Grand Opening: Bruxie Gourmet Waffle Sandwiches in Downtown Huntington Beach

Bruxie Huntington Beach
Bruxie Huntington Beach

We were invited to try out the newest Bruxie now open in Downtown Huntington Beach. Love the location and as always the food was incredible.

The restaurant, which focuses on a menu of more than a dozen savory and sweet gourmet waffle sandwich offerings, will be located one block East of PCH at The Strand on 5th in Huntington Beach (180 5th Street, Suite 120, Huntington Beach). Chefs, Partners and Concept Creators, Dean Simon and Kelly Mullarney, opened their first Bruxie location in 2010 in Old Towne Orange, and a second location one year later on the Birch Street Promenade in Brea Downtown. Bruxie’s third location opened in Rancho Santa Margarita in May 2012, and most recently, a fourth restaurant opened at The Shoppes at Chino Hills in November 2012.

Green Eggs and Ham with Tillamook Cheddar, and Arugula Pesto
Green Eggs and Ham with Tillamook Cheddar, and Arugula Pesto

“Since opening our first location just over two years ago, Bruxie has developed a great following from Orange County’s beach communities and Huntington Beach, in particular. We have searched for the perfect location and believe that Bruxie at The Strand is it!” explained Dean Simon, Managing Partner of Bruxie. “Our new 5th Street site is located at Walnut Avenue, and is one block North of Main Street and one block East of PCH, making it great for Huntington Beach locals and visitors with plenty of beach access and parking.”

The Huntington Beach restaurant features more than 90 seats of combined indoor and outdoor seating. The menu mirrors its sister restaurants’ menus by offering Bruxie’s unique takes on authentic Belgian waffles, alongside salads, locally produced old-fashioned cane sugar sodas, real Wisconsin frozen custard, shakes, sundaes and floats. Bruxie proudly serves Peet’s Coffee & Tea products, and nothing on the menu exceeds $10.

Buttermilk Fried Chicken & Waffle with Chili Honey and Cider Slaw
Buttermilk Fried Chicken & Waffle with Chili Honey and Cider Slaw

“Our menu puts a unique twist on classic foods, all beginning with a waffle that is crispy, light, and yeasty,” added Simon. “We have also gained quite a reputation for our pure cane sugar fountain sodas and real Wisconsin frozen custard. Our Huntington Beach location will feature our first ‘Bruxie Streetside’ walk-up window for shakes, floats, desserts and beverages!”

In addition to its regular menu, Bruxie features seasonal Gourmet Waffle Sandwich and Shake specials made with the freshest ingredients available. Each location also features a variety of daily specials, such as the Carolina BBQ Pulled Pork, Braised Beef Short Rib and Philly Cheesesteak Bruxie. All specials by location can be found on Bruxie’s website. The public may follow Bruxie on Facebook and Twitter for updates on specials and promotions.

Fresh Strawberry Creme Burlee Bruxie - One of Kim's Favorites!
Fresh Strawberry Creme Burlee Bruxie – One of Kim’s Favorites!

Bruxie will be located at The Strand on 5th in Huntington Beach (180 5th Street, Suite 120), and will be open daily for breakfast, lunch and dinner. Hours for the Huntington Beach location will be Sunday through Wednesday from 8 a.m. to 9 p.m. and Thursday through Saturday from 8 a.m. to 10 p.m. (Bruxie Streetside will open every morning at 7 a.m. beginning in early May).

For more information on Bruxie, including full menus, locations, directions, hours for each restaurant, please visit www.bruxie.com.

Bruxie Streetside will open every morning at 7 a.m. beginning in early May
Bruxie Streetside will open every morning at 7 a.m. beginning in early May

California Wine Festival expands in their 4th year Festival – Dana Point, Orange County – April 19-20, 2013

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Now in it’s fourth year, the California Wine Festival (CWF) has found a sunny beachside home in the quaint coastal town of Dana Point in Orange County. This year’s Wine Fest takes place April 19-20, and Executive Director Don Fritzen said, “We’re expecting another great Festival in Orange County this year!” “Orange County has 3 million plus citizens and most of them seem to love wine!” “We’re bringing back even more wineries from around the state and great food purveyors to meet the great demand here. We’re really excited about our fourth Festival here and the great momentum building in Orange County!”

