Farm Fresh Culinary by: Bryson

Layer Cake Bakery / Fullerton

2013-05-18T02:49:00.001-07:00

Bali Style " slow raised pork sandwich " Amazing

Who we are… We are a family owned business run by two sisters who love to eat and love to bake. We truly believe that food is one of life’s undeniable pleasures.

Our history… Baking is a fundamental part of our heritage. Back in the late 60s, our grandmother owned a little neighborhood bakery. Our mother used to help out occasionally, and luckily she did because that is where she met our father! He delivered the freshly baked breads sold by that bakery – that bakery where you could say it all really started.

Besides the recipes we’ve inherited, we are continuously creating our own inspired by the foods we’ve tasted throughout our travels here and abroad. As our collection of recipes grew, so did our dream of sharing our passion for food at our own little neighborhood bakery. Now older and hopefully wiser, we finally made the commitment to strike out on our own leaving our corporate lives firmly behind. So here we are.

Our products… We make everything from scratch. That means we lovingly mix, measure, and bake everything right here on the premises. We make cakes, desserts, pies, tarts, confectionaries, savories, and breakfast pastries. We also serve organic tea, coffee, and squeezed by order fresh lemonade. We've sandwiches and soup for lunch, and we've just added plated breakfast with omelet and brioche french toast to our bakery.

Why we sell gluten free baked goods...In 2008, one of us discovered that she was gluten intolerant. As a bakery owner and a "bakery hopper" (a person who love to travels with the main purpose of visiting and trying out bakeries around the world), it was devastating! After tasting gluten free baked goods available out there, we decided to make our own and share it with people who love cakes, cookies, and pastries as much as we do and want the gluten free version to be as good.

See you soon!

El Corazon / Chef Armando Martinez

2013-05-18T02:34:00.003-07:00

Chef Armando Martinez : Handmade tacos w/ Melissa's Fresh Produce

Fresh Margarita

Plantain & Chips w/ Tomatillo Salsa & Chile Salsa

Vegan / Gluten Free Quesadilla w/ seasonal fruit from Melissa's & Hatch Chile Powder

Chef Armando - WOW ! Brussel Sprouts w/ Melissa's Famous Dutch Yellow Potatoes

Jicama Tacos w/ mango, avocados & micro greens... fresh

El Corazon De Costa Mesa @ EL CORAZON

2013 OC Food & Wine / Lyons Air Museum

2013-05-06T06:44:00.003-07:00

Melissa's Dutch Yellow Potatoes, Hatch Chile Powder & Tangerine Lace ( Micros )

Melissa's Sweet Young Coconut

Melissa's Fresh Produce always the best ! BOOM

Prepping for the event, fresh squeezed passion fruit

Matthew Biancaniello shanking it up.... BOOM

Melissa's tote bags for everyone

Pam Starr of the OC Food & Wine Event stopping by Melissa's

OC Food & Wine Event

Orange County Food & Wine Festival

The Orange County Food and Wine Festival is, first and foremost, a charity fundraising event intended to benefit young people locally and abroad. All proceeds from the event are donated to selected organizations that provide programs, both educational and health based, to young people of all ages. Visit our “Affiliated Charities” for more information and our selected youth programs.

At the event you will enjoy food and wine from top Orange County restaurants and California wineries from Napa, Sonoma, Paso Robles and the Santa Barbara area. You will also find an interesting variety of gifts, products, travel and entertainment items in our silent and live auctions.

Melissa’s/World Variety Produce, Inc. is currently the largest distributor of specialty produce in the United States. With over 1000 items available at any given time, Melissa’s imports and distributes exotic fresh fruits and vegetables from around the globe. World Variety Produce began strictly as a source of specialty produce, selling to retailers in the Southern California region. Over the years the company’s Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa’s full line of organic produce.

