This week’s Weekly Cheese bring a new cheese to the cases of the OC Cheeseshop –  St. Nectaire from Jean d’Alos. A French cheese, it is a pressed cow’s milk with a mild flavor. A little earthy and nutty in taste. Affineur Jean d’Alos is located in the Bordeaux Triangle and produces some of the regions best cheese and is a supplier to some of France’s finest restaurants.

Affineur you ask? I looked it up as I didn’t know what the term referred to. An affineur is a person that specializes in the maturing and ripening of cheese. According to SlashFood:

Affineurs can be viewed as the foster parents of the cheese. They receive these cheeses completely fresh, before they’ve developed, and then, they take care of the cheeses in such a way that they each acquire their own unique characteristics. The affineur ages their cheeses in the right humidity and temperature, many times a cave. Depending on the type of cheese, they may brush, wash, and rotate the wheels. Affinage is a skill that takes many years to perfect. It’s an art that involves a lot of labor.

Read more: http://www.slashfood.com/2008/07/04/whats-affinage-and-whos-the-affineur/#ixzz1unTGkZtn

In addition to the St. Nectaire I also sampled the Gabietou, also from Jean d’Alos. Gabietou is an uncooked pressed cheese that has a more fruity taste than the St. Nectaire. Made from cow and ewe milk, its a great addition to any cheese plate.

There was also a small wedge (well, truth be told it was 1/2 a pound) left of the Testun al Barolo that I had last week and I bought the last of it.

It’s going to be a fun week! Of course, another batard of that awesome fermented bread and some Finnochiona.

Cellar Cheeseshop
3315 Hyland Avenue
Costa Mesa, CA 92626
www.cellarcheeseshop.com
@OCCheeseShop

They have also moved the location of the food trucks to the front of the South Coast Collection right on the intersection of Hyland and South Coast Drive. Look for the red tent, umbrellas and the food trucks.

This week we have the following trucks serving us awesome food:

Rancho A Go Go BBQ Truck, and Chomp Chomp Nation, & The PitStop Grill.

When you’re done with your stroll of art and food trucks, swing on in to The OC Mart Mix for a cup of coffee and some of their awesome new treats from the Cake Monkey Bakery. You might even be lucky if the OC Cheese Shop stays open for you to enjoy…

If you’re in the mood for Waffles and Beer, stop by The Iron Press!

In the early hours of Monday morning, just before the sun even came up, a truck was coming down from Los Angeles with a selection of new desserts and pastries to grace Portola’s dessert case. Jeff Duggan, Portola’s owner, decided to collaborate with Lisa Olin and Elizabeth Belkind from Cake Monkey!

If the empty case at Portola was any indication, these desserts and pastries from Cake Monkey just beg to be purchased with that perfect cup of coffee from The Lab. By the time I got to Portola this afternoon, the case was completely empty with the exception of 2 butter croissants and a lone YoHo!

YES! It was MINE!

There was also a lone “Nuff Said” in the case which was snapped up before I got up to the counter. A “Nuff Said” is basically a Rocky Road in cookie format. Yummy!

So let’s get back to the YoHo. Wrapped in that familiar foil wrapper it’s a chocolate roll, creme, wrapped in chocolate.

I cut into mine and I messed up the “swirl” of the creme and cake, but you get the idea. Just the right amount of chocolate covering. For those that follow me, you know I’m not a huge chocolate fan, but I devoured that YoHo! The YoHo wasn’t overly sweet, in fact, it has more chocolate flavor that it does sweet, which appeals to me.

So what did I miss today? Well Jeff had a good assortment of pastry items as well as desserts. There were several varieties of croissants: butter, chocolate and almond. There was also something called Gruyere/Thyme Monkey Bread as well as Salted Caramel Monkey Bread. The gals over at Cake Monkey also make something like a PopTart™ called Pop Pies with various fillings. Some other curious items were a Bacon Scone as well as a Vegan Spicy Chocolate Cookie.

I will  have to get up here during the morning hours to get a good sampling of what’s in the case. Cake Monkey does a great job of grabbing your attention visually and then follows thru with something sweet, maybe something savory, but always something tasty!

So look forward to seeing more items in the case over the next few weeks as Jeff figures out what the customers want. But as I said before, if the empty case is any indication, they love it ALL!

