Chef Wolfgang Puck Made Me Eat Salmon

Disclosure:  This post is sponsored by Everywhere Society.

I debated downplaying this post so I wouldn't come off as too much of a fangirl but there is just no downplaying Chef Wolfgang Puck.  He is passionate about what he does and is crazy funny.  It was a dream come true to attend a Macy's Culinary Council cooking demo by the icon himself.  I tend to think of myself as worldly but came to the realization a few months ago that there are some things I just haven't eaten yet.  I promised myself that I would try anything that came in front of me.  At least once so I could say I tried ______.  When I got to the Macy's Home kitchen on Saturday, I saw huge cuts of fish on the counter.  Ew.  Fish.  I knew one was salmon and I had never had salmon in my life.  Tuna in sushi or sandwiches is usually as far as I go and then the rare instances when I was a kid and my parents convinced me to eat fried fish.  On the bone, with their eyes wide open.  (I think somehow they traumatized me back then about fish - all your fault mom!)

I flipped through the recipe pages provided by Chef Wolfgang Puck and Macy's Culinary Council.  The salmon dish sounded fancy - Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon, and Osetra Caviar.  I had a quick pep talk in my head and decided, I would go for it.  I had to.  This was Chef Wolfgang Puck's recipe.  I was sitting in the front row - what if he saw me deny his dish or worse, spit it out?  Not a good look.

Chef came out, we all went crazy clapping and smiling like maniacs.  He started his first dish and just my luck, it was the galette.  I was sweating in my seat.  I couldn't concentrate.  He barely started frying up the potatoes and the sample was served.  I took a picture, said a prayer and went for it.  Thank goodness for the different textures and tastes, it was full of delicious magic.  This will be an experience I will remember forever.  I don't think anything else right now in my little foodie World can top it.  Oh and my mom will be so proud that I ate salmon!

Chef Wolfgang Puck in action!

Use a heavy pan for risotto.  Chef Wolfgang Puck recommends stainless steel because it cleans easy and no hotspots.  Use cheap white wine.  You only need it for the acidity.  Buy cheap cold pressed oil - no need for the fancy stuff.

Don't buy grated cheese!

Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon, and Osetra Caviar

Risotto with Sauteed Apple

Roasted Winter Squash Soup with Red Bell Pepper Swirl

Marcos and Christine M. were first in line to meet Chef Wolfgang Puck after the demo!

Chef Wolfgang Puck Cooking Demo At Macy's Costa Mesa 10/5

Clear your schedules!  World-renowned master chef and restaurateur Chef Wolfgang Puck will be doing a cooking demo at Macy's in Costa Mesa, CA to celebrate the 10th Anniversary of Macy's Culinary Council!  I can't think of anyone better - I remember being a teenager wishing I could have a meal at Spago.  My mom laughed at me, what was I thinking really... dreaming of Beverly Hills with my $20 a week allowance.  I wouldn't miss this for the World, see you there!  

Saturday, October 5 at 2 PM
Macy's South Coast Plaza
Demo Kitchen, Level 1
Costa Mesa, CA

With any $35 purchase in the Home Department on the day of the event, receive a seat for the demo*, a $10 Macy's gift card*, a copy of Chef Puck's cookbook* and a special Macy's Culinary Council cookbook*.

Reservations are required as space is limited. To save your spot, call (877) 550-MACYS beginning Monday September 30th from 8-4 PM PST. To learn more about the Macy's Culinary Council, visit macys.com/culinarycouncil.

Get social with Culinary Council:  @CulinaryCouncil on Twitter

Cats And Mooks At Kinokuniya

When Kinokuniya re-opened earlier this year I was bummed to find a no photos sign in the front.  Last week I happened to have my camera and the sign was changed.  I ran up to the counter and asked if I could take pictures again, they said yes and now this is my ode to one of my favorite bookstores.  I can't understand Japanese but love the artform their magazines take.  Half magazine, half book are mooks in Japan.  Most of the mooks come with gifts - I have been eyeing a Furla mook for weeks but keep passing on it because $40+ is out of my price range but in all honesty, that's probably the closest I'd ever get to having a Furla at that cheap price!

But mooks aren't the only awesome things in Kinokuniya - they sell toys, washi tape, pens, pencils, stickers, origami paper, notebooks, t-shirts and so much cute!  I don't even care for cats but look at how cute they are in product form!  Cute!!!!!


Kinokuniya Bookstore is inside Mitsuwa Marketplace
665 Paularino Avenue
Costa Mesa
(714) 662-2319
Open 7 days a week from 10am-8pm

Disclosure:  I paid cash money for a mook and would do it again.  All thoughts are my own.

Udon, Tempura & Karaage At Sanukiseimen Mugimaru

I rarely have cash on me.  And it's a drive to Mitsuwa Marketplace in Costa Mesa.  But when magic happens - it's lunch from Sanukiseimen Mugimaru.  Even on a hot day.  I planned on getting udon but when I got up to the counter to place my order I noticed a beef bowl on display.  I changed my mind on udon and asked for the beef bowl and was told I had to order an udon to get it.  No sweat, gimme a spicy tonkotsu udon.  With cilantro?  Yep!  I decided to get tempura and was surprised at the fresh selections (there totally was tempura eggs!) and the ginormous sweet potato tempura caught my eye and so did the onion lollipop tempura - I got a rather large shrimp tempura too for good measure.  I pushed my tray down the line to checkout and saw pieces of chicken karaage for .90 each and put one on my plate.  The total with 2 cans of Coke was a mere $15.  There was a lot of food but I figured my husband would eat some and I could always have the rest for dinner.

I dove right in to my steaming hot bowl of udon.  I absolutely loved the freshness the cilantro added to the spice of the broth.  The pieces of tonkotsu were tender and melted in my mouth.  The actual udon noodles were good and definitely made fresh.  I have a new year-round favorite soup!  So tempura is one of my favorites.  I grew up on it when I lived on Guam so it brings back good, good memories of family and now have a chance to make memories with my family...  Tempura from Sanukiseimen Mugimaru is legit.  The batter is no joke and the sizes are good enough to feed The Hulk (green one, not long hair blonde one).  So so fresh!  I absolutely loved eating a 1/4 of an onion on a stick.  I wish I could review the chicken karaage but my husband ate it all.  He insists it was good.  I guess I'll find out next time!

My tips for Sanukiseimen Mugimaru:

• The Mitsuwa Marketplace food court is always packed.  Get in where you fit in.  
• Bring cash.  
• If you can't eat with plastic forks and spoons, bring your own fork and spoon.  I kinda struggled with the noodles.
• Slurp!  Soup is good.  
• Take a look at the plastic food display case.  There are different broth and meat choices.  Get a tray, place your order and keep it moving.

Sanukiseimen Mugimaru is inside Mitsuwa Marketplace
665 Paularino Avenue
Costa Mesa, CA 92626
(714) 557-6699
Open 7 days a week from 11am-7:30pm

Disclosure:  I paid cash money for my food and would do it again.  All thoughts are my own.

OC Fair 2013 - It's