tag:blogger.com,1999:blog-39823717191911940792024-03-21T00:51:43.943-07:00Booze it Up OCBooze It Up OC is a new food blog that will be devoted to bringing you reviews of the best cocktails at Orange County area restaurants. We will also keep our readers informed of all the special food and beverage related events that are going on around Orange County. <a href="mailto:greenluvintreehugger@gmail.com?subject=READ%20ME%20CRYSTAL!%20Contact%20form%20from%20Booze%20It%20Up%20OC">Click here to contact the blog owner.</a>Unknownnoreply@blogger.comBlogger60125tag:blogger.com,1999:blog-3982371719191194079.post-34461522048214951592012-11-11T16:21:00.000-08:002012-11-11T16:21:24.341-08:00SOL Cocina Introduces Fall/Winter Bar Offerings
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New Cocktails Bring Contemporary Approach to Traditional Mexican Drinks
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Newport Beach, November 2012 – SOL Cocina has introduced intriguing new cocktails for the fall and winter season, bringing a contemporary approach to traditional Mexican drinks. With a focus on fresh and immediate flavors, SOL focuses on the purity of fresh ingredients, including fresh juices, fruits, herbs and vegetables.
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“Our bar menu revolves around the same philosophy our kitchen follows with a commitment to the freshest ingredients to ensure the best tasting, most flavorful cocktails,” said Matt Baumayr, Managing Partner of SOL Cocina. “Our cocktails showcase SOL’s unique style while staying true to the flavors of Mexico.”
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Among the new items featured on the cocktail menu:
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PUMPKIN SPICE MARGARITA – This seasonal cocktail will be available through December. It is refreshing, not too sweet, and a little spicy, featuring Don Julio Blanco, agave nectar, fresh lime juice, roasted pumpkin purée, pumpkin pie spice and cinnamon.
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HORCHATA MARTINI – A loved drink in Mexico, we are introducing our own house-made Horchata. It is shaken & strained with a black tea-infused Don Julio Reposado tequila and 1921 Crema Tequila, then dusted with cinnamon before serving.
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MANGO CON CHILE FROZEN MARGARITA – This is a new take on our noted frozen margarita. We prepare it with mango puree in a chile-salted bucket glass is garnished with dried mango in chile salt!
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1921 TEA: A warm cocktail perfect for the fall and winter season, this drink is served in a snifter with warm English Breakfast tea, Grand Marnier and 1921 Crema tequila.
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Full menus, including Cocktail List, Happy Hour menu and Wine List, can be found online at http://www.solcocina.com/newport-beach/menu/.
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ABOUT SOL COCINA<BR>
SOL Cocina is a unique restaurant and bar featuring Executive Chef Deborah Schneider's bold, modern interpretations of traditional Coastal Mexican cuisine with a focus on fresh, sustainable ingredients. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. To complement the dining experience, SOL's bar creates spectacular hand-crafted-to order fresh fruit margaritas and cocktails inspired by the authentic, seasonal flavors of the menu. The restaurant offers over 70 artisan, premium and ultra premium tequilas and mezcals.
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In an effort to preserve the timeless beauty of Southern California and Baja, whenever possible, SOL Mexican Cocina utilizes products and programs that we believe to be both environmentally and socially pro-active. In addition to offering a wide selection of vegan, vegetarian and wheat-free options, Chef Deb's menu is ideal for those interested in sustainable dining options. Seafood is caught locally or from sustainable fisheries, as certified by MSC and Seafood Watch. SOL resolves to be as environmentally friendly as possible, making sure that everything that can be recycled, is recycled, and all takeout materials are compostable. SOL is a bleach-free facility that uses green ware-washing and cleaning products.
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SOL Cocina has locations in Newport Beach, CA (251 E. Pacific Coast Highway) and Scottsdale, AZ (15323 North Scottsdale Road). For more information, visit http://www.solcocina.com.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-6158666942491551552012-11-11T16:12:00.001-08:002012-11-11T16:12:52.084-08:00HAVEN4SANDY: HAVEN COLLECTIVE TO HOST FUNDRAISERS FOR VICTIMS OF HURRICANE SANDY
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Haven Gastropub in Orange, Haven Gastropub +Brewery in Pasadena,
Burger Haven in Pasadena, and taco asylum in Costa Mesa to Donate ALL Profits; Staff to Volunteer & Donate Gratuities to Red Cross Disaster Relief
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Orange + Pasadena, CA (November 2012) – <BR>In response to Hurricane Sandy, that swept away entire homes, businesses and displaced hundreds of thousands of people, Haven Gastropub in Orange will be hosting a 15-hour fundraising event on Monday, November 12 from 11 a.m. to 2 a.m., during which 100% of profits will be donated to Red Cross Disaster Relief set up through Indiegogo (http://www.indiegogo.com/haven4sandy) to help those affected by the disaster. Fundraisers at taco asylum in Costa Mesa will follow on Monday, November 19 from 11 a.m. to 11 p.m., at Burger Haven in Pasadena on Tuesday, November 20 from 11 a.m. to 3 p.m., and at Haven Gastropub +Brewery in Pasadena on Tuesday, November 20 from noon – 2 a.m.
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“This tragedy has national implications and affects all of us – our staff will be donating their time along with their gratuities to raising funds for the hurricane relief efforts,” commented Executive Chef Greg Daniels, who along with Partners Wil Dee and Ace Patel, raised a total of $27,000 during similar efforts for 2010 victims of the earthquake in Haiti and 2011 victims of the tsunami in Japan. “We’re counting on our many supporters to come out and enjoy our full menu knowing that every dollar they spend will help those in need of our help. As long as we are in a position to do so, we will continue to support relief efforts through Red Cross Disaster Relief.”
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For full details on haven collective’s efforts with Red Cross Disaster Relief, please visit the restaurant’s official fundraising page at: http://www.indiegogo.com/haven4sandy.
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ABOUT INDIEGOGO AND RED CROSS DISASTER RELIEF <br>
In an effort to support the relief efforts related to Hurricane Sandy, which has affected millions of people across countries and state lines, Indiegogo has teamed up with the Red Cross in an innovative partnership that goes well beyond the “donate now” button to harness the passion and social network of engaged citizens, enabling individuals to create their own disaster relief campaigns. Individuals wishing to support Hurricane Sandy Disaster Relief can send funds directly to the American Red Cross at http://www.indiegogo.com/Haven4Sandy.
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ABOUT HAVEN GASTROPUB <BR>
With locations in historic Old Towne Orange and Old Pasadena, Haven Gastropub is a unique concept where “pub meets gourmet grub.” Named “Best New Gastropub” by Draft Magazine, which touted it as one of three new restaurants across the country that have “breathed new life into the old gastropub concept.” Gastropub, a British term blending gastronomy and pub, sprouted in the 1990s and has seen a revival as the idea behind the concept was to provide a place where friends and family could gather in a warm comfortable setting and enjoy good conversation with quality food and spirited libations. Haven boasts a selection of beers on draught and more than 100 bottled craft beers. In addition, Haven serves more than 50 specialty single-malt whiskeys, scotches and bourbons; and a worldly wine list, with nearly 50 wines by the glass. Almost every dish on the menu has a beer or wine pairing suggestion.
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The menu, created by Le Cordon Bleu-trained Executive Chef/Partner Greg Daniels, offers a blend of old world European fare with a modern American twist. The result is a refreshing combination of treasured dishes from around the world fused with familiar stateside staples.
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Haven Gastropub in Orange and Haven Gastropub +Brewery in Pasadena open daily. Walk-ins welcome. For more information, including address and phone number, visit http://www.havengastropub.com (on Facebook, http://www.facebook.com/HavenGastropub).
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ABOUT BURGER HAVEN <BR>
Haven Gastropub +Brewery in Old Pasadena features a lunchtime pop-up shop, appropriately named Burger Haven for its selection of grassfed and free-range beef burgers, chicken burger, vegetarian burger and a number of rotating burger specials. In addition to an exciting menu of burgers, Executive Chef Greg Daniels has created a full array of housemade sauces and sides. To appeal to your sweet side, our talented Pastry Chef Santanna Salas has come up with specialty shakes made with fresh housemade Haven ice cream -- we're talking Banana, Toasted Marshmallow, and Cookies n' Cream, complete with housemade cookies! The restaurant's McCormick Alley side entrance opens up to Burger Haven, which is set up as a fast casual lunch-only restaurant-within-a-restaurant. Burger Haven is open 7 days a week from 11 a.m. to 3 p.m. for lunch.
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ABOUT TACO ASYLUM <BR>
Specializing in non-traditional gourmet tacos, taco asylum pulls from a wide array of global cuisines, showcasing interesting ingredients ranging from Mediterranean-style grilled octopus to East Indian-style curried paneer. Le Cordon Bleu trained Executive Chef Greg Daniels has carefully thought out and uniquely constructed a menu of taco offerings, each with a distinct flavor profile, ingredients, and accompaniments. Our own unique tortillas, marinades and sauces will be made in-house and from-scratch, using only the freshest ingredients, sustainable meats and seafood, and products from local farms and vendors wherever possible. To elevate and complement the overall dining experience, Beverage Director Wil Dee has put together a unique beer selection comprised of only craft beer, with six varieties on tap, five large-format options, and more than 30 canned beers – draught and cans are priced at $6. Open daily from 11 a.m. to 11 p.m., taco asylum is located at The CAMP (2937 S. Bristol St, B102, Costa Mesa, CA 92626), between Native Foods and SEED People’s Market. Happy Hour specials of $3 draught beers, $2 off canned beers and $1 off all tacos are offered Monday through Friday from 2 p.m. to 6 p.m. and 9 p.m. to 11 p.m. <BR><BR> For more information, menus, address and hours about taco asylum, call 714-922-6010 or visit http://www.tacoasylum.com (http://www.facebook.com/tacoasylum or http://twitter.com/tacoasylum).Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-3982371719191194079.post-61599145726273161432012-10-03T20:08:00.001-07:002012-10-03T20:08:48.608-07:00Just a little copy from an email I got. Enjoy!
Wine Lab Newport
Friday - Sunday: Short and Sweet Moving Sale for Newport
Short and Sweet Sale on Facebook
20% Off All Bottles at Newport Beach Location
Short and Sweet Sale Facts:
20% off any bottle of wine on the shelves
Only Wine, not merchandise
Bring your own means of carrying wine out and get an additional 5% off for a total of 25% (we have more wine than boxes!)
The sale is on a first come, fist serve basis (we will not hold wine)
Sale begins Friday and goes till our last day of operation which is on Sunday
Wine must be bought in person, not online
Wine Lab Newport Sale Hours:
Friday 2 pm - 10 pm
Saturday 2 pm - 10 pm
Sunday 2 pm - 7 pm
All remaining wine will be transported to our Costa Mesa location where you can have a drink and bite Tuesday - Sunday, open everyday at noon. If you haven't checked out our new location - please come by and see the new additions! More wine, more cheese, more beer, more food, and more fun! www.winelabcamp.com
Sale prices cannot be combined with any other offer, including wine club discounts.
Location:
2901 West Coast Hwy. Suite 100
Newport Beach, CA 92663Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-5390090860837688252012-08-19T21:05:00.001-07:002012-08-19T21:05:42.990-07:00Total Wine & More Opening in Laguna Hills!** CALENDAR LISTING **<br />
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EVENT: <br /> Enjoy Complimentary* Wine Tastings, Music and More at
Total Wine & More’s Opening Event in Laguna Hills!
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• Join in the celebration at Total Wine & More’s Grand Opening event on Tuesday, August 28, from 6:00 p.m. to 8:00 p.m., at an all-new location in Laguna Hills.
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• Enjoy complimentary tastings, live music, and exclusive prizes as Laguna Hills welcomes its first Total Wine & More superstore.
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• As America’s largest independent retailer of fine wine, spirits and beer, Total Wine & More offers more than 8,000 wines, 3,000 spirits and 2,500 beers in each location, including hard-to-find labels and locally produced product.
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• Browse an endless selection of rare and fine wines and distilled spirits, or build your own six-pack with a mix of micro-brews.
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• The expert team at Total Wine & More will be available to assist all guests in finding just the right fit for any taste.