Kal's Bistro / Pasadena

2013-05-03T07:59:00.002-07:00

Chef Steve Lona " Greek Salad " w/ all locally sourced produce from Melissa's

Kal's Bistro / Pasadena @ Kal's

Sandwhich Smith & Fickle ( DTLA ) Chef James Ta

2013-05-03T07:40:00.002-07:00

Chef James Ta @ Chef James Ta

Story

On a recent trip to the Bay Area, a good friend of mine told me about a little sandwich shop and bakery in Oakland, CA that had the best fried chicken sandwiches around. I love a great sandwich and needed to check it out for myself. When we arrived, I couldn’t believe my eyes. The place had just three different sandwich options and five baked goods, yet there was a line of people out the door and down the block. During that lunch, I appreciated that a simply made sandwich made with the right ingredients could appeal to everyone. From that day forward, I knew I wanted to run a restaurant using simple, fresh foods made with love and care.

At the Sandwich Smith, we only source the best and freshest products available that season to ensure each sandwich meets the standard of our customers. With quality as our base, we broaden the possibilities for a great sandwich and let our customers be our guide. We believe in our sandwiches and each one is made just for you.

We at the Sandwich Smith not only care about our customers and what they eat, but our surrounding community as well. We will be asking each of our team members to take on a mentee and show them what an “honest days” work is all about.

Come in and create your own seasonal fresh sandwich and try our homemade baked items that will be sure to bring back memories. By doing so, you’ll be doing your body a favor and supporting your community as well.

Our Mission

“We promise to craft the very best sandwich and baked goods for our patrons each time and every time. Using only the best of the seasons to show the natural beauty of what Mother Nature gave us.”

Il Mare Italiano by Chef Kay Lee ( DTLA )

2013-05-02T23:32:00.001-07:00

Chef Kay Lee & team w/ Bryson of Melissa's Produce

Scampi

Shrimp sautéed in White Wine and Lemon Butter topped with Basil

Il Mare / Chef Kay Lee ( DTLA ) Best Italian in DTLA

About Chef kay Lee & his restaurant

Il Mare is downtown L.A.'s home for a modern take on fresh, hearty Italian fare. Our chef lovingly prepares rustic Neapolitan pizzas, the freshest seafood, succulent meat dishes and amazing classic pastas in our open kitchen. From the first bite of beef carpaccio to the last morsel of tiramisu, Il Mare offers up an unfailingly delicious taste of Italy. From Venetian and Caprese starters to robust Rigatoni Bolognese, your taste buds will be delighted at every turn. We provide downtown Los Angeles diners with mouthwatering lighter Italian dishes like grilled salmon, as well as Chicken Parmigiana and other delectable stick-to-your-ribs entrees.

Our convenient location near LA Live and Staples Center makes it easy to enjoy an incredible meal before or after an evening of entertainment. As part of the thriving South Park district, Il Mare is the perfect spot to reboot with an arugula goat cheese and watermelon salad for lunch, or enjoy a late supper of Poached Salmon Ilmare. You'll love unwinding with a cocktail made from one of our many top-shelf liquors. We are also happy to help you select the most suitable wine to enhance your meal. Reserve a table online or by phone to enjoy fabulous Italian food and wine in our cozy, contemporary dining room. We at Il Mare truly look forward to serving you at our South Park eatery.

Chef Kay Lee of Il Mare works closely with Bryson Igarta of Melissa's Produce to bring the freshest ingredients locally sourced daily.

The Morrison / Cinco De Mayo

2013-04-30T09:13:00.001-07:00

The Morrison @ The Morrison

The Morrison is a simple, upscale restaurant redefining the idea of the local pub - offering a vast selection of artisinal draught and bottled beers from around the world as well as an emerging list of cocktails.

Farm Store @ Kellogg Ranch ( May 11th )

2013-04-29T21:56:00.000-07:00

Link @ Cal Poly Pomona

Entertainment includes the Tractor and Car Show, Strawberry picking, Insect Fair, Tractor Rides, Petting Zoo, Face Painting, Horse Rides, Antique Equipment on display, Live Music, Food Vendors, Raffle, Trophies, and MUCH more!