VP of Festival Operations, Emily Kaufmann, has lined up an even wider variety of wineries from every wine region in California, as well as a group of wineries from Oregon to pour at the prestigious events, plus regional microbreweries and restaurants from around the County.

“We’re getting a greater response in our fourth year, Kaufmann said, “Many of the heavy hitters hang back to see what happens, and with a first three years selling-out, we’re having no trouble filling our festival with great winemakers and food purveyors.” Sponsors are paying attention too and Kaufmann is enlisting national sponsorships to showcase their companies at the events. “They see the quality and prestige of our brand, Kaufmann said, “and the type of clientele we attract here in Orange County. They want to be part of it.”
Tickets are available to be downloaded at home now on the Festival website, http://www.californiawinefestival.com.

Friday April 19, 6:30-9 pm – “Sunset Rare & Reserve” Wine Tasting, Marriott Laguna Cliffs

Vue Lawn This is the toughest ticket in town. California’s best winemakers dust off their rare and reserve level wine bottles in a wine lover’s fantasy night of sipping the ” REALLY GOOD STUFF” at a brand new and breathtaking venue, the Vue Lawn at the Marriott Laguna Cliffs Resort & Spa overlooking Dana Point Harbor and Marina.

“We’ve got some really fantastic wines being poured again this year,” Kaufmann said. “Some wines being poured are impossible to find anywhere, so we’re extremely fortunate to have such a great collection of wines here for our guests.” A sparkling champagne reception greets guests who will then be treated to Napa trophy cabs, rare bottles of Sonoma reds, Santa Cruz and Sierra Mtn. areas finest Pinot Noirs and Syrahs, the trendy wines from California’s Central Coast, as well as a solid Santa Barbara County and Temecula contingency of top winemakers. Popular regional chefs will serve hot and cold gourmet appetizers while live music keeps things humming along. The rare chance to taste over 100 of these rare wines will be mirrored in the stunning views from high atop the Marriott’s Laguna cliffs location.

Saturday, April 20, 12 noon-4 pm – “Beachside Food & Wine Fest” Doheny State Beach, Orange County.

This wildly popular wine event is a Spring time high point in Orange County wine circles and the Dana Point–Doheny State Beach location attracts thousands beginning at noon for VIP and Early Entrance Pass holders – and 1 pm for regular ticket holders. Excited wine lovers can stroll the grassy beachside location for a day of sun, sea, wine, food and music where literally hundreds of premium California wines are served up along with the best of the regional microbreweries, gourmet foods and vendors of all things related to wine. “Upstream”, a busy Southern California Caribbean band, is back with their own brand of high energy fun fueled by their steel drum rhythms.

FREE NEW EVENT THIS YEAR!
Saturday, April 20, 4 pm-5:00 pm Beachside Win’down


The Wine fest may be over, but not the fun! Festival guests are encouraged to join the fun at the free “Win’down” post-Fest event right at the Doheny State Beach Picnic area next to the Festival. Organizers invite everyone to relax and refresh in the shade for an hour before driving home. Free bottled water and snacks will be offered and if the munchies really strike, a variety of hot and cold foods from local gourmet food trucks will be for sale.

Print-at-home and will call tickets are available on the Festival website (www.californiawinefestival.com). For more information, contact Emily Kaufmann, Emily@californiawinefestival.com; 805-886-5103.

Nepenthia Beer Garden “The Art of Beer” June 8, 2013 Presented By: 100Eats.com & Travel Costa Mesa

nepenthia_logo1-490x174

 

June 8th, 2013 from 3pm to 7pm, Bobby Navarro of 100eats.com is collaborating with Evan Price of Noble Ale Works and Leonard Chan of The Iron Press will be coming together to create an aesthetically appealing beer garden. Up to 25 breweries from the West Coast will be paired with ten of Orange County’s beer focused restaurants – purposefully paired to heighten your experience.  Breweries will be represented throughout TeWinkle Park, alongside life-size art installations, eye-capturing floral displays, live art, music and more.

Leonard Chan and The Iron Press team will be joined by some other fantastic beer friendly restaurants:

  • The Haven Collective (Haven Gastropub and Taco Asylum)
  • Hopscotch
  • Slater’s 50/50
  • Nieuport 17
  • Chapter One: The Modern Local
  • Linx
  • Rooster PM
  • Wild Goose Tavern
  • The Cheese Shop

Evan Price, of Noble Ale Works, has helped us hand select some of the most incredible brewers to be a part of this event:

  • Ballast Point
  • The Bruery
  • TAPS Fish House & Brewery
  • Stone Brewing Co.
  • Beachwood BBQ
  • Tustin Brewing Co.
  • Firestone
  • Hangar 24
  • Pizza Port
  • Cismontane
  • Culture
  • Bootleggers

This list will continue to grow as the event continues to draw near.  Please check the website for most up to date listings.

For one, all-inclusive ticket price (starting at $55), you have the opportunity to try food and drink to your heart’s desire – and unlike some events, parking is included.  To upgrade your experience, choose a VIP ticket, a luxurious lounging experience including exclusive bottled beer samplings and a service professional to replenish your glass with more delicious bottled offerings.  There are opportunities to purchase some of the one-of-a-kind paintings, drawing, framed work, custom decor, and floral pieces that will be displayed, with the proceeds supporting Inspire Artistic Minds.

Inspire Artistic Minds (IAM) is a federally recognized 501(c)3 nonprofit, dedicated to furthering the education of culinary and visual artists, kids and adults alike.  Your support helps strengthen education in small business establishments, supports the local economy and creates a cultural influx by giving passionate individuals the opportunity to be inspired through experience. Previous events have been featured in Los Angeles Times, Good Day LA, OC Register, OC Weekly, and KABC.

Nepenthia Beer Garden

Website: http://www.100eats.com/store/beergarden

 

ARC Introduces New Lunch Menu, Weekend Brunch and Spring Cocktails – April 2013

Photo Courtesy of ARC
Photo Courtesy of ARC

Chef Noah Blom’s American roast house features new menu focusing on scratch cooking and sourcing from local artisan producers

 

ARC, Orange County’s unique American roast house, introduces three new menus for spring, including new lunch selections, a Saturday and Sunday brunch menu, and a new seasonal cocktail list. Chef Noah Blom’s focus remains on scratch cooking, locally sourced fresh ingredients and artisan-crafted products that deliver original flavors into every dish and cocktail. Since opening two months ago in Costa Mesa, ARC has become known for its oven-roasted and fire-grilled dishes with everything cooked over live fire.

Following are the new seasonal offerings created by Executive Chef Noah Blom, Chef de Cuisine James Miller and Bar Chef Koire Rogers:

Lunch @ ARC
$15-$24
11 a.m – 3 p.m. daily (dinner menu served 11 a.m. – 11 p.m.)

Sandwiches

  • PORK pickle. chile. lime.
  • STEAK onion. cheese. pepper.
  • MEATBALL tomato. mozzarella. garlic.
  • CHICKEN arugula. cream. heat.
  • BaconLT tomato. lettuce. sherry.
  • THE BURGER cow. pig. duck.

Salads

  • THE SALAD goat. garlic. chive. Optional: chicken. steak. fish.
  • WEDGE bacon. bleu. buttermilk.
  • DUCK arugula. oak. fruit.
  • SPRING burrata. tomato. asparagus.

Brunch @ ARC
$10-$26
11 a.m. – 3 p.m. Saturday & Sunday (lunch and dinner menus also served)

  • RISE bacon. duck egg. potato.
  • DUCK, DUCK, GOOSE DUCKegg. DUCKhash. GOOSEegg.
  • GOOSE NEST prosciutto. three cream. goose egg.
  • BAKED EGGS wonders. wanders. whims.
  • HOT BUNS bread. maple. cream.
  • PUT ME ON TOP chicken $3 duck $5 goose $10

Brunch Cocktails

  • RAMOS FIZZ: gin, orange flower, cream, egg whites.
  • DEATH IN THE AFTERNOON: bubbles, herbsaint, wormwood, sugar.
  • AIRMAIL: rum, honey, lime, bubbles.
  • CHARTEUESE SWIZZLE: green chartruese, pineapple, lime, falernum.

Spring Cocktails @ ARC

  • DAIQUIRI #1: blanco rum, cane sugar, lime.
  • CHARTRUESE SWIZZLE: green chartruese, pineapple, lime, falernum.
  • NO QUARTER: bourbon, brandy, herbsaint, punt e mes.
  • TRINIDAD SOUR: angostura bitters, whiskey, orgeat, lemon.
  • CORPSE REVIVER #2: gin, cocchi americano, lemon, herbsaint.
  • DARK KNIGHT: rye whiskey, two amaros, two bitters.
  • CREOLE LOVE CALL: rye whiskey, campari, black walnut.
  • GRAPPA PUNCH: muscat grappa, raspberry gomme, lemon.

For more information about ARC, including hours and address, please visit www.arcrestaurant.com or www.facebook.com/ARCrestaurant.

Craft Cocktail Recipe: #040713 Scotch with Blood Orange & Luxardo

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Make sure to use a nice peaty scotch!

Saturday Night Foodies #040713 Blood Orange, Luxardo Cherries & Scotch with Sherry Cask Finish

INGREDIENTS:

3oz Single Malt Scotch Whiskey Sherry Cask Finish
3oz Orange Juice (We used blood oranges!)
1oz Luxardo Syrup (Real thing is best but will work with real Grenadine)
Orange Peel (We used our blood oranges for this as well)

PREPARATION:

Add ingredients to large glass and stir with ice. Pour over ice in a tumbler. Garnish with Luxardo cherry and orange peel after squeezing oil from the peel on top of the drink and rimming the glass.

If you are looking for other cocktail recipies from Saturday Night Foodies <CLICK HERE>

OC Fair Announces Competitions & Contests for 2013

Orange County Fair 2013 - Come and Get It!
Orange County Fair 2013 – Come and Get It!

Think you bake one delicious apple pie, brew the best beer or have an uncanny knack for making crafts? Enter the 2013 OC Fair competitive entries for an opportunity to earn an award and have your winning entry on display for more than one million Fairgoers from July 12-August 11. The 2013 OC Fair invites locals to put their skills and knowledge to the test and sign up to compete in the many competitions and contests being offered this year.

Categories and divisions available this year include:

  • Culinary/Wine/Beer: Baked Goods & Confections, Preserved Foods, Sugar Arts, Food Blog Posts, Table Setting Designs, Homemade Beers, Commercial Wines & Home Wines
  • Crafts & Hobbies: Collections, Fiber Arts, Hand Crafts & Hobbies, Jewelry Arts
  • Visual Arts: Woodworking, Photography & Non-Traditional Prints, Sculpture, Painting, Graphics, Ceramics, Student Video Festival
  • Garden and Floral: Fruit & Vegetable, Cut Flowers, Container Plants, Floral Arrangements, Floral Design Contest
  • Livestock: Market Shows (Orange County 4-H and FFA only): Beef, Calves, Swine, Sheep, Goats, Rabbits, Broilers, and Turkeys, Breeding Shows: Dairy Goats, Pygmy Goats, Open Angora Goats, Cavies, Poultry, Rabbits, Youth Breeding Sheep, Youth Egg Laying Contest, Educational Posters & Contest
  • Youth: Collections, Culinary, Garden & Floral, Fiber Arts, Youth Fine Arts, Hobby & Craft, Jewelry Arts, Photography

The OC Fair competitive entries require online registration in advance and the deadlines for entry registrations are as follows:

  • April 26: Commercial Wine
  • May 3: Homemade Beer
  • May 18: Home Wine
  • June 1: Crafts & Hobbies, Visual Arts, Youth (Fiber Arts, Collections, Hand Crafts & Hobbies, Jewelry Arts)
  • June 7: Livestock
  • June 10: Culinary Arts Baked Goods & Confections, Preserved Foods, Sugar Arts, Table Design

Entry registration deadlines for Garden & Floral competitions vary, visit ocfair.com/competitions for the list of dates. Entry registration for all competitions is currently being accepted online at ocfair.com/competitions. For participants who need help with an online entry, the OC Fair has scheduled “Help Days” from May 29 – May 31, Wednesday-Friday from 11 a.m. to 6 p.m. at the OC Fair & Event Center Administration Building.

In addition to the traditional competitions, the OC Fair is also hosting Special Culinary Arts Contests for amateur cooks and bakers to show off their skills. Most contests are only open to adults 18 and older. Each contest will be judged and awarded live at the Fair. The entry registration forms and contest details are available online at ocfair.com/competitions in the Culinary Arts Guide under the “Culinary/Wine/Beer” section. Entry forms are due the Wednesday before each contest:

  • Get Baking Cookie Contest: (Also open to youth ages 5-18) July 20 (Register by July 17)
  • Hot! Hot! Hot! Chili, Wings or Salsa Contest: July 27 (Register by July 24) – Jason from SNF had some great success in 2012 with two of his chilis including taking the division! Woot!  Very fun!
  • OC Cupcake Classic: (Also open to youth ages 5-18) August 3 (Register by July 31)
  • Salad Daze Contest: August 10 (Register by August 7)

The 2013 OC Fair, themed Come & Get It, is July 12 – August 11 and brings 23 days of food, rides, exhibits, animals, music, action sports and fun, as well as the Toyota Summer Concert Series at the Pacific Amphitheatre, The Hangar and Action Sports Arena. The Fair is open Wednesday-Sunday. Concert tickets, action sports reserved seats and single-day general admission are available for purchase online at ticketmaster.com or from the on-site Box Office. The popular Super Pass, which offers the passholder 23 days of admission, is available for purchase online at ocfair.com from the onsite Box Office.

The OC Fair & Event Center is located off the 405 and 55 freeways at 88 Fair Drive in Costa Mesa. For more information, please visit ocfair.com, become a fan at Facebook.com/OCFair, follow us at twitter.com/ocfair or call (714) 708-1500.

"When the Dog Bites, When the Bee Stings" – Invitation Only at Playground – Santa Ana, CA

I bet you want one of these!
I bet you want one of these!

I received a call from Jason Quinn, a local chef that we first met when he was the chef on the popular gourmet food truck, The Lime Truck. Yes, the same Jason that helped take The Lime Truck to victory in the second season of Food Network’s Great Food Truck Race. Since then, he has opened a very successful restaurant called Playground in downtown Santa Ana.

The reason he called was to let us know that his next concept “invitation only” by the Playground was opening and he had two seats available. Invitation Only is a single seating per night, multi-course meal. It is an exhibition-style kitchen that accommodates up to 17 people. The inspiration for Invitation Only was about bringing people together that love food, want to try new things and willing to put their dining experience in the hands of Jason and his culinary team. Through this multi-course meal, Jason takes you on a journey with his hand-selected menu, exploring other cultures and broadening your pallet with items procured from around the world. During each course he shares the history behind the purchase as he and his team prepares the dish in front of you. The only thing he asks is that you keep an open mind. We jumped at the offer.

geoduck_watermarked

Check out this Kobe Beef! Yum! It is that good!
Check out this Kobe Beef! Yum! It is that good!

Kobe Beef has recently become legal to consume in the United States. There are a lot of places that said they had Kobe beef but what they really had was a Kobe-style beef known as Wagyu. One of our 23 courses was two slices of perfectly cooked Kobe ribeye. The marbling of the fat within this ribeye was incredible! It was cooked on top of a five-pound block of Himalayan salt. It was one of the most incredible things I’ve ever had. Along with it was some Yorkshire pudding made with the Kobe fat.

Fresh Diver Scallops with Shoyu
Fresh Diver Scallops with Shoyu
Romanesco Romesco Salad, Mushroom Risotto, Frost Kissed Artichoke Carpaccio & Finca Pascualete
Romanesco Romesco Salad, Mushroom Risotto, Frost Kissed Artichoke Carpaccio & Finca Pascualete

We also had the opportunity to try fresh geoduck, a very large, saltwater clam that was over 150 years old. We also enjoyed fresh diver scallops. The scallop, which was still alive when Jason prepared it for us, was the size of a baseball. He served it thinly sliced and topped with some beautiful shoyu. One of the surprising favorite dishes was the romanesco romesco salad made with romanesco broccoli, and roasted red walnuts. They were bright red, with a buttery finish and had no bitter after taste.