What’s not on the menu yet are Cake Monkey’s signature “Layer Cakes” that are just slightly larger than a cupcake. Take a slice out of these “cakes” and you’ll find a mini version of your favorite layer cakes like chocolate, lemon velvet, carrot, vanilla and more!

Visit CakeMonkey.com to see all that they have to offer. CakeMonkey ships and delivers and also has local pickup up in Los Angeles.

You can find them on Twitter at @cakemonkeyla and on Facebook at: https://www.facebook.com/cakemonkeybakery

Ruta believes that successful quick Indian cooking relies on a properly stocked pantry. There are a few items like masala pastes, ghee and paneer that should always be stocked for those last minute wishes for Indian food. With a combination of spices, be it coriander seeds, turmeric, cinnamon or saffron, a couple of oils like Canola and other pantry items like coconut milk, chickpeas and lentils, you can create an Indian dish in 30 minutes or less.

She breaks down her book into 12 chapters from everything from brisk breakfasts to express veggies to double-quick desserts. Each of her recipes has been used in her own kitchen at home to feed her family. There are some unique dishes that probably only come from the mind of Ruta, but there are also traditional dishes that she has turned into a quick-fix dinner.

So let’s look at a non-traditional item that has Indian flavor profiles. Her Indian-Style Savory “French” Toast is transformed from the everyday sweet breakfast item to a savory delight. Take bread, chickpea flour, cumin, turmeric, cayenne and cilantro to make this standout. Her “syrup” is a Green Mint Relish which can be found on most Indian dinner tables.

Another recipe that is a favorite in her household is the Black Pepper Shrimp with Curry Leaves. Ruta made up this dish when a craving the heat of black peppercorns. With frozen shrimp in her freezer and items from her pantry. All in all this dish can be completed in less than 15 minutes, maybe even 10!

Black Pepper Shrimp with Curry Leaves

• 6 tablespoons canola oil
• 20 fresh curry leaves
• 1 pound large tiger shrimp, peeled and deveined
• 1/2 teaspoon freshly ground coarse black pepper, or even more if you like pepper as much as I do!
• Salt

Heat the oil in a wok or large skillet over high heat. Toss in the curry leaves and back away from the stove­—they’ll sputter wildly and turn crisp. Add the shrimp and toss. Add the black pepper and salt and continue tossing over high heat until the shrimp is pink and cooked through, 3 to 4 minutes. Take care not to overcook the shrimp.

Tip: Try to get peeled shrimp with their tails still on, for this dish.

Serving suggestion: Rice Kanji, Hot and Sweet Apple Chutney, Sautéed Coconut Chard

The book itself ha cover 100 recipes. It doesn’t have a lot of photos and the book is in black, white and magenta. I wish there were more photos in the book to show off her creations. I’ll have to make some of these dishes myself and put up my own photos!

Stay tuned!

The book will be available from all major book retailers. You can also pre-order your copy from the FoodieInDisguiseStore at a discounted price from the suggested retail of $16.99.

Ruta is an accomplished chef, author, and culinary travel guide. She spent the first half of her life exploring the Indian subcontinent, learning the variety of regional food.

Putting her extensive knowledge into action, she ran her own cooking school and worked as a food consultant, all the while placing her own modern touch on this ancient cuisine. Ruta currently divides her time between the San Francisco Bay Area and Goa, India.

Ruta can be found at:

www.ruta.in
Twitter: @rutatweets 

I told Max at the OC Cheeseshop that I had this with Beef Sliders. A couple of thin strips of Testun with arugula, red onions and aioli. Awesome!

This week I also got a 4 year aged Gouda from North Hollander with a nice dark sunset color as well as an 18 month aged Manchego from El Trigal. I also got a a baguette of fermented bread and a few thick slices of Finnochiona (salami with fennel).

The Cellar OC Cheeseshop
3313 Hyland Avenue
Costa Mesa, CA 92626
949-284-0558

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As I was turning on Hyland I saw umbrellas, a red covered tent and two food trucks in the parking lot, visible from the street! The Friday Night Foodies event usually held in front of The OC Mart Mix has moved to the parking lot area right in front of the Collection. Great move!! Anais, the manager of The SoCo Farmers’ Market and manager of Friday Night Foodies moved the venue to a more visible location from the main thoroughfare and even added tables, chairs and umbrellas. What a great idea! It was their first night there, so it was a bit slow, but I think as things pickup, this will be a great spot for the trucks on Friday nights.