Car and Tractor enthusiasts are invited to register their vehicles now. The cost is $30 per vehicle. We accept Customs, Antiques, Classics, Muscle, Street Rods, Special Interest, Motorcycles, and (our newest category) Tractors. Make sure your vehicle registration form is postmarked by April 28, 2013 to ensure you get a t-shirt in your preferred size. You may still register your vehicle after April 28 but we cannot guarantee your t-shirt size. To register your vehicle please print out the Registration Form and Release Form. We must receive both forms to register your vehicle. If you have more questions, contact Brenda Orozco at (909) 869-6722 or brorozco@csupomona.edu.

It's a STRAWBERRY FESTIVAL! Beginning 11:00 am, adults and kids alike will enjoy picking their own sun-ripened berries. There will also be plenty of strawberry-themed treats to choose from like strawberry snow cones, strawberry jams, or a funnel cake with strawberries and whipped cream on top.

This year the festival will include an insect fair where people will see live and preserved insects from around the world. The cost is $3 for kids and students and $4 for adults.

Don't forget! Sunday, May 12 is Mother's Day. The Farm Store can put together a custom gift basket that any mom would love!

The Farm Store is open daily 10am-6pm.

General Parking: $3 per vehicle
Admission: FREE
Click here for driving directions.

Chef Greg Moro / Neiuport 17 in Tustin

2013-04-27T21:54:00.000-07:00

http://nieuport17.com

Clam Chowder..... Yummy

Dinner by Chef De Cuisine Greg Moro....

Pork Chop w/ Chef Greg St. Jermaine....

Melissa's Brussel Sprouts @ Nieuport 17

Creamed Corn... the best !

Chef Greg & Manager Juan after a long night.....

Nieuport 17 / Tustin / Nieuport 17 works closely w/ Melissa's Produce for all culinary creations.

Chef De Cuisine Greg Moroy

Tustin, CA. (February 21, 2011) – Nieuport 17 is pleased to announce the appointment of Award Winning Chef Greg Moro as Chef de Cuisine.

Chef Greg was formerly the Executive Chef at Laguna Beach’s French 75.

Greg attended the California Culinary Academy, one of the top schools in the nation, and earned a culinary degree. He returned to Southern California and, seeking to work with the best, he interned at the Ritz-Carlton, Laguna Niguel.

Greg then started a training position with Pascal Olhats, one of OC’s best known Chefs. Greg worked through every station at Pascal’s restaurant, Tradition finishing as Sous Chef. Pascal then took Greg with him on his world travels cooking for business leaders and celebrities.

“We feel very fortunate to attract someone of Greg’s culinary skills,” said Cameron Irons, owner of Nieuport 17. “With his experience in making fine dining more accessible with a fun twist, he brings the creativity we need to move Nieuport 17’s menu into the future.”

The menu at Orange County’s Nieuport 17 has been slowly evolving over the past three years since owner Cameron Irons took over. “the clientele three years ago was almost entirely long time regulars. I couldn’t make any drastic changes since they loved what we were offering and came in often. Over the last three years we have slowly been evolving and the new customers and the long time regulars are much more open to new menu items and are actually encouraging more changes”, said Irons.

Nieuport 17 has always been known for excellent quality and award-winning service (2010 Open Table Best Service in OC/LA). Combine that with the culinary skills of Chef Moro and I predict a serious new player on the Orange County dining scene.

“Nieuport 17’s original recipes are amazing. They were making everything fresh including their soups and dressings since before I was born. I look forward to working with this experienced crew to make this restaurant even more popular with some new ideas” said Moro.

Moro will be developing new menu items and enhancing old favorites. He will also add his touch to the Barnstormer bar menu which was transformed three years ago into a more casual area of the restaurant featuring OC’s best cocktail lounge with live music every night.

