Restaurant

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


67th EMMY Awards Governors Ball

Posted on by Bikini Lifestyles in Hollywood

67th EMMY® Awards Governors Ball
EMMYS logo

The official after-party for EMMY Award winners, celebrities, entertainment moguls, and guests, the Governors Ball presents “Reigning with Radiance”, the theme for this year’s ball.

The 67th EMMYS Governors Ball

The 67th EMMYS Governors Ball

Glimmering crystal chandeliers, cascading orchid flower designs, lavish dining, premiere cocktails, wines and award-winning entertainment greet the 4,000 guests into the beautifully transformed West Hall of the Los Angeles Convention Center on Sunday, September 20 immediately following the 67th EMMY Awards airing on FOX at 8pET / 5pPT.

67th EMMYS crystal design

67th EMMYS crystal design

Cheryl Cecchetto and her team at Sequoia Productions are in their 21st year designing and producing this famed event.

Cheryl Cecchetto

Cheryl Cecchetto, Sequoia Productions

Working together with Geriann McIntosh and Barbara Cassel, the Governors Ball committee co-chairs, Sequoia Productions is the mastermind behind the décor, entertainment,

Geriann McIntosh

Geriann McIntosh, Governors Ball Committee Co-chair

Barbara Cassel

Barbara Cassel, Governors Ball Committee Co-chair

and overall presentation of the Governors Ball from the details of the grand entry to the Winners Circle – where EMMY winners have their statuettes personalized on site – to the details of the staff wardrobe.

EMMY Awards winners circle

EMMY Awards winners circle

What is one of the design secrets of this year’s “Reigning with Radiance” theme? Over 45,000 Swarovski crystals shine in over 530 hand-crafted strands together weighing nearly 450 pounds. Now that’s a lot of bling!

EMMY Governors Ball sound stage

EMMY Governors Ball sound stage

When it comes to entertainment, internationally acclaimed Andrea Bocelli and multiple Grammy® and EMMY Award-winning producer and songwriter, David Foster take center stage at this year’s Ball. Special dance performances by Maksim Chmerkovskiy formerly of Dancing With The Stars and opening musical guests JB Project and WCM Strings will have guests awe-inspired throughout the evening.

EMMY Awards Governors Ball lounge

EMMY Awards Governors Ball lounge

Helmed as one of the largest formal sit down dining experiences in the United States, Patina Restaurant Group returns for the 20th year as the premiere caterer for the Governors Ball. Executive Chef Joachim Splichal and his go-to Chef, Alec Lestr, will prepare a delectable and elegant 3-course dinner for the 4,000 guests.

Executive Chef Joachim Splichal and Susan Irby

Executive Chef Joachim Splichal and Susan Irby

Prepared a-la-minute (meaning prepared fresh on-site), behind the floor to ceiling drapes in the West Hall is the enormous staged kitchen where nearly 200 chefs man row after row of plates, ingredients, cooking and plating each of the delicious courses including:

67th EMMYS Governors Ball table decor

o FIRST COURSE is a Wildflower Honey Poached Forelle Pear Salad

Forfelle Pear Salad

o MAIN COURSE is Filet Of Beef Tenderloin with herb-scented potato terrine adorned with king trumpet mushrooms, yucca chips, roasted cherry tomatoes, red wine jus and béarnaise espuma

Filet of Beef Tenderloin

o DESSERT is a Single Origin Ghana Brownie embellished with Zephyr popcorn Chantilly, cara crakine and baby bourbon caramel drizzle
Single Origin Ghana Brownie

Accompanying the 3-course menu are carefully prepared selections offered by Penfolds wines, the Official Wine Partner of the 67th Emmy Awards season, with their Bin 389 Cabernet Shiraz and Bin 311 Chardonnay to pair with the Ball’s three-course meal.
Penfolds Reserve Wines

DLynn Proctor, winemaking Ambassador for Penfolds was on hand to share the expertise of the wines and offer selections for EMMY Award telecast viewers at-home parties. Enjoy his interview here: DLynn Proctor on Penfolds

Other official sponsors, Cellar Door Chocolates from Louisville, Kentucky carefully handcrafted by owner Erika Chavez-Graziano,

Dusted Truffles from Cellar Door

Dusted Truffles from Cellar Door

FIJI Water
FIJI the Official EMMY water

and Patron Tequila which created the EMMY Signature Cocktail which the Press enjoyed a taste of at the official Press Preview event held on Wednesday, September 20. On hand to serve up the savory cocktail was Patron Marketing Manager Edward P. Blinn.

