What I love about Sidecar is that it’s not your typical doughnut shop. It still has the mom and pop feel to it while sticking to the basics of good quality fresh ingredients and only baking from scratch with ingredients like imported huckleberries for their signature huckleberry doughnut and Meyer Lemons for their lemon poundcake doughnut which I just so happened to love despite my extreme dislike for anything lemon. Imagine that. I think you have a new fan, Sidecar!

Doughnut flavors will constantly be rotating however you can always get the huckleberry, cinnamon crumb, and the maple bacon (my least favorite but that’s just personal preference). And it’s not just about the doughnuts here – they’ve also got you covered with the coffee and oh my is it exquisite! They’re serving Stumptown Coffee straight from Portland, Oregon. I got to try my very first sip and I think I’m in love. I love a good cup of coffee with my doughnut and this team has nailed it. I’m really excited to have them in the neighborhood about 5 minutes away. If you see my waistline begin to expand, you’ll know where I’ve been but enough words for now. Listen to the podcast (by clicking on the photo below) and see what else I’ve got to say along with my special guest for the night – Gloria Vega. Enjoy!

In the early days, before starting this food blog back in 2010, my idea of a burger was just an ordinary burger at a fast food place like Burger King or dare I say it – McDonald’s. Granted, those are good if you’re looking for “ordinary” burger. If you want something more, you need to broaden your horizons. Smashburger is a chain, but I wouldn’t put in the same category as the main streamers like Burger King. It’s more like In-in-Out and The Habit. Actually, forget that, it’s just really unique.

As a first timer to the Smashburger experience, I invited my food soulmate to join me. We both love a good burger and beer so this was perfect. We grabbed a cozy booth in the back and sat down with Stephen Sandoval as he went over the concept and we patiently drooled on our shirts waiting for our orders.

Each Smashburger is handcrafted and made to order. Why is it called “smashburger?” Because the burgers are not pre-prepared. They’re “smashed” fresh, seared, and seasoned to order, using fresh, never frozen 100% certified Angus beef. And trust me, you can taste it. Each location also has their menu with standard items you’ll find at every location and some regional burgers designed to match the palate of the location.

We perused the menu and decided on a few items: the L.A. burger, the Fresh Mex Burger, Veggie Frites, Smash fries, Harvest salad, and topped it all off with an Oreo shake. I guess you could say we can eat. There was an OC burger on the menu but unfortunately it just didn’t appeal to us. We were undecided about the two burgers we did try and couldn’t pick a favorite. We loved them both! The fried egg and wonton, mixed with the Japanese steakhouse ginger dressing was quite the palate pleaser. The Fresh Mex had me at avocado. I think avocado should be on everything and it was a good blend of tex mex flavors. As a side, I personally preferred the veggie frites vs the smash fries. And we both inhaled our Oreo shakes even though we were full at this point. Our salad unfortunately sat ignored while we gorged on our burgers but even though it sat for almost 30 minutes, we were both surprised that the chicken was still moist and flavorful and the dressing hadn’t turned it all to mush. Wow. We both took equal portions home for lunch the next day.

We left with full bellies, delightful smiles, and with the satisfaction of knowing we’d be back and hoping there was a location somewhat closer – like perhaps somewhere in north county. Pretty please.

Maybe it’s just me, the GPS, or my lack of direction but Greenleaf isn’t exactly easy to find. It’s set further off the street on 17th and all you’ve got to guide you is their green and purple leaf logo. You can’t park immediately up front or they’ll tow but there is plenty of parking out back near their take out window.

Upon entering I was immediately impressed. It’s like stepping into a part of wine country. I could feel a part of northern California tugging at my heart strings. We had a reserved seat at the community table and chef was there to immediately cater to our needs and bring us a sangria mimosa topped with fresh fruit. This drink was light and refreshing and a perfect start to our “cheat day” brunch which isn’t exactly a part of their healthy menu but it’s got enough guilt to keep you calorie conscious.

