Tag Archives: Orange

Spa Citrus and Burrata Salad “Italiano”

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Citrus Burrata Salad by Maria Provenzano

Recipe excerpt from:
Everyday Celebrations from Scratch
by Maria Provenzano

Serves 4

  • 2 grapefruit
  • 2 oranges
  • 2 (8 ounce) balls of burrata
  • 1/3 cup chopped mint
  • 1/3 cup chopped or torn basil
  • Edible flowers, optional
  • Olive Oil to taste
  • Honey to taste
  • Sea Salt to taste
  • Pepper to taste, optional

Cut the grapefruit and oranges by cutting off the outer peel and the pith. Cut the fruit into about 1/4 to 1/2-inch pieces, or segment the grapefruit and the oranges by using a knife to cut off the peel, then use a small sharp knife to cut between each segment to remove the pieces of the fruit. Whichever way you prefer. Place the burrata onto a platter and use your hands to break it up into smaller pieces around the platter. Place the cut grapefruit and oranges around the burrata.  Sprinkle the mint and basil over citrus and burrata. Place the edible flowers around the platter.  Lightly drizzle olive oil and honey over the top and then sprinkle with sea salt and pepper to taste.  Adjust the flavors and add more of anything you like.

Show 402, December 5, 2020: Baker Dean Kim of OC Baking Co. and Chef Shachi Mehra of ADYA

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Dean Kim of the OC Baking Company“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Most purveyors accept cash only. Please be prepared.

As of Wednesday, December 16th the ongoing Artisan Foods Pop-Up at OC Baking Co. will expand to both Wednesdays and Saturdays.

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Show 398, November 7, 2020: Chef & Proprietor Joseph Mahon of Jaxon’s Scratch-Made Chix Tenders in Orange and Fullerton Part One

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Chef Joseph MahonReformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Everything there is from scratch including the ketchup.

Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two Burger Parlor locations to Jaxon’s Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu.

To complement the chicken tenders are a variety of dipping sauces. The house specialty is Jaxon’s Cajun Sauce. Premium Sauce selections are Polynesian, Scorpion Vinegar, Garlic Herb Parmesan, Reaper BBQ, Lemon-Lime Pepper and Blue Cheese.

Chef Joseph Mahon takes a brief respite from the kitchen (flying the coop) and is our guest.

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Show 398, November 7, 2020: Chef & Proprietor Joseph Mahon of Jaxon’s Scratch-Made Chix Tenders in Orange and Fullerton Part Two

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Chef Joseph MahonReformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Everything there is from scratch including the ketchup.

Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two Burger Parlor locations to Jaxon’s Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu.

To complement the chicken tenders are a variety of dipping sauces. The house specialty is Jaxon’s Cajun Sauce. Premium Sauce selections are Polynesian, Scorpion Vinegar, Garlic Herb Parmesan, Reaper BBQ, Lemon-Lime Pepper and Blue Cheese.

As previously reported by Anne Marie Panoringan in Voice of OC Jaxon’s in Orange will soon be serving cocktails.

Chef Joseph Mahon takes a brief respite from the kitchen and is our guest.

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Show 367, April 4, 2020: Dean Kim of OC Baking Co. & Chef Dee Nguyen of Break of Dawn

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Dean Kim of OC Baking CompanyThose who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy an Artisan Pop-Up, every weekday from 8 a.m. to 2 p.m. and 5 p.m. to 8 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865).

Guests can pick up delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; wholesome stews from Break of Dawn; croissants, pastries and quiche from Crema Artisan Bakery ; hot sauce and dressings from Sessions; and Italian family meals from BELLO by Sandro Nardone. Artisans and offerings vary daily.

Master Baker Dean Kim of OC Baking Co.is with us along with Chef Dee Nguyen of Break of Dawn providing all the well-proofed details.

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Show 367, April 4, 2020: Chef Dee Nguyen of Break of Dawn & Dean Kim of OC Baking Co. – Feeding Healthcare Workers

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Dee Nguyen of Break of DawnA group of community-spirited, local chefs is offering those on the front line at local Urgent Care and Emergency Rooms a free meal to take to their family. As their way of showing appreciation,

Break of Dawn Chef / Owner Dee Nguyen, OC Baking Company Baker / Owner Dean Kim, and Crema Artisan Cafe Baker / Owner Tarit Tanjasiri will offer these local heroes the opportunity to pick up home-made chicken noodle soup, a loaf of fresh-baked bread, and a decadent gourmet cookie. Also involved in this act of generosity to acknowledge the hard work and long hours put in by our local healthcare workers, are Glenn Tanaka of Tanaka Farms and Anne Cutner of Solutions for Urban Agriculture, who have donated their fresh produce for the chicken noodle soup.

Pickup for local Healthcare Workers is available Monday through Friday, 8 a.m. to 2 p.m. and 5 p.m to 8 p.m. at OC Baking Company, 1960 N. Glassell St., Orange, CA 92865

This team has already made deliveries to local care centers and are attempting to make their meals available to more who may not have time to pick up food or make meals after long shifts. Those interested in assisting in feeding local healthcare workers who are keeping our community safe, may contact Dee Nguyen. Any assistance will be graciously accepted, from hands-on kitchen assistance, to product and monetary donations.