Edward Blinn of Patron serving the EMMY Cocktail

Edward Blinn of Patron serving the EMMY Cocktail

Celebrities and VIP guests will be transported to the EMMY Awards by AUDI, the official vehicle of the 67th EMMY Awards and Governors Ball.

AUDI Official Vehicle

Celebrating the best in television, watch the 67th Primetime EMMY Awards Sunday, September 20 at 5pPT / 8pET on FOX. For the official menu recipes to serve your award-winning guests at home, visit thebikinichef.com!

Susan Irby, the EMMY and Chef Alec Lestr

Susan Irby, the EMMY and Chef Alec Lestr

Wondering how the LA Convention Center West Hall gets transformed into “Reigning with Radiance” glamour? Enjoy the fascinating time-lapse video from Sequoia Productions, here: (coming soon)


ADYA Adds Seasonal Summer Indian Street Fare

Posted on by Bikini Lifestyles in Food

ADYA Adds Seasonal Summer Indian Street Fare

ADYA
Celebrating the endless summer months, ADYA shifts its focus to lighter menu offerings.  Executive Chef/Owner Shachi Mehra has introduced a new Roasted Corn Salad with tomatoes, fennel, and toasted cumin, and a Bean Sprout Salad with peanuts, cucumber, cilantro, and lime. Those looking to partake in one of Chef Shachi’s curries will be pleased to note that ADYA’s noted Chicken Tikka Masala, a guest favorite since the restaurant opened one year ago, has now become a permanent addition to the menu.

Guests can still enjoy one of ADYA’s perfect-for-summer Chaat Corner favorites, including Bhel Puri, a flavorful combination of puffed rice, cucumbers, tomatoes, and dried mango; and Masala Papad, which boasts local, farm-fresh vegetables and cilantro atop a crisp papadum. Chef Shachi’s menu is reflective of modern India and revolves around fresh, sustainable ingredients, prepared simply.

Bean Sprouts Salad

Bean Sprouts with Cucumber and Cumin

“At ADYA, we utilize the freshest ingredients available, so you’ll see our menu change with the seasons throughout the year,” commented Chef Shachi, whose artfully crafted dishes balance tradition with modernity. “Much of this season’s most flavorful produce comes from local farmers, growers and purveyors, so we’re taking from and giving back to our own community with every dish sold.”

To further promote ADYA’s unique take on traditional Indian cuisine, Chef Shachi hosts a monthly Cooking Class on the third Saturday of the month (dates may vary). The hands-on, interactive culinary demo is held outside on ADYA’s private boxcar patio, where guests in attendance learn to recreate healthy, seasonal favorites. Class availability is limited. To inquire about future classes or to make reservations, please call (714) 533-2392.

Roasted Corn Salad

Roasted Corn Salad with Fennel

ADYA’s menu features local produce and sustainable meats brought to life by the bold flavors and spices of India. Chef Shachi uses her expertise to combine modern, creative and classic Indian styles of cooking. ADYA’s menu also features protein-packed Indian favorites like Chicken Tikka, Tandoori Shrimp, and Lamb Seekh Kababs.

ADYA is located at the Anaheim Packing District (440 S. Anaheim Blvd #201; upper level, across from the main entrance). For more information, please visit http://www.adyaoc.com.

ABOUT ADYA
Located within the Anaheim Packing District, the heart of ADYA’s menu features kebabs from the tandoor, kaathi rolls (wraps filled with potatoes, paneer, chicken or lamb), fresh-made curries, and pavs, which feature spiced vegetables, potatoes or lamb on butter-toasted bread. ADYA also offers a selection of desserts and beverages true to its Indian roots including a selection of imported beers, wines and sodas, as well as a classic Masala Chai. In addition to the Packing House’s communal seating, ADYA features 10 seats on a wrap-around bar, where guests will enjoy a front-row seat to the action in the open kitchen with a view of the tandoor ovens, as well as 30 seats on their private boxcar patio.

ABOUT CHEF SHACHI MEHRA
Indian-born Chef Shachi Mehra has a passion for creating innovative and thoughtful menus that tastefully balance a variety of flavors and make cuisines appealing to a range of tastes. An ardent supporter of local farmers and sustainable practices, she takes great care in sourcing her ingredients.

Her early family experiences helped to develop and shape her love of food and appreciation for balance, in flavors and in life. Chef Shachi blends Western and Indian cultures to create artful dishes that successfully marry tradition with modernity.

Her professional journey began after meeting Chef Bruce Johnson, hailed by the New York Times as a premier chef. He extended an invitation for her to spend a day prepping in his kitchen at Trap Rock Brewery in New Jersey. It was her first encounter with a professional kitchen and after only a few hours, she knew she had found her life’s passion. She was offered a job on the spot, and she went on to work in pastry and garde manger for the next year.

She went on to meet Chef Floyd Cardoz of Manhattan’s legendary Tabla and Bread Bar, where she was given the opportunity at the restaurant’s garde manger station. Ultimately, she was appointed Head Cook at Bread Bar, which had a popular open kitchen. Being “on stage” for clientele was a fantastic learning experience, as she had to manage the kitchen and supervise the line cooks, while simultaneously interacting with guests.

Chef Shachi has become known for bringing a unique global perspective to her work, which can be attributed to eight-month culinary journey through India, Japan and Australia. Upon her return, she went on to sharpen her skills in some of the most demanding kitchens in this country. She served as Sous Chef at the award-winning Bombay Club in Washington, D.C.; opening Sous Chef at Bocanova, a successful Pan American restaurant in Jack London Square in Oakland, CA; and Executive Sous Chef at Junnoon, a modern Indian restaurant in Palo Alto, where Chef Shachi was named one of five ‘Rising Stars’ by Gentry Magazine. Prior to opening ADYA, Chef Shachi received great press and acclaim as the opening chef at Tamarind of London in Newport Coast.

For more information, visit http://www.adyaoc.com.


The Halal Guys of NYC Set to Open in Costa Mesa

Posted on by Bikini Lifestyles in Food

THE HALAL GUYS, NEW YORK CITY’S FAMOUS FOOD CART, OPENS BRICK-AND-MORTAR LOCATION IN ORANGE COUNTY

The Halal Guys logo

The Concept Known For ‘The Never-Ending Line’ Signs Deal To Launch 50 Units In Southern California : After 25 years of success in New York City, The Halal Guys are expanding from New York City’s most popular food cart to their first West Coast brick-and-mortar fast casual location in Costa Mesa. Famously known for its gyro sandwiches, chicken-and-rice platters and mystery white sauce, The Halal Guys menu offers a mix of various Middle Eastern dishes.

The Halal Guys

​Above: The Halal Guys founders, Mohamed Abouelenein, Ahmed Elsaka and Abdelbaset Elsayed

The NYC-based concept has signed a deal with Fransmart, who is known for building other popular concepts such as Five Guys, to bring 50 franchised units to Southern California. The first location is anticipated to launch in mid-September in Costa Mesa, California.

The Halal Guys first location in NYC

The Halal Guys first location in NYC

“The location is well thought out. We’re hoping it caters to the lunch crowd from all the offices near South Coast Plaza Mall, the dinner crowd from the nearby residential area and runoff from the late night crowd leaving neighboring Newport Beach,” said Thomas Pham of The Halal Guys.