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DATE/TIME: Tuesday, August 28, from 6:00 p.m. to 8:00 p.m.
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LOCATION: Total Wine & More
<br /> 24001 El Toro Road
<br /> Laguna Hills, CA 92653
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WEBSITE: www.totalwine.com
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*Nominal tasting fee in CA.
Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-3982371719191194079.post-51131804298105576902011-09-20T19:09:00.000-07:002011-09-20T19:22:28.800-07:00Here's an awesome forward from the lovely Mona. <br />Unfortunately, I won't be able to make the kick-off, <br />so tip one back for me if you're lucky enough to go. <br /><br />Look forward to a few blogs from me by the end of <br />OC Wine Week and OC Beer Week ;D<br /><br /><a href="http://4.bp.blogspot.com/-s3AwfVlGSQY/TnlJ9ZD3P1I/AAAAAAAAACw/Y55RSY3n5qw/s1600/oc%2Bwine%2Band%2Bbeer%2Bweeks.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 154px; height: 320px;" src="http://4.bp.blogspot.com/-s3AwfVlGSQY/TnlJ9ZD3P1I/AAAAAAAAACw/Y55RSY3n5qw/s320/oc%2Bwine%2Band%2Bbeer%2Bweeks.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5654632126188306258" /></a><br /><strong>Two New Events Debut in OC!</strong><br /><strong>OC Wine Week Begins This Weekend!</strong><br /><br /><strong>OC WINE WEEK: September 25 – October 1, 2011</strong><br /><strong>OC BEER WEEK: October 2 – 8, 2011</strong><br /><br />ORANGE COUNTY, Calif., September 2011 - The Orange County Restaurant Association debuts two new events this weekend: OC Wine Week, September 25th through October 1st, and OC Beer Week, October 2nd through October 8th. These back-to-back weeklong events will be similar to Restaurant Week with great menus from Orange County’s top restaurants, but will also offer fantastic wine and beer pairing options at unbeatable prices.<br /><br /><br /><br /><br />Following are confirmed to participate in both events (menus are posted online at <em><strong>http://www.ocwineandbeerweek.com/</strong></em>, <br />the official site for both events):<br /><br />o 6ix Park Grill<br />o Alcatraz Brewing Company<br />o Auld Dubliner Irish Pub<br />o Anaheim White House<br />o Andrei's<br />o AnQi<br />o Avanti Cafe<br />o Bacchus Secret Cellar<br />o Bayside<br />o Bistango<br />o Buffalo Wild Wings<br />o Bluewater Grill Seafood Restaurant<br />o Brasserie Pascal<br />o Brix Brews <br />o Canyon Restaurant<br />o Capital Grille <br />o Catal and Uva Bar <br />o Chapter One <br />o Charlie Palmer<br />o CLAES Ovation <br />o Clancy's Clubhouse<br />o Crow Burger Kitchen<br />o Enne Cucina Italiana<br />o French 75<br />o GG's Bistro<br />o Great Maple<br />o Harborside Restaurant<br />o Haven Gastropub<br />o Hooter's<br />o House of Big Fish and Ice Cold Beer<br />o House of Blues <br />o JT Schmid's Restaurant & Brewery<br />o Katsuya <br />o Kimera <br />o K'ya Bistro<br />o K'ya Street Fare<br />o Leatherby's <br />o LUCCA<br />o Luggatti's<br />o Lulu's Creperie Cafe<br />o Maggiano's Little Italy<br />o Matador Cantina <br />o Marrakesh<br />o Mayur Cuisine of India<br />o Memphis at the Santora<br />o Mozambique<br />o Nello Cucina<br />o Newport Beach Brewing Co.<br />o Newport Landing<br />o Nieuport 17<br />o Nirvana Grille<br />o OC Brewhouse<br />o O'Neill's Bar & Grill<br />o Orange Hill Restaurant<br />o Orea Taverna & Wine Bar<br />o Pablos<br />o Phans 55 Irvine | Fullerton<br />o Pinot Provence <br />o Pizzeria Ortica<br />o Primecut Cafe<br />o Quattro Cafe<br />o RA Sushi<br />o Red Table Restaurant <br />o Riptide Rockin' Sushi & Teppan Grills <br />o Royal Khyber <br />o Ruth's Chris Steak House Irvine | Anaheim<br />o Sage <br />o Savannah Chop House<br />o Signature Kitchen<br />o Silver Trumpet Restaurant and Bar<br />o Simply Fondue<br />o SOL Cocina<br />o Splashes<br />o Starfish<br />o Sundried Tomato<br />o taco asylum<br />o Tapas Restaurant<br />o The Cannery<br />o The Crow Bar and Kitchen<br />o The Deck on Laguna<br />o The Derby Deli and Dueling Piano Bar<br />o The Dock<br />o The Loft<br />o The Melting Pot<br />o The Pint House<br />o The Porch<br />o The Ritz Restaurant & Garden<br />o Tommy Bahama Island Grille<br />o Tommy Bahama Laguna Beach Bar & Grill<br />o Tradition by Pascal<br />o True Food Kitchen<br />o Tusca<br />o Wine Lab<br />o Yard House | Multiple Locations<br />o Zimzala<br /><br />“Our goal is to keep things fresh, fun and delicious, so it seemed natural to shake things up by producing an event that builds on the success of OC Restaurant Week with fabulous wine and beer pairings,” commented Pamela Waitt, president of the OC Restaurant Association. “The back-to-back weeks of wine and beer fun will offers options for every taste and budget so that those interested may take advantage of amazing deals at the best restaurants in OC and maybe even try new restaurants. Really, there will be something for everyone!”<br /><br />The unique culinary celebration will replace the fall OC Restaurant Week with prix-fixe menus and wine-pairing options during OC Wine Week, September 25th through October 1st. Immediately following will be OC Beer Week, October 2nd through October 8th with equally interesting beer offerings throughout the county.<br /><br />Presenting sponsors for the 2011 OC Wine Week and OC Beer Week include Orange Coast Magazine, Cox Wireless, OC Metro, LA Times, M Magazine, Socal PBS, Playlist 92.7 FM, Moxxe PR, Greer’s OC, DiningOut Magazine, OCStandard, OpenTable, and OCfoodies. For general information, or to learn about participation or sponsorship opportunities for the Orange County Restaurant Association, please visit www.OCRestaurantAssociation.org.<br /><br />*****<br />For more information, contact: Mona Shah, Moxxe PR at +1 818 749 1931 or mona@moxxepr.comAnonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-66462544345342070662011-09-06T22:39:00.000-07:002011-09-06T22:50:06.698-07:00Today's livingsocial deal: (50%OFF) One Ticket to the OC Wine and Beer Week Kickoff PartyAlrighty! So I'm a little late to actually posting this one, and there are only 6 MORE HOURS! to get this deal, but livingsocial has a 50% off savings for one ticket to the OC Wine and Beer Week Kickoff Party! WOOO HOOO!!<br /><br />Here's their link in case anybody is interested: <br />http://livingsocial.com/deals/109979-one-ticket-to-oc-wine-and-beer-week-kickoff-party<br /><br />OC Restaurant Association<br />One Ticket to the OC Wine and Beer Week Kickoff Party<br /><br />If it makes you melancholy that happy hour ends on Friday, uncork today's deal and spend the weekend rubbing elbows with a bevy of beer buffs and wine aficionados at the OC Wine and Beer Week kickoff party. With today's deal, pay $15 (regularly $30) for one ticket to this Saturday, September 24 boozy block party at The District in Tustin. Your ticket includes admission to the 4- to 7-p.m. event, a Tustin District commemorative glass, wine stopper, and eight pours of wine and beer -- plus live music on two stages. Knock back Lagunitas and Shock Top, sip West Coast wines like Cambria and Freemark Abbey, and mow down a mélange of munchies from local eateries. Tickets are limited, and proceeds benefit the Junior Diabetes Research Foundation; so nip this half-off deal in the bud(weiser) before last call.<br /><br />Location<br />2437 Park Avenue<br />Tustin, CA 92782<br />714-259-9090 <br /><br />The Fine Print<br />Buy as many as you like • Limit one voucher per person per event • Present your voucher and receive a "Tustin District" commemorative glass, LS wine stopper and 8-10 pours of wine/beer, food and live music • Entire value must be used in a single visit • No refunds will be given if the event is missed • Other conditions apply • PAID VALUE DOES NOT EXPIRE • PROMOTIONAL VALUE EXPIRES ON September 24, 2011 <br /><br />Want more? Check out OC Wine and Beer Week on Facebook.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-32174491167565115912011-07-26T13:21:00.000-07:002011-07-26T13:24:46.829-07:00Haven Gastropub Showcases Full Bar Offerings With Prohibition-Era Cocktails<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAAERxtj5VJjSlxJtjWvtfsJNbu4gzs257MUlop8Ku6VnWT-ZsePQKN2j6DjF-tY5fGh9NvMJqyATjtjDtcYlHskk8YxDyFMcpZvNS9lnkQqsDuQeNlhiX904QktMbX_H68uuthOPcob8/s1600/Haven_The+Green+Monk.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 238px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633759410646604290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAAERxtj5VJjSlxJtjWvtfsJNbu4gzs257MUlop8Ku6VnWT-ZsePQKN2j6DjF-tY5fGh9NvMJqyATjtjDtcYlHskk8YxDyFMcpZvNS9lnkQqsDuQeNlhiX904QktMbX_H68uuthOPcob8/s320/Haven_The+Green+Monk.JPG" /></a> Orange, CA (July 2011) – On the heels of launching a new summer menu, Haven Gastropub introduces intriguing Prohibition-Era cocktails, created with top-shelf spirits, and the purity of fresh fruit and herbs. Known for its expansive craft beer selection and boutique wines, Haven aims to showcase its bar-chef mentality with unique bar offerings.<br /><br /><div>“These are vintage cocktails from the Prohibition Era – many of them forgotten classics from the roaring ‘20s,” commented Wil Dee, Managing Partner & Beverage Director at Haven Gastropub. “From the period between 1920 and 1933, the many illegal speakeasies that popped up were forced to serve what they could find, making it necessary to get creative with cocktails to mask the poor quality of the liquor. We’ve put our unique twist on some of these cocktails, with remarkable spirits and interesting, quality ingredients to make them our own.”<br /><br />Following are the new specialty cocktails created by Haven Gastropub bartenders, and Partners Wil Dee and Executive Chef Greg Daniels:<br /></div><br /><center><br /><strong>Atomic No. 47<br /></strong>Old Grove Gin by Ballast Point<br />Orchard Apricot Liqueur<br /><br /><strong>Death or Glory</strong><br />Michter’s Straight Rye Whiskey<br />Grapefruit Bitters<br /><br /><strong>Knock – Knock</strong><br />Death’s Door Gin<br />Aperol Aperitivo<br />Carpano Antica Vermouth<br /><br /><strong>One-Ninety Manhattan<br /></strong>“On the Rocks”<br />Bulleit Rye Whiskey<br />Carpano Antica Vermouth<br /><br /><strong>Setting Sun<br /></strong>Bulleit Rye Whiskey<br />Courvoisier VS Cognac<br />Combier Liqueur d’Orange<br /></center><br /><center><strong>Pimm’s</strong><br />Pimm’s No. 1 Cup<br />Ginger Beer<br />Fresh strawberry, Lemon, Orange,<br />Mint, Cucumber<br /><br /><strong>Martinez<br /></strong>Aviation Gin<br />Carpano Antica Vermouth<br />Luxardo Maraschino Liqueur<br /><br /><strong>Grounds for Divorce<br /></strong>Junipero Gin<br />Vanilla Simple Syrup<br />Cherry Bitters<br />Haven-Made Maraschino Cherries<br /><br /><strong>Old and Bitter<br /></strong>Old Overholt Straight Rye Whiskey<br />Aperol Aperitivo<br />Peychaud’s bitters<br /><br /><strong>The Aviation<br /></strong>Bols Genever Gin<br />Luxardo Maraschino Liqueur<br />Crème De Violette Liqueur<br /><br /><strong>Beg, Borrow, or Steal<br /></strong>Bulleit Bourbon<br />Maple Foam<br />Nutmeg<br /><br /><strong>The Green Monk<br /></strong>Hayman’s Old Tom Gin<br />Green Chartreuse<br />Fresh Cucumber + Sage<br /><br /><strong>Walnut Manhattan<br /></strong>Buffalo Trace<br />Carpano Antica<br />Walnut Liqueur<br /></center><br /><br /><div>For more information, or to see Haven Gastropub’s food and beer/wine menus, visit <a href="http://www.havengastropub.com/">http://www.havengastropub.com/</a>.