Tonight was host to The Tamarindo Truck and The PitStop Grill. Tamarindo is no stranger to The Collection as a frequent attendee at the Saturday morning Farmers’ Markets.

It has been quite some time since I have had anything from this great truck, so tonight was the night to break the long streak. I decided to try their Potato Tacos. Can I say, awesome!

The folks in the truck offered me an amuse busche in the form of their Rockfish Ceviche. Tender pieces of white rockfish cooked in a lime marinade, topped with fresh tomatoes, cucumber and their chipotle sauce. The chips were handmade and recently fried. Honestly, I could have had another serving of ceviche!

Then came the potato tacos - Tacos Dorados!  Potatoes, panela cheese, oaxaca cheese and epazote.  Topped with fresh lettuce tossed in lime, pickled red onions and carrot-habanero salsa.  Garnished with fresh chopped epazote. I was first introduced to Potato Tacos at Taco Loco in Laguna Beach, but these blow those tacos away! Packed full of flavor, fresh vegetables and cheese, no meat needed! Do yourself a favor, next time you’re near The Tamarindo Truck, stop what you’re doing and order the Potato Tacos. You won’t regret it.

So let’s talk about the SoCo Farmers’ Market and Friday Night Foodies. Did you know that the food trucks they host often source some of their vegetables and fruits from the farmers at the market? That’s right. The chef/owners of these trucks make it a point to source their food from the local markets that they support. I think that is awesome. Many of the gourmet food trucks that came onto the scene a few years back, stole the scene since they support their local farms and locally source their food. Today, that practice is more important than ever and I’m happy that the trucks that support Anais and the market do so by being there and by supporting the farms.

So make it out to the Saturday Farmers’ Market at The South Coast Collection from 9am to 2pm. While you’re there have some breakfast or lunch with 6 gourmet food trucks and a host of farmers and local vendors. Don’t forget we have Portola Coffee Lab, The OC Cheese Shop, N’Ice Cream and We Olive and Wine Bar.

I happen to come into Portola Coffee Lab at the most awesome time! Jeff Duggan has just finished installing a brand new Siphon station in the “lab” area. This all-in-one unit has three heating elements. Prior to this new machine, siphon orders were being made up with 3 standalone units.

The new Bonmac Hikari Siphon Bar, as it is marketed, boasts three heating elements, built-in timers and hotter lamps which result in faster brews.

A typical siphon order could take anywhere from 7-10 minutes, the new process brings it down to 5-7 minutes. Gone are the manual timers and some of the wait. The machine will now auto shut-off at the optimum time to achieve the correct water temperature before the grounds go into the upper chamber.

I was lucky enough to have the inaugural brew of a Sumatran Lake Tawar roast. Glad I got to break it in!

The brass, glass and chrome highlights of the machine make it pop on the lab counter. Stop in to see the new addition to the staff and order your next roast as “siphon” and enjoy a cup of happiness!

While you’re here reading this post, head on over to Portola’s new website and check out all they have to offer. Re-designed from the ground up, you’ll find information on roasting, coffee, tea, Portola Coffee Lab and even upcoming classes about roasting and brewing.

Portola Coffee Lab
3313 Hyland Avenue
Costa Mesa, CA 92626
www.portolacoffeelab.com

So I made it over to The Iron Press on Thursday night. I spent some time over at my friends at the Portola Coffee Lab, then waited for my friends Alex and Tim to arrive. Alex showed up a bit early and we headed over to get in line. the line actually wasn’t that long and it is a self-sign in for the waiting list.

So let me start by saying this is NOT a review. They are still tweaking the menu and figuring out service issues during soft-opening, so this will not be a formal review. I will return to The Iron Press in several weeks after their official opening (Saturday 4/21?) and do a proper write up.

There were only two others ahead of us, a party of 5 and then “Irene” party of 2. Irene, I thought. I looked up and gave the place a 360 degree scan to see if it was Irene Macabante and Shane Brouse, sadly it was not.

Alex and I sat ourselves in one of two corner waiting areas. While waiting for a couple of chairs to open up at the counter, I watched and tried to catch the ambiance of the space. Concrete, recycled wood, steel, industrial light fixtures and waffle irons. I’m still trying to figure out if The Iron Press is a bar than happens to sell Waffles or if it’s a Waffle place that happens to have beer.