The Halal Guys famous chicken and rice platter

The Halal Guys famous chicken and rice platter

The Halal Guys grew from humble beginnings as a food cart on the streets of New York City to a global icon known as the largest American halal street food concept in the world. This Manhattan-based landmark was created by three like-minded men from Egypt who came to America in search of a lucrative life. When Mohamed Abouelenein, Ahmed Elsaka and Abdelbaset Elsayed noticed many Muslim cab drivers in New York were looking for a place to buy meals in Manhattan, they created their first food cart and quickly grew into a leading tourist and native New Yorker destination for American Halal fare. In 2013, The Halal Guys were ranked the most popular food truck reviewed on FourSquare and the third most Yelped restaurant in the United States in 2014.

The Halal Guys food cart

The Halal Guys food cart

For updates on the Southern California locations follow them on Facebook and Instagram.

ABOUT THE HALAL GUYS:
The Halal Guys aim to be different and encourage patrons across America to ditch burgers for something unique. Their mission is to ensure that every customer leaves happy, with a smile on their face and a satisfaction that brings them back again.

Among being awarded the 2014 Multicultural Award at The 5th American Muslim Consumer Conference, The Halal Guys have also been recognized by TIME Magazine, Entrepreneur Magazine, The New York Times and The Huffington Post. For more information, visit: www.53rdand6th.com, www.thehalalguysfranchise.com.


The Plant Seafood Tower Arrives at Crossroads

Posted on by Bikini Lifestyles in Food

The Plant Seafood Tower Arrives at Crossroads

Crossroads logo
Prominent Chef and Owner Tal Ronnen and Executive Chef Scot Jones push the envelope with a plant-based interpretation of the classic fruits de mer inspired by treasures from the earth and sea

After re-defining the dining experience with a focus on imaginative plant-based fare together with a creative cocktail program, Crossroads, continues to push the envelope once again with the introduction of an unprecedented Crossroads Seafood Tower (Market Price).

Lobster mushrooms seafood tower

Lobster Mushrooms

Available for a limited-engagement, now through mid-September only, the tower spotlights some of the worlds most coveted and hard-to-find ingredients including the star of the dish – Lobster Mushrooms grown in Southern Oregon. The Lobster Mushroom grows in very limited quantities and are exclusively available during late-summer only. “Lobster Mushrooms are true treasures of the earth,” says Chef and Owner Tal Ronnen. “The naturally seafood-like flavor of Lobster Mushrooms inspired the tower and it all developed from there.”

The Crossroads Seafood Tower transforms the dining experience offering an endless array of distinct and one-of-a-kind items, and is a perfect start to the evening whether paired with a cocktail or a glass of rosé.

The two-level tower showcases a platter of only the most precious ingredients such as the Hearts of Palms used for the Calamari. Recognized as the Peach Palm, Ronnen sought this particular purveyor, One Earth Farm, located in Costa Rica who is cultivating the product with sustainable practices in mind. Delicately placed on a layer of rock salt and ice, accoutrements of mignonette, house cocktail, and tartar sauces complement the Oyster Shooters, which include shitake mushrooms poached in olive oil and kombu seaweed and served with a choice of tequila or vodka.

Plant seafood tower

Plant seafood tower from Crossroads

Explosive flavors and bold ingredients will continue to captivate the palate as diners enjoy Clams Casino featuring smoked shallots which evoke the flavors of bacon, as well as Oyster Shell Rockefeller, and a Crab Louie Salad along with a smoked “Lox” made entirely of heirloom carrots and topped with kelp caviar. In the spirit of the east coast tradition, housemade Parker House Rolls are served alongside the tower. Building off of the beloved restaurants’ highly touted Artichoke Oysters, the introduction of the Crossroads Seafood Tower captures the flavors and essence of the sea and earth, yet changes the perception of a traditional seafood tower with the added benefits of excluding eggs, dairy, and high-cholesterol foods such as shellfish and seafood.

The plant seafood tower is available through mid-September only

Crossroads
8284 Melrose Ave.
Los Angeles, CA 90046
323.782.9245
www.CrossroadsKitchen.com
Thursday-Saturday and Sunday brunch10 a.m.- 2 p.m
Lunch is available Monday-Friday 11:30 a.m. – 2:30 p.m.
Dinner nightly Friday-Saturday 5 p.m.- 12 a.m.
Sunday-Thursday 5p.m. – 10 p.m.
Valet parking is available.

