Tapenade, Artichokes Barigoule, and Fava Beans. Then, concluding the culinary journey through France in October, patrons return to Bosc’s home with a taste of the cuisine from Lyon. The featured item from the Lyonnais menu is a personal favorite of Bosc, the Volaille Demi-Deuil “Mere Brazier”, Poached Alf Chicken, truffled under the skin, with a Broth of Poached Vegetables, and Sauce Supreme. Each meal, inspired by the specific region, will include the choice of two appetizers, entrees and desserts options.

Kendall's Brasserie and Bar entree

Basque Region
February 3rd – 28th, 2015

Provencal
March 3rd – March 31st, 2015

Lyonnais
October 1st – October 31st, 2015
Dinner only, 7:00 p.m. – close

KENDALL’S BRASSERIE AND BAR
135 North Grand St.
Los Angeles, CA 90012
213.972.7322

www.patinagroup.com/kendallsbrasserie

PARKING: Special Twilight Parking Special:
Complimentary parking available when entering The Los Angeles Music Center lot between 8:00 p.m. to 9:30 p.m.


ABOUT KENDALL’S BRASSERIE AND BAR:

Located on the street level of the Los Angeles Music Center, Kendall’s brings a fresh approach to brasserie cuisine with inspired seafood dishes and updated French favorites. The classic brasserie with contemporary flourishes features a dynamic central bar and lounge serving superb wines and cocktails with cooked dishes and hand-selected raw bar delicacies. A dog-friendly outdoor patio space further enhances the Parisian atmosphere of the downtown Los Angeles cultural dining destination. Additionally, convenient parking at the Los Angeles Music Center is available on a complimentary basis when entering the lot between 8:00 p.m. to 9:30 p.m.


Los Angeles Food and Wine Festival

Posted on by Bikini Lifestyles in Food

Fourth Annual LA Food & Wine

4th Annual Los Angeles Food and Wine Festival

LAFW 2014 downtown
Over a balmy August weekend, celebrity chefs from all around the world converged in Los Angeles for the fourth annual Los Angeles Food and Wine Festival. Produced by Coastal Luxury Management, LLC which also produces the star-studded Pebble Beach Food and Wine Festival now in its 8th year, this year’s festival highlights included the Chase Sapphire Preferred® Celebrity Chef Challenge, Asian Night Market with Iron Chef Morimoto, tribute dinner to culinary icon, Nancy Silverton, and Grand Tasting events both Saturday and Sunday with participation from over 100 restaurants and 150 wineries representing some of the top culinary talent in the Nation.

Iron Chef Morimoto Iron Chef Morimoto

This unforgettable gastronomic culinary immersion took place over 4 days in the heart of downtown Los Angeles with smaller culinary events transpiring in nearly every part of the city. Festivities kicked off on Thursday night with the Ultimate Bites of LA presented by Chase Sapphire Preferred®.
Chase Sapphire Preferred Chef Challenge winners board

The red carpet event was attended by celebrities and culinary stars such as Ben Ford, Lorena Garcia, Michael Chiarello, and festival CEO and co-founder, David Bernahl. Amid the fanfare, the first-ever chef challenge presented by Chase Sapphire Preferred® revealed the winning champion chef team of Fabio Viviani and Ray Garcia.
Chase Sapphire Preferred Chef Challenge winners 2014
Viviani and Garcia won the best street taco and cocktail challenge by impressing judges, including Food & Wine magazine’s Justin Chapple, with their Mango Chicharron Chile Relleno Taco. The grand prize of $20,000 was presented by Chase Sapphire Preferred® and benefitted the Los Angeles Regional Food Bank.
Chefs Viviani and Garcia preparing their tacos
Friday’s Power Lunch series stretched from Santa Monica’s One Pico with Elizabeth Falkner to Sven Mede, to Downtown LA’s Faith & Flower where Ferguson Crest wines, owned by Fergie Duhamel of the Black Eyed Peas, paired wines with Dominique Crenn and Executive Chef Michael Hung’s inspiring menu.
Elizabeth Falkner
Food and wine never tasted more inviting into the night than at the Asian Night Market where hundreds of food lovers enjoyed sashimi, 5-spice pork belly taco from Jet Tila, Chris Oh’s “Flaming Ball” from Seoul Sausage, and Iron Chef Masaharu Morimoto’s Chicken Dumpling who gracefully pleased legions of fans by participating in selfies and fan photos. Other highlights included a Lamb Ramen from EggSlut’s Alvin Cailan.
Asian Night Market
Saturday and Sunday’s afternoon Grand Tasting events certainly held up to their name with seminars, cooking demonstrations, book signings and the Lexus Grand Tastings held at LA Center Studios where chefs dished out signature fare and top wines poured all day and into the night.

Chef John Cox sharing sea urchin Chef John Cox sharing sea urchin

Kicking off the Saturday evening grand event was a live performance by Common for the Lexus LIVE on Grand event hosted by Michael Chiarello. Then, sounds Afro-Caribbean style music from the children’s ensemble amaWolseley Marimbas flowed through the air while guests enjoyed a putting green and patio lounge and cocktails in the Airstream 2Go from The Cosmopolitan of Las Vegas.
Hitching Post wines
Just a few steps away at the beautiful Cathedral of St. Vibiana in downtown, Dinner with the Michelin Stars served up culinary decadence with chefs such as Michael Cimarusti, Dominique Crenn, David Kinch, and Pierre Gagnaire whom I had the pleasure to meet at a private Mandarin Oriental event in West Hollywood.

with Chef Pierre Gagnaire of Mandarin Oriental with Chef Pierre Gagnaire of Mandarin Oriental

As mentioned above, the Los Angeles Food and Wine Festival is now in its fourth year. Generously supported by Food & Wine magazine, Lexus, The Cosmopolitan Las Vegas, JENN-AIR, Delta Airlines and Chase Sapphire Preferred®, the four-day epicurean event showcases the finest in food and drink throughout Los Angeles.
Graham Elliott Graham Elliott
The star-studded lineup has included celebrated chefs such as Giada DeLaurentiis, Graham Elliott, Curtis Stone, Michael Chiarello, Iron Chef Masaharu Morimoto and Thomas Keller along with LA favorites Michael Voltaggio, Rory Herrmann, and Matsuhisa Nobu.

Chef Luigi Fineo at LAFW 2014 Chef Luigi Fineo at LAFW 2014

A Coastal Luxury Management, LLC (CLM) production, co-founder and manager David Alan Bernahl II creates unique experiential opportunities in the hospitality, entertainment, restaurant, and event sectors. Named 2012 and 2013 by Inc Magazine as one of the “Top Food & Beverage Companies”, CLM has also been included int he annual Inc 500/5000 ranking of the fastest-growing privately owned companies in the United States.

Challengers, Chefs Elliott and Ford Challengers, Chefs Elliott and Ford

For more information about Coastal Luxury Management, contact media@clm-ca.com
Susan with Iron Chef Morimoto
Goose Island Pale Ale
Miraval Provence
Chefs Viviani and Garcia before the win