Look Good in Skinny Jeans this Holiday Season with RA Sushi’s New Skinny Cocktails

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.

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. www.RAsushi.com

Tustin: 2401 Park Ave.; 714-566-1700
Huntington Beach: 155 5th St.; 714-536-6390

Cosmo-teeny
2 oz TY KU Soju
.5 oz Monin Sugar Free Triple Sec Syrup
Juice of ½ a lime
Splash of cranberry juice
Garnish with a lemon twist

Pour all ingredients into a metal mixing tin. Shake vigorously and strain into chilled martini glass garnished with a lemon twist.

Thin Mint Mojito
1 oz TY KU Soju
1 oz TY KU Liqueur
.25 Monin Sugar Free Triple Sec Syrup
6 mint leaves
Juice of half a lime
Top with soda

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.

Cucumber Slenderita
1 oz TY KU Soju
1 oz TY KU Liqueur
.5 oz Monin Sugar Free Triple Sec Syrup
Squeeze 3 lime slices
Squeeze 3 lemon slices
Splash of orange juice
Splash of soda
2 cucumber slices

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.


About RA Sushi
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.

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 www.RAsushi.com http://www.RAsushi.com>

NEW YEAR’S EVE AT HAVEN GASTROPUB

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.

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.

Haven Gastropub menus can be found online at http://www.havengastropub.com/.

SOL COCINA PRESENTS TEQUILA DINNER WITH SUPER PREMIUM CLASE AZUL

Final Tequila Dinner of 2010 to Showcase Exquisite Menu of Food & Drink | DEC 7

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.

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.

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.

SOL CLASE AZUL TEQUILA DINNER MENU

Tuesday, December 7, 2010
$80 per guest, plus tax & gratuity

6:30 – 7 PM reception
Deep-fried Coconut Calamari with Spicy Lime & Mango
CLASE AZUL BLANCO MARGARITA

first
White Sea Bass Ceviche with Habanero Chiles & Tropical Fruit, Camote, Papaya & Avocado
CLASE AZUL BLANCO

second
Roasted Poblano Chile Relleno with Garlic Shrimp, Mexican Cheeses & Arroz Verde
Fresh Tomato Salsa Diabla
CLASE AZUL REPOSADO / BLANCO

third
Adobo-Grilled Pork Ribs
Spicy Green Chile Macaroni & Cheese with Cotixa Cheese & Chicharron ~ Black Beans
CLASE AZUL REPOSADO

fourth
Coffee Granita with Whipped Cream, Organic Agave Syrup & Drizzle of Reposado Tequila, Callebaut Chocolate Bark and Chocolate-Cherry ~ Cinnamon Biscotti
CLASE AZUL REPOSADO

ABOUT SOL COCINA
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.

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.

For more information, call 949-675-9800 or visit http://www.solcocina.com/

Haven Gastropub + The Bruery Provisions Team Up For Beer Dinner Tomorrow Night 11/16/2010

Both known for showcasing the finest in craft beer, Haven Gastropub and The Bruery Provisions, located in Old Towne Orange, have teamed up for a truly unique five-course beer dinner on Tuesday, November 16. 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.

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.

HAVEN GASTROPUB + THE BRUERY PROVISIONS DINNER MENU


1^st Course

Honeycrisp Apple Salad
Seven Grain Saison

2^nd Course

BBQ Braised Kurobuta Short Ribs, Cheddar Cheese Grits, Cole Slaw
Loakal Red

3^rd Course

Cassoulet
Saison Rue

4^th Course

Beer Brownie, Bacon Ice Cream, Candied Pecans
Rugbrod

For more information on this beer dinner or to make reservations, please call (714) 221-0680. Haven Gastropub’s food and beer/wine menus can be found online at http://www.havengastropub.com.

The Winery Restaurant & L’Aventure Winery Host Special Winemaker Dinner

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.

Following is the menu for the evening:

2008 L'Aventure Rosé
YG’s Seasonal Tray Passed Hors D’Oeuvres


2008 L'Aventure Optimus
California Quail and Napa Cabbage in Potato Crust
Homemade Roasted Butternut Squash Ravioli, Porcini-Chestnut Jus


2008 L'Aventure Estate Roussanne
Jumbo Maine Scallops and Roasted Portobello Mushroom Napoleon
Wilted Pea Shoots, Light Lemongrass Butter


2008 L'Aventure Estate Cuvée
Slow Braised New Zealand Venison Osso Bucco
Fall Root Vegetable Medley, Alsace Brandied Cherry Sauce
YG’s Selection of Mini Pastries

ABOUT THE WINERY RESTAURANT & WINE BAR
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.

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.

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 http://www.TheWineryRestaurant.net or http://www.facebook.com/thewineryrestaurant.

Chef Deborah Schneider pairs 5 courses with Wagner Family of wines

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.


WAGNER FAMILY WINE DINNER MENU
CONUNDRUM
Tray-passed appetizers

• bolitas with roasted green chile, cheese, chipotle chicken and avocado sauce

• grilled corn & shrimp cakes on banana leaf with spicy lime sauce

• apache beef – spicy raw beef with lime & habanero chile on daikon

• sweet potato chips with spicy salt and mole pipian dip

MER SOLEIL CHARDONNAY
Mexican escolar roasted on rock salt and herbs, with avocado butter and seared tiny del cabo organic tomatoes

BELLE GLOS PINOT NOIR
kurobuto pork carnitas with ancho chile & dry cherry salsa, roasted poblanos, warm corn tortillas, sweet onions & cilantro, black bean pastel

CAYMUS CABERNET
kobe skirt steak grilled and sliced, avocado salad, grilled nopal, beer-battered ‘king’ oyster mushroom, cabernet reduction

MER SOLEIL ‘LATE’
Warm upside-down pineapple spice cake with Piloncillo-Sour Cream Sauce

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.

ABOUT SOL COCINA
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.

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.

For more information, call 949.675.9800 or visit http://www.solcocina.com/.

Join Chef Rick Bayless at Macy's South Coast Plaza on 9/30

EVERYWHERE has graciously donated a $25 Gift Certificate as a prize to one of our readers! 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!

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.

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.

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.

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.

Check out the details for the events below!

Rick Bayless at Macy's Pasadena

When:
Wednesday, September 29
12 noon
Where:
Lower Level, 401 S. Lake Avenue
Pasadena, CA 91101


Rick Bayless at Macy's South Coast Plaza

When:
Thursday, September 30
6:30pm
Where:
Macy's Home Store, 3333 Bear Street
Costa Mesa, CA 92626


For both events, seating is on a first come, first serve basis.