Sumo Oranges with House Made Basil Ice Cream, An Amazing Lemon Curd & Chocolate Pistachio Terrine
Sumo Oranges with House Made Basil Ice Cream, An Amazing Lemon Curd & Chocolate Pistachio Terrine

We were also introduced to Sumo Tangerines. They are the size of an orange, seedless and have a rough peel with a small mound on top, kind of like a “sumo” wrestler’s bun, hence the name. They were so fragrant and juicy. We liked them so much we went out the next day and purchased some to use in cocktails. These are just a few examples of some amazing new ingredients we were introduced to. They were simply prepared, to showcase the main ingredient.

Class is in Session!
Class is in Session!

While we may consider ourselves foodies, there is still so much to learn about food. And we gladly went back to school. And what a tasty school it was, with professor Quinn.

Water with "Lemon", Passion Fruit Welcome, Champagne & Caviar & Cucumber Lime Blast
Water with “Lemon”, Passion Fruit Welcome, Champagne & Caviar & Cucumber Lime Blast

The dinner was served with several drinks including the most unique lemon drop I’ve ever seen. It was liquid that had been solidified and formed into the shape of a lemon slice. Another one was champagne gelatin served with caviar on an upside down champagne glass. There was also great wine pairings selected by Rhett Butler, a level II sommelier who plans to bring unique wines to both restaurants. Fort this evening, Rhett chose wines that were very accessible versus serving the flashy and expensive wines. One example was a wine from the Canary Islands. He selected it to compliment an octopus dish because the main ingredient was also sourced from the Canary Islands. Who knew that wine from the Canary Islands, which are volcanic islands full of strong winds in the middle of the ocean and near equator, would produce such a fine wine?

These were just some of the wonderful things we tasted and experienced at this dinner.

Canary Island Octopus, Kanpachi, Ahi & "Bloody" Oyster (Beet Juice)
Canary Island Octopus, Kanpachi, Ahi & “Bloody” Oyster (Beet Juice)
Panna Cotta (Tofu Based), Suckling Pig Ribs (Wow!)
Panna Cotta (Tofu Based), Suckling Pig Ribs (Wow!)

You are probably wondering, “how do I get ‘invited’ to Invitation Only?” Head to Playground and try new things from the menu. One thing you’ll find out about Playground, they truly care about the food, how it is prepared and your dining experience. If your server sees that you are enjoying the food, trying different menu items, wine or beer, and interacting with them, an invitation to IO might just come your way. And once you get an invitation, you’re on the list for life. Jason plans to change the menu often so you most likely will not have the same menu twice. I can’t wait until the next time I can leverage my lifetime invitation to try whatever he comes up with next.

The cost for dinner is $250 per person (tax, gratuity and alcohol included).

Playground on Urbanspoon

Check Out What is Coming from Playground DTSA 2.0 Late March & Early April

Playground 2.0 DTSA
Playground 2.0 DTSA

 

One of the visions Jason Quinn of Playground had with his expansion project Playground 2.0, was that it would be a venue available for guest chefs, Pops up restaurants or private events. While he is dreaming up Invitation Only’s next menu, Playground 2.0 will host the following events:

JFC– Jon’s Fried Chicken by Jon Alweiss. Jon came by way of Ad Hoc, and he intends to showcase the fried chicken that he learned while working under Thomas Keller. It will be a relaxed atmosphere and all food will be served family style. Cost is $60* per person (including drink). No reservations (first come first serve).

  • Tuesday March 26, 2013
  • Wednesday March 27, 2013

Til Sold Out – by Jason Quinn will feature beautiful raw and cooked seafood, hand-picked that morning, until sold out. Everything will be a la carte and omakase dining is available. No reservations (first come first serve).

  • Thursday March 28, 2013
  • Thursday April 4, 2013

‘Pri-vē – by Ryan Carson will feature, forward thinking cuisine via a 10-course tasting menu. Prix fix is $120 per person (including drink).  Reservations only 8pm http://www.pri-ve.com

  • Friday March 29, 2013
  • Friday March 30, 2013
  • Friday April 5, 2013
  • Saturday April 6, 2013

Mama Roux – by Jeffery Boult. Jeff comes by way of the legendary Commanders Palace in New Orleans. He is serving California ingredient-driven, southern-inspired cuisine with a Creole heart.  Everything is a la carte. No Reservations (first come first serve).