I think Chef read my mind because our cheat day breakfast brunch was a nice mix of everything I love and the way I love to eat it. We started off with the breakfast pizza topped with turkey sausage, potatoes, goat cheese, baby arugula, and a sunny side up egg. If you know me, my favorite part of breakfast is the eggs and not just any eggs – I like them runny therefore sunny side up or poached are always my pick for breakfast. The sunny side up sits like a beautiful work of art on top of this pizza and I couldn’t wait to cut in and let it ooze. Eggs can be finicky however this egg spread beautifully atop our pizza and if we didn’t have to try other brunch items I probably would have devoured the whole thing.

While the breakfast pizza is definitely a win, it doesn’t exactly compare to what Chef brought out next. How did she know I love a good eggs benedict? Seriously? It’s like my favorite breakfast dish. I told you I like eggs right? And that I like them runny? This eggs benedict is served on a soft pretzel bread. The salty sweet doughy texture is what got me. The bread is topped with turkey, spinach, onions, gruyere, cheddar, and a mustard hollandaise. Sadly, I could only get through one part of my eggs benedict while I longingly stared at the other. The poached egg on top was cooked perfectly. I soaked it up with the pretzel bread while enjoying the perfectly lovely winter’s day outside from my seat at the table. It truly was majestic.

After a savory brunch, chef surprised us with a baked pancake. I’m not much of a pancake person unless it’s a Swedish pancake or something my grandma makes which is similar but this baked pancake was quite a surprise. It’s more like a cake vs a pancake and it was filled with fresh cinnamon caramel apples, vanilla lemon creme fraiche, and agave roasted walnuts. It was hard to believe that everything about this pancake was healthy. It tasted absolutely sinful. In fact the entire meal did however it was relatively low on calories.

I’m so fortunate that this dream brunch is just up the street. I think it might just be my new breakfast spot.

Some say the world is ending soon (this Friday), however in case it doesn’t, I’ve got something for you and it’s the OC Fair’s New Year’s Block Party. Heading into its third year, this fun filled event will feature food trucks, live entertainment, and much more.

Why party on the OC Fairgrounds? Why not? Didn’t you love the fair? I know I did. In case you’re still skeptical, the NYE Block Party will feature several tribute bands ranging from the 60′s to today’s music.  You’ll also have a chance to check out a demolition derby, game room, and carnival rides. If you’re only there for the food, check out this sweet food truck lineup or attend the preview party this Wednesday to get a “taste” for what’s coming up.

Admission for the NYE Block Party starts at $42, but here’s the fun part, I’m giving away TWO tickets to my readers. Enter the drawing below (or on my page) and I will randomly draw a winner Wednesday, December 26th. Good luck!

Rafflecopter giveaway

Landmark is located in the quaint beach side town of Corona Del Mar. Upon arriving, I was impressed with the chic decor, the intimate interior, and the outdoor patio dining area. Chef Travis Flood greeted myself and my dining guest for the evening, my food soulmate Anne Marie, and ushered us literally to what was known as the chef’s table – a seat at the kitchen table – where we could watch chef and his crew prepare our meal for us. What an amazing treat.

Before our meal, Chef asked if any of us had any food allergies and food that we didn’t like. I almost said seafood but I’m glad I hesitated. My mind persisted but my heart told me to be open-minded. There’s a reason why one sits at the chef’s table. It’s so that chef can be creative and be at his best. And of course, seafood was the star of the night and I’m glad Chef Travis started with my favorite – the diver scallop.

While preparing our first meal, Chef regaled us with stories of his background and a little history of Landmark. I was impressed by the attention to detail right down to our plates – which are fired and made locally at a pottery and feature subtle brush strokes that are reminiscent of the sand and surf. The diver scallop course was served on a shell with avocado, wakame, jalapeno, ponzu, cumber. While I watched him prepare this meal, I couldn’t help but wonder if this was rare fresh scallop. I’m used to pan seared scallop and so what exactly was this? This refreshing dish was an immediate hit and as I ate the last bite Chef threw in the curve ball. “The scallop you just ate was alive 20 minutes ago and probably was still alive as you ate it.” Well Chef I’m glad you didn’t tell me that before I ate my meal. I probably would have still enjoyed this dish though.