Kappa Ramen Opens Today in Anaheim

3024 W Ball Road
Anaheim, CA 92804
Tel: (714) 828-2210
www.kapparamen.com

Kappa Ramen opens today, specializing in traditional Japanese ramen shop fare as well as offering some new classics.

THE RAMEN

Kyoto Style ($7.45), tonkotsu pork broth

Ton Ton Ramen ($8.75), tonsoku pork knuckles served on top of tonkotsu ramen

Tokyo Style ($6.95), shoyu (soy sauce) soup base

Sapporo Style ($6.95), miso soup base

Kappa “Signature” Ramen ($9.95), chef’s tonkotsu broth infused with organic kimchi and served with avocado, spinach, bean sprouts and corn

Chicken Ramen ($8.75), char-grilled boneless chicken thigh served on top of shoyu ramen

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.

OTHER MENU HIGHLIGHTS
Hiyashi Chuka ($8.95), cold noodles served with chicken and sliced vegetables mixed with a soy-vinegar dressing

Yaki Soba ($7.95), stir-fried noodles with pork and cabbage

Gyoza ($6.00, 8 pieces; $3.45, 4 pieces), pot sticker or deep-fried

Fried Rice ($6.95; $3.95 for half-order)

Ika No Sugata Yaki ($9.50), grilled squid with tangy ginger sauce

Tofu Steak ($4.50), slices of tofu marinated in ginger soy and pan-fried until golden brown

Kappa Chicken Salad ($4.50)

Sides: Chashu ($4.50); Buta Kimchi ($4.50), sliced pork sautéed with kimchi

Desserts: Kappa Pudding ($2.50)

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

THE SPACE

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.

THE TEAM

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.

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.

WHAT IS KAPPA?

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.

HOURS OF OPERATION:

Tuesday to Thursday 11:30 a.m. to 2:30 p.m. and 5:30 to 10 p.m.
Friday and Saturday 11:30 a.m. to 2:30 p.m. and 5:30 to 11 p.m.
Sunday 11:30 a.m. to 9 p.m.

OC BREW HA HA Festival Fundraiser to Feature 100+ Craft Beers, 50+ Breweries September 11, 2010

">
9/11 fundraiser to support Orange County Fallen Firefighters Relief Fund

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.

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.

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.

“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.”

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.

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 http://ocbrewhaha.com/.

Brea Marketplace
975 East Birch St. #K
Brea, CA 92821
714.255.0090

www.kabukirestaurants.com

KABUKI JAPANESE RESTAURANT RAISES THE BAR for SUSHI WITH ITS NEWEST ORANGE COUNTY LOCATION OPENING ON september 4 in BREA, CA

The Southern California-based Japanese restaurant brings its innovative, high-quality cuisine, cocktails, and design concept to the Brea Marketplace

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.

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.

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.

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).

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.

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.

Currently, Kabuki has 14 locations in Southern California, Arizona, and Nevada:

California

§ Brea: Brea Marketplace, 975 East Birch St. #K (714.255.0090)

§ Burbank: 201 N. San Fernando Blvd. (818.843.7999)

§ Cerritos: 11431 South St., (562.467.8003)

§ Hollywood: 1545 N. Vine St., (323.464.6003)

§ Howard Hughes Center, West L.A.: 6081 Center Dr. (310.641.5524)

§ Huntington Beach: 7801 Edinger Ave. (714.898.9239)

§ Old Town Pasadena: 88 W. Colorado Blvd., Suite 103, (626.568.9310)

§ Pasadena: 3539 E. Foothill Blvd. (626.351.8963)

§ Rancho Cucamonga: 12595 N. Main St. (909.646.8555)

§ Woodland Hills: 20940 Ventura Blvd. (818.704.8700)

§ Valencia: 24045 Newhall Ranch Rd, Bridgeport Marketplace (661.799.8655)

Arizona

§ Tempe: 2000 E. Rio Salado Pkwy., Suite J-1051, (480.350.9160)

§ Glendale: 6770 N. Sunrise Blvd., Suite G-211 (623.772.9832)

Nevada

§ Las Vegas: Town Square, 6605 Las Vegas Blvd. South (702.896.7440)

ABOUT KABUKI:

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.

NOW OPEN: SEASONS 52 AT SOUTH COAST PLAZA

OC’s Newest Dining Destination Celebrates Good Living

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.

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.

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.

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.

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.

“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.”

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 www.seasons52.com or call 714-437-5252.

www.facebook.com/Seasons52

www.twitter.com/Seasons52

Haven Gastropub Showcases Full Bar Offerings With New Specialty Cocktails

Fresh fruit, herbs and quality spirits utilized to create original specialty cocktails

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.

Following are the new specialty cocktails created by Haven Gastropub bartenders, and Partners Wil Dee and Executive Chef Greg Daniels:


Blood Orange Manhattan
“on the rocks”
Bulleit bourbon
blood orange bitters

Lemon Basil Gimlet
Hendrick’s gin
fresh basil

Haven Bloody Mary
Hanger One vodka
Haven’s kitchen-made bloody mary mix

Cherub
Old Grove gin by Ballast Point
ginger beer
fresh strawberries

B & B Mojito
Highwest silver whiskey
fresh blueberries + basil

Moscow Mule
Russian Standard Platinum vodka
ginger beer

Hibiscus Martini
Hanger One vodka
Crism Organic Hibiscus liqueur

Cherry Thyme
Michter’s straight rye whiskey
Haven’s kitchen-made maraschino cherries
fresh thyme

Sassafras
Oxley gin
fresh blueberries + strawberries + serrano chile

The Saint (pictured above)
Ketel One vodka
St. Germain elderflower liqueur
fresh pineapple

Herbal Orange
Pitú Cachaça brazilian rum
Aperol Aperitivo
fresh orange + basil
tarragon simple syrup


Haven Gastropub’s food and beer/wine menus can be found online at http://www.havengastropub.com.

ABOUT HAVEN GASTROPUB
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.

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.

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.

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.

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 http://www.havengastropub.com (on Facebook, http://www.facebook.com/HavenGastropub).

WINE ALL YOU WANT! PREGO HOSTS COMPLIMENTARY WINE TASTING EVERY MONTH

WINE ALL YOU WANT!
PREGO HOSTS COMPLIMENTARY WINE TASTING EVERY MONTH

Irvine restaurant offers special wine tasting event last Monday of the month


Irvine, CA (August 2010) – Prego Ristorante will allow guests to “wine” all they want as it hosts a complimentary wine tasting from 5 p.m. to 7 p.m. on Monday, August 30, and then on the last Monday of every month thereafter.