Reservations recommended by calling 323.782.9245

Facebook (CrossroadsKitchen)
Twitter (@Crossroads8284)

ABOUT CROSSROADS:

Crossroads is an inviting and inclusive 3,000-square foot restaurant from chef/owner Tal Ronnen that features an imaginative and ever-changing menu of modern and artfully plated dishes approached in a conscious manner.

Voted “Best Vegetarian Restaurant” collectively two-years in a row by LA Weekly; “Top Ten Best New Restaurant” by Los Angeles Magazine critic Patric Kuh; and “Top 20 Vegan and Vegetarian Restaurants Around the Country” by FOOD & WINE Magazine, the contemporary seasonal Mediterranean fare is helmed by Executive Chef Scot Jones. The luxurious setting is a landmark dining destination within Los Angeles, achieving an unparalleled level of environment, service, and culinary execution.

The restaurant can also be found on Facebook and Twitter.


Feeding the Kids in America Gala

Posted on by Bikini Lifestyles in Food

Feeding the Kids in America Gala
Caterina's Club

Gala fundraising event hosted by CNN Hero, Chef Bruno Serato of Anaheim White House; Celebrating 10 Years of Caterina’s Club, serving underprivileged children

Chef Bruno Serato and KFI's Bill Handel

Chef Bruno Serato and KFI’s Bill Handel

Honoring

Bill Handel – Award winning KFI radio personality and Hollywood Walk of Fame star
and
Doris Roberts – EMMY Award winning actress, “Everybody Loves Raymond”

Bruno and bill handel

Date: Sunday August 30, 2015

Location:
Richard Nixon Library
18001 Yorba Linda Blvd.
Yorba Linda, CA 92886

Time:
5:00 pm No-Host Cocktail Reception

6:00 pm Presentation

6:30 pm Dinner & Entertainment

Chef Bruno and Bill collect pasta

Pasta donations for the kids

2005 – First underprivileged child served by Caterina’s Club “Feeding the Kids in America” program
2015 – 1 millionth meal served to underprivileged youth AND 85th family moved out of motel

Sponsorship opportunities:

Diamond Sponsor – $25,000 (includes 10 tickets)
Platinum Sponsor – $10,000 (includes 10 tickets)
Gold Sponsor – $5,000 (includes 4 tickets)
Silver sponsor – $1,500
Table of 10 – $2,500 if you get 10 friends you get a table

Individual tickets – $250

To purchase tickets or tables, call 714-772-1381

Opportunity Drawing, Live auction, & In-Kind donations appreciated For Donation & Sponsorship details:
Please contact Sandy Scheppman (657) 254-3278

Anaheim White House

Anaheim White House

About the Anaheim White House and Chef Bruno Serato:

A landmark jewel that was once nestled quietly among an enormous orange grove in the early 20th century, Anaheim White House is still Anaheim’s most famous hidden treasure.

This beautiful historical landmark was skillfully crafted by a gentleman named Dosithe Gervais in 1909. Mr. & Mrs. George Waterman purchased the home in 1916; but soon after, the home was sold to Dr. Truxaw and his wife, Louise. The Truxaw family would call this lovely mansion their home for 50 years. Dr. Truxaw was well known to all in the community, with a reputation for “never refusing to help anyone” and for delivering 3,500 babies, spanning three generations. He died in 1952; his loving wife remained in the home until she died in 1969. And sadly, in 2001, one of the Truxaw’s last remaining daughters, Louise Sutherland, passed away a month after fulfilling one of her last wishes, which was to have one last luncheon at Anaheim White House. She “celebrated” her remaining days of life with one of her favorites, a special Anaheim White House martini!