Our second dish of the night made me cringe a little. Lobster? Really? Lobster makes me gag. When I think of lobster, I think of thick juicy slices of lobster swimming in butter or mayo. I also think of the time I once had a lobster roll that made me throw up. After satiating my taste buds with the diver scallops, I had high hopes for the lobster. I also noticed it wasn’t being garnished with butter or mayo. Instead it was lightly drizzled with vadouvan and upon smelling the oil, I was instantly transported to my time in India and my Indian roots. Expertly garnished with curried onions, fish sauce, celery, cilantro, lime juice, scallion, and ash yogurt, this dish took me back home and renewed my faith in seafood. The crunch from the curried onions paired up with the moist lobster had me licking my plate clean. Did I really just eat lobster and am I loving seafood? Yes, I am.

After two palate pleasing courses, Chef warmed our stomachs with a hearty and light Winter squash soup. You have to watch the presentation on this one. The added touch of the marcona almonds were my favorite in this soup however it was also paired with celery leaves, parsley, brown butter croutons.

After winning my heart with two successful seafood courses, I had high hopes when Chef mentioned fish would be coming up next. Fish is usually hit or miss for me. If it smells like fish, I want no part of it. However watching Chef and his team work the kitchen, I had no doubt that this would be a unique experience and I was right. I was impressed with how amazingly fresh and flaky the Ling Cod was with roasted tomato, artichoke, baby fennel, grilled bread, sauce bouillabaisse. Smelling nothing like fish, this Ling Cod melted in my mouth.

After four courses, our stomachs were a little full but when we heard beef was the next course we somehow found a way to banish those thoughts and ready our palates for a plate that resembled a magical forest in some far off land. The Paso Prime Hanger Steak, Brown Butter Potato puree, chanterelle mushroom, and horse radish beef jus were carefully arranged to look like something out of wonderland and I was hesitant about cutting into this plate but curiosity finally took over and that was perhaps the rarest steak I’ve ever had. Chef definitely wanted to challenge me that night.

If I had to pick a favorite from the night, I’d be at a loss. Let’s just say Chef Travis Flood will excite and awaken your taste buds. Leave your hesitations at the door and let Chef take over. I’m still dreaming about this meal and I’m so glad I stayed open minded and let Chef tempt me with his offerings. The night wouldn’t be complete without dessert and Chef prepared a crowd pleasing finale with the Black Magic Chocolate cake, White chocolate smoked caramel, roasted peanut praline, raspberry, and Drunken Udder coffee chocolate chip ice cream. Cake and ice cream? What’s not to love? The kitchen was eerily silent while we polished this off and then sat back satisfied. We are already planning our next visit. Chef tempted us with the burger and probably the best fries I’ve ever seen but yet to taste. Chef, you’ll see me soon for a burger, fries, and beer. Until then, thank you for a meal that changed the way I think about food and delectable sea creatures.

The gregarious Chef Jet Tila started the night with an educational sushi demo. If you know me at all, I’m not a big seafood fan. It mostly has to do with texture and smell. If you can somehow manage to bypass that, I will eat it and love it. However, the lively demonstration of the Crunch Roll (a specialty at Wazuzu at Encore at Wynn Las Vegas) left me craving more. While practically salivating, we learned proper sushi rice handling and how to turn sushi into a $40 dish with fancy rice pearls. Paired up with Chef Yvon Goetz’s Seared Rare Ahi Tuna and I was in heaven. The Ahi itself was light and refreshing.

