Taste of Orange County
Posted 11 April 2012 - 11:07 AM
Posted 11 April 2012 - 11:10 AM
Posted 18 April 2012 - 12:30 PM
Posted 21 April 2012 - 11:24 AM
Posted 24 April 2012 - 07:39 AM
Posted 26 April 2012 - 11:33 AM
A bonus this time is my editor from Orange Coast, Chris Christensen, will be among the judges on the panel, which also includes OC fooderati Nancy Luna and Cathy Thomas, Fast Food Maven and food columnist from the OC Reg, respectively.
Posted 03 May 2012 - 10:38 AM
It's all about the crust...
Posted 03 May 2012 - 10:40 AM
Posted 03 May 2012 - 10:46 AM
(And don't miss the dedicated SLAPFISH topic here on OCFN!)
Posted 14 May 2012 - 10:56 AM
Posted 14 May 2012 - 11:01 AM
I mean, I like tofu already, and love to get down to the nitty-gritty nuts-and-bolts of ingredient history, but the thing about this book is, non-freaks will be fascinated, too. And, great recipes―including one in the blog tomorrow.
Posted 14 May 2012 - 11:08 AM
Posted 21 May 2012 - 09:43 AM
Now, the Kanes are practically movie stars! Well, documentary stars, anyways. A young Chapman University film student, Molly Gard, has made a beautiful short doc featuring the Kanes that is SO worth watching. I loved the peek into the Kane's life behind the farmers market table, and I bet you will. too.
Posted 21 May 2012 - 09:47 AM
Posted 24 May 2012 - 03:33 PM
Hyperbole? Bet not.
The current Bruxie news is store #3 has opened in Rancho Santa Margarita, joining the teensy Orange original that took over the historic Dairy Treet stand near Chapman University, and a more elaborate installation in even-yet redeveloping downtown Brea. (Surely the longest redevelopment story arc among OC cities, Brea's got.) So, that makes 3, on the way to what surely will be something like 3,000.
Posted 01 June 2012 - 09:25 AM
Posted 02 June 2012 - 09:24 AM
As I just tweeted, the thought occurred, in my liminal state: Wouldn't those adorable mini cocottes from Staub or Le Creuset be PERFECT for individual servings of this dish? I can SO see that. Not that I have a battalion of those little guys to hand, ready to put this idea into application―but clearly a slam-dunk for those lucky enough to have 'em in their batteries de cuisine.
A big pot, maybe even a doubled batch, is a fine, fine thing, too, though.
Posted 05 June 2012 - 11:08 AM
Posted 07 June 2012 - 08:31 AM