  • Tuesday April 2, 2013
  • Wednesday April 3, 2013

Unlike Invitation Only, Playground 2.0 is open to everyone. All Playground 2.0 dinners start at 6 p.m. with the exception of ‘Pri-vē, which starts at 8 p.m.

Invitation Only dinners will resume in April 2013.

  • April 11, 12, 13
  • April 18, 20
  • April 25, 26, 27
  • May 2, 3, 4

Check out our visit to Invitation Only!

Award Winning [desi]gn cakes & cupcakes at Nordstrom Irvine Spectrum – March 29 & 30, 2013

A Sweet Shopping Experience - Nordstrom Irvine Adds the Cherry on Top
A Sweet Shopping Experience – Nordstrom Irvine Adds the Cherry on Top

Ready for a sweet day of shopping? Join [desi]gn cakes & cupcakes as they partner up with Nordstrom at the Irvine Spectrum for an exclusive “Surprise and Delight” event. Founder & Panettiere, Desi Massei-a former Nordstrom employee is now a WINNER on The Food Network’s Cupcake Wars (The Young & The Restless- 10,000th episode event).

The exclusive event will take place on Friday & Saturday March 29th & 30th. Cupcakes will be available from their pop-up shop located inside Nordstrom at the Irvine Spectrum for $3.50 each. With fabulous fashion and some sweet treats, you’re destined for a fun filled day of shopping with a cherry on top.

[desi]gn cakes & cupcakes have been recognized for 16 awards including “Best Tasting” at Orange County’s Cupcake Camp. Delicious and creative cupcakes make the recipe for success here. From the sweet flavors (Biscotti & PB Presley) to the savory (Apple Bacon Harvest & Goat Cheese Cherry), and even to the unique Buffalo Chicken and Goat Cheese, Pear, & Pecan cupcakes, [desi]gn cakes & cupcakes offers a variety of flavors that are sure to leave you wanting more.

[desi]gn cakes & cupcakes currently serves Southern California with their custom treats & unique sweets. Ordering information is available through orders@designcakesandcupcakes.com.

Nordstrom Irvine Spectrum
101 Fortune Dr. Irvine, CA 92618
(949) 255-2800

Paso Robles Bordeaux Varietal Producers Debut Global Visibility Initiative

Paso Robles CAB
Paso Robles CAB

Paso Robles CAB Collective showcases region’s best at inaugural CABs of Distinction event

The Paso Robles CAB (Cabernet and Bordeaux) Collective (PRCC), a grass-roots collaboration of Paso Robles appellation wineries who produce superior quality, age-worthy Cabernet and Bordeaux varietals, will show their finest selections to consumers, trade and media worldwide during the inaugural CABs of Distinction events April 26-27, 2013. The slate of events includes winemaker dinners and a Saturday afternoon gala at the prestigious Windfall Farms, an elegant setting for panoramic views, and a seductive backdrop for Cabernet and Bordeaux aficionados.

Created with the belief that Bordeaux varieties grown in the Paso Robles appellation and the subsequent quality of the wines produced is under-represented in the marketplace and across the wine industry, the PRCC seeks to improve awareness among consumers and retailers worldwide regarding the distinctive attributes of Paso Robles Cabernet as well as other Bordeaux varietals. Current members include: ADELAIDA Cellars, B&E Vineyard, Chateau Margene, DAOU Vineyards & Winery, Eberle Winery, HammerSky Vineyards, J. Lohr Vineyards & Wines, Jada Vineyard, JUSTIN Vineyards & Winery, L’Aventure, Parrish Family Vineyards, Record Family Wines, Robert Hall Winery, Sextant Wines, Venteux Vineyards and Vina Robles.

 

The 2013 CABs of Distinction events will consist of:

  • En Primeur – a media and trade-only barrel tasting of the 2012 vintage held Friday, April 26, 4:00 – 6:00 p.m. at The Park Ballroom in downtown Paso Robles
  • Winemaker dinners hosted in key Paso Robles restaurants Friday, April 26, 7:00 p.m. with
    a list of participating restaurants to include: Thomas Hill Organics, Robert’s, Paso Terra,
    Il Cortile, Bistro Laurent and McPhee’s
Paso Wine Makers
Paso Robles Wine Makers