The award-winning Nieuport 17 has been serving Orange County ‘s Families, Business leaders and Aviation fans from around the world for over 40 years. The restaurant is located at 13051 Newport Ave, Tustin, CA 92780. Open for Lunch and Dinner, Happy Hour and private events seven days a week. Regular hours are Monday through Friday from 11am, and Saturday from 4:30pm. And Sunday From 11AM for Champagne Sunday Brunch. Valet parking is available.

For more information, or to make a reservation, call (714) 731-5130 or visit<http://www.nieuport17.com>

Fine Dining Tustin CA

Nieuport 17 Restaurant,13051 Newport Ave, Tustin, CA 92780

(714) 731-5130

http://en.wikipedia.org/wiki/Tustin,_California

Javiers Cantina / Crystal Cove

2013-04-27T21:24:00.002-07:00

Javiers Catina

Susan Irby / chef Chris Tzorin & Bryson on the radio

2013-04-27T15:23:00.002-07:00

http://thebikinichef.com/podcast/fresh-produce-fresh-meals/

Fresh Produce = Fresh Meals: Savannah Chop House in Laguna Niguel uses only the freshest produce from Melissa’s Produce and there is a reason for that. Melissa’s Produce owner, Bryson Igarta sources the best farms, unique, delicious varieties and delivers on quality produce to restaurants and markets in Los Angeles and Orange County daily.

Melissa’s Produce

Listen to this episode of Bikini Lifestyles AM 790 KABC radio podcast with host, Susan Irby The Bikini Chef as Savannah Chop House’ Executive Chef Chris Tzorin and Bryson Igarta of Melissa’s Produce share the latest trends and varieties of produce currently in the market, what farmers are growing now, and how this flavorful, fresh produce is used to create incredible meals at Savannah Chop House.

Chef Chris Tzorin Savannah Chop House

Plus, get details of the recent Savannah Chop House’ Chef Chris Tzorin and The Bikini Chef cooking event, Monday, April 22 where Executive Chef Chris Tzorin and Susan Irby team up for Bikini Cocktails and Dinner. The fun began at 6:30pm. If you loved this, you will love more events to come with Executive Chef Chris and Susan Irby at the Savannah Chop House in Laguna Niguel.

Chef Flynn Mcgarry " Eureka " This is not a pop -up !

2013-04-22T09:25:00.001-07:00

Roasted Kale to start the night..... Yummy

Chef Flynn at his prep station.....

Fresh berries from Melissa's produce for the night to plate..

ENGLISH PEAS whey, parmesan, lemon verbena

Chef Flynn, prepping Melissa's smoked beets...

BEETS berries, goats milk, black pepper

PARSNIP miso, cilantro, smoked trout, white sesame, tangerine

Red Snapper . cucumber, coconut, lemon grass & basil

Amazing plating by Chef Flynn

MILK hazelnuts, earl grey, meyer lemon

Chef Flynn Mcgarry & Bryson Igarta of Melissa's w/ Melissa's books

Chef Flynn Mcgarry the 14 yrs old prodigy putting on a culinary show last night. Chef Flynn is on his way to a blossoming career in the culinary industry. Chef Flynn craft is very respected in the game & looking forward his next event & all the produce has been provided by Melissa's Farm Fresh Produce.

Chef Flynn Mcgarry @ 14 yr old prodigy

At the age of ten, Flynn McGarry wanted to cook. He began practicing his knife skills afterschool, and then soon after started creating dishes, simple at first, for a few of his mother's friends. At eleven, came the purchase of Thomas Keller's The French Laundry cookbook, then Grant Achatz's Alinea. The influence was immediate. Flynn's dish components became more complicated, sous vide cooking was adopted and tweezers were now a must for plating.

By thirteen, Flynn McGarry and his monthly supper club EUREKAoperating out of his home with a small staff, served up to twenty guests a tasting menu of anywhere from eight to fourteen courses of progressive American cuisine. Besides testing his new dishes and running EUREKA'Skitchen out of his room, Flynn apprenticed under Chef Kris Morningstar of Ray’s at LACMA, staged at three Michelin starred Eleven Madison Park under Chef Daniel Humm and Chef de Cuisine James Kent, Grant Achatz's Next and Alinea in Chicago, and with Chef Maxime Bilet and the Modernist Cuisine team in Seattle.