In 1978, Mrs. Anthony Bouch, an energetic woman in her 70’s, purchased the home and aspired to open an antique store. After making $100,000 in renovations, however, her health failed and she was unable to fulfill her dream. Jim and Barbara Stovall purchased the home in 1981. They planned to build condominiums in its place, even hiring an architect to help with the design. But on the eve of the scheduled demolition, Barbara told her husband that she couldn’t bear the thought of the home being destroyed. New plans were then drawn up, almost immediately, for the restoration of the home as “Thee White House Restaurant,” which opened on New Year’s Eve of 1981.

Very few changes were made in the refurbishment project. The restoration was copied from original existing pieces, whenever possible. The interior of the home was restored with most rooms retaining their original size and shape. The brick fireplace in the library (now the main dining room) and many of the windows are original. Every effort has been made to retain the appearance of the home as it was in 1909.

Finally, in 1987, Italian immigrant Bruno Serato took over the ownership of the restaurant, which now features Northern Italian cuisine. His award-winning excellence and signature entrees befit the establishment, now Anaheim White House Restaurant, and his philosophy is simple: to treat each and every one of his patrons as a distinguished guests in his home. Simple as it may be, Anaheim’s once “hidden treasure” is now recognized worldwide, and is now a “home” to many.

Numerous celebrities such as Danny De Vito, Andrea Bocelli and even former president Jimmy Carter have graced the home’s threshold. Likewise, Anaheim White House has also graced catering events for many, including Madonna, and has even traveled as far as Bora Bora, to delight dinner guests with our magnificent fare.

Not only has it been a home to so many distinguished guests, but it is also a home to several awards of excellence. Anaheim White House garnered the DiRoNA award, a very prestigious award given to only a select few in all of North America; and also the highly coveted Golden Sceptre award, the highest honor award given by the Southern California Restaurant Writers Association. Our latest achieved is our Five Star Diamond Award awarded by the American Academy of Hospitality Sciences, Which boasts Donald Trump on the Board of Trustees. News of this cuisine extraordinaire has been the subject of numerous reviews in international publications in Italy and Japan.

Anaheim White House
887 South Anaheim Boulevard
Anaheim, California 92805
Reservations: (714) 772-1381
AnaheimWhiteHouse.com


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


Bravo TV Best New Restaurant List – Little Sparrow

Posted on by Bikini Lifestyles in Food

Bravo TV Best New Restaurant List – Little Sparrow brings Spring flavors to Downtown Santa Ana
Little Sparrow

The French-New American Bistro boasts seasonal fare as Little Sparrow Executive Chef Eric Samaniego creates an eclectic menu inspired by both iconic and non-traditional, seasonal ingredients using French and Californian cooking styles, complemented with influences of Japan, Mexico and the Mediterranean.
Little Sparrow Pacific Cod

“When I think of cooking in the spring I envision bright colors and freshness, but still having some rich and bold flavors that are carried over from the winter months. For example one of my new seafood dishes uses cod, which is dense and flakey but served with a fragrant saffron broth to balance the dish,” explains Chef Samaniego.

Spring dinner menu highlights include:
Grilled Prawns at Little Sparrow

Grilled Prawns: Cilantro, carrots, and salsa verde

Farro Salad: 5:10 egg and mushrooms

X.O. Mussels: Mussels, ginger, shallots, and xo sauce

Pici with Braised Lamb Neck: Handmade pici, braised lamb neck, black kale, and Calabrian chili

Roasted Pacific Cod: Tomato jam, mustard greens, and saffron broth

Little Sparrow XO Mussels

Spring brunch menu highlights include:

Kimchee Fried Rice: Gochujang grilled pork belly, Napa cabbage, carrots, haricot vert, and eggs

Banana Foster Pancakes: Served with fresh whipped cream and maple syrup

Avocado Toast: Grilled bread, chicken liver, yuzu kosho, and white soy

Bananas Foster Pancakes

Bananas Foster Pancakes

Little Sparrow, which has already received numerous awards and accolades in Southern California, recently earned the recognition of being featured on Bravo TV Network’s culinary competition series, “Best New Restaurant,” hosted by acclaimed Chef Tom Colicchio and executive produced by restaurateur and TV personality, Gordon Ramsay.