“Mondays can be rough, so we’ve decided to offer guests a special wine tasting every month in addition to our normal Happy Hour,” commented Ruth Bedi, co-owner of Prego Ristorante with her husband, Tony. “The last Monday of every month, we’ll partner with various wineries to offer three selections for guests to sample - all of which will be available at the bar on special by the glass.”

Prego offers Happy Hour every 
Monday through Friday from 4:30 p.m. – 7 p.m., featuring a $4 bar menu, $5 well drinks, 
$4 beers and $4.50 house wines. In addition, the restaurant offers select specialty martinis for $4.50, including Italian Apple Martini, Kir Martini, Pink California Sunshine, Chocolate-Mint Martini, Kiss In the Rain, Prego Martini or California Rose.

Complete Happy Hour menu can be found online at PREGO HAPPY HOUR MENU.

For more information or reservations, call 949.553.1333 or visit http://www.pregoristoranti.com.

About Prego Ristorante
Prego has all that one could wish for in a fine Italian restaurant; an elegant, yet comfortable atmosphere, attentive service and cuisine that strikes the perfect balance between traditional authenticity and innovative preparations. It's the perfect setting in which to enjoy good conversation and feast on the best cuisine that Italy has to offer.

Adding a splash of Mediterranean color to California, Prego's ambience blends the warmth and rustic charm of old-world Italy with the electricity and vibrance of a cosmopolitan restaurant. Streamlined arches and columns, gleaming copper, polished hardwood floors and an abundance of Cherrywood furnishings produce an elegant and sophisticated, yet comfortable, atmosphere. A lively exhibition kitchen allows diners to view the artful chefs creating their delicious dishes. With a capacity to seat between 150 and 250 guests, Prego features al fresco dining, full bar, banquet rooms and catering services.

Executive Chef & Partner, Ugo Allesina, brings more than 25 years of experience to his position. Born and raised in the region of Piemonte, Italy, his experience at a number of prestigious hotels and restaurants in Italy, Germany and the United States has enabled him to develop his outstanding skills as a premiere Chef of Northern Italian cuisine.

The menu emphasizes regional Italian cuisine, featuring authentic pizza baked in a wood-fired oven, freshly made pastas, grilled fresh fish, spit-roasted meats and fowl, and an extensive list of wines from Italy and California that will please even the most discriminating wine connoisseur. Homemade desserts and pastries make a perfect ending to an unforgettable dining experience. Prego has received fine-dining awards from the Restaurant Writers' Association and the Wine and Food Society of Southern California. It has been a culinary destination for more than two decades.

Prego Ristorante is open for lunch and dinner daily and is located at 18420 Von Karman Ave in Irvine. For more information or reservations, call 949.553.1333 or visit http://www.pregoristoranti.com or http://www.facebook.com/pregoristorante.

Spin the Wheel at Joey's Smokin' BBQ to Support Local Schools and Win Great Food!

JOEY’S SMOKIN’ BBQ CELEBRATES GRAND OPENING
WITH FUNDRAISER AT THE MARKET PLACE

Tustin, California, August 18, 2010 – Joey’s Smokin’ BBQ is celebrating its grand opening under new management this weekend with a fun family event benefitting the Tustin Public Schools Foundation. On Friday, Aug. 20 through Sunday, Aug. 23, customers to Joey’s Smokin’ BBQ can pay $1 to spin a prize wheel, offering the chance to win items ranging from a free soda to baby back ribs. Everyone will win something and all proceeds will benefit the TPSF.

Joey’s is a Memphis-style barbeque restaurant specializing in authentic southern recipes with a Southern California taste, has re-opened under new ownership on the Tustin side of The Market Place. Joey’s is known for its award-winning baby back ribs, slowly smoked brisket, pulled-pork and chicken.

The Market Place location offers a full menu of Joey’s favorites. Barbeque lovers can enjoy signature items including their award-winning baby back ribs, barbecued chicken, brisket and flat iron steak sandwiches, hamburgers, and the alluring Smokin' Cobb salad, with moist pulled pork and barbecued chicken. Meats and sides, like sweet-potato fries, barbequed beans, onion rings or hush puppies are available a la carte as well.

In the spirit and culture of fresh Memphis-style barbeque, all hamburger meat and ribs derive from 100% snake-river Kobe beef and the chicken is hand-pulled to provide guaranteed quality and satisfaction. Joey’s Smokin’ BBQ also serves beer on tap along with house wines, and features nightly happy hour pricing.

In addition, on Thursday nights from 7 to 9 p.m., Joey’s also has live entertainment by Heartoday OC, an acoustic guitarist entertaining with classic and folk rock favorites.

Joey’s menu includes family packs as well as kids’ meals, and also offers take-out and catering services. Joey’s Smokin’ BBQ is open Monday through Friday from 11 a.m. to 9:30 p.m., Saturday from 11 a.m. to 9:30 p.m. and Sunday from 11 a.m. to 9 p.m. The restaurant is located near the Edwards 6/ Tustin at 2933 El Camino Real, and can be reached at (714) 544-4106.

The Market Place, owned by Irvine Company, is located off the Santa Ana (5) Freeway and Jamboree Road in Irvine and Tustin. The Market Place offers 1.6 million square feet of more than 120 shopping and dining choices. For more information, visit www.ShopTheMarketPlace.com.

Irvine Company is a privately held company based in Newport Beach, California. The company’s retail portfolio includes Fashion Island, Irvine Spectrum Center, The Market Place and 36 neighborhood and community centers.

SOL Cocina Adopts Charity Food Truck For OC Foodie Fest | AUG 28

Chef Deborah Schneider to serve as Guest Chef for ‘Cart for a Cause’
to raise funds for St. Vincent Meals on Wheels

Newport Beach, AUGUST 2010 – SOL Cocina’s Executive Chef Deborah Schneider will join the ranks of prominent chefs who have partnered with Cart for a Cause to raise money for the St. Vincent’s Meals on Wheels program when she jumps into the driver’s seat of her own food truck for the day on Saturday, August 28 at the OC Foodie Fest. This one-day gourmet food truck event at the Honda Center in Anaheim will feature Southern California’s most popular mobile eats combined with a unique forum to showcase local entertainment & shopping to help support local charities.

Dubbed by Chef Schneider as “SOL on a roll,” for $5, guests may enjoy Chef Schneider’s Carnitas SOL (street tacos with carnitas, tomatillo salsa, chicharron and avocado ~ PHOTO ATTACHED), as well as Ceviche SOL. Each meal will be served with FIJI Water, POM tea or POM Juice and a snack.