After EUREKA became the subject of a New Yorker Talk of the Town piece, "Prodigy," Chef John Sedlar invited Flynn to serve his expanding mailing list at his restaurant Playa for a night serving 120 guests. Now at just fourteen, Flynn's EUREKA has found a new, monthly, forty seat home at BierBeisl in Beverly Hills with the help and guidance from chef/owner Bernhard Mairinger and a supportive staff from Ray's and BierBeisl.

These culinary experiences have enriched Flynn's unique talent, but he isalso a product of the internet which allows him to be taught and inspired by chefs all over the world as he posts his new dishes on twitter and instagram for interested followers. Enjoy this small taste of what is to come for this growing, aspiring chef.

Follow diningwithflynn on twitter and facebook

Matthew Biancaniello ( Kentucky Derby Taste / Magazine )

2013-04-18T07:48:00.002-07:00

Matthew Biancaniello @ Culinary Cocktail Mixologist

Melissa's Rhubarb w/ Choc Mint w/ Muddle Apple Mint

About Matthew Biancaniello :

If you haven’t yet met Matthew Biancaniello, Cocktail Chef at the Hollywood Roosevelt Hotel’s Library Bar, think Willy Wonka and Leonardo Da Vinci creating unrivaled specialties unlike anything ever experienced in Los Angeles before. One of the freshest and most unique talents to appear on the bartending scene, Biancaniello has found his niche by crafting cocktails based on farm-fresh organic foods, such as the Heirloom Tomato Mojito, the 25 year aged balsamic vinegar and strawberry libation named the Last Tango in Modena, and the fresh arugula inspired Roquette.

Impressively, Biancaniello only began bartending about three and a half years ago when he transitioned out of a sales position with Time Out New York and began working for a catering company in Los Angeles. Self-taught, he read cocktail books to learn the basics such as Dale DeGroff’s “The Essential Cocktail”, which allowed him to start viewing mixing cocktails as an art. His first official bartending job came at the Library Bar about three and a half years ago. He used his own time and money to revamp the bar from sour mixes to homemade syrups and fresh, local produce inspired by his farmer’s market finds, visiting five different markets weekly. He also has formed his own bee colony to produce wild honey specifically for his cocktails. In August of 2009, Biancaniello won the Chartreuse Sweet 16 Competition and in February 2010, he placed nationally in the 42 Below World Cup. He has been featured in the issues of Instyle, Imbibe and Bon Appetit magazines, The LA and New York Times and was a guest on the 8th season of Hell’s Kitchen and has also appeared on Unique Eats and Extra Virgin for the Cooking Channel. Matthew won Best Bartender in LA from both table 20 and Eater LA in 2010 and has consulted for the California Almond Board and is currently creating menus for the Luxe hotels.

Working without a set cocktail menu, Biancaniello’s creations are based off of seasonal ingredients and unlikely pairings. Biancaniello may not have much history behind the bar, but his use of the freshest ingredients and his hunger for experimentation are what set him apart from the rest.

" This is not a pop - up " Celebrity Chef Alex Reznik

2013-04-15T07:39:00.001-07:00

Pickled veggies / Supplied by Melissa's Produce

" This is not a pop - up " location

SMOKED SALMON white fish, ramps, kombu, creme, caviar

Pickled Veggies in da jar...

SWEETBREADS liver, stinging nettles, pickles

Before the juice... this was yummy...