Chef Dee takes a break from the simmering soup caldron (along with Master Baker Dean Kim) to join us.

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Show 219, April 15, 2017: 4th Annual The Big Cheese Festival & Competition: “People’s Choice” Winner

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The Big Cheese Grilled Cheese CompetitionThe “SoCal Restaurant Show” was honored to be part of the Judges’ Panel for the 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition on National Grilled Cheese Day at Orange’s Provisions Market.

We’ll chat with the winner of the “People’s Choice” recognition, Lisa Gilmore, and recap the winning sandwich from the Judges’ Panel (The Water Brewery with Chefs Carli Savedra and Raya Belna.)

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Show 167, April 9, 2016: Chef Greg Daniels, “The Big Cheese” Grilled Cheese Festival & Competition

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The Big Cheese Grilled Cheese CompetitionThe 3rd Annual “The Big Cheese” Grilled Cheese Festival & Competition returns to Provisions Market in Orange on Tuesday, April 19th. Provisions Market and OC Baking Co. will celebrate National Grilled Cheese Month with fellow OC Chefs and a ProAm Challenger in an intense grilled cheese competition. All are in competition for the coveted title of “The Big Cheese.”

OC Baking Company Master Baker Dean Kim will supply locally produced freshly baked bread to the competing chefs, while the farmer-owned dairy cooperative Tillamook will offer a selection of its award-winning cheeses and butter for use at the festival. Participating chefs will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

“Now in our third year, this event has served to unite our local chefs and engage them in a lighthearted competition,” commented Chef Greg Daniels, who oversees the kitchens at Provisions Market and Haven Gastropub.

This year’s event will again feature one ProAm competitor who will be selected by event organizers in an Instagram contest to join the professional chefs at The Big Cheese 2016. To enter, the public must create and present an original grilled cheese creation on Instagram and use the hashtag #thebigcheese2016 by Thursday, April 14th. The winning entry will be announced Friday, April 15th and the ProAm contender for “The Big Cheese” will participate in the festival on Tuesday, April 19th.

Tickets for the event must be purchased for $60 in advance (will include limited tasters of select craft beer) through Universe. This event will be limited to 100 guests (tickets will be sold at the door, if capacity permits).

Event co-founder, Chef Greg Daniels of Provisions, joins us with all the gooey specifics.

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Show 156, January 23, 2016: Dean Kim, Master Baker, OC Baking, Orange, CA

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Dean KimDean Kim has developed an incredible (and well-deserved) following among the top (and most demanding) restaurants in Orange County as the personable, artisan bread baker creating a superior, boutique product along with unmatched customer service. He’s just moved his 5-year-old bakery into a vastly expanded (4 times as big) new production bread bakery with state-of-the-art equipment and ten ovens. His deck oven is from Italy.

Dean actually has the enviable problem of having more business than he can comfortably handle. Baker Dean tears himself away from the morning bake to bring us up-to-date on the new Orange facility. Yes, he’s always on the rise…

“An artisan baker is a craftsman who works with flour, water and salt rather than clay, stone or paint to create a work of art. And while the basic elements are the same and available to anyone, it’s the personal knowledge, experience and talent of the baker that helps create his own signature artisan breads.”

“OC Baking Company‘s award-winning executive artisan baker Dean Kim has been baking handcrafted breads for many of Southern California’s leading hotels and restaurants for nearly 18 years. He works hand-in-hand with chefs to create artisan breads that complement their meals. Artisan breads, like fine wine and cheese, each have their own aromas, taste and structure that impact the overall taste of the food and wine.”

“OC Baking Company is dedicated to producing “the ultimate in artisan breads” for its customers that are as unique as the meals with which they are serving.”

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Show 146, November 14, 2015: Tom Gordon, Co-Founder, The Pepper Project

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The Pepper ProjectTom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. It’s a distinctive pepper that was used in the finest French restaurants during the colonial era. The peppercorns come in black, white and red varieties. There are lots of creative and doable recipes featuring the Kampot peppers on The Pepper Project’s Website.

“To us, Cambodia is more than a pin on the map or one of 1000 places to see before you die. Although the life expectancy is around 60, an entire generation of fathers is missing and there are tens of thousands of amputees as a result of land mine injuries, this is not a place to pity.”

“This is a country filled with people who persevere, who always have a warm smile and who are grateful for every day.”

“Our mission is to get the word out about all the treasures that Cambodia has to offer starting with Kampot pepper, a spice that is highly regarded in many parts of Europe but that most people have never heard of.”

The Pepper Project USA is hosting a Holiday Open House at their Orange gift shop boutique on Sunday, Nov. 15th from Noon to 4:00 p.m. We’ll get the inside information on the wide variety of affordable Cambodian handmade crafts and unusual comestibles available from Tom Gordon. There are some 400 items available and if you miss the Open House you can order via their easy-to-navigate Web site. It’s Holiday shopping (far from the ordinary) for a cause.

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