“I have always joked about having my own food truck and now SOL Cocina will have one as it is the only restaurant in Orange County to participate in this event by going mobile for a day,” commented Chef Deborah Schneider. “Cart For A Cause is a well-run nonprofit program benefiting St. Vincent Meals on Wheels, so I am more than happy to be a part of this cause and donate the proceeds from our $5 meal to help feed homebound senior citizens.”

More information on Chef Schneider and Cart for a Cause at the OC Foodie Fest, please visit the event site: http://www.ocfoodiefest.com/2010/08/02/cart-for-a-cause-guest-chef-revealed/

ABOUT CHEF DEBORAH SCHNEIDER
In addition to her role as Executive Chef/Partner at SOL Cocina in Newport Beach, Chef Deb is the author of four cookbooks, including Amor y Tacos, ¡Baja! Cooking on the Edge, and the James Beard-nominated Cooking with the Seasons at Rancho La Puerta.

ABOUT SOL COCINA
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.

Located at 251 E. Coast Highway at the Balboa Marina, SOL is open daily for Lunch (11:30 a.m. – 4:30 p.m.), Dinner (Mon-Wed 4:30 p.m. – 10 p.m.; Thurs-Sun 4:30 p.m. – 11 p.m.), Happy Hour (3 p.m. – 6 p.m. daily; bar open till 2 a.m. daily), Late-Night Dining (11 p.m. – 1 a.m. Thurs-Sat), and Weekend Brunch (10 a.m. – 3 p.m. Saturday & Sunday). Private Room available.

For more information, call 949.675.9800 or visit http://www.solcocina.com/.

Creators/Owners of Haven Gastropub Introduce Fast-Casual Concept in OC

taco asylum to open late-2010 at The CAMP in Costa Mesa

Costa Mesa, CA (August 2010) – The Haven Collective, creators and owners of Haven Gastropub in Orange, will introduce a new fast-casual concept, taco asylum, set to debut at The CAMP in Costa Mesa in Winter 2010. The restaurant will serve non-traditional tacos, showcasing global ingredients and meats ranging from pork belly and shortrib, to octopus and escolar. To elevate and complement the overall dining experience, taco asylum will offer a craft beer selection.

“At first, the name ‘taco asylum’ may lead diners to think of the concept as one with Mexican fare, but our menu, which will not be expansive in selection, will not be bound by borders or specific cuisine,” commented Greg Daniels, Executive Chef and Partner of The Haven Collective.

Set to be open daily for lunch and dinner in late-2010, the 40-seat restaurant will feature indoor, patio, and counter seating. Located at The CAMP, between Native Foods and SEED People’s Market, taco asylum will offer its entire food menu for carryout.

In the coming months, the taco asylum website will be updated with menus, address, hours and other information at http://www.tacoasylum.com.

About The Haven Collective
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. This concept is slated to open in late-2010. The Partners play distinct roles at each restaurant with Wil Dee serving as Beverage Director and Greg Daniels as Executive Chef.

OC Foodie Fest Presents Pub & Grub #2

OC Foodie Fest
Presents
Pub & Grub #2

Saturday, August 21
9 p.m. to 1 a.m.
Goat Hill Tavern in Costa Mesa

Sponsored by Azunia Tequila and OrangeCounty.com

Costa Mesa, Calif. - It's time for round two of OC Foodie Fest presents Pub & Grub! Stop by Goat Hill Tavern in Costa Mesa for food truck grub and drinks from the pub, plus get a sneak peak at some of Orange County's gourmet food trucks, including Taco Dawg, Calbi Truck, Longboard's Ice Cream and Piaggio on Wheels. Hop into the bar to try some Azunia Tequila and enjoy your favorite drinks.

The food truck area is all ages but it's 21+ inside Goat Hill Tavern.

Pre-sale ticket holders get added perks for attending this Saturday:

Show Us Your Pre-Sale Ticket!

+Food discounts/specials

+ Discounted Azunia Tequila drinks

+Exclusive giveaways

+Enjoy music in the bar

*If you haven't purchased tickets yet, stop by and receive a special discount on pre-sale tickets!

Location:

Goat Hill Tavern

Off of Newport Blvd, across from Triangle Square
Costa Mesa, CA


Preview events have no admission charge. More information about OC Foodie Fest can be found at http://www.ocfoodiefest.com.

CHEF YEN’S CHINESE & THAI FUSION OPENS AT SAND CANYON PLAZA IN IRVINE

Irvine, California, August 16, 2010 -- Chef Yen’s Chinese and Thai Fusion, a unique new Asian restaurant, has opened at Sand Canyon Plaza in Irvine. The casual restaurant features fresh ingredients, homemade spices, and new flavors, while using no MSG.

Chef Yen’s combines the best of Chinese and Thai tastes while abandoning the conventional wisdom that casual Chinese food has to be greasy and oily. Everything is made in-house, and many of the recipes are handed down from generations, developed over 30 years.

In addition to classic favorites such as Orange Chicken and Pad Thai, Chef Yen’s also offers specialties such as Yen’s Spicy Triple (chicken, beef and shrimp stir-fried in a Yen's special spicy sauce), Wonton Noodle Soup, Thai Curry Chicken, Thai Lemongrass Skewers (chicken skewers that are marinated with an authentic Thai Spice and Lemongrass seasoning and freshly baked) and Thai Coconut Shrimp.

The restaurant also offers catering and is open Monday through Friday from 10:30 a.m. to 8:30 p.m., Saturday from 11 a.m. to 8 p.m. and is closed on Sundays.

Chef Yen’s Chinese & Thai Fusion is located in Sand Canyon Plaza, at 6628 Irvine Center Drive, off Sand Canyon Ave., in Irvine. For more information, please call (949) 679-7700.

Sand Canyon Plaza, owned and managed by Irvine Company, is located at Sand Canyon Avenue and Irvine Center Drive. The center has a variety of casual restaurants as well as personal and business services.

Irvine Company is a privately held company based in Newport Beach, California. The company’s retail portfolio includes Fashion Island, Irvine Spectrum Center, The Market Place and 34 neighborhood and community centers. For more information, visit www.ShopTheIrvineCompany.com.

The Next Door to Host New Bluegrass Brunch

647 Camino de los Mares
San Clemente, CA
(949) 940-8845

The Next Door, San Clemente’s Newest Bar and Kitchen Spotlights OC Musicians in an a Friendly and Casual Atmosphere


SAN CLEMENTE, CA—Lively and harmonious sounds of bluegrass music will enhance a fresh and delicious brunch experience at San Clemente’s newest bar and kitchen, The Next Door, beginning Saturday, August 21st. Live performances will take place from 10:30 a.m. to 1:30 p.m. on Saturdays. All performances are free to the public on a first-come first serve basis in the dining room, bar and patio areas. The Next Door is located at 647 Camino de los Mares, next door to The Melting Pot San Clemente. For more information, please call (949) 940-8845.