So let’s talk beer for a second. They have 28 mostly-locally crafted beers. The list is impressive and they have a tap bar that is equally impressive.

The space is more long that it is wide and has a unique angle. There are no tables in the space, just two long counters with one part of the counter at table height.

There was definitely a buzz in the space tonight, but there was one thing missing. Amidst the rustle of the customers and the two large screen tv’s – the space was missing MUSIC. I think they could dim the lights down just a tad and have some indie bands playing in the background. So let me go back to my statement earlier about there being no tables. This is a bar for sure. Let me preface by saying that the sit down place will be the upcoming ARC Restaurant to open across the way.

We ordered three waffle sandwiches and of course, beer. We decided we wanted to sample the Prosciutto and Gruyere, the Breakfast Sandwich and the Fried Chicken waffle sandwich. We opted for the fried egg on the chicken sandwich. We also ordered some waffle fries with two dipping sauces: Jalapeño Maple Syrup and the Lucky Habanero Dragon Lips (from Jerry’s mom’s Salsa company). Alex and Tim didn’t care much for the Jalapeño Maple Syrup, but I have to say that I absolutely LOVED IT! A nice balance between the heat and the sweet. Just as an aside, they also have tater tots on the menu.

The sandwiches arrived and I have to say that my favorite of the three was the Fried Chicken Waffle Sandwich with the Fried Egg. There is also a cabbage slaw served onto the chicken that has a taste that I quiet can’t identify – but in a GOOD way!

Just some observations: dear waffle maker, smile, you’re the star! Put some flair into what you do and show that you enjoy it! The waffles varied in texture from sandwich to sandwich. Some soft, some crispy with a nice airy center. We didn’t have any of the dessert waffle dishes, but you know I’m going to partake of some goodness soon.

So get yourselves over to the South Coast Collection and have some brews and some waffles. Lenny Chan and Jerry Saenz have something good going on here. No updates on ARC or the Oyster Bar, so watch out for updates in the coming days.

The Iron Press
3321 Hyland Avenue
Costa Mesa, CA 92626
714-426-8088

Facebook: The Iron Press
Twitter: @theironpress

Not sure if owners Lenny Chan or Jerry Saenz will have The Iron Press open this week as they prep and tinker with service and menus, but maybe I’ll have to swing by.

I was at The South Coast Collection for about 4 hours today and even walked by, but there was no hint that there was a soft opening tonight.

Were you there? If so, what did you think?

The Iron Press
3321 Hyland Avenue, Suite E
Costa Mesa, CA 92626
www.theironpress.com
@theironpress

Meanwhile, I’m always looking for ways to kick things up in the kitchen.

Robyn Webb, who in my opinion is the authority on Diabetic cooking, has just released a new book with the American Diabetes Association  called The Diabetes Comfort Food Cookbook. I had the pleasure of meeting and working with Robyn while I worked in Washington DC. She was teaching classes for me at Sur La Table and she never disappointed. Her classes were always sold out and waiting lists weren’t a stranger to her followers. Robyn’s appeal wasn’t just the healthy cooking aspect of her recipes, but her attitude towards better eating and living. She truly has a deep connection to how we share food and how it brings us together in society. She has written quite a few cookbooks and regularly is featured in various magazines and TV shows.

So you’re asking why this is under the iFoodie category. It’s a cookbook. Ah, but it’s more. Robyn’s newest book is one of several now available for download from iBooks in iTunes or available in nook format, which the iPad and iPhone also support. Now I have to admit, I like that I have several bookcases full of cookbooks in my living room. I like that I can turn the page and see the thumbprint from when I last cooked that recipe, but more and more I’m finding myself using my iPad in the kitchen. My iPad is now just as essential in the kitchen to me are as my All-Clad skillets and plethora of whisks and spatulas.

The “iCookbook” is broken down into eight chapters for foods from Starters and Salads to One Pot Dishes, Pastas and Desserts. Each recipe is clear and concise starting with an opening statement that in most cases is something from her past that made her this recipe in the book.. In addition to the recipes, Robyn also includes “Exchanges/Choices” which lists things like calorie count, breakdown of fat, cholesterol, sodium and other counts. This is helpful when navigating your day and you need something that has less or more protein or carbohydrates. Of course, sugar content is listed and shows you the amount per serving.

The “book” is available from your favorite book retailer and sells for $19.99, but available on your iOS device or nook for $9.99 – a bargain!