CHICKEN lamb belly, maybe a baby carrot ( everyone loved the baby carrot )

Bone Marrow w/ bread

Dutch Yellow Potato, table favorite

" This is not a pop - up " Celebrity Chef Alex Reznik

Last night had a great time w/ friends supporting Chef Alex Reznik. Chef Alex creates amazing food & very creative in his craft. Check out more event by Helen & Helena @ This is not a pop - up

About " This is not a pop up "

About Us

Helena Brown

Helena Brown most recently worked with Daniel Patterson, chef/owner of the critically acclaimed Michelin two-star restaurant Coi, where she helped open and operate Plum, Plum Bar, and Haven. Helena first fell in love with food while living in Paris, but it was while working in Senegal that she expanded her palette to include non-Western cuisine. Upon her return to the US, Helena took over management and cooking for her family’s café in the East Bay which was subsequently named ‘Most Enterprising New Business’ by the East Bay Express. Helena has also spent time as a film production coordinator and as Production Manager for WIRED Magazine.

Helen Springut

Helen Springut launched her career in food & beverage with the Thrillist Media Group, where she oversaw local and national e-commerce partnerships for Thrillist Rewards. Helen is Co-Founder of the LA Fried Chicken Fest and Brew Something LA (the Los Angeles craft beer professionals' society); consults for food festivals and national F&B brands, including the LA Times” The Taste; and is Marketing Chair for Share Our Strength's Taste of the Nation LA. Helen also runs LA Gastronauts, and has produced events including the Foie Gras Festival at Wilshire Restaurant, the pop-up Weed and Herb Dinner with Starry Kitchen and Laurent Quenioux, and the Top Chef Pig Roast.

Layer Bakery / Fullerton

2013-04-13T22:24:00.000-07:00

Paper thin potato chips

Chef Martin in da kitchen

Layer Bakery ( Fullerton ) coming soon...

I got to spend the day with the crew at Layer Bakery & really excited they are using Melissa's Farm Fresh Produce, Only the freshest ingredients will be served daily at Layer Bakery... Layer Bakery has 2 locations ( Irvine & now soon in Fullerton ) Bryson of Melissa's & top food photographer ( FFC ) has full coverage. Enjoy the pics & check out Layer Bakery in both locations Irvine & opening Fullerton.

Layer Bakery @ LayerBakery

About Layer Bakery @

Who we are… We are a family owned business run by two sisters who love to eat and love to bake. We truly believe that food is one of life’s undeniable pleasures.

See you soon!

2013-04-05T17:11:00.001-07:00

Bryson of Melissa's & Anne / Essex in Test Kitchen

Bryson, chatting about Melissa's & our new Organic Boxes ( CSA )

Essex Skyline w/ " Master Mixologist " Steve Calabro : Bartending Bootcamp

Sponsored by : Bryson / Melissa's & Brent of Tres Sietes

Do you know what the most expensive tequila cost, or what is vermouth, how to make a perfect margarita? Steve gave these answers and more at last night's mixology event. Brent w/Tres Sietes Tequila served flights of their tequila. Bryson/w Mellissa Produce served up some unique fruits. Did you like the dragon & passion fruit? Cheers to all that helped make this events so much fun!

Some of the ingredients that I used to plate each dish for the event was all from Melissa's :

Honeycomb / Red Caribbean Papaya / Strawberries / Blue Cheese Crumbles / Laura Channel Goat Cheese / Ojai Pixies / Cucumbers / Blood Oranges / Passion Fruits / Baby Radishes / Edible Flowers / Cheddar - YUMMY.....

Melissa's Organic Box of Produce ( CSA ) : CSA / Organic / Melissa's

Tres Sietes Tequila : Tres Sietes Tequila

Chef Raya Belna ( Wild Craft Raw ) LBC Farmers Market Dinner

2013-04-05T16:11:00.000-07:00

Melissa's Farm Fresh Produce - fingerling potatoes

Chef Raya Belna / WildcraftRaw By Chef Raya Belna

Raya Belna is passionate about creating culinary art using local, organic, whole-food ingredients. Growing up between Hawaii and Southern California, Raya delighted in the deliciously fresh produce available year round. While completing her BA at San Francisco State University, Raya spent over half a decade working for high-profile hotels such as the Sir Francis Drake and Clift. Seeking more spiritual fulfillment and greater health, Raya left the luxury hotel business and began teaching yoga and practicing a vegan diet.