The Next Door is open for brunch from 9 a.m. to 2 p.m. on Saturdays and Sundays. Prices range from $6 to $12 per plate. Chef Tony Thomason will prepare delectable menu items such as Crabcake Florentine, Dutch Baby Pancakes and our signature dish, Crème Brulee French toast. Bottomless mimosas are $9. “The weekends are perfect for getting together with friends and loved ones to enjoy a sweet or savory breakfast and truly talented musicians who perform some of the best bluegrass rhythms outside of the Delta!,” said Co-owner Dana Robertson.


ABOUT THE NEXT DOOR

The Next Door is OC’s newest kitchen and bar with seating for 60 guests. The menu consists of comfort food prepared with a California twist. Bacon Sirloin Burger, Chicken Pot Pie, West Coast Fish n’ Chips, Lobster Nachos, Avocado Brie Bruschetta, a Charcuterie Board and Sweet Potato Fries, Muenster Mac n’ Cheese and Truffle Creamed Spinach are just a few items on the menu. Price points from $4 to $22. Boasting a unique wine and beer menu, the bar features 20 red and white wines as well as international wine and beer flights. Featured domestic and imported draft beers are switched out seasonally. Perfect for small or large gatherings with friends and loved ones, the restaurant’s interior is upscale-casual, featuring comfortable booths and an upscale pub motif, with doors, knobs, knockers and key accents on the walls. The bar area has four flat screen TVs and an adjacent enclosed private cocktail patio. The restaurant features al fresco dining on the 20-seat patio. The Next Door features live blues and rock music on Saturday and Sunday afternoons and weekend evenings.

PREGO OFFERS SUMMER FOOD & WINE TOUR THROUGH ITALY

Irvine restaurant presents five-course dinner with Italian wine pairings
Friday, August 20 | 7 p.m.

Irvine, CA (August 2010) – Prego Ristorante will be leading a summer tour through various regions of Italy with a five-course wine dinner at 7 p.m. on Friday, August 20 at its Irvine restaurant (18420 Von Karman Avenue). Priced at $54.95 per guest (excluding tax & gratuity), Prego’s Executive Chef Ugo Allesina, who was born and raised in Italy, has created a menu that allows guests to experience the foods and wines from various regions of the country. For more information or reservations, call 949.553.1333.

Regional Wine Tasting & Dinner
Friday, August 20, 2010 | 7 p.m.

Assorted Antipastini
Eclisse, Maremma Toscana 2007

Tonno Arcobaleno
Fresh chopped Ahi tuna, crab meat, avocado, mango, sweet chili reduction
L’Arco, Alto Adige 2007

Gnocchi alla Novarese
Potato pillows with porcini mushrooms in a creamy gorgonzola sauce
La Nera, Abruzzo 2009

Lonbata di Vitello ai Ceppi
Pan-roasted veal chop with a Madera-rosemary wine reduction
served with potatoes and a tower of roasted zucchini, asparagus and bell pepper
Ceppaiano, Toscana 2004

Tiramisu all Inglese
Ladyfingers biscotti, espresso, mascarpone cheese, chocolate and cream anglaise
Prosecco, Veneto 2008

For more information or reservations, call 949.553.1333 or visit www.pregoristoranti.com.

About Prego Ristorante
Prego has all that one could wish for in a fine Italian restaurant; an elegant, yet comfortable atmosphere, attentive service and cuisine that strikes the perfect balance between traditional authenticity and innovative preparations. It's the perfect setting in which to enjoy good conversation and feast on the best cuisine that Italy has to offer.

Adding a splash of Mediterranean color to California, Prego's ambience blends the warmth and rustic charm of old-world Italy with the electricity and vibrance of a cosmopolitan restaurant. Streamlined arches and columns, gleaming copper, polished hardwood floors and an abundance of Cherrywood furnishings produce an elegant and sophisticated, yet comfortable, atmosphere. A lively exhibition kitchen allows diners to view the artful chefs creating their delicious dishes. With a capacity to seat between 150 and 250 guests, Prego features al fresco dining, full bar, banquet rooms and catering services.

Executive Chef & Partner, Ugo Allesina, brings more than 25 years of experience to his position. Born and raised in the region of Piemonte, Italy, his experience at a number of prestigious hotels and restaurants in Italy, Germany and the United States has enabled him to develop his outstanding skills as a premiere Chef of Northern Italian cuisine.

The menu emphasizes regional Italian cuisine, featuring authentic pizza baked in a wood-fired oven, freshly made pastas, grilled fresh fish, spit-roasted meats and fowl, and an extensive list of wines from Italy and California that will please even the most discriminating wine connoisseur. Homemade desserts and pastries make a perfect ending to an unforgettable dining experience. Prego has received fine-dining awards from the Restaurant Writers' Association and the Wine and Food Society of Southern California. It has been a culinary destination for more than two decades.

Prego Ristorante is open for lunch and dinner daily and is located at 18420 Von Karman Ave in Irvine. For more information or reservations, call 949.553.1333 or visit http://www.pregoristoranti.com or http://www.facebook.com/pregoristorante.

SOL Cocina Introduces A Midsummer Night’s Dream Menu

Executive Chef Deborah Schneider add new menu items

New bar offerings with grande-sized SOL Signature Cocktails

Newport Beach, AUGUST 2010 – SOL Cocina’s Executive Chef Deborah Schneider has added new items to SOL’s already expansive menu of eclectic twists on traditional Baja cuisine. Also, the restaurant’s bar menu sees the addition of a new size: Grande. Guests will now have the option of two sizes when ordering SOL Signature Cocktails, including its many specialty margaritas, from the classic House Margarita to the more exotic Raspberry-Serrano and Cucumber-Jalapeno varieties. A full list of SOL’s uniquely refreshing cocktails can be found here: http://www.solcocina.com/menu_drinks.html.

New menu items added this month include:

TACO BUFALADA – The taquero’s favorite, a heap of mixed meats (chicken, carne asada & carnitas) on melted Oaxaca & cotixa cheeses with onion, guacamole, pico de gallo and radish.

CRISPY CHIPOTLE CHICKEN TACO – Black beans, grilled chicken, squeeze of chipotle-garlic salsa, pineapple salsa and avocado sauce layered in a crisp 6” corn tortilla and topped with pickled red onions.