How do you feel about iCookbooks versus books? I like my collection, but it also takes up a lot of space. Being in digital format you have the ability to do searches on the entire contents of a book! I think that rocks! In addition, you can create bookmarks and even notes for your favorite recipes. While “iCookbooks” are available for nook, iPad and the iPhone, it don’t think its very practical for the iPhone. The nice thing is, if you have an iPad and an iPhone, you only have to download the book once and it’s available for viewing on both devices. Nice huh?

Robyn also has a host of other books on Diabetic and healthy cooking. Check Robyn out at her website at http://www.robynwebb.com. If you are in the Washington DC area, Robyn teaches at several locations.

Click here for a link to Robyn’s e-book on iTunes:

http://itunes.apple.com/us/book/american-diabetes-association/id479128878?mt=11 

RELATED BLOG ENTRY: Five Guys Burgers Coming to Mission Viejo?

For months nothing has happened at the “pad” at 24391 Alicia Parkway. On Wednesday, a construction fence was put around the former bank and parts of the parking lot have been cordoned off.

Let’s see how long it takes for the construction crew to make the magic happen….

Anyway…on my walk around the center I thought I would take a peek into Lenny’s place, The Iron Press, and see if there was any progress since my last report from Thursday night. Looks like they are still working on the back kitchen area and still futzing with the back overhead vent system. I keep my fingers crossed for an opening this week?

Meanwhile, across the from The Iron Press is another suite currently in build-out stage. A poster on the windows says that ARC Restaurant is coming. It also listed a sample menu of items and some Cocktails.

Their website says:

“Food with a focus on flame, flavor and finesse where every item is crafted over open fire in a kitchen where there is nowhere to hide. Our goal is to embrace the lost love of simplicity, while satiating the guest with classic dishes that focus on fresh, farmed and vibrant ingredients…”

ARC comes to us from the same brilliance as Mesa Lounge in Costa Mesa. Noah Blom is heading up the project with Lenny Chan from their neighbors, The Iron Press. It will be interesting seeing the dynamics of the two spaces complementing each other.

Noah is also the mastermind behind the Shuck Oyster Bar which is scheduled to open in The OC Mart Mix in the next few weeks.

The space in The OC Mart Mix, formerly known as the Rotating Kitchen is currently getting a makeover to be home to Shuck.

What exciting times these are for the South Coast Collection and The OC Mart Mix. That center has become a 2nd home to me over the last year and I’m very excited for the newcomers.

So keep your eyes and ears open and hopefully we’ll see Shuck and The Iron Press opening at the same time. ARC probably still at least a month to go before we see their doors open. But magic in the air could make the opening sooner!

Hope everyone had a great Happy Bunny Day and enjoy the week!

ARC Food & Libations
3321 Hyland Avenue, Suite F

Costa Mesa, CA 92626
www.ARCrestaurant.com
Twitter: @ARCRestaurant 

I was there last night and saw that the restaurant lights were on and the place looked staged and ready to go. There was a lone vacuum cleaner on the floor waiting to scoop up the last of the “pardon our dust” debris ready to open the doors. All the chairs were lined up, countertops cleaned and all signs of construction out of sight!

Hopefully we’ll see a soft opening soon guys?? We’re thirsty for that awesome craft beer list and hungry for waffles!

The interior lighting was much brighter that I thought it would be. The nice dark wood of the chairs screams for a more dimmed environment – especially when you’re drinking beer! So be on the lookout for their soft and grand openings!

The Iron Press
3321 Hyland Avenue, #E
Costa Mesa, CA 92626
www.theironpress.com

Twitter: @theironpress

Previous articles about The Iron Press:

Dec 2, 2011 - Beer, Waffles and Sushi Coming to SoCo
Jan 22, 2012 - Update: The Iron Press and Waiiha Sushi at SoCo
Feb 19, 2012 - Sneak Peek Inside The Iron Press

This is a welcome site for those of us that live in South County. I have been frequenting the Tustin location in The District, but as all of you know, the parking and driving situation is a nightmare at The District. There is another Whole Foods located in Laguna Beach, but it’s not as convenient at Tustin.

Laguna Niguel city management gave the go ahead on the project in 2011, but construction didn’t start til this year. I’m a bit concerned about the parking situation in that center as it isn’t as large as I had thought it would be. I anticipate cars circling the aisles looking for a space.