Chef Raya works closely with Melissa's Farm Fresh Produce for many events that she crafting. Thank you always Chef Raya for the continued support.

RED O / Cuisine by Chef Rick Bayless

2013-03-29T20:40:00.000-07:00

RED O / Cuisine by Chef Rick Bayless RED O

Red O Restaurant Mexican Cuisine by Rick Bayless
…features menus designed by the renowned chef responsible for changing the image of Mexican food in America. Most people know Bayless from his highly rated PBS series “Mexico—One Plate at a Time,” and from his seven cookbooks. In 1987, he founded side-by-side restaurants in Chicago: the casual Frontera Grill and the sophisticated Topolobampo. In 2007, Frontera Grill was awarded Outstanding Restaurant by the James Beard Foundation. The organization has also honored him as Midwest Chef of the Year, National Chef of the Year, and Humanitarian of the Year. His book, Mexican Everyday, was also nominated for a James Beard Award. In August 2009, Chef Bayless was crowned the winner of Bravo’s “Top Chef Masters,” beating out 23 other culinary luminaries. RED O is the first Los Angeles restaurant with cuisine by Rick Bayless, and his first venture outside of Chicago.

RED O’s menu features both authentic Mexican and lighter California-style dishes. The “Bright Bites” section includes a selection of Ceviches and Tostaditas, while the “Savory Snacks” section features various Sopes, Queso Fundidos, Taquitos, and Tamales. The “Cazuelas for Soft Tacos” portion of the menu highlights a variety of regional Mexican flavors for making your own soft tacos, and the “Enchiladas & Tacos al Carbon” category focuses on a few classic offerings that are the cornerstone of Mexican cuisine. The centerpiece of Bayless’s menu is “Mexico’s Celebrated Seven,” which includes his take on iconic dishes, such as Pollo en Mole Poblano and Cochinita Pibil.

RED O’s bold, dramatic décor includes custom furniture and accents arranged in an open floor plan, enabling one to survey it in its entirety from almost any spot in the restaurant, with each space flowing seamlessly to the next. A dining courtyard, crowned by two 14-foot chandeliers hand made by Mexican artisans, is surrounded by massive garage doors that open to Melrose Avenue on one side, and the main dining room on the other. A 14-foot communal table made of solid walnut and bronze sits in the main dining room alongside a bar surrounded by handmade leather swings in which guests can gently sway while enjoying wine, tequila, or cocktails. Across the room, a sofa-style banquette sits underneath a wall adorned with over 400 brass bells, with a semi-private dining room tucked into another corner. A distinctive glass tequila tunnel, showcasing an extensive selection of premium spirits, winds from the dining room to RED O’s Tequila Lounge. Here, guests can sit at the bar made from boulders underneath the canopy of a palm tree, adjacent to a small pool filled with floating candles, or venture outside onto the newly renovated exterior Garden Patio, sheltered by 5′ hedges on the sidewalk of Melrose Ave.

ESSEX SKYLINE " MIXOLOGY " STEVE CALABRO

2013-03-26T09:27:00.000-07:00

Get ready for a mixology event you do not want to miss, all the fresh ingredients will be provided by Melissa's Farm Fresh Produce & hosted by Master Mixologist Steve Calabro... Steve is well known from the La area & has created the best drinks around ! Here are the details for the event, If you are foodie, enthusiast in hand crafted drinks this is a event you do not want to miss....

Sponsors : Essex Skyline / Bryson of Melissa's / Brent of Tres Sietes

Time : 6:30pm - 9:30 pm
Mixology by : Steve Calabro " master mixologist "

Call for non - residents please call Anne Vallone @ (714) 557-5483 / only 40-50 seats available or go to the essex Skyline Face Book page.

Going to raffle off Melissa's Organic Gift basket w/ all Organic product & wine from Napa.

Tres Sietes : tasting all three bottles from Tres Sietes...