I was also happy to see that Chef Yvon’s Alsatian Pizza was on the menu for the night. This is my favorite dish at The Winery and is prepared with creme fraiche, applewood smoked bacon, gruyere, and onions. As much I love the Alsatian, I think the real winner was the Chicken and Waffles and I don’t say this lightly. There is nothing about chicken and waffles that appeals to me at all. Everyone has been trying to get me to go to Roscoe’s but even without venturing there, I could tell you now that Roscoe’s has nothing on Chef Jet Tila’s Chicken and Waffles. The breaded chicken breast is served on top of a thick (I want to say Belgian) waffle with a Sriracha maple syrup. Yes. Sriracha maple syrup! I practically inhaled that dish. The savory/sweet components of this dish played well together and it was pure harmony to my taste buds. I am tempted to road trip out to Santa Monica for Sunday brunch at the Charleston. Who wants to join me?

To listen to more thoughts about my adventure that night, check out my podcast below:

The fascination with vegetables still lives on. I won’t go as far as being vegan though. I could never part way with dairy however I’m thrilled that Chef Jenny Ross of 118 Degrees has found a fun way to highlight vegetables. Most vegetarian cuisine available in restaurants is a creative salad or pasta. At 118 Degrees, if you haven’t guessed it by now, nothing is cooked over 118 Degrees. The food is enhanced with a blend of sauces and vegan cheeses. It was hard to believe that any of this was vegan cuisine. I could eat platefuls of this stuff and not miss the savory, hearty meat.

On a blistering hot Saturday afternoon, I was invited to check out the new location of 118 Degrees in downtown Anaheim. It’s a perfect spot for this community cafe. At that time, there was a street fair and a market which seem fitting for Chef Jenny’s concept. Parking is readily available. My favorites of the day were the living lasagna, pesto cremini mushrooms, and the deep “fried” avocado taco. All three combined a variety of vegetables that I love. Even with Chef Jenny’s care and devotion, the attractive location, and the lure of vegan cuisine, I still can’t be persuaded to become a vegetarian again. However, if I am craving my veggies, this will be my first thought.

I had a chance to preview their second location before it opened to the public. Located across from UCI, Blaze Pizza stands out in a bold orange and makes quite a statement. The industrial, hip, artsy vibe is the first thing you notice and then from there it’s all about the pizza. It was love at first bite. The crust was the first thing I noticed even though I wasn’t that excited that it was thin crust, and that it was the only option available, however it’s the only way “fast fired” can work. The pizza is prepared in a blazing hot oven and made with fresh ingredients in house. My “Suki Creation” was a combination of crumbled meatballs, mozzarella, perlini mozzarella, mushrooms, red peppers, and a drizzle of pesto sauce. I inhaled that pizza.

If you have wheat allergies, gluten-free crust is available upon request along with vegan cheeses, etc. Blaze Pizza is now open to the public. Check out my podcast (and video!) below to hear more about my thoughts on Blaze Pizza.

The fair has a little something for everyone. For most, it’s a pleasant Summer escape or a chance to get away from the usual diet. I was invited to take an exclusive food tour and meet with the vendors. Our first stop was at Bacon-a-fair – home of the turkey leg wrapped in a pound of bacon and bacon covered everything else. Here we learned that bacon was a true passion, every recipe is unique, and crafted with love on a grill. Out on the fair grounds, I sat across from the man that started this food stand and heard him tell me his tale of bacon while I politely munched away, savoring every morsel. My favorite was the beer battered dog which is a creative take on the typical corn dog and made with an all beef frank. Thank you, bacon man.

Beer Battered Bacon Dog – Bacon-A-Fair

The next favorite from the fair are the winners of the first Fair vs Food Truck chowdown from last year. They were the only stand that beat out a food truck and there’s an obvious reason for that. Beaming with pride, Tasti Chips is a family operation and sticks to a recipe that’s solid gold. Tasti Chips are hand cut potato chips made fresh to order, deep fried in peanut oil, and served to a perfect crisp with handcrafted dipping sauces. You can also get a side of onion rings and fried jalapenos but the true star is the chip itself. I could easily eat a tray but had to save room for the other fair offerings.