It’s unclear if this Whole Foods will have full services much like The District. The real estate doesn’t look as large. Regardless, I am looking forward to having a Whole Foods in the neighborhood. It is 4.3 miles from my house!

South County has had representation with Henry’s and Mother’s Market, but I for one and happy for the new addition!

Whole Foods
23932 Aliso Creek Road
Laguna Niguel, CA  92677

Over 100 restaurants will be participating in this annual event by Orange County restaurants. OC Restaurant Week takes place on Sunday, February 26 thru Saturday, March 3.

For those of you not familiar with Restaurant Week, over 100 restaurants will bring you special fixed menus for Lunch and Dinner. Lunch specials are either $10, $15 or $20. Dinner specials are $20, $30 or $40. This fixed menus (prix fixe) consists of at least a Starter, an Entree and Dessert.

This is a great opportunity to try a restaurant that you haven’t had a chance to sample. Here is a list of those restaurants participating. Not all restaurants are offering both a lunch and dinner special, but most are.

A listing of menus and pricing is available on the very interactive website at www.ocrestaurantweek.com. See an interactive map and a listing of all the menus for each restaurant.

I’m not on the website’s favorite food blogs, but I hope you’ll stop by FoodieInDisguise this week for my food adventure during OC Restaurant Week! Enjoy the food and Tweet what you Eat!

2012 OC Restaurant Week Participants

118 Degrees
230 Forest Avenue
370 Common
6ix Park Grill
Anaheim White House
Andrei’s Conscious Cuisine
AnQi
Antonello’s Ristorante
Avanti Cafe
Bluewater Grill – Newport Beach and Tustin
Brasserie Pascal
Brea Improv
Cafe Tu Tu Tango
Canaletto by Il Fornaio
Canyon Restaurant
Catal
Cedar Creek – Brea and San Juan
Cha Cha’s Latin Kitchen
Chapter One: the modern local
Charlie Palmer
Citrus Fresh Grill
Crow Burger Kitchen
Crystal Jade -Asian fine dining
Cucina Enoteca
Duke’s
Fire + Ice Grill & Bar
Five Crowns
French 75
GG’s Bistro
Great Maple
Harborside Restaurant
House of Big Fish
House of Blues
Il Fornaio
Irvine Improv
Katsuya
K’ya Bistro
K’ya Street Fare
Lulu’s Creperie Cafe
LUCCA
Lumberyard
Maggiano’s
Marrakesh
Matador Cantina
Mayur
Medieval Times Dinner & Tournament
Memphis at the Santora
Mosaic Bar & Grille
Mozambique
Mr. Stox
Nello Cucina
Newport Landing
Nirvana Grille – Laguna Beach
Nirvana Grille – Mission Viejo
No Ka Oi
O’Neill’s Bar & Grill
Opah – Irvine and Aliso Viejo
Orange Hill Restaurant
Palm Terrace Restaurant
Pinot Provence
Pirates Dinner Adventure
Pizzelle’s Bistro
Pizzeria Ortica
Prego Ristorante
Prime Cut Café
Ralph Brennan’s Jazz Kitchen
RA Sushi Bar Restaurant Tustin and Huntington Beach
Rockin Baja
Royal Hawaiian
Rusty Pelican
Ruth’s Chris – Anaheim
Ruth’s Chris – Irvine
Sage
Sandy’s Beach Grill
Savannah Chophouse
Savoy Restaurant & Lounge
Scott’s Restaurant
Seasons 52
Signature Kitchen
Simply Fondue – San Juan Capistrano and Mission Viejo
Slaters 50/50
SOL Cocina
Spark Woodfire Grill
Splashes
Starfish
Summit House
Sundried Tomato – San Clemente, San Juan Cap & Laguna Beach
SWSH Shabu Shabu
Tabu Grill
Tangata
TAPS Fish House
The Californian
The Capital Grille
The Catch
The Crow Bar and Kitchen
The Hot Lunch Lady
The Melting Pot – Brea and Irvine
The Ranch Restaurant & Saloon
The Ritz Restaurant & Garden
The Rooftop Lounge
The Winery Restaurant
Tommy Bahama – Laguna Beach
Tommy Bahama – Newport Beach
True Food Kitchen
Vue Restaurant
Watermarc
Zimzala
Zov’s Bistro

I heard back from Jerry’s mother, Linda Saenz (a.k.a. The Salsa Lady) and she has read my posting on the guys and wanted to say hello. She has offered a Salsa party since I have yet to taste her famous Lucky Habanero Salsa!