Celebrity Chef Alex Reznik / Top Chef ( Bravo )

2013-03-23T18:47:00.003-07:00

Chef Alex making a green pea sweet young coconut cream - Yummy

Chef Alex Reznik @ TOP CHEF / Season 7

Growing up in Brooklyn, the son of a first-generation European family, food was an integral part of Alex's early life. Watching his Russian mother and grandmother cooking in preparation for the daily ritual of good food and conversation set Alex on a path towards creative cooking. After travelling extensively throughout Europe, Alex found himself working in Las Vegas at the legendary, five-star restaurant, Lutecé. During his tenure as chef at multiple Bally's/Paris resort restaurants, Alex met famed nightlife entrepreneur, Ivan Kane. The two discovered a shared philosophy for great food and impeccable service. Thus was born Hollywood's Ivan Kane's Cafe Was. Alex's philosophy is to marry local, seasonal ingredients with classic French techniques to create honest, Californian bistro cuisine. Today, in the kitchen or dining room, Alex's passion for his craft is lauded by loyal customers and critics alike.

Cliffs / Cocktail Mixologist " MATTHEW BIANCANIELLO "

2013-03-22T08:01:00.004-07:00

Melissa's Passion Fruit @ Cliffs Edge w/ Matthew Biancaniello

Melissa's Star Fruit @ Cliffs Edge....

OCTOPUS charred | fennel | grapefruit | smoked paprika

Cliffs Edge / Silver lakeCliffs

Cocktail Mixologist : Matthew Biancaniello Matthew Biancaniello

Executive CHEF VARTAN ABGARYAN

Chef Vartan Abgaryan brings to Cliff’s Edge his menu of Modern California cuisine, with the emphasis on seasonal local farmer’s market produce, prepared carefully and seasoned creatively. Vartan was educated at Le Cordon Bleu, and worked at the famed André Soltner restaurant, Lutèce, before running the kitchens at Tim Goodell’s restaurants, Red Pearl Kitchen, A Restaurant, and most recently, Public Kitchen and Bar at The Roosevelt Hotel, which received two stars from the LA Times, and was named as a ‘Restaurant To Watch’ in Esquire Magazine, by John Mariani. Vartan’s ethos is “I am driven by flavor, and I want to cook with flavors that evoke emotion.”

Chef Doug Stratton ( Spice Bamboo )

2013-03-12T22:53:00.000-07:00

Chef Doug Stratton @ Chef Doug

Crossroads by Chef Tal Ronnen

2013-03-09T20:42:00.003-08:00

RED O ( Oscar Viewing Party ) VIP

2013-02-24T21:00:00.005-08:00

RED O & MELISSA'S PRODUCE ( tonight's VIP party )

Only the best & freshest ingredients are from Melissa's produce @ RED O

Executive Chef Efren Cardenas & Bryson Igarta of Melissa's Produce

RED O a cuisine by Chef Rick Bayless @ RED O

Guests are invited to celebrate the 85th Academy Awards fashionably at Red O with an extended Street Food Social Hour Menu showcasing a selection of dishes from award-winning Chef Rick Bayless’ California-inspired Mexican menu. Starting at 4 p.m., the night will feature a red carpet and large projector screens for optimal Oscars viewing in the main bar; perfect for movie and fashion lovers alike. For those guests that are particularly adept at predicting winners, Red O is offering a $100 gift card to whoever correctly guesses the highest amount of Oscar winners.

118 Degrees / Restaurant Week " pre-view "

2013-02-19T20:19:00.001-08:00

118 degrees by Chef Jenny Ross @ 2013 Restaurant Week OC
118 Degrees by Chef Jenny Ross

Check out the 2013 restaurant week in OC w/ Melissa's Farm Fresh Produce & featured on FFC blog, 118 Degrees, 2 amazing dishes that compliments the fresh produce that partners with Melissa's. All locally sourced in Ca. Check out the completely menu @ http://www.orangecountyrestaurantweek.com/118_degrees.html