WOOD-GRILLED 16-OZ RIBEYE ‘CHARRO’ STEAK – A Charro is a Mexican cowboy and SOL’s Angus 16-ounce bone-in ribeye steak, is usually called a “cowboy.” This perfectly seasoned mesquite-grilled steak is served with avocado-garlic butter and oven-roasted potatoes.

LOBSTER & SHRIMP TACOS – Chunks of spiny lobster meat and shrimp are sautéed and served in three five-inch corn tortillas. Each of the three tacos is served with a different salsa: mango habanero, pico de gallo and tomatillo (guests may request all three with one salsa).

SHRIMP & JALAPENO MOLCAJETE – In Baja, lava rock molcajetes – serving dishes that cook foods – are a restaurant fixture. Once cooked in the molcajetes, the dish is then served smokin’ hot at the table. Due to health department regulations, SOL has custom-made ‘faux-cajete’ dishes in which it serves the sautéed shrimp with jalapeno, red onion, nopales, garlic, tomato, white wine and manchego cheese. The dish is served topped with crumbled cotixa cheese and green onions, and served with warm corn tortillas.

CARNE ASADA GRILLED BURRITO – a 12-inch flour tortilla is filled with carne asada, combination of cheeses, black beans, guacamole, carne asada, onions and cilantro before it is grilled to perfection.

CHICKEN ENCHILADAS with CORN & BLACK BEAN SALSA – Grilled chicken and calabasa (zucchini) mixed with sautéed spinach, garlic, creamy bechamel sauce, with jack and manchego cheeses. Rolled up in corn tortillas and baked with guajillo chile salsa roja (SOL’s version of enchilada sauce) and more cheese, then topped with crema and a simple corn and black bean salsa.

DOS SOPES – According to Chef Deb, “just great authentic flavors, very filling and delicious!” This dish features two handmade corn sopes (fresh corn masa patted into thick rounds, toasted and deep-fried – yum!), spiced with minced garlic and jalapenos, and served with one of each: #1: black beans, Kurobuta pork carnitas, spicy cabbage slaw and pickled red onions; or #2: housemade chorizo sautéed with onions, black beans with crema, fresh onions and cilantro. Served with grilled corn, cotixa cheese, chiles, and a half-pickled jalapeno.

CAFÉ CON LECHE FLAN – A mouthwatering dessert made with vanilla, coffee and cinnamon, with a layer of chocolate crumbs. Topped with rich Kahlua-chocolate sauce and dark caramel, the dessert is served with fresh fruit.

Full menus can be found online at http://www.solcocina.com/menu.html.

ABOUT SOL COCINA
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.

Located at 251 E. Coast Highway at the Balboa Marina, SOL is open daily for Lunch (11:30 a.m. – 4:30 p.m.), Dinner (Mon-Wed 4:30 p.m. – 10 p.m.; Thurs-Sun 4:30 p.m. – 11 p.m.), Happy Hour (3 p.m. – 6 p.m. daily; bar open till 2 a.m. daily), Late-Night Dining (11 p.m. – 1 a.m. Thurs-Sat), and Weekend Brunch (10 a.m. – 3 p.m. Saturday & Sunday). Private Room available.

For more information, call 949.675.9800 or visit http://www.solcocina.com/.

BAYSIDE RESTAURANT TO FEATURE SPECIAL PARROT HEAD SUNDAY BRUNCH!

·On Sunday, August 22nd, 2010 from 11:00 a.m. to 4:00 p.m. diners are invited to enjoy a special Sunday Brunch with live music from Mark Wood and The Parrot Head Band Duet!

·The three-course bottomless champagne brunch is available for $29.50 per person plus tax and service.

·For the champagne brunch menu patrons are invited to choose a starter such as a Garden Salad, Soup of the Day or House Made Fruit Yogurt.

·For the main course guests can choose from items such as the Bayside “Benedict” with Smoked Salmon on Toasted Brioche, Open Face Bayside Steak Sandwich or Sautéed Tiger Prawns.

·To finish off the scrumptious brunch, guests can choose a Chocolate Soufflé Cake with Hazelnut Ice Cream or House Made Vanilla Ice Cream with Macerated Berries.

·Mark Wood and The Parrot Head Band Duet will be performing from 11:30 a.m. to 3:00 p.m.

·Bayside offers complimentary valet parking.


DATE: Sunday, August 22nd, 2010

TIME: Brunch is served from 11:00 a.m. to 4:00 p.m.

LOCATION:900 Bayside Drive
Newport Beach, CA 92660

RESERVATIONS:(949) 721-1222

WEBSITE: www.diningasart.com

Gyu-Kaku Celebrates Yakiniku Festival with food specials and over $100,000 in prizes

http://www.gyu-kaku.com

Gyu Kaku restaurants in Southern California are celebrating Yakiniku Festival with food specials and over $100,000 in prizes. Yakiniku festival runs from August 1- September 15th, all day long.

OC FOODIE FEST ANNOUNCES THE OFFICIAL 50 GOURMET FOOD TRUCKS

Saturday, August 28th at the Honda Center of Anaheim

Anaheim, Calif. – This week, the official food truck meeting took place to lock down the 50 gourmet food trucks participating in the upcoming OC Foodie Fest. The outdoor festival is the first of its kind in Orange County, bringing together 50 of the best local gourmet food trucks to one central location at the Honda Center in Anaheim on August 28th. The one-day event will be the ultimate foodie destination, featuring the best in popular mobile eats with a diverse roster of traditional and fusion cuisines, combined with a unique forum to showcase local entertainment & shopping to help support local charities.

The official 50 food truck list can be seen below, along with Web site and cuisine type details.

For more information about the festival, please visit: http://www.ocfoodiefest.com!

Twitter: @OCFoodieFest
Facebook: http://www.facebook.com/ocfoodiefest
Website: ocfoodiefest.com

This is how we roll...

Featured Food Truck Partners:

TacoDawg, Ludo Truck and Cart For A Cause.

VIP Area - Food Truck Sponsors:

Dogzilla, Get Shaved, Komodo, Piaggio, TacoDawg, Sweet Trucks and White Rabbit Truck.