Well enjoy the pics and let’s hope to an opening date in the next three weeks!

The Iron Press
3321  Hyland Avenue, Suite E
Costa Mesa, CA 92626

My first visit was a bit of a re-union with a former co-worker of sorts. I sampled a few slivers of cheese and this sumptuous Brie called Brie de Meaux – more on this later. So while I’m saying hello to myself a somewhat familiar face looks at me and asks if we have met somewhere before. She looked familiar, but I couldn’t place it. She rattled off some names and then said Sur La Table. Yes!! Kim used to work at the Newport Beach Sur La Table and I had met her while I was working at Sur La Table corporate. Wow, what a nice surprise!

This little cheese shop in the middle of The OC Mart Mix, is in close proximity to Portola Coffee, We Olive and Wine Bar and The Spice Stop. This little shop shop sure packs a punch! Two cooled cases filled with some of the best cheeses. Mostly domestic cheeses from some phenomenal cheese makers, but imported cheeses as well. They also have a nice assortment of charcuterie, breads and accouterments…

They often have samples on the counter and you’ll probably have to fight a small crowd, but make your way to the front and try some of their offerings. Don’t be afraid to ask for a sample, they will give you a slice of anything on the menu. My first visit would include a wonderful Brie de Meaux. From the town of Meaux, in Northern Central France, this soft cow’s milk cheese has hints of fruit and hazelnut in this creamy cheese. The next cheese I tried was the Rush Creek Reserve. Another cow’s milk cheese with woodsy tones. This cheese is made by the Upland Cheese Company in Wisconsin. The cheese is only made in the Fall and served as a young cheese.

Earlier this week I had the opportunity to try some of their Prosciutto and Duck Breast. The Duck Breast was awesome. You place it on your tongue and then there is a moment of delay as the gaminess of the duck comes thru. I had to buy some.  The prosciutto was shaved thing and of course, melted on contact with my mouth.

Today, I swung by to replenish my supply of Brie de Meaux. I love this stuff!

I noticed they had a Spanish Fig Cake in the display case. Intrigued, I asked about it and then was offered a taste challenged by one of the owners, Dawn Mednick. In addition to the Fig Cake, they also had a Panforte from the Napa Cakes company up North. The fig cake was dense with chunks of almonds through out. You can see the fig seeds throughout the “cake”. Next we tried the Panforte. Richer in appearance, it was also equally rich in taste. Kim said the smell from the Panforte reminded her of Christmas. The Panforte had a richer taste and more chewier than the Spanish Fig Cake. They recommended a slice of Pecorino cheese to accompany the Panforte. So what do they do? They sliced up some slivers of pecorino to make sure we sampled the Panforte “properly”. I enjoyed the sampling and I have to say that I preferred the Panforte. I bought some [smile].

So when you get a chance, get yourself to Costa Mesa over to 3313 Hyland – Hyland and Sunflower (off Harbor Blvd) and try the newest gem to the food scene here in The OC. Say hello to Dawn. She is very knowledgeable, knows her cheeses and passionate about her shop. If you see Kim or Dawn, tell them Foodie In Disguise sent you!

Oh by the way…they can special order cheeses as well!

While you are there, don’t forget to stop by the Portola Coffee Lab or the We Olive and Wine Bar!

The Cheese Shop
South Coast Collection’s OC Mart Mix
3313 Hyland Avenue, Suite C
Costa Mesa, CA 92626
949-284-0558
www.cellarcheeseshop.com
@OCCheeseShop

Well they lasted three years. I’m sorry to see them go. Prior to SweetSpot, it was occupied by another cupcake store, Lorraine’s. I wonder if another cupcake place will take its place!

Scott’s Asian Salsa

10-15 Grape Tomatoes (halved or quartered)
1.5 Tablespoons of finely diced ginger
2 Scallions, thinly sliced
1 teaspoon Nuoc Nom (Fish Sauce or Patis)

Just a word of advice. Start with 1/2 a teaspoon of fish sauce. Toss, then taste. Fish Sauce is very strong and can overpower your protein. A little fish sauce goes a LONG way!

Feel free to add whatever you want to the mix like diced mango.  Oh, and as always, fried or grilled anything with this salsa demands fresh steamed rice!