Chef Eric with Tom Colicchio

Chef Eric with Tom Colicchio

One of sixteen award-winning restaurants chosen across the country, the French-New American bistro stands tall as the only Orange County based competitor. With fellow judges, BlackboardEats.com CEO Maggie Nemser and Witchcraft restaurant co-founder Jeffrey Zurofsky by his side, Tom Colicchio evaluated each restaurant on the dishes that were served and also on the decor, hospitality and overall concept during the course of food competitions, obstacles and of course, hidden cameras.

Little Sparrow
300 North Main Street
Santa Ana, CA
(714) 265-7640
LittleSparrowCafe.com

ABOUT LITTLE SPARROW:

Nightly dinner and Sunday brunch are served in a lively neighborhood setting, comprised of high ceilings, exposed ducts, bistro chairs, inviting banquettes and touches of artwork and colorful accents throughout. Little Sparrow offers late-night happy hour after 10 p.m. and half-off all bottles of wine every Wednesday.

Among being chosen to be on of the sixteen restaurants to compete for BravoTV’s “Best New Restaurant,” Little Sparrow has won “Restaurant Of The Year” and “Pastry Chef Of The Year” from Brad Johnson of the OC Register and “Restaurant Of The Year” from Orange Coast Magazine.

Little Sparrow owners and Culinary Team

Little Sparrow owners and Culinary Team


Baja Mexico-inspired Menus at Solita Huntington Beach

Posted on by Bikini Lifestyles in Food

Solita Huntington BeachBaja Mexico-inspired menus at Solita Huntington Beach

Executive Chef Deborah Schneider introduces solita Tacos and Margaritas for her new weekend brunch menus. The popular Huntington Beach restaurant adds delicious brunch items with a Baja-style twist.

On the menu, Brunch Potato “Nachos,” Machaca & Eggs, and a Mad Scramble. Offered Saturdays and Sundays, 11am to 3pm, Chef Deborah shares, “The success of our weekend brunches here at solita has inspired us to dig deeper into Baja cuisine.” Having recently published her sixth cookbook, Salsas and Moles, Chef adds, “We’re excited to introduce Machaca to our brunch menu – our unique dish that is oak-smoked, cooked in a rich sauce, and then shredded.”

Among other new menu items:

solita Mad Scramble – grilled chicken or chorizo, scrambled with eggs, spinach, onions & cheese, topped with crema & salsa fresca, served with one side & warm tortillas (optional: sub carne or machaca)

brunch potato ‘nachos’ – platter of fried breakfast potatoes, onions & ranchera salsa topped with melted cheeses, chopped bacon or chorizo, scrambled eggs, crema & salsa

machaca & eggs – slow-cooked & smoked shredded beef sautéed with onions, fresh tomatoes & scrambled eggs, topped with melted mexican cheeses, cilantro & avocado, served with one side & warm corn & flour tortillas

kids breakfast burrito – kid-sized flour tortilla stuffed with melted cheese & scrambled eggs, served with ketchup

The new additions will be offered alongside solita’s regular brunch menu which includes favorites like the Breakfast Burrito and Berry Cinnamon Bread Pudding. Those looking to liven up their brunch experience will enjoy Mixologist Colin Pflugradt’s lineup of specialty brunch cocktails including Fresh Fruit Mimosas, Frozen Sangrias and Bucket Service on beverages including Rainbow Fruit or Regular Mimosas, Ice-Cold Beer, and Micheladas, allowing guests to customize their brunch beverage experience.

solita Huntington Beach
in Huntington Beach’s Bella Terra Center
7631 Edinger Avenue, Suite 1508
Huntington Beach, CA
www.solitatacos.com
Brunch: 11am to 3pm, Saturday and Sunday
Open: Sunday through Thursday, 11am to 10pm; Friday and Saturday, 11am to 11pm
Happy Hour: Monday through Friday, 3pm to 6pm

ABOUT SOLITA
With solita, Partners Matt Baumayr, Rich Howland and Executive Chef Deborah Schneider, the restaurateurs behind the SOL Cocina brand, have created yet another unique interpretation of contemporary Mexican food, with its own personality, look and distinctive menu. Similar to SOL, solita builds on an appreciation for fresh ingredients, big flavors, and seasonally changing menus. They deliver a Mexican food experience in a way that represents the soul of coastal Baja California.