<br /><br />ABOUT HAVEN GASTROPUB<br />With its first location in historic Old Towne Orange and another set to open in Old Pasadena, Haven Gastropub is a unique concept where “pub meets gourmet eats.” Named “Best New Gastropub” by Draft Magazine, which touted it as one of three new restaurants across the country that have “breathed new life into the old gastropub concept.” Gastropub, a British term blending gastronomy and pub, sprouted in the 1990s and has seen a revival as the idea behind the concept was to provide a place where friends and family could gather in a warm comfortable setting and enjoy good conversation with quality food and spirited libations. Haven boasts a selection of beers on draught and more than 100 bottled craft beers. In addition, Haven serves more than 50 specialty single-malt whiskeys, scotches and bourbons; and a worldly wine list, with nearly 50 wines by the glass. Almost every dish on the menu has a beer or wine pairing suggestion.<br /><br />The menu, created by Le Cordon Bleu-trained Executive Chef/Partner Greg Daniels, offers a blend of old world European fare with a modern American twist. Under the tutelage of Pascal Olhats of Tradition by Pascal, and then on to Napa Rose with Andrew Sutton, Chef Daniels learned what it means to feed people great food. The result is a refreshing combination of treasured dishes from around the world fused with familiar stateside staples from Mac n’ Cheese with black truffles, to hearty Chicken n’ Waffles served with housemade hot sauce and bärenjäger maple syrup.<br /><br />Each menu item is made using farm-to-table fresh ingredients with dishes prepared entirely from scratch, including the award-winning Haven Burger, piled high with roasted red bell peppers, wild arugula, pickled red onions and St. Agur blue cheese; and housemade Salt & Vinegar Chips of red wine vinegar and sea salt and truffle fries served with garlic aïoli dipping sauce or housemade ketchup, also Haven’s own. The affordably priced menu ($5-$20), will also entice with a full selection of delectable desserts, including noteworthy ice creams flavors, including candied bacon, salted caramel and tobacco-infused.<br /><br />Paired to elevate and complement the overall dining experience, world selection of craft beer offered alongside a distinct selection of boutique wines, scotches, whiskeys and bourbons. Craft beers flow regularly on rotating taps, including offerings from such breweries as Russian River, Mikkeller, Brewdog, Stone, and The Bruery.<br /><br />Haven Gastropub in Old Towne Orange is located at 190 South Glassell Street. Hours of operation are 11 a.m. – 2 a.m. daily. Happy Hour menu offered 3 p.m. – 6 p.m. Monday – Thursday and 11 p.m. – 1 a.m. daily. Walk-ins welcome. For more information or to make reservations, call 714.221.0680 or visit <a href="http://www.havengastropub.com/">http://www.havengastropub.com/</a> (on Facebook, <a href="http://www.facebook.com/HavenGastropub">http://www.facebook.com/HavenGastropub</a>).<br /><br />ABOUT HAVEN COLLECTIVE<br />Partners Greg Daniels, Wil Dee and Ace Patel opened their first restaurant, Haven Gastropub, in the heart of Historic Old Towne Orange in September 2009. Since then, Haven’s “pub meets gourmet eats” concept has earned rave reviews locally, regionally and nationally, being named one of the country’s “Best New Gastropub” by Draft Magazine, which commended the restaurant for having “breathed new life into the old gastropub concept.” On the heels of the Haven Gastropub’s ongoing success, the Partners decided to open a unique fast-casual concept, taco asylum, at The CAMP in Costa Mesa in January 2011. As part of The Haven Collective, the three Partners play distinct roles at each restaurant with Wil Dee serving as Beverage Director and Greg Daniels as Executive Chef.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-45946943036843257542011-07-06T16:31:00.000-07:002011-07-06T16:33:44.852-07:002nd Annual OC BREW HA HA Festival to Feature 150+ Craft Beers, 60+ Breweries-Saturday, September 10, 2011<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUTFLba959wOUr0EnKi10ILD1skjfp_QNksjgcfzQIxaTFeuFpB8dYMyoifEuS4wkBTi8WPcUgRmU9KH_cWoNJVp-VITR-mpuEsvte0afNX8a1i-g_JSktMKHHzrVlNbw8991EHMbW3j-/s1600/OC+BREW+HA+HA_FirefighterServer.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUTFLba959wOUr0EnKi10ILD1skjfp_QNksjgcfzQIxaTFeuFpB8dYMyoifEuS4wkBTi8WPcUgRmU9KH_cWoNJVp-VITR-mpuEsvte0afNX8a1i-g_JSktMKHHzrVlNbw8991EHMbW3j-/s320/OC+BREW+HA+HA_FirefighterServer.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5626386506323667650" /></a><br /><br /><strong>Festival Fundraiser to Support Orange County Fallen Firefighters Relief Fund</strong><br /><br />The Orange County community will be given the opportunity to honor fallen firefighters during a unique celebration, the 2nd annual OC Brew Ha Ha festival fundraiser from noon to 3 p.m. at Hidden Valley Park in Irvine. On Saturday, September 10th, attendees will have the opportunity to sample more than 150 custom craft and imported beers from more than 60 prestigious breweries! Voted “Southern California’s BEST Beer Festival” in its inaugural year by the OC Beer Society, the event also features a variety of notable food trucks, live entertainment and exclusive beer seminars. In addition, off-duty firefighters will be pouring and serving up brews to the public throughout the event.<br /><br />This 9/11 tribute event will serve as a way to observe and show appreciation for local firefighters as a portion of the proceeds from ticket sales are donated to the Fallen Firefighters Relief Fund, a non-profit organization that aids families of Orange County firefighters lost in the line of duty. <br /><br />All tickets, restricted to those 21 years and older, include a commemorative glass, beer appreciation seminars, 10 four-oz. samplings, free water/soft drinks, and free parking. Additional samplings may be purchased at the event. General Admission is $40 per adult and $55 for VIP, offering early admission (11 a.m. entry), four extra tastes, and VIP exclusive seminars by renowned experts with rare beer tastes. A $10 Designated Driver ticket is available for those who will not be sampling brews (must accompany paid entry and no admission to seminars). For more details or to purchase tickets, visit <a href="http://ocbrewhaha.com">http://ocbrewhaha.com</a> or call (949) 363-1774.<br /><br />“Now in our second year, the OC Brew Ha Ha has established itself as a premiere beer festival and gained attention for being a unique fundraising event. We are grateful to our many breweries and other sponsors for their support,” commented Carrie James, event producer for the OC Brew Ha Ha fundraiser and retired Lieutenant Commander from the U.S. Coast Guard Reserves. “Our goal is to celebrate the contributions of the many brave men and women who wear uniforms to serve and protect, while having a great time enjoying quality beers at what has now become an annual craft beer festival in Orange County.”<br /><br />Festival attendees will be able to gain knowledge from Beer Appreciation Presentations led by renowned beer experts. In the beer industry, this is the equivalent of a wine Sommelier, and the OC Brew Ha Ha will feature some of the most respected authorities on beer in the nation together at one event: Ed Heethuis (Celebrator Beer News), discussing Sensory Analysis of Beer; Jonathan Porter (Tustin Brewing), on The Journey from Homebrew to Going Pro and Dr. Bill Sysak (Stone Brewing), revealing the Secrets of Exceptional Food & Beer Pairing. In addition, VIP guests will have the opportunity to sample rare beer, personally selected by Beer Cicerone, Dr. Bill from Stone Brewing.<br /><br />The OC Brew Ha Ha will be held at Hidden Valley Park (8800 Irvine Center Drive Irvine, CA 92618), one of the premier private-event facilities in Southern California. It is centrally located in Irvine, between the Verizon Amphitheater and Wild Rivers, where the 5 and 405 come together. For more information or to purchase tickets, visit <a href="http://ocbrewhaha.com">http://ocbrewhaha.com</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-19859487038520880282011-02-24T11:44:00.000-08:002011-02-24T11:49:09.839-08:00SIMPLY FONDUE CELEBRATES MARDI GRAS WITH A WINE PAIRING DINNER<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMv7of8PXeJ2AjvzFPHjrYqTFO6I7X2Rx-mHpPa9Qx3X4dvimNXlyPCTDgNS1p76iuMwcobqCvOIpMl0g0z8XmEkSRKhswR7bVtiBN87jg3m83wyEGjYIaIE3y8hRJ3-CFjA5SmXHwMqlt/s1600/Simply+Fondue+SJC+Booth.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 226px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMv7of8PXeJ2AjvzFPHjrYqTFO6I7X2Rx-mHpPa9Qx3X4dvimNXlyPCTDgNS1p76iuMwcobqCvOIpMl0g0z8XmEkSRKhswR7bVtiBN87jg3m83wyEGjYIaIE3y8hRJ3-CFjA5SmXHwMqlt/s400/Simply+Fondue+SJC+Booth.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5577345505091099026" /></a><br /><br />San Juan Capistrano’s beloved fondue restaurant hosts an indulgent evening of savory wine and flavorful food pairings to honor “Fat Tuesday” <br /><br />WHAT:To celebrate the practice of eating one last extravagant meal before Ash Wednesday, Simply Fondue has created a Cajun inspired menu complete with wine pairings. This special five course menu stays true to the restaurant's trademark fondue style, but has Creole inspired flavors. Each course will be paired with a wine meant to complement the flavors of the food fare and a wine expert will be on hand to interact with the guests and share details about each selection. <br /><br />WHERE:Simply Fondue<br />31761 Camino Capistrano<br />San Juan Capistrano, CA 92675<br /><br />WHEN:Tuesday, March 8th<br />Seatings available from 5:30pm to 8pm <br /><br /><br /><span style="font-weight:bold;">MENU:</span> <br /><br /><span style="font-style:italic;">Cajun Chicken Skewars</span><br />Served with hot, sweet & savory dipping sauces<br /><br />Domaine Chandon Blanc de Noirs NV<br /><br />* * *<br /><br /><span style="font-style:italic;">Tomato & Haricot Vert Salad</span><br />Served with green beans, tomato & fenel<br />Or<br />One of our four creative salads<br /><br />Trimbach Pinot Blanc ‘07<br /><br /> <br />* * *<span style="font-style:italic;"><br />Cajun Cheddar & Rock Shrimp</span><br />Served with bread, fresh vegetables & green apples<br /><br />Chalone Estate Chardonnay ‘08<br /><br /> <br />* * *<br /><span style="font-style:italic;">Smoked Sausage, Spicy Shrimp, Creole Beef, Coconut Shrimp, Jamaican Chicken & Shrimp</span><br />Cook all items above in one of our four unique cooking styles<br /><br />Uppercut Cabernet Sauvignon ‘07<br /><br /><br />* * *<br /><span style="font-style:italic;">Pecan Caramel Chocolate Turtle</span><br />Delicious imported milk or dark chocolate, rich creamy caramel & crunch pecans flambéed tableside & served with all of our incredible dippers<br /><br />Rosenblum Cellars Chocolate Cabernet Port NV<br /><br />PRICE:$59 per person + Tax & Gratuity<br /><br />RESERVATIONS:(949) 240-0300<br /><br />ABOUT SIMPLY FONDUE: <br /><br />Simply Fondue combines state-of-the art cooking with ambrosial cheeses and a variety of savory seasoned bouillon broths for dipping a wide array of entrées such as fresh beef,lobster, shrimp, pork, poultry, tofu and gourmet vegetables. If you have a sweet tooth, you will most certainly enjoy Simply Fondue’s delicious selection of specialty chocolate fondues. Round out the evening with a glass of wine from our award-winning wine list or try one of our popular, creative martinis. Open for dinner daily. Simply Fondue has two Orange County locations: 28719 Los Alisos Blvd., Mission Viejo (949) 707-5200 and 31761 Camino Capistrano, San Juan Capistrano (949) 240-0300. <a href="http://www.simplyfondueoc.com">www.simplyfondueoc.com</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-91161119130323439502011-02-15T22:05:00.000-08:002011-02-16T22:00:55.195-08:00SOL Mexican Cocina - "Thursdays at 901"<div align="center"><a href="http://1.bp.blogspot.com/-MKaXnROQgz4/TVy37L9WxNI/AAAAAAAAACc/vjGdMjY2Gj8/s1600/Soll.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 188px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5574532666228131026" border="0" alt="" src="http://1.bp.blogspot.com/-MKaXnROQgz4/TVy37L9WxNI/AAAAAAAAACc/vjGdMjY2Gj8/s320/Soll.jpg" /></a> Sol Cocina<br />251 Pacific Coast Highway<br />Newport Beach, CA 92660<br />Phone: 949.675.9800<br /><br /><div align="center"><br /></div><br /><p>This past week I attended SOL Mexican Cocina's first “Thursdays at 901” event highlighting the OC debut of Justin Timberlake’s 901 Tequila. I'll start with my general reaction to the verbalization of the word tequila: "BLEH!" Tequila and me ARE NOT the best of friends. This one, however, had me quite delighted and returning to the bar for more. </p><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5574187784450539074" border="0" alt="" src="http://1.bp.blogspot.com/-pF9soIHN0BM/TVt-QbN-_kI/AAAAAAAAABk/VAAK0L_S-Aw/s320/SOL%2B-%2B901%2BTequila%2BList%2B.JPG" /></p><br /><p>We were offered a list of four different concoctions... I only took pictures of two (blame it on the alcohol haha), but all are listed below starting with my favorite. </p><br /><p><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 239px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5574189614877450066" border="0" alt="" src="http://2.bp.blogspot.com/-0cbJ8IBFrhU/TVt_6-FxH1I/AAAAAAAAACM/OI-UeOZMkCs/s320/SOL%2B-%2B901%2BTequila%2BStrawberry-Kiwi%2BMargarita.JPG" /><strong><br /></strong></p><br /><p><strong>Strawberry-Kiwi Margarita</strong><br /></p><br /><p>(Fresh strawberry, kiwi, lime and 901 Silver Tequila)<br /></p><br /><p>LOVE! LOVE! LOVE! I believe I went back for a total of three of these bad boys! Sweet, with a slight sour tang, a smooth back-end of tequila, and yummy tid-bits of strawberry at the bottom. This one was an easy sipper if you have the self-control to not just down it right away.<strong><br /></strong></p><br /><p><br /></p><br /><p><br /></p><br /><p><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 239px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5574188811336593858" border="0" alt="" src="http://2.bp.blogspot.com/-dNFE99FYz2c/TVt_MMqsscI/AAAAAAAAACE/ycBTyLo_vb4/s320/SOL%2B-%2B901%2BTequila%2BPepino.JPG" /><strong><br /></strong></p><br /><p><strong><br /></strong></p><br /><p><strong>Pepino</strong><br /></p><br /><p>(The perfect combination of cucumber,basil, pineapple, lime, Cointreau and 901 Silver Tequila)<br /></p><br /><p>I agree completely with the drink's description. The Pepino was a different one in its own. It had a sweet vegetable taste. Nothing too bold. Very sippable. I believe I had two.<br /></p><br /><p><strong><br /></strong></p><br /><p><strong></strong><strong><br /></strong></p><br /><p><strong>901 Paloma</strong><br /></p><br /><p>(Fresh grapefruit juice, 901 Silver Tequila and a splash of grapefruit soda)<br /></p><br /><p>Grapefruit... sweet/sour. I liked this drink, personally. It was a nice kick to my taste buds, but took third place on my list after I tried the Strawberry-Kiwi Margarita and the Pepino.<br /></p><br /><p><strong><br /></strong></p><br /><p><strong>901 Rocks-Lime</strong><br /></p><br /><p>I was a little too ripped to remember a picture by the time I had this one, but it's a pretty self-explanatory drink. 901 on the rocks with a lime! The tequila is very smooth, but does have a nippy little bite at the end. Not as bad as a hyperactive chihuahua's, and MUCH better than any other tequila I've tried so far, but I would recommend this one as a shot rather than a sipper if you don't like the sting of tequila (like me).<br /></p><br /><p><br /></p><br /><p>I was also fortunate enough to try the corn chowder and a stuffed flor de calabaza with panela cheese and mole sauce. The chowder was smooth and creamy - not thick at all like the normal chowders I'm used to. My date promised to take me back for a late night of chowder and margaritas, and I REALLY wish SOL Cocina was open late-night every night because I would take him up on his offer right this minute!</p><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5574187450912249298" border="0" alt="" src="http://2.bp.blogspot.com/-4i-1TGfB8gE/TVt99AsQldI/AAAAAAAAABc/D2-0d1RxfMI/s320/SOL%2B-%2BCorn%2BChowder.JPG" />The fried, stuffed flor de calabaza had a flavor that I can't really describe, but I will definitely be returning for more.</p><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 239px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5574187162769751762" border="0" alt="" src="http://4.bp.blogspot.com/-3SY88hAd3EE/TVt9sPRu_tI/AAAAAAAAABU/_q0oDAVNNoI/s320/SOL%2B-%2BStuffed%2BZucchini%2BFlower.JPG" /></p><br /><p>So... never been the type to go out on a Thursday night to start off my weekend early, but the thought isn't so bad now that I've tried it. It was actually quite a nice outing, though it threw off my mental calendar of the REAL weekend. Oh well, and well worth it! </p><br /><p>SOL’s Happy Hour will still be offered from 4–7 p.m. (bar and patio only). SOL’s Late Night is offered from 11p.m-1a.m. (Thurs-Sat). For more information, menus, hours of operations, online reservations and directions, visit http://www.solcocina.com/.<br /></p><br /><p><br /></p><br /><p><br /></p><br /><p><br /></p></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-29570210659350304882011-02-07T16:10:00.000-08:002011-02-07T16:13:12.711-08:00SOL Cocina Introduces Late Night at SOL<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFAYaw_A37HlaE61Pogn5Q-0FAFJFkK6PKHuZrYHZ13N9KIAVz8u6ZROWSZi8RK9zFwT8ayGXKVF2e8EGRlsMMQ0Z7KgG3mhuKsnSXw2WxAD6UhR1TVhdV4IeuHeKf9uM3nMSs0biAo3k/s1600/SOL+Raspberry+Serrano.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFAYaw_A37HlaE61Pogn5Q-0FAFJFkK6PKHuZrYHZ13N9KIAVz8u6ZROWSZi8RK9zFwT8ayGXKVF2e8EGRlsMMQ0Z7KgG3mhuKsnSXw2WxAD6UhR1TVhdV4IeuHeKf9uM3nMSs0biAo3k/s400/SOL+Raspberry+Serrano.jpeg" alt="" id="BLOGGER_PHOTO_ID_5571104864972489522" border="0" /></a><br /><span style=";font-size:14pt;color:black;" ><i><br /><span style="color: rgb(255, 255, 255);">SOL Cocina introduces late-night at SOL – every Thursday with live music, 901 Tequila specialty cocktails and menu until 1 a.m.</span><br /></i></span><span style="color: rgb(255, 255, 255);font-size:14pt;" ><br />Launch date: Thursday, February 10 @ 9:01 p.m.</span><p style="color: rgb(255, 255, 255);" class="MsoNormal"><span style="font-family:Arial;"><b><br />NEWPORT BEACH, CA (January 2011) </b></span><span style="font-family:Arial;">– <b>SOL Mexican Cocina </b></span><span style="font-family:Arial;">will host its first “Thursdays at 901” event highlighting the OC debut of <b>Justin Timberlake’s</b></span><span style="font-family:Arial;"> <b>901 Tequila</b></span><span style="font-family:Arial;"> with live music, 901 tequila sampling, Chef-created antojitos, Live Nation concert ticket giveaways and a digital photo booth for guests to enjoy at <b>SOL Cocina (</b></span><span style="font-family:Arial;">251 E. PCH at Bayside in Newport Beach)<b> </b>on <b>Thursday, February 10<sup>th</sup> at 9:01 p.m.<br /><br /></b>“Thursday night is really the start of the weekend,” said Matt Baumayr, SOL’s general manager. “With ‘Thursdays at 901’ we want to create a great, relaxed vibe for our guests – a place to come and kick back with friends, listen to music and just chill. Launching our Thursday events with the debut of a sophisticated brand like 901 Tequila seems like a perfect fit.”<br /><br />Space for the red-carpet launch is limited and guests must RSVP to <a href="mailto:mona@moxxepr.com" target="_blank"><span class="il">mona</span>@moxxepr.com</a>.<span> </span>“<wbr>Thursdays at 901” will continue every Thursday following its launch with guests able to enjoy late-night cocktails and menu options until 1 a.m.<br /><br /><span style="color: rgb(255, 255, 255);">SOL’s Happy Hour will still be offered from 4–7 p.m. (bar and patio only).<span> </span></span>For more information, menus, hours of operations, online reservations and directions, visit <a href="http://www.solcocina.com/" target="_blank">http://www.solcocina.<wbr>com/</a>.</span></p><span style="color:black;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-42075681377142727382011-01-23T20:12:00.000-08:002011-01-23T20:14:00.244-08:00Wines Take Flight at Haven<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKyR8FRjEpBcnp__nzlEYZaLUzc9PxOm-k5gOP-YlBWNT1i_0mLH-FnNVWUoZ8eBNWqPsiPn7jyeBgLnyM_tAIg8MGZ9uXe26EX_mWvUXKvr9hR7gobn4WU7vb1mF6UQhUeaUMJ7VTHV7/s1600/HavenGastropub_Wines.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKyR8FRjEpBcnp__nzlEYZaLUzc9PxOm-k5gOP-YlBWNT1i_0mLH-FnNVWUoZ8eBNWqPsiPn7jyeBgLnyM_tAIg8MGZ9uXe26EX_mWvUXKvr9hR7gobn4WU7vb1mF6UQhUeaUMJ7VTHV7/s400/HavenGastropub_Wines.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5565600869946114578" /></a><br />Wine flights allow guests to experience horizontal tastings from worldy wine list<br /><br />Following the success and popularity of its beer flights, Haven Gastropub introduces Wine Flight offerings to its guests. Managing Partner & Beverage Director Wil Dee has created three distinct wine tasting flights, each a horizontal tasting of a particular varietal presented together for sampling and comparison.<br /><br />Although selections will vary throughout the year, the current offerings are as follows:<br /><br />Chardonnay ~ $12<br />Clos LaChance “Unoaked” – Monterey County ‘09<br />Bearboat – Russian River ‘08<br />Zaca Mesa – Santa Ynez Valley ‘08<br />Groth – Napa Valley ’08<br /><br />Cabernet Sauvignon ~ $12<br />Leese-Fitch – California ‘09<br />The Show – California ‘07<br />Smith & Hook – Central Coast ‘07<br />Trig Point – Alexander Valley ‘07<br /><br />Pinot Noir ~ $14<br />Fritz – Russian Ricer Valley ‘08<br />Row Eleven “Vinas 3” – California ‘08<br />Laetitia “Estate” – Arroyo Grande Valley ‘08<br />Robert Stemmler – Carneros ‘07<br /><br />Haven Gastropub boasts a worldly wine list, with nearly 50 wines by the glass. The beverage menu also includes 14 rotating beers on draft and more than 100 bottled craft beers, as well as a full bar selection of unique spirits.<br /><br />Haven Gastropub menus can be found online at <a href="http://www.havengastropub.com">http://www.havengastropub.com</a>/Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-17986827623974547672011-01-23T20:06:00.000-08:002011-01-23T20:09:48.959-08:00Prego Ristorante inaugural wine dinner of 2011<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGL41kwRTZYwyFtL207KyURE3ZXPPXLLQi7bTxVAGU7cKMqq5EV1CVyiSKDpiMYQxcxIBTiRHIT2z848OmsIgxLNFWAJFyhOSA78tAOPTjMkD9WTwWwJVPc3pPfFqDO4NZf-4kEVrOJ0t3/s1600/PREGO+FOOD+SHOT.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGL41kwRTZYwyFtL207KyURE3ZXPPXLLQi7bTxVAGU7cKMqq5EV1CVyiSKDpiMYQxcxIBTiRHIT2z848OmsIgxLNFWAJFyhOSA78tAOPTjMkD9WTwWwJVPc3pPfFqDO4NZf-4kEVrOJ0t3/s400/PREGO+FOOD+SHOT.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5565599759636980130" /></a><br /><br /><br />Prego Ristorante celebrates its first wine dinner of the year with a five-course menu paired with Italian wines from one of Chianti’s most highly regarded estates, Rocca delle Macie, on Friday, January 28 at 7 p.m.<br />Chef Ugo Allesina will present five-courses created to complement dynamic wines from the Chianti region of Tuscany. Guests will be able to experience the winery’s diverse offerings that have spanned almost three decades. The dinner, priced at $54.95 per guest (excluding tax & gratuity), will be held at Prego in Irvine (18420 Von Karman Avenue). For more information or reservations, call 949.553.1333.<br /><br />Rocca delle Macie Wine Dinner<br />Friday, January 28, 2011 | 7 p.m.<br /><br />Canapè Assortiti<br />Rocca delle Macie Galestro, Tuscany<br /><br />Zuppa di Lenticchie<br />rustic lentil and sausage soup<br />Rocca delle Macie Sangiovese, Tuscany<br /><br />Farfalle con Salmon Affumicato<br />bowtie pasta, smoked salmon and chives in vodka-cream sauce<br />Rocca delle Macie Vernaccia, Tuscany<br /><br />Costina di Manzo Brasata<br />slow-braised bone-in beef in a chianti reduction<br />Rocca delle Macie Chianti Classico, Tuscany<br /><br />Torta di Cioccolato Delirio<br />chocolate delirium cake with raspberry sauce<br />Bottega, Moscato Spumante, Veneto<br /><br /><br />For more information or reservations, call 949.553.1333 or visit <a href="http://www.pregoristoranti.com">www.pregoristoranti.com</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-14615718058416180792010-12-14T16:18:00.000-08:002010-12-14T16:19:33.456-08:00Look Good in Skinny Jeans this Holiday Season with RA Sushi’s New Skinny Cocktails<span style="font-family:Century Gothic;"><span style="font-size:180%;"><span style="font-size: 12pt;">Between office goodies, holiday parties and family feasts, it’s easy to overindulge during the holiday season. For the person who’s trying to maintain willpower or for those who need a little help with their New Year’s resolutions, RA Sushi is offering low-calorie “skinny” cocktails for a limited time.<br /><br />Three classic cocktails, the Cosmopolitan, Mojito and Cucumber Margarita have been slenderized to feature less than 200 calories each. The Cosmo-teeny, Thin Mint Mojito, and Cucumber Slenderita feature TY KU Soju, TY KU Liqueur and sugar-free sweetener. The skinny cocktails will be available for $7 each, from Dec. 15, 2010 to Jan. 31, 2011 at both Orange County RA Sushi locations. <span style="color:#0000ff;"><a href="http://www.rasushi.com/" target="_blank">www.RAsushi.com</a></span><br /><br />Tustin: 2401 Park Ave.; 714-566-1700<br />Huntington Beach: 155 5th St.; 714-536-6390<br /><br /><b>Cosmo-teeny<br /></b>2 oz TY KU Soju<br />.5 oz Monin Sugar Free Triple Sec Syrup<br />Juice of ½ a lime<br />Splash of cranberry juice<br />Garnish with a lemon twist<br /><br />Pour all ingredients into a metal mixing tin. Shake vigorously and strain into chilled martini glass garnished with a lemon twist.<br /><br /><b>Thin Mint Mojito<br /></b>1 oz TY KU Soju<br />1 oz TY KU Liqueur<br />.25 Monin Sugar Free Triple Sec Syrup<br />6 mint leaves<br />Juice of half a lime<br />Top with soda<br /><br />Muddle mint with lime juice. Add ice and build cocktail. Top with soda water and garnish with a lime slice and a sprig of mint.<br /><br /><b>Cucumber Slenderita<br /></b>1 oz TY KU Soju<br />1 oz TY KU Liqueur<br />.5 oz Monin Sugar Free Triple Sec Syrup<br />Squeeze 3 lime slices<br />Squeeze 3 lemon slices<br />Splash of orange juice<br />Splash of soda<br />2 cucumber slices<br /><br />Muddle one slice of cucumber. Add ice and build cocktail in a mixing tin. Shake and transfer into a tall glass. Garnish with a cucumber and lime slice.<br /><br /><br /><b>About RA Sushi<br /></b>RA Sushi Bar Restaurant, an upbeat, unconventional sushi bar, opened its first location in Scottsdale, Ariz. in October 1997. RA is best known for successfully combining distinctive sushi with a trendy, hip atmosphere. Fresh sushi is served to order along with outstanding Japanese-fusion cuisine in a fun, lively environment. The result is a place that is both unpretentious and fashionable. Lunch is served from 11 a.m. to 3 p.m. and dinner is served until 11 p.m. daily. The bar is open until 1 a.m. or later. Happy Hour food and beverage specials are offered Monday through Saturday, 3 p.m. to 7 p.m.<br /><br />RA has 25 locations across the country. Enjoy RA Sushi in Arizona (Ahwatukee, Mesa, North Scottsdale, South Scottsdale, Tempe and Tucson); California (Chino Hills, Corona, Huntington Beach, San Diego, Torrance and Tustin); Florida (Palm Beach Gardens, Pembroke Pines and South Miami); Georgia (Atlanta); Illinois (Chicago, Glenview and Lombard); Kansas (Leawood); Maryland (Baltimore); Nevada (Las Vegas); and Texas (two Houston locations and Plano). Look for RA on Facebook, MySpace and Twitter, and check in at RA Sushi on Foursquare. For more information visit RA online at <a href="http://www.rasushi.com/" target="_blank">www.RAsushi.com</a> <a href="http://www.rasushi.com/" target="_blank"></a><a href="http://www.rasushi.com/" target="_blank">http://www.RAsushi.com</a>></span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-74208688038950178912010-12-07T20:32:00.000-08:002010-12-07T20:33:59.275-08:00NEW YEAR’S EVE AT HAVEN GASTROPUB<center><img src="http://i266.photobucket.com/albums/ii248/freedlvry/image-1.jpg" WIDTH=400></center><br /><br />Those looking for a “haven” in which to make their New Year’s resolutions, may select from one of three seatings – 6 p.m., 8 p.m. and 10 p.m. – on Friday, December 31st at Haven Gastropub (190 South Glassell Street in Old Towne Orange). Executive Chef/Partner, Greg Daniels, will feature the restaurant’s full menu offerings. As always, all menu items can be paired with one of 14 beers always present on draft or one of more than 100 bottled craft beers, as well as Haven’s full bar selection of unique spirits and worldly wine list, with nearly 50 wines by the glass. Those in the 10 p.m. seating will be able to partake in a complimentary Champagne toast.<br /><br />New Year’s Eve reservations for parties of up to 14 guests may be made by calling 714.221.0680. All 10 p.m. reservations will require a credit card and cancellations may be made up to 72 hours in advance. A fee of $25 per guest will be charged for late cancellations or no-shows. <br /><br />Haven Gastropub menus can be found online at <a href="http://www.havengastropub.com">http://www.havengastropub.com</a>/.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-17006364829887225652010-11-25T10:13:00.000-08:002010-11-25T10:16:38.959-08:00SOL COCINA PRESENTS TEQUILA DINNER WITH SUPER PREMIUM CLASE AZUL<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bKFhyc0QYis7_XgEKGXPGEFdbAu4sPM-hC6aaMuj40uXvDBolg_ynLbQm_gRIUvMpUaUZQj6NaB2B6bAJd23ZaO2-YLozNQCwcbzT-X-OGHJYGu4BstiMlsvCG3X-9qAsSuQggQOytcL/s1600/Clase+Azul+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bKFhyc0QYis7_XgEKGXPGEFdbAu4sPM-hC6aaMuj40uXvDBolg_ynLbQm_gRIUvMpUaUZQj6NaB2B6bAJd23ZaO2-YLozNQCwcbzT-X-OGHJYGu4BstiMlsvCG3X-9qAsSuQggQOytcL/s400/Clase+Azul+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5543552889836459074" border="0" /></a><br /><br />Final Tequila Dinner of 2010 to Showcase Exquisite Menu of Food & Drink | DEC 7<br /><br />Newport Beach, CA - SOL Cocina Executive Chef Deborah Schneider has created a special menu of Coastal Mexican cuisine to complement the flavors of Clase Azul Tequila for the final tequila dinner of the year at 6:30 p.m. on Tuesday, December 7, 2010. A reception featuring a handcrafted Clase Azul Blanco margarita will be followed by a four-course dinner featuring Clase Azul Blanco and Reposado tequilas.<br /><br />Aged in fine oak barrels, Clase Azul possesses distinct, smooth flavors and aromas, as well as an excellent balance over the palate. Produced and bottled in Jalisco, from 100% agave and twice distilled, Clase Azul tequila and SOL Cocina join in harmonious union.<br /><br />Space is limited for this tequila dinner, offered for $80 per guest (excluding tax and gratuity). Seats must be reserved in advance by 949.675.9800 or emailing Nicole at Events@SolCocina.com.<br /><br /><div style="text-align: center; font-weight: bold;">SOL CLASE AZUL TEQUILA DINNER MENU<br /><br />Tuesday, December 7, 2010<br />$80 per guest, plus tax & gratuity<br /><br />6:30 – 7 PM reception<br />Deep-fried Coconut Calamari with Spicy Lime & Mango<br />CLASE AZUL BLANCO MARGARITA<br /><br />first<br />White Sea Bass Ceviche with Habanero Chiles & Tropical Fruit, Camote, Papaya & Avocado<br />CLASE AZUL BLANCO<br /><br />second<br />Roasted Poblano Chile Relleno with Garlic Shrimp, Mexican Cheeses & Arroz Verde<br />Fresh Tomato Salsa Diabla<br />CLASE AZUL REPOSADO / BLANCO<br /><br />third<br />Adobo-Grilled Pork Ribs<br />Spicy Green Chile Macaroni & Cheese with Cotixa Cheese & Chicharron ~ Black Beans<br />CLASE AZUL REPOSADO<br /><br />fourth<br />Coffee Granita with Whipped Cream, Organic Agave Syrup & Drizzle of Reposado Tequila, Callebaut Chocolate Bark and Chocolate-Cherry ~ Cinnamon Biscotti<br />CLASE AZUL REPOSADO<br /></div><br /><br />ABOUT SOL COCINA<br />SOL Cocina is a unique restaurant and bar celebrating traditional Baja cuisine with a fresh, modern interpretation. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. SOL offers a decadent menu of the freshest seasonal ingredients and authentic Mexican flavors, along with a vibrant bar that honors the flavors of the Baja region with artisan tequilas and mezcals.<br /><br />Located at 251 E. Pacific Coast Highway at Bayside Drive, on the Balboa Marina, SOL is open daily for Lunch (11:30 a.m. – 4:30 p.m.; TOUR de SOL tasting menu offered Mon-Fri 11:30 a.m. – 3 p.m.), Dinner (Sun-Wed 4:30 p.m. – 10 p.m.; Thurs-Sat 4:30 p.m. – 11 p.m.), Happy Hour (4 p.m. – 7 p.m. daily in the bar and patio), Late-Night Dining (11 p.m. – 1 a.m. Thurs-Sat), and Weekend Brunch (10 a.m. – 3 p.m. Saturday & Sunday). Industry Hours offers 50% off cocktails, beer and wine to those with proper ID working in the hospitality industry (Sun-Weds 9 p.m.-midnight; Thurs-Sat 11 p.m.-close). Private Room available.<br /><br />For more information, call 949-675-9800 or visit <a href="http://www.solcocina.com/">http://www.solcocina.com</a>/Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-24631527511048313092010-11-15T18:11:00.000-08:002010-11-15T18:17:52.612-08:00Haven Gastropub + The Bruery Provisions Team Up For Beer Dinner Tomorrow Night 11/16/2010<center><img src="http://i266.photobucket.com/albums/ii248/freedlvry/New%20album%202010/Haven_Beers_Bar_LOGO.jpg"></center><br /><br />Both known for showcasing the finest in craft beer, <b>Haven Gastropub and The Bruery Provisions</b>, located in Old Towne Orange, have teamed up for a truly unique five-course beer dinner on <b>Tuesday, November 16</b>. Guests have the option of beginning their experience between 5 p.m. and 8 p.m. at The Bruery Provisions (143 N. Glassell Avenue), a specialty market and tasting room where they will enjoy fine cheese and beer pairings. The dinner will continue with four courses at Haven Gastropub, where Managing Partner/Beverage Director, Wil Dee, will present four of The Bruery's craft beers alongside a menu by Chef Greg Daniels.<br /><br />This dinner is priced at $75 per guest (excluding tax & gratuity) and reservations are required, as space is limited. The reservation times will be offered from 5 p.m. to 8 p.m. only. Guests may call (714) 221-0680 for more details or to make reservations.<b><br /><br /><b>HAVEN GASTROPUB + THE BRUERY PROVISIONS DINNER MENU </b><br /><br /></b><span style="font-size: 11pt; font-family: Arial;">1<sup>st</sup> Course</span><span style="font-size: 11pt; font-family: Times-Roman;"><br /><br /></span><span style="font-size: 14pt; font-family: Arial;"><i>Honeycrisp Apple Salad</i></span><span style="font-size: 14pt; font-family: Times-Roman;"><br /></span><span style="font-size: 14pt; font-family: Arial;"><b>Seven Grain Saison</b></span><span style="font-size: 14pt; font-family: Times-Roman;"><br /></span><span style="font-size: 11pt; font-family: Times-Roman;"><br /></span><span style="font-size: 11pt; font-family: Arial;">2<sup>nd</sup> Course</span><span style="font-size: 11pt; font-family: Times-Roman;"><br /><br /></span><span style="font-size: 14pt; font-family: Arial;"><i>BBQ Braised Kurobuta Short Ribs, Cheddar Cheese Grits, Cole Slaw</i></span><span style="font-size: 14pt; font-family: Times-Roman;"><br /></span><span style="font-size: 14pt; font-family: Arial;"><b>Loakal Red</b></span><span style="font-size: 14pt; font-family: Arial;"><br /></span><span style="font-size: 11pt; font-family: Arial;"><br />3<sup>rd</sup> Course</span><span style="font-size: 11pt; font-family: Times-Roman;"><br /><br /></span><span style="font-size: 14pt; font-family: Arial;"><i>Cassoulet</i></span><span style="font-size: 14pt; font-family: Times-Roman;"><br /></span><span style="font-size: 14pt; font-family: Arial;"><b>Saison Rue</b></span><span style="font-size: 14pt; font-family: Times-Roman;"><br /></span><span style="font-size: 11pt; font-family: Times-Roman;"><br /></span><span style="font-size: 11pt; font-family: Arial;">4<sup>th</sup> Course</span><span style="font-size: 11pt; font-family: Times-Roman;"><br /><br /></span><span style="font-size: 14pt; font-family: Arial;"><i>Beer Brownie, Bacon Ice Cream, Candied Pecans</i></span><span style="font-size: 14pt; font-family: Times-Roman;"><br /></span><span style="font-size: 14pt; font-family: Arial;"><b>Rugbrod</b></span><span style="font-size: 14pt; font-family: Arial;"></span></p><p class="MsoNormal" style="margin-bottom: 16pt;"><span style="font-family: Arial;">For more information on this beer dinner or to make reservations, please call (714) 221-0680. </span><span style="font-family: Arial;">Haven Gastropub’s food and beer/wine menus can be found online at <a href="http://www.havengastropub.com/" target="_blank">http://www.havengastropub.<wbr>com</a>.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-22891485971991276192010-11-11T10:53:00.000-08:002010-11-11T10:58:33.564-08:00The Winery Restaurant & L’Aventure Winery Host Special Winemaker Dinner<center><img src="http://i266.photobucket.com/albums/ii248/freedlvry/TW-ExtTwi.jpg"></center><br />The Winery Restaurant & Wine Bar will host Stephan Asseo, Owner/Winemaker of Paso Robles-based L’Aventure Winery, as he brings a taste of Wine Country to OC on Wednesday, December 1, 2010. The four-course wine dinner, priced at $99 per guest (excluding tax and gratuity), will begin at 6:30 p.m. with seasonal tray-passed hors d’oeuvres and full dinner prepared by Executive Chef Yvon Goetz. L’Aventure wines, paired by Sommelier William Lewis, will accompany each course. Space is limited and reservations can be made by calling 714-258-7600.<br /><center><br />Following is the menu for the evening:<br /><br /><span style="font-weight:bold;">2008 L'Aventure Rosé</span><br />YG’s Seasonal Tray Passed Hors D’Oeuvres<br /><br /> <br /><span style="font-weight:bold;">2008 L'Aventure Optimus</span><br />California Quail and Napa Cabbage in Potato Crust<br />Homemade Roasted Butternut Squash Ravioli, Porcini-Chestnut Jus<br /> <br /><br /><span style="font-weight:bold;">2008 L'Aventure Estate Roussanne</span><br />Jumbo Maine Scallops and Roasted Portobello Mushroom Napoleon<br />Wilted Pea Shoots, Light Lemongrass Butter<br /><br /><br /><span style="font-weight:bold;">2008 L'Aventure Estate Cuvée</span><br />Slow Braised New Zealand Venison Osso Bucco<br />Fall Root Vegetable Medley, Alsace Brandied Cherry Sauce<br />YG’s Selection of Mini Pastries</center><br /><br />ABOUT THE WINERY RESTAURANT & WINE BAR<br />Located at The District in Tustin, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first two years in business. The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience, with highly decorated Executive Chef & Partner, Yvon Goetz, directing a team that delivers a culinary experience straight from the Wine Country.<br /><br />The restaurant’s wine list, which currently offers 650 selections, changes weekly, offering diners a wide range of varietals from around the world. Guests can look into and even tour the restaurant’s 800-square-foot, climate-controlled cellar, which can hold up to 6,500 bottles! The wine program is led by William Lewis, Managing Partner & Sommelier, a Level II Certified Sommelier with The Court of Master Sommeliers, the examining body for the Master Sommelier Diploma.<br /><br />The Winery offers a warm and passionate menu complimented by the perfect wines -- endless possibilities and something to suit every palate. The Winery Restaurant & Wine Bar is located at The District in Tustin (2647 Park Avenue, Tustin, California 92782). For more information, call 714-258-7600 or visit <a href="http://www.TheWineryRestaurant.net">http://www.TheWineryRestaurant.net</a> or <a href="http://www.facebook.com/thewineryrestaurant">http://www.facebook.com/thewineryrestaurant</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-85736987208349822602010-11-03T17:50:00.000-07:002010-11-03T17:58:59.423-07:00Chef Deborah Schneider pairs 5 courses with Wagner Family of wines<center><img src="http://i266.photobucket.com/albums/ii248/freedlvry/solfrontimage.jpg"></center><br />Newport Beach – SOL Cocina will celebrate the Wagner Family of wines as it hosts its first Wine Dinner at 6:30 p.m. on Tuesday, November 9 and Wednesday, November 10. Executive Chef Deborah Schneider has paired five of the family’s exceptional wines, including its noted Caymus Cabernet, with one-of-a-kind creations intended to stimulate the palate. Space is limited for this two-night engagement, which is priced at $90 per guest, and those interested must make reservations in advance by calling 949-675-9800.<br /><center><img src="http://i266.photobucket.com/albums/ii248/freedlvry/SOLCocina_CaymusDinner_9-10NOV2010.jpg"></center><br /><br /><span style="font-weight:bold;">WAGNER FAMILY WINE DINNER MENU<br />CONUNDRUM</span><br />Tray-passed appetizers<br /><br />• bolitas with roasted green chile, cheese, chipotle chicken and avocado sauce<br /><br />• grilled corn & shrimp cakes on banana leaf with spicy lime sauce<br /><br />• apache beef – spicy raw beef with lime & habanero chile on daikon<br /><br />• sweet potato chips with spicy salt and mole pipian dip<br /><br />MER SOLEIL CHARDONNAY<br />Mexican escolar roasted on rock salt and herbs, with avocado butter and seared tiny del cabo organic tomatoes<br /><br />BELLE GLOS PINOT NOIR<br />kurobuto pork carnitas with ancho chile & dry cherry salsa, roasted poblanos, warm corn tortillas, sweet onions & cilantro, black bean pastel<br /><br />CAYMUS CABERNET<br />kobe skirt steak grilled and sliced, avocado salad, grilled nopal, beer-battered ‘king’ oyster mushroom, cabernet reduction<br /><br />MER SOLEIL ‘LATE’<br />Warm upside-down pineapple spice cake with Piloncillo-Sour Cream Sauce<br /><br />Limited seating, reservations required. No splitting or substitutions. Price per guest is $90, excluding tax and gratuity. For more information or to make reservations, please call 949-675-9800.<br /><br />ABOUT SOL COCINA<br />SOL Cocina is a unique restaurant and bar celebrating traditional Baja cuisine with a fresh, modern interpretation. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. SOL offers a decadent menu of the freshest seasonal ingredients and authentic Mexican flavors, along with a vibrant bar that honors the flavors of the Baja region with artisan tequilas and mezcals.<br /><br />Located at 251 E. Pacific Coast Highway at Bayside Drive, on the Balboa Marina, SOL is open daily for Lunch (11:30 a.m. – 4:30 p.m.; TOUR de SOL tasting menu offered Mon-Fri 11:30 a.m. – 3 p.m.), Dinner (Sun-Wed 4:30 p.m. – 10 p.m.; Thurs-Sat 4:30 p.m. – 11 p.m.), Happy Hour (4 p.m. – 7 p.m. daily in the bar and patio), Late-Night Dining (11 p.m. – 1 a.m. Thurs-Sat), and Weekend Brunch (10 a.m. – 3 p.m. Saturday & Sunday). Industry Hours offers 50% off cocktails, beer and wine to those with proper ID working in the hospitality industry (Sun-Weds 9 p.m.-midnight; Thurs-Sat 11 p.m.-close). Private Room available.<br /><br />For more information, call 949.675.9800 or visit <a href="http://www.solcocina.com">http://www.solcocina.com</a>/.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-20657763830222473242010-09-22T14:55:00.000-07:002010-11-04T18:06:05.830-07:00Join Chef Rick Bayless at Macy's South Coast Plaza on 9/30<center><img src="http://www.pitchengine.com/brands/macy%E2%80%99s/images/89828/rickbayless.jpg" /></center><br /><span style="color: rgb(255, 0, 0);">EVERYWHERE has graciously donated a $25 Gift Certificate as a prize to one of our readers!</span> <span style="color: rgb(255, 0, 0);">Simply leave a comment on this blog post to be entered! All comments will be numbered. A random number will be chosen and that person will win the $25 Macy's gift certificate!</span><br /><br />Chef Rick Bayless will be in the area next week for two events at Macy’s. He’ll be at Macy's in Pasadena on September 29th and then he’s heading to Costa Mesa on the 30th.<br /><br />You've probably seen Rick on TV. He won the first season of Top Chef Masters and his PBS show Mexico—One Plate at a Time is currently in its fifth season. Rick is known for his authentic Mexican cuisines and he served as the guest chef at the White House - Mexico State Dinner earlier this year.<br /><br />Rick will be at Macy’s to share some of his culinary secrets and recipes. Of course, he’ll be sharing samples with the audience! After the cooking demo, Rick will be available to sign copies of his cookbook Fiesta at Rick's.<br /><br />Admission to each event is $5 and proceeds will benefit local food banks. In Pasadena, proceeds will benefit the Los Angeles Regional Food Bank. In Costa Mesa, proceeds will benefit the Second Harvest Food Bank of Orange County.<br /><br />Check out the details for the events below!<br /><br />Rick Bayless at Macy's Pasadena<br /><br />When:<br />Wednesday, September 29<br />12 noon<br />Where:<br />Lower Level, 401 S. Lake Avenue<br />Pasadena, CA 91101<br /><br /><br />Rick Bayless at Macy's South Coast Plaza<br /><br />When:<br />Thursday, September 30<br />6:30pm<br />Where:<br />Macy's Home Store, 3333 Bear Street<br />Costa Mesa, CA 92626<br /><br /><br />For both events, seating is on a first come, first serve basis.Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-3982371719191194079.post-85242248325960519982010-09-07T21:12:00.000-07:002010-09-07T21:19:03.138-07:00Kappa Ramen Opens Today in Anaheim<center><img src="http://i266.photobucket.com/albums/ii248/freedlvry/KappaRamenlogo.jpg"><br />3024 W Ball Road<br />Anaheim, CA 92804<br />Tel: (714) 828-2210 <br /><a href="http://www.kapparamen.com">www.kapparamen.com</a></center><br /><br />Kappa Ramen opens today, specializing in traditional Japanese ramen shop fare as well as offering some new classics.<br /><br />THE RAMEN<br /><br />Kyoto Style ($7.45), tonkotsu pork broth<br /><br />Ton Ton Ramen ($8.75), tonsoku pork knuckles served on top of tonkotsu ramen<br /><br />Tokyo Style ($6.95), shoyu (soy sauce) soup base<br /><br />Sapporo Style ($6.95), miso soup base<br /><br />Kappa “Signature” Ramen ($9.95), chef’s tonkotsu broth infused with organic kimchi and served with avocado, spinach, bean sprouts and corn<br /><br />Chicken Ramen ($8.75), char-grilled boneless chicken thigh served on top of shoyu ramen<br /><br />Chef Eiji Kanazawa’s basic broth recipe uses chicken and pork bones. Noodles are made according to Kappa Ramen’s specifications by Sun Noodle. Extra toppings ($.50 to $2 each) include: egg, kimchi, avocado, spinach, diced tomato, bean sprouts, corn, scallions, garlic, ginger. Extra chashu and noodles (kaedama) also available. Make any broth spicy for $1.<br /><br />OTHER MENU HIGHLIGHTS<br />Hiyashi Chuka ($8.95), cold noodles served with chicken and sliced vegetables mixed with a soy-vinegar dressing<br /><br />Yaki Soba ($7.95), stir-fried noodles with pork and cabbage<br /><br />Gyoza ($6.00, 8 pieces; $3.45, 4 pieces), pot sticker or deep-fried<br /><br />Fried Rice ($6.95; $3.95 for half-order)<br /><br />Ika No Sugata Yaki ($9.50), grilled squid with tangy ginger sauce<br /><br />Tofu Steak ($4.50), slices of tofu marinated in ginger soy and pan-fried until golden brown<br /><br />Kappa Chicken Salad ($4.50)<br /><br />Sides: Chashu ($4.50); Buta Kimchi ($4.50), sliced pork sautéed with kimchi<br /><br />Desserts: Kappa Pudding ($2.50)<br /><br />Beverages: Shochu Cocktails ($6) and spiked Kappa Shave Ice ($7) in sour apple, mango, pomegranate or blue raspberry; sake and beer by the bottle and pitcher<br /><br />THE SPACE<br /><br />The 65-seat Kappa Ramen sports a slightly retro, funky décor in the space that was formerly occupied by Lai Lai Ken for 25 years. A noodle house with personality.<br /><br />THE TEAM<br /><br />Chef/partner Eiji Kanazawa – Born and raised in Kyoto, Japan, Kanazawa moved to Southern California in 1986 and has worked and managed some of Orange County's best-known Japanese restaurants, including Genkai in Irvine and Corona Del Mar, and Japon in Lake Forest.<br /><br />Nick Reid – Raised in Tokyo and moved to Sydney, Australia, where he became Australia's biggest operator of Japanese restaurant concepts, introducing Sydney-siders to Japanese cuisine and even karaoke, in the 1980s and 1990s.<br /><br />WHAT IS KAPPA?<br /><br />Kappa Ramen is named after mischievous water creatures found in Japanese folklore called kappa, which are fond of eating, troublemaking, sumo wrestling and good manners.<br /><br />HOURS OF OPERATION:<br /><br />Tuesday to Thursday 11:30 a.m. to 2:30 p.m. and 5:30 to 10 p.m.<br />Friday and Saturday 11:30 a.m. to 2:30 p.m. and 5:30 to 11 p.m.<br />Sunday 11:30 a.m. to 9 p.m.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-62124322483877605742010-09-02T17:01:00.000-07:002010-09-02T17:04:50.332-07:00OC BREW HA HA Festival Fundraiser to Feature 100+ Craft Beers, 50+ Breweries September 11, 2010<center><img src="http://i266.photobucket.com/albums/ii248/freedlvry/OCBrewHaHaLOGO2.jpg"><span style="font-weight:bold;">"><br />9/11 fundraiser to support Orange County Fallen Firefighters Relief Fund</span><br /></center><br />Irvine, Calif., September 2010 – The Orange County community will be given the opportunity to honor fallen firefighters during a unique 9/11 celebration, the OC Brew Ha Ha festival fundraiser from noon to 3 p.m. at Hidden Valley Park in Irvine. On Saturday, September 11, attendees will have the opportunity to sample more than 100 custom craft beers from some of the most prestigious breweries in Southern California, as well as enjoy food, entertainment and beer seminars. In addition, off-duty firefighters will be pouring and serving up brews to the public throughout the event.<br /><br />This 9/11 event will serve as a way to observe and show appreciation for local firefighters as a portion of the proceeds from ticket sales are donated to the Fallen Firefighters Relief Fund, a non-profit organization that aids families of Orange County firefighters lost in the line of duty. <br /><br />All tickets, restricted to those 21 years and older, include a commemorative glass and 10 four-oz. samplings, free water/soft drinks, and free parking. Additional samplings may be purchased – three for $5. Regular admission is $35 per adult and special VIP packages are available starting at $45 for early admission (11 a.m. entry), two extra tastes, and preferred parking. Other packages include a $60 pass with an exclusive food and beer gathering with brewers and firefighters after the event (3 p.m. – 4 p.m.); and a $10 Designated Driver ticket for those who will not be sampling brews. For more details or to purchase tickets, visit http://ocbrewhaha.com/ or call (949) 363-1774.<br /><br />“As a retired Lieutenant Commander from the U.S. Coast Guard Reserves, I have a special interest in helping those associated with service to the community and to our country, so I wanted to produce a 9/11 event that celebrated the contributions of the many brave men and women who wear uniforms to serve and protect,” commented Carrie James, event producer for the OC Brew Ha Ha fundraiser. “Our goal is to raise funds while having a great time enjoying quality beers at what we hope will become an annual craft beer festival in Orange County.”<br /><br />In addition, guests will be able to gain knowledge from Beer Appreciation Presentations, some led by fully certified Cicerones. In the beer industry, this is the equivalent of a wine Sommelier, and the OC Brew Ha Ha will have four of the most respected authorities on beer in the nation: Ed Heethuis (Celebrator Beer News), discussing Sensory Analysis of Beer; Stef Ferrari (The Bruery), on the topic of Barrel Aging: Past, Present & Future; Jonathan Porter (Tustin Brewing), on The Journey from Homebrew to Going Pro and Dr. Bill Sysak (Stone Brewing), revealing the Secrets of Exceptional Food & Beer Pairing.<br /><br />The OC Brew Ha Ha will be held at Hidden Valley Park (8800 Irvine Center Drive Irvine, CA 92618), one of the premier private-event facilities in Southern California. It is centrally located in Irvine, between the Verizon Amphitheater and Wild Rivers, where the 5 and 405 come together. For more information or to purchase tickets, visit <a href="http://ocbrewhaha.com">http://ocbrewhaha.com</a>/.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-12887029131847649392010-09-01T12:13:00.000-07:002010-09-01T12:16:09.315-07:00<center><img src="http://i266.photobucket.com/albums/ii248/freedlvry/image.jpg"><br />Brea Marketplace<br />975 East Birch St. #K<br />Brea, CA 92821<br />714.255.0090 <br /><br /><a href="http://www.kabukirestaurants.com">www.kabukirestaurants.com</a><br /><br /><span style="font-weight:bold;">KABUKI JAPANESE RESTAURANT RAISES THE BAR for SUSHI WITH ITS NEWEST ORANGE COUNTY LOCATION OPENING ON september 4 in BREA, CA</span></center><br /><br />The Southern California-based Japanese restaurant brings its innovative, high-quality cuisine, cocktails, and design concept to the Brea Marketplace <br /><br />On Saturday, September 4, Kabuki Japanese Restaurant announces the opening of its first north Orange County location at the Brea Marketplace in Brea, CA. A nineteen-year restaurant industry veteran, Kabuki will offer a variety of traditional and inventive Japanese cuisine, artfully-created cocktails, and a contemporary, casual atmosphere for guests shopping at the center on East Birch Street.<br /><br />With thirteen established locations throughout Southern California, Arizona, and Nevada, Kabuki’s full-service, casual dining concept has found great success in urban lifestyle centers throughout the Southwest. “We are thrilled to take our fourteenth location to the residents of Brea and Orange County,” says Kabuki CEO David Lee. “Our affordable and approachable Japanese menu is perfectly suited for these diners, who are looking for premium sushi and sashimi, interesting interpretations of classic Japanese dishes, and everything in between.” Kabuki will join other retailers and restaurants at the Brea Marketplace including Target, BevMo, Sprouts Farmers Market, and TGI Friday’s.<br /><br />Each Kabuki outpost has its own distinct ambiance and décor, reflecting the diverse communities of which they are an integral part. The new Brea location will feature a contemporary design that draws on Japanese culture, with murals, a back-lit bar, an outdoor patio, and polished wood and granite sushi bars for both sushi novices and connoisseurs to enjoy the skills of Kabuki’s seasoned sushi chefs.<br /><br />Diners will find a consistently exciting menu at Kabuki’s Brea location, as Corporate Executive Chef Masa Kurihara showcases traditional Japanese culinary traditions—comprising about 60% of the menu—along with innovative interpretations and over 150 menu items offered every day. Kabuki’s menu features signature sushi and sashimi selections such as the Pyramid Roll, made with Tuna, Avocado, Krab, and Arare, with Yuzu Tartare Sauce, served in the shape of a triangle ($9.95), and Kabuki's most popular premium roll, the Lotus on Fire Roll with Spicy Tuna, Lotus Root, and fresh sliced Jalapeño on top of a California Roll ($9.95). Signature dishes from the newly refreshed menu include Grilled Calamari marinated in fresh Lemon Juice and served with Ginger Garlic Sauce ($7.95); a Spicy Tuna Trio with Spicy Albacore, Poké Tuna, and Spicy Tuna ($10.95); and the Mediterranean Sea Bass with Kabuki Tomato Salsa, Corn, Asparagus, and Japanese Mint ($14.95).<br /><br />In addition to providing an extensive selection of sake, beer and wine, Kabuki’s Brea location will also offer diners a full bar with exotic specialty cocktails, many of which are prepared with sake and soju. Master Sake Sommelier Yuji Matsumoto—currently the only certified Master Sake Sommelier in North America—has taken the restaurants’ beverage program to new heights with inventive cocktails such as Sake Sangria by the glass or carafe ($5.95/$19.95); the Buddha’s Tea—an exotic blend of Soju, fresh Mint Leaves, and Sparkling Tea Zazz in Plum Orange, Paw Paw Mango, and Yuzu Ginger flavors ($6.95); and the namesake Matsu-Mojito in Plum Orange and Mint Nigori ($8.50). Diners can enjoy a daily Happy Hour from Monday through Friday between 3-6 p.m. with premium sushi starting at $2.95 per roll and appetizers starting at $3.95, including Sesame Chicken and Mozzarella Tempura. Sake and Kirin Ichiban draft beer are also available for $1.95. Guests also receive a complimentary order of edamame with purchase of sushi.<br /><br />Kabuki also provides a family-friendly environment for families, including an award-winning kids’ menu with items unique to the traditional offerings in standard restaurant chains, such as kid-friendly sushi. Introduced in April 2010, the Kabuki Kids Club Card allows young guests to enjoy six kids’ meals at any Kabuki location and receive a complimentary seventh meal. Other dining incentives include the Red Mask Club, designed to reward Kabuki’s most loyal customers by giving one point for every dollar spent at the restaurant. Diners can sign up for the Red Mask Club at any of Kabuki’s 14 locations or via the restaurant’s website.<br /><br />Currently, Kabuki has 14 locations in Southern California, Arizona, and Nevada:<br /><br />California<br /><br />§ Brea: Brea Marketplace, 975 East Birch St. #K (714.255.0090)<br /><br />§ Burbank: 201 N. San Fernando Blvd. (818.843.7999)<br /><br />§ Cerritos: 11431 South St., (562.467.8003)<br /><br />§ Hollywood: 1545 N. Vine St., (323.464.6003)<br /><br />§ Howard Hughes Center, West L.A.: 6081 Center Dr. (310.641.5524)<br /><br />§ Huntington Beach: 7801 Edinger Ave. (714.898.9239)<br /><br />§ Old Town Pasadena: 88 W. Colorado Blvd., Suite 103, (626.568.9310)<br /><br />§ Pasadena: 3539 E. Foothill Blvd. (626.351.8963)<br /><br />§ Rancho Cucamonga: 12595 N. Main St. (909.646.8555)<br /><br />§ Woodland Hills: 20940 Ventura Blvd. (818.704.8700)<br /><br />§ Valencia: 24045 Newhall Ranch Rd, Bridgeport Marketplace (661.799.8655)<br /><br />Arizona<br /><br />§ Tempe: 2000 E. Rio Salado Pkwy., Suite J-1051, (480.350.9160)<br /><br />§ Glendale: 6770 N. Sunrise Blvd., Suite G-211 (623.772.9832)<br /><br />Nevada<br /><br />§ Las Vegas: Town Square, 6605 Las Vegas Blvd. South (702.896.7440)<br /><br />ABOUT KABUKI: <br /><br />Kabuki Japanese Restaurant is a full-service, casual Japanese restaurant chain with 14 locations in Southern California, Arizona, and Las Vegas. The restaurant showcases traditional and innovative Japanese cuisine, inventive cocktails, and contemporary interior designs. The menu is executed by a team of highly skilled sushi chefs who have each been individually trained by Executive Chef Masa Kurihara. Kabuki also boasts an impressive beverage program featuring classic cocktails, wine, and beer, as well as creative sake libations created by Master Sake Sommelier Yuji Matsumoto, currently the only certified Master Sake Sommelier in North America. Kabuki offers a lively dining environment for sushi novices, connoisseurs, families, and friends alike.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-7394704895864005532010-09-01T12:06:00.000-07:002010-09-01T12:10:45.553-07:00NOW OPEN: SEASONS 52 AT SOUTH COAST PLAZA<center><img src="http://i266.photobucket.com/albums/ii248/freedlvry/Seasons_52_Exterior_Day.jpg"><br /><br /><span style="font-weight:bold;">OC’s Newest Dining Destination Celebrates Good Living</span></center><br /><br />COSTA MESA, Calif. (August 30, 2010) – Seasons 52, the much-anticipated fresh grill and wine bar restaurant, opens its dining room doors today at Orange County’s South Coast Plaza. Offering a seasonal contemporary American menu, a fun, accessible list of wines and cocktails, a casually sophisticated ambiance and exceptional service, this is the first of the Seasons 52 collection in California and the first one west of the Mississippi.<br /><br />The menu for the Seasons 52 restaurant collection was carefully created by Senior Culinary Director Clifford Pleau and decidedly features wood-fire grilling, brick-oven cooking and the absence of the use of fryers – all to ensure flavorful, healthful fare. Highlights include: savory signature Flatbreads such as Rosemary & Parmesan Cheese Crisp; appetizers like Housemade Sonoma Goat Cheese Ravioli; scrumptious salads; entrees such as Cedar Plank Roasted Salmon; Caramelized Sea Scallops with sun-dried tomato pearl pasta and roasted asparagus; Chicken Citron with golden beets, broccoli and wild rice, and Mesquite Grilled Filet Mignon. For a sweet finale, Mini Indulgences offer individual servings of classic desserts such as Key Lime Pie, Belgian Chocolate Rocky Road and Chocolate Peanut Butter Mousse – enjoy one or sample them all.<br /><br />Sourcing ingredients at the peak of ripeness and maximum flavor from the region’s farmers and purveyors, Executive Chef Partner (and Newport Beach native) Tim Kast creates a featured menu of seasonal specials – 52 weeks a year – such as Black Mission Fig & Chevre Flatbread and Spicy Pacific Halibut Curry. Menus for special dietary needs (low sodium, vegan, vegetarian, gluten-free) are also available.<br /><br />Master Sommelier George Miliotes compiled a thoughtful wine list with a diverse international selection of 100 wines, including 60 wines by the glass. Signature cocktails, such as the orange-infused Organic Sunshine Martini and Pomegranate Margarita Martini, are also inspired by the seasons.<br /><br />Located on the south side of South Coast Plaza (main entrance on Bristol Avenue), the 300-seat restaurant features an inviting, contemporary style with earthy hues, abstract artworks and soft designer lighting that enhance the interior’s casual, sophisticated appeal. A circular piano bar with nightly entertainment, a bustling open kitchen with a chef’s table and 65-seat patio with two fire pits all underscore the welcoming, convivial atmosphere at Seasons 52. In addition, two flexible private dining rooms expand to accommodate cocktail parties, corporate luncheons, showers, birthdays and any occasion for up to 70 guests.<br /><br />“We are thrilled to launch our California expansion here at South Coast Plaza,” says Stephen Judge, president of Seasons 52. “Seasons 52 offers a distinctive dining experience that truly complements the California lifestyle and one that can satisfy even the most sophisticated, culinary-savvy diners. We’re also very excited that our culinary team now has local access to California’s seasonal bounty, which is by far some of the country’s best ingredients to cook with.”<br /><br />Seasons 52 is open daily for lunch and dinner from 11:30 a.m. to 10 p.m. (open until 11 p.m. on Friday and Saturday). Complimentary valet parking is provided. South Coast Plaza, 3333 Bristol Avenue, Suite 2802, Costa Mesa. For reservations, please visit <a href="http://www.seasons52.com">www.seasons52.com</a> or call 714-437-5252.<br /><br /><a href="http://www.facebook.com/Seasons52">www.facebook.com/Seasons52</a><br /><a href="http:// www.twitter.com/Seasons52"><br />www.twitter.com/Seasons52</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3982371719191194079.post-48500707473458282762010-08-27T10:15:00.000-07:002010-08-27T10:19:26.186-07:00Haven Gastropub Showcases Full Bar Offerings With New Specialty Cocktails<center><img src="http://i266.photobucket.com/albums/ii248/freedlvry/Haven_TheSaint_A.jpg"></center><br /><span style="font-weight:bold;">Fresh fruit, herbs and quality spirits utilized to create original specialty cocktails</span><br /><br />Orange, CA (August 2010) – On the heels of launching a new summer menu and all-food Happy Hour specials, Haven Gastropub introduces intriguing cocktails with a bar-chef mentality. Made with top-shelf spirits and the purity of fresh fruit and herbs, Haven Gastropub, known for its expansive craft beer selection and boutique wines, aims to showcase its unique bar offerings.<br /><br />Following are the new specialty cocktails created by Haven Gastropub bartenders, and Partners Wil Dee and Executive Chef Greg Daniels:<br /><br /><center><br />Blood Orange Manhattan<br />“on the rocks”<br />Bulleit bourbon<br />blood orange bitters<br /><br />Lemon Basil Gimlet<br />Hendrick’s gin<br />fresh basil<br /><br />Haven Bloody Mary<br />Hanger One vodka<br />Haven’s kitchen-made bloody mary mix<br /><br />Cherub <br />Old Grove gin by Ballast Point<br />ginger beer<br />fresh strawberries<br /><br />B & B Mojito<br />Highwest silver whiskey<br />fresh blueberries + basil<br /><br />Moscow Mule<br />Russian Standard Platinum vodka<br />ginger beer<br /><br />Hibiscus Martini<br />Hanger One vodka<br />Crism Organic Hibiscus liqueur<br /><br />Cherry Thyme<br />Michter’s straight rye whiskey<br />Haven’s kitchen-made maraschino cherries<br />fresh thyme<br /><br />Sassafras<br />Oxley gin<br />fresh blueberries + strawberries + serrano chile<br /><br />The Saint (pictured above)<br />Ketel One vodka<br />St. Germain elderflower liqueur<br />fresh pineapple<br /><br />Herbal Orange<br />Pitú Cachaça brazilian rum <br />Aperol Aperitivo<br />fresh orange + basil<br />tarragon simple syrup<br /></center><br /><br />Haven Gastropub’s food and beer/wine menus can be found online at <a href="http://www.havengastropub.com">http://www.havengastropub.com</a>.<br /><br />ABOUT HAVEN GASTROPUB<br />Located in the heart of Historic Old Towne Orange, Haven Gastropub is a unique concept where “pub meets gourmet eats.” Having opened in September 2009, Haven has already earned local, regional and national recognition, recently named “Best New Gastropub” by Draft Magazine, which touted it as one of three new restaurants across the country that have “breathed new life into the old gastropub concept.” Gastropub, a British term blending gastronomy and pub, sprouted in the 1990s and has seen a revival as the idea behind the concept was to provide a place where friends and family could gather in a warm comfortable setting and enjoy good conversation with quality food and spirited libations. Haven boasts 14 beers on draft and more than 60 bottled craft beers. In addition, Haven serves more than 50 specialty single-malt whiskeys, scotches and bourbons; and a worldly wine list, with nearly 50 wines by the glass. Almost every dish on the menu has a beer or wine pairing suggestion.<br /><br />The menu, created by Le Cordon Bleu-trained Executive Chef/Partner Greg Daniels, offers a blend of old world European fare with a modern American twist. Under the tutelage of Pascal Olhats of Tradition by Pascal, and then on to Napa Rose with Andrew Sutton, Chef Daniels learned what it means to feed people great food. The result is a refreshing combination of treasured dishes from across the pond fused with familiar stateside staples from the Pulled-Pork Sandwich served on a barbeque sauce-infused roll and pan-seared Hangar Steak with herbed compound butter, to Mac n’ Cheese with black truffles and hearty Chicken n’ Waffles served with housemade hot sauce and bärenjäger maple syrup.<br /><br />Each menu item is made using farm-to-table fresh ingredients with dishes prepared entirely from scratch, including the award-winning Haven Burger, piled high with roasted red bell peppers, wild arugula, pickled red onions and St. Agur blue cheese; and housemade Salt & Vinegar Chips of red wine vinegar and sea salt and truffle fries served with garlic aïoli dipping sauce or housemade ketchup, also Haven’s own. The affordably priced menu ($5-$20), will also entice with a full selection of delectable desserts, including noteworthy ice creams flavors, including candied bacon, salted caramel and tobacco-infused.<br /><br />Paired to elevate and complement the overall dining experience, handcrafted microbrews including Belgian varieties are offered alongside a distinct selection of boutique wines, scotches, whiskeys and bourbons. No less than fourteen handcrafted beers flow on regularly rotating taps, including offerings from such breweries as Mikkeller, Brewdog, Stone, Russian River, and The Bruery.<br /><br />Haven Gastropub is located at 190 South Glassell Street in Old Towne Orange. Hours of operation are 11 a.m. – 2 a.m. daily. Happy Hour menu offered 3 p.m. – 6 p.m. Monday – Thursday and 11 p.m. – 1 a.m. daily. Walk-ins welcome. For more information or to make reservations, call 714.221.0680 or visit <a href="http://www.havengastropub.com">http://www.havengastropub.com</a> (on Facebook, <a href="http://www.facebook.com/HavenGastropub">http://www.facebook.com/HavenGastropub</a>).Unknownnoreply@blogger.com0