The 50 Food Trucks:

AhnJooLA
Barbie’s Q
Barcelona on the Go
Buttermilk Truck
Calbi BBQ
Cart for a Cause
Chunk-N-Chip
Cool Haus
Crepes Bonaparte
Dim Sum Truck
Dogzilla Hot Dogs || VIP Area Food Truck Sponsor||
Don Chow Tacos
Dos Chinos
Dumpling Station
Fishlips Sushi
Flying Pig Truck
Fresh Fries LA
Frysmith
Get Shaved || VIP Area – Food Truck Sponsor||
Great Balls on Tires
Green Truck
India Jones
Komodo || VIP Area Food Truck Sponsor||
Kona Ice Beach Cities
KrazyBBQ
Longboard’s Ice Cream
Louk’s To Go
LudoTruck
Maui Wowie
Morsels Baking Company
My Kabob Express
NaNa Queens
Nom Nom Truck
Oh For Sweet’s Sake
Piaggio on Wheels || VIP Area – Food Truck Sponsor||
Seabirds
Ta Bom
Taco Dawg || VIP Area – Food Truck Sponsor||
Tasty Meat!
The Gastrobus
The Lime Truck
The Manila Machine
The Place LA
The Shrimp Guys
The Sweets Truck || VIP Area - Food Truck Sponsor||
Tropical Shave Ice
Uncle Lau’s BBQ
Vizzi Truck
White Rabbit Truck || VIP Area Food Truck Sponsor||
World Fare

ABOUT THE OC FOODIE FEST

MISSION

The OC Foodie Fest is a partnership between Taco Dawg LLC & OCFoodies.com, brought to you by the Orange County Register to celebrate the love of food and its power to bring the community together. The one-day event is the ultimate foodie destination, featuring the best in popular eats combined with a unique forum to showcase local entertainment & shopping, all to help support charities including Pretend City Children’s Museum, Child S.H.A.R.E. and St. Vincent Meals on Wheels. The inaugural event will kick-off at one of Orange County’s well-known locations, the Honda Center in Anaheim.

ABOUT TACO DAWG

Taco Dawg LLC is Orange County's original mobile restaurant, promoting the exposure of the gourmet food truck movement through creative events and opportunities. The Taco Dawg truck brings eager foodies a fusion of innovative tacos and hot dogs with a simple belief that food isn't complicated. Owner James Foxall James Foxall (CEO) has been an OC resident for the past 10 years since getting out of the armed forces (USMC), he too has been an active member of both the Orange County and Costa Mesa communities. James has spent time as a Senator’s intern and field representative (Dick Ackerman) public relations for the transportation corridor agency (The Toll Roads) and as a sales manager for Encore Credit Corporation currently he is a member of the Costa Mesa Child Care and Youth Services Committee (CCYSC) and sits on the board of Choosing Balance, a non-profit that has ran business, fitness, mentoring, and community service programs with Estancia HS, Back Bay HS, Costa Mesa Public Library, and the city of Costa Mesa.

ABOUT OCFOODIES.COM

OCfoodies.com was created by the OC Restaurant Association, Inc. as a place to discuss all things delicious in Orange County, California. This engaging online community keeps more than 30,000 visitors per month in the know on all things food. OCfoodies covers food news, menus, local food events, recipes, happy hours and everything in between while allowing everyone to be a part of the community and share their thoughts and opinions. To stay in the know on the Orange County Food Scene OCfoodies.com is where its at.

Joey's Smokin' BBQ Reopens at The Market Place

JOEY’S SMOKIN’ BBQ RE-OPENS O.C. LOCATION
AT THE MARKET PLACE

Tustin, California, July 26, 2010 – Joey’s Smokin’ BBQ, a Memphis-style barbeque restaurant specializing in authentic southern recipes with a Southern California taste, has re-opened under new ownership on the Tustin side of The Market Place. Joey’s is known for its award-winning baby back ribs, slowly smoked brisket, pulled-pork and chicken.

The Market Place location offers a full menu of Joey’s favorites. Barbeque lovers can enjoy signature items including their award-winning baby back ribs, barbecued chicken, brisket and flat iron steak sandwiches, hamburgers, and the alluring Smokin' Cobb salad, with moist pulled pork and barbecued chicken. Meats and sides, like sweet-potato fries, barbequed beans, onion rings or hush puppies are available a la carte as well.

In the spirit and culture of fresh Memphis-style barbeque, all hamburger meat and ribs derive from 100% snake-river Kobe beef and the chicken is hand-pulled to provide guaranteed quality and satisfaction. A variety of dry rubs and sauces are made from secret family recipes and are available at the condiment bar. Joey’s Smokin’ BBQ also serves beer on tap along with house wines, and features nightly happy hour pricing.

Joey’s menu includes family packs as well as kids’ meals, and also offers take-out and catering services. Joey’s Smokin’ BBQ is open Monday through Friday from 11 a.m. to 9:30 p.m., Saturday from 11 a.m. to 9:30 p.m. and Sunday from 11 a.m. to 9 p.m.

The restaurant is located near the Edwards 6/ Tustin at 2933 El Camino Real, and can be reached at (714) 544-4106.
The Market Place, owned by Irvine Company, is located off the Santa Ana (5) Freeway and Jamboree Road in Irvine and Tustin. The Market Place offers

1.6 million square feet of more than 120 shopping and dining choices. For more information, visit www.ShopTheMarketPlace.com.

Irvine Company is a privately held company based in Newport Beach, California. The company’s retail portfolio includes Fashion Island, Irvine Spectrum Center, The Market Place and 36 neighborhood and community centers.

National Tequila Day at SOL with Penny Snifters of Tequila | July 24

SOL Cocina celebrates National Tequila Day July 24 with a deal “cent” from above: penny snifters of tequila!

With more than 60 artisan tequilas behind its bar, Newport Beach hotspot SOL is offering guests a snifter of their choice of any blanco/silver tequila valued at $10 or less. This promotion is available from 10 a.m. till midnight (limit one snifter per person), so come show your appreciation for tequila in SOL’s vibrant bar/lounge – an escape to a place where troubles are effortlessly forgotten, and – on Saturday, July 24 – the tequilas are heaven “cent.” For more information, please call (949) 675-9800 or visit http://www.solcocina.com.

SOL COCINA CATERING LAUNCHES DOCK N’ DINE

SOL Cocina expands SOL Catering with the addition of new full-service dockside catering

NEWPORT BEACH, JULY 2010 – Since opening last summer, SOL has developed a sophisticated catering program that ranges from corporate dinners and luncheons, to intimate cocktail receptions and large-scale galas – both in-house and off-site. Now, with Executive Chef Deborah Schneider at the helm, SOL is delivering unforgettable experiences to guests docked at their Balboa Marina location with the launch of “Dock n’ Dine,” a full-service dockside dining experience.

“SOL’s location at the Balboa Marina is prime docking for those looking for the perfect ambiance to enjoy a sunny afternoon or a scenic nightscape,” said Rich Howland, Operating Partner of SOL Cocina. “With the many boats visiting our docks throughout the week, it only seemed natural to want to tend to their needs by offering catered dockside service, complete with beer, wine and SOL’s fresh margarita kit, created to tranform a novice bartender into a SOL-worthy mixologist!”