Tasti-Chips

New to the fair this year is Pineapple Express by Chicken Charlie’s and it’s one of the lighter options at the fair. I’m not a big pineapple fan but I found myself taking bite after bite of the deep fried pineapple covered with coconut shavings and a light drizzle of chocolate sauce. Mind you, this isn’t the healthy option. That was just much needed dessert. The healthy option, and amongst my top favorite, was the carved out pineapple filled with succulent juicy pineapple chunks, grilled chicken or shrimp, and a mound of rice. I was hooked on this dish and the pineapple. The juicy pineapple was refreshing on that hot Summer day and I’d order this dish again at the fair. If you’re looking for healthy, stop by at Pineapple Express.

Deep Fried Pineapple – Chicken Charlie’s

Grilled Chicken with fresh pineapple – Pineapple Express

As the food tour winded down, we escaped the heat and wound up in Baja Blues. Somehow, I found room in my stomach to take down a few bites of the delicious beer battered avocado stuffed with carne asada. Sitting on a bed of salad, I managed to convince myself it was healthy even though it wasn’t. However, I didn’t come to the fair to eat healthy. I was there for the deep fried goodness and if you’re still craving something deep fried, hit up Baja Blues for this fine dish.

Beer battered avocado with carne asada

Our tour concluded with a palate cleanser of assorted gelato from Legendary Gelato. I was pleased with several of the flavors but my favorite was the peach champagne. I have a thing for peaches. Why can’t someone deep fry some peaches and mix them up with something? I’d go for that. Peaches and bacon? Deep fried peaches with chocolate? Hmm..now I’m hungry again. The fair concludes in a few days and I’ll be sad to see it go but until next year, the deep fried memories will remain on my hips and butt.

Legendary Gelato

Upon entering, I was impressed with the dark moody romantic interior. I was missing my +1 something fierce but had to quickly shake that off as I was being ushered into the plush patio, complete with lush booths, and a view of the bustling downtown scene. We were greeted by assistant manager, Amber and our server Shannon took care of our needs. The evening started with a selection of two cheeses: a Boston beer lager and a spinach artichoke. Of the two, I enjoyed the spinach artichoke much to my surprise. The Boston beer lager had a tang and spice that just didn’t sit right with me. The cheese fondue experience comes with veggies, bread, and apples. I was surprised by the apples but they actually taste wonderful with the cheese.

After licking our pots clean of cheese, we were served a sampling of salads. I love a good salad and the Brea location was generous enough to let us sample a hefty portion off their menu. Out of the offerings, I was impressed with the house salad, the spinach mushroom bacon, and the bleu cheese wedge. The house salad was the winner though. It was topped with a light vinaigrette, eggs, and plenty of cheese. I knew I’d like it as soon as I saw it probably because I’m a big egg and cheese fan.

At the Melting Pot, you also get an opportunity to cook your meat. For this event, the staff prepared a selection for us that was soaked in a wine sauce. Out of this selection, I was once again impressed with the vegetarian selections – the green goddess tempura and mushroom pouch. These were served with an array of dipping sauces that I wish I could have bottled and taken home.

Our decadent evening ended with a chocolate fondue dessert. Of course! We were served with a selection of cookies and cream dream fondue and a  turtle fondue with pecans. Our chocolate fondue came with marshmallows, cheesecake, brownies, and pound cake. Throughout the evening, we had a chance to sample a variety of the cocktails on the menu. I was impressed by how much flavor the “skinny” cocktails had despite them being skinny. I’m usually not impressed with lighter cocktails. In their recent partnership with Voli Light Vodkas, a brand owned by Fergie and Pitbull, and Skinnygirl Vodka and Wines by Bethenny Frankel, the cocktails are light, refreshing, and whimsical. They are perfect for the Summer. My favorite “skinny” cocktail was the Mangolicious. It has a combination of Voli Lyte vodka, Monin mango syrup, sweet and sour, pineapple juice, and Moscato d’ Asti. Moscato has been my favorite dessert wine for a while so this was the perfect drink for me.

Overall, I could get to used to the fondue experience. All of my senses were ignited and I found love in everything I tasted. Much thanks to the Brea team for a wonderful first time fondue experience! View all photos from the event on my Facebook fan page.

Check out this video of our experience: