Show 497, October 29, 2022: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part One

Chad Urata of Artisan 7 Leaves

“On the heels of celebrating its first anniversary, Fountain Valley-based ARTISAN has introduced new, hand-crafted pizzas to its celebrated menu. The elevated fast-casual restaurant and café, a marriage of Orange County-born concepts, 7 Leaves Café and Crema Bakery, has gained a loyal following for its energetic and unique teas, and focused, chef-driven menu of brunch-focused anytime dishes and premium baked goods. Now, the concept takes the same quality ingredients and attention to detail and extends it to an innovative selection of ARTISAN Café Pizza offerings prepared under the watchful eye of Executive Chef Chad Urata.”

“Each pizza features an artisanal crust that begins with pillowy dough created by award-winning baker Tarit Tanjasiri, owner of Crema Bakery and co-founder of ARTISAN. “While each ARTISAN Café Pizza is baked to order, great care is taken in the preparation of the dough,” explained Tanjasiri, who oversees all of the baked goods served at ARTISAN. “Our ingredients are simple – flour, water, salt, natural starter, and time – the latter being key, as flavor is developed through a 48-hour cold fermentation.””

“Upon entering the 3,000 square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of a fine Parisian boulangerie, complete with a display of fresh-baked bread and pastries.”

Chef & Manager Chad Urata takes a break from his busy kitchen to join us with pizza peel in hand.

Show 497, October 29, 2022: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part Two

Chad Urata of Artisan 7 Leaves

“On the heels of celebrating its first anniversary, Fountain Valley-based ARTISAN has introduced new, hand-crafted pizzas to its celebrated menu. The elevated fast-casual restaurant and café, a marriage of Orange County-born concepts, 7 Leaves Café and Crema Bakery, has gained a loyal following for its energetic and unique teas, and focused, chef-driven menu of brunch-focused anytime dishes and premium baked goods. Now, the concept takes the same quality ingredients and attention to detail and extends it to an innovative selection of ARTISAN Café Pizza offerings prepared under the watchful eye of Executive Chef Chad Urata.”

“Each pizza features an artisanal crust that begins with pillowy dough created by award-winning baker Tarit Tanjasiri, owner of Crema Bakery and co-founder of ARTISAN. “While each ARTISAN Café Pizza is baked to order, great care is taken in the preparation of the dough,” explained Tanjasiri, who oversees all of the baked goods served at ARTISAN. “Our ingredients are simple – flour, water, salt, natural starter, and time – the latter being key, as flavor is developed through a 48-hour cold fermentation.””

“Upon entering the 3,000 square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of a fine Parisian boulangerie, complete with a display of fresh-baked bread and pastries.”

Chef & Manager Chad Urata takes a 2nd break from his busy kitchen to continue with us with pizza peel in hand.

Show 436, July 31, 2021: Artisan with Chief Executive Baker Tarit Tanjasiri Part One

Tarit Tanjasiri of Crema Cafe

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with drive-thru) newly launched in Fountain Valley (10065 Garfield Ave. in Fountain Valley). The concept, which builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.”

“Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.”

“While we strive to present a menu that is rooted in carefully sourced ingredients and time-intensive preparation, we are intent on being approachable, affordable and craveable,” explained Crema Bakery Owner & Chief Executive Baker Tarit Tanjasiri, whose baked goods can be found at many of the region’s best restaurants. “The word ‘artisan’ in a food context refers to those products that are crafted by the hand of a master in the kitchen, utilizing whole ingredients that support a healthy lifestyle for the individual and the community, as a whole. In staying true to the brand, the 7 Leaves team has curated an elevated experience, while doing it in a way that will leave our guests wanting more.”

Tarit Tanjasiri joins us with a signature Coffle (Croissant & Waffle) in hand.

Show 436, July 31, 2021: Artisan with Chief Executive Baker Tarit Tanjasiri Part Two

Tarit Tanjasiri of Crema Cafe

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with drive-thru) newly launched in Fountain Valley (10065 Garfield Ave. in Fountain Valley). The concept, which builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.”

“Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.”

“The ARTISAN menu is innovative, energetic and authentic, with brunch-focused anytime dishes that are meant to suit a wide variety of palates. Under the watchful eye of Executive Chef Chad Urata, guests can indulge in a “Perfect” Omelette, Parisian Eggs Benedict, and classic Avocado Toast. Handheld dishes included a Bacon & Egg Sandwich and Mochiko Chicken Sandwich. Baked goods, made fresh daily, include a variety of breads, croissants, cookies, macarons, and the noteworthy Artisan Croffle.”

“While all of our baked goods are made by hand using the best ingredients – the most important being time – our stand-out offering is definitely the Artisan Croffle,” observed Tanjasiri, who explained that his baguettes have a 48-hour preparation time and are made with only flour, water, salt, and yeast. “Croffle is a portmanteau of Croissant and Waffle, since we take our signature croissant dough and cook it in a waffle iron, rather than the oven to create a unique item that is crisp, yet flaky and buttery all at once. It’s unlike anything you’ve ever had.”

Tarit Tanjasiri continues with a Mochiko Chicken Sandwich (panko crusted mochiko chicken) in hand.

Show 140, October 3, 2015: Moulin Bistro and Proprietor Laurent Vrignaud

Laurent VrignaudMoulin Bistro in Newport Beach, celebrating their first anniversary, is an incredible success story. It’s a busy French bistro, epicerie, boulangerie and patisserie under one roof. (“Always Fresh, Always French.”) All the appointments and fixtures are French. The ambitious proprietor (unbelievably) had no previous restaurant experience.

It’s already the darling of Orange County Food writers. Moulin was one of three nominees for “Best New Restaurant” at The 2015 Golden Foodie Awards.

The French Rotisserie Chicken is a standout.

Laurent wanted to close at 7:00 p.m. but his French guests had another opinion. By popular demand he opened on Tuesday evenings for Dinner at Moulin. It’s a weekly changing appetizer, main dish, and dessert for $25.00. It now sells out at capacity way in advance. Laurent then added Thursday evenings from 6:30 p.m. to 8:00 p.m. It’s Entrecote Frites night with unlimited fries. It’s also $25.00.

The Orange County Register’s long-time food writer Cathy Thomas recently did a feature on Moulin’s Le Croque Madame. The video (demonstrating the recipe with Laurent and French-born Chef Jeoffrey Offer) is available for viewing on You Tube.

Laurent also has several entertaining video interview segments (including one with his daughter who works at Moulin) on Grub Tribe. Worth viewing…(Check-out the video about French Wi-Fi.)

Proprietor Laurent Vrignaud joins us.