An extension of SOL Catering, “Dock n’ Dine” stays true to the restaurant’s dining room experience, by offering five different tasting menu packages that take an eclectic twist on traditional Baja, ranging from the AZUL, priced at $75 for a group of six, to the TACOS SOL, priced at $150 for a group of up to 10. The latter is the most extravagant, featuring a variety of SOL favorites, including Grilled Carne Asada, Kurobuta Pork Carnitas, Lemon-Garlic Chicken, Grilled Fish Zarandeado and Carne Asada Tacos Vampiros. The menu includes SOL’s signature salsas, guacamole and Borracho black beans with cotixa cheese, served with crispy tostadas and warm corn tortillas. In addition to the set menus, guests may add on a number of a la carte options.

“The Dock n’ Dine menus were developed for those looking for a little excitement with sumptuous fare without any hassle,” added Deborah Schneider, Executive Chef & Partner at SOL Cocina. “I created each of these unique menus, offering a variety of options, to provide more than just a snack or light meal, but an experience that guests will not soon forget.”

SOL Catering offers the guest a variety of options with three lunch menus priced at $15 to $25 per person, and four dinner menus priced from $28 to $58 per person. Those interested in a more relaxed event that allows guests to indulge as they mingle may be interested in tray-passed appetizers, offered for two hours at $20 per person (3 trays) or $30 per person (4 trays), which averages approx. 16 pieces per person. One hour of tray-passed appetizers can be added to any dinner menu for $14 per person.

For the more adventurous, Chef Schneider has created four tasting menus that take an eclectic twist on traditional Baja, ranging from the EL SOL, priced at $28 per person, to the LA ESTRELLA, priced at $85 per person. The latter is the most extravagant, featuring eight tasting courses that include dishes such as a Salmon Ceviche & Beef Apache Duo, Pan-Roasted Duck Breast and Grilled Kobe Steak.

For more information on SOL Catering, Dock n' Dine & full menus, call 949.675.9800.

For the most spirited, SOL is proud to host customized private tequila tastings with more than 60 tequilas to consider. All private events have the option of a private bar with dedicated bartender, and all events allow for custom beverage options that can be as simple or as varied as is required.

In-house capacity for seated private dining is 35 guests, while tray-passed mixers can accommodate up to 50 guests. For more information on SOL Catering, guests should contact SOL at 949-675-9800 or events@solcocina.com.

ABOUT SOL COCINA
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.

Located at 251 E. Pacific Coast Highway at the Balboa Marina, SOL is open daily for Lunch (11:30 a.m. – 4:30 p.m.), Dinner (Mon-Wed 4:30 p.m. – 10 p.m.; Thurs-Sun 4:30 p.m. – 11 p.m.), Happy Hour (3 p.m. – 6 p.m. daily; bar open till 2 a.m. daily), Late-Night Dining (11 p.m. – 1 a.m. Thurs-Sat), and Weekend Brunch (10 a.m. – 3 p.m. Saturday & Sunday). Private Room available.

For more information, call 949.675.9800 or visit http://www.solcocina.com/.

RA SUSHI IN TUSTIN HOSTS SUMMER LOVIN’ 2nd ANNUAL MEET MARKET

This summer, meet your match in the RA.

WHO: RA Sushi Bar Restaurant in Tustin, the chic upbeat, unconventional sushi bar best known for successfully combining distinctive sushi with a trendy, hip atmosphere.

WHAT: Looking for Mr. or Mrs. Right? What about Mr. or Mrs. Right Now? At RA Sushi’s 2nd Annual Meet Market mixer you may find your match. Join us in the RA as we celebrate summer and singles. Sweet talk over food and sushi specials or if you’re feeling a bit shy, head over to the bar for a little liquid courage, featuring signature sips before scouting out your “meet.” Whether a match is made or not, singles will mingle to the mixed tracks of DJ Richard Rocka and may enter the date night raffle to win the perfect night out. Guests will receive a raffle ticket any time a specialty item is ordered and the first 25 to RSVP on Facebook will also receive a raffle ticket. Round up your single friends, rehearse your best pick up line and bring your appetite for love and sushi to RA Sushi in Tustin.


Food Specials:
$5 Kiss Me Please Peas (Garlic Edamame)
$6 Summer Lovin’ Roll (Tootsy Maki)
$7 Ménage à Trois (Tuna, Salmon, and Yellowtail tapas)

Drink Specials:
$4 Kirin Drafts
$6 Love Potion #9
$6 Blueberry Libido Mojito
$10 Shiso Naughty
$10 Bubbletini

WHEN: Wednesday, July 28, 2010 from 7:30PM – 11:00PM

WHERE: RA Sushi Bar Restaurant in Tustin

The District at Tustin Legacy
2401 Park Avenue in Tustin, CA 92782
714-566-1700
RASUSHI.COM or FACEBOOK.COM/RASUSHITUSTIN

Cooking Demonstration and Book Signing with Andrea Robinson

Who:
Andrea Robinson, nationally acclaimed wine expert, author and television star.

What:
Andrea will pour forth a lesson on the basics of proper food and wine partners while she shares some of her favorite recipes for you to sample. This Master Sommelier and Chef will also introduce her new stemware collection - “The One”™ - which is available at Macy’s and is a line created to take the guesswork out of choosing the proper wine glass. Customers making a purchase of The One™ stemware the day of the event will receive a complimentary copy of Andrea’s 2010 Wine Buying Guide for Everyone.

Following the cooking demonstration, Andrea will be available to meet and greet customers and sign copies of cookbook purchases made the day of the event. Andrea’s latest cookbook, Great Wine Made Simple, will be available for purchase the day of the event.

The event is free. Seating is limited. Please call 1-877-884-3751 to reserve a space. For more information, visit www.macys.com/culinarycouncil.

When:
Friday, July 30, 2010
6:30 PM

Where:
Macy’s South Coast Plaza
Home Store
Level One
3333 Bear Street, Costa Mesa, CA 92626

About Andrea Robinson
Andrea Robinson is one of only 16 women in the world to hold the title of Master Sommelier and the first woman to be awarded Best Sommelier in America. A three-time James Beard award winner, she is the author of five books on wine and food, including Everyday Dining with Wine and Great Wine Made Simple: Straight Talk from a Master Sommelier. Her television credits include Simply Wine and Pairings with Andrea on Fine Living Network, and her current show Local Flavor on Delta Air Lines, for whom she serves as Master Sommelier. Andrea is set to roll out her new stemware line, The One™, at Macy’s and other retailers.