At the heart of the restaurant and the menu is a wood-fired open grill and oak smoker, the inspiration for Executive Chef Deborah Schneider’s unique takes on familiar Mexican favorites such as tacos, carne asada, skirt steak asada, ancho chile chicken, oak–roasted chipotle chicken, house carnitas, red chile borracho beef and wood-grilled wild fish – all created with premium fresh ingredients and served with delicious hand-made salsas.

The bar menu at solita takes an equally fresh approach to traditional Mexican cocktails, featuring fresh fruit-based and agave-sweetened margaritas made with 100% blue agave tequilas. Margaritas focus on vibrant and immediate flavors, and all recipes are made in-house with fresh citrus juices and sugar, and contain no HFCS, preservatives or coloring. solita offers an extensive selection of artisan, premium and ultra premium tequilas.

In addition to highlighting the true flavors of Baja, the setting of solita Tacos & Margaritas invites diners to experience the simplicity, ruggedness, timelessness and warmth of the region. Much of the interior detail and furnishings were hand-made by Mexican artisans and craftsmen, and the space reflects the charm, sophistication and hospitality of modern Mexico, but also to represent some of the overlooked sophistication that is evident in the country. The airy 150-seat space offers 80 seats indoors and 70 seats in a covered, all-weather patio, with 20 of those seats shared in a unique indoor/outdoor bar.


Matthew Kenney MAKE OUT

Posted on by Bikini Lifestyles in Food

Matthew Kenney MAKE OUT
MAKEOUT

Chef Matthew Kenney, along with partners Michel Francoeur and Antony Besso, announce the launch of the new fast-casual dining concept, MAKE OUT.

The recently opened MAKE OUT integrates the plant-based lifestyle into a fast-casual café for the everyday eater. The modern and chic cafe is located in the heart of Culver City, Los Angeles and features carefully crafted juices, nutritiously centered food and intelligently selected take-out products. Seasonal juice blends and smoothies, named after local attractions, demonstrate Kenney’s attention to flavor balancing and culinary nutrition. Signature juices include; Beachwood (celery, dandelion, pear, grapefruit, and lemon), Ojai (coconut water, apple, burdock, ginger, and cayenne), and Hollywood (banana, cacao, almond milk, cacao nibs, and honey) which make the perfect quick breakfast, afternoon boost, or post-workout option.

MAKE OUT detox celery
Open (from 8am to 8pm) daily, guests find comfort and community in the atmosphere, lined with inviting café-style tables and banquets, and a knowledgeable and passionate team while enjoying the nourishment of chef-driven dishes like Maitake Mushroom with watermelon radish, and harissa; Quinoa Falafel Wrap with cherry tomato, arugula, cured olives, and tahini; and Cashew Chèvre Toast with pickled beets and micro basil. Unique to the MAKE OUT experience is the concept’s abundance of raw pastries and sweets including French Macaroons, Citrus Bars, or Fudge Brownies. Other items will include fresh salads, wraps, beverages and snacks such as Za’atar Crackers, Pistachio Guacamole, or Chia Parfaits.

Kenney and his partners, Michel Francoeur – who will act as Creative Director of the MAKE OUT brand – and businessman/health and wellness advocate Antony Besso, worked with interior designer Aly Daly to produce a contemporary Southern California atmosphere. While showcasing the innovative and appealing approach set forth by its Co-founder, world-renowned plant-based chef Matthew Kenney, MAKE OUT will cater to the growing demand for plant-based whole foods and make them accessible in an everyday setting.

Matthew Kenney

MAKE OUT
9426 W. Washington Blvd.
Culver City, CA 90232
makeouteveryday.com

(310) 394-7046
Monday-Sunday: 8am-8pm
Facebook (makeoutculver)
Instagram (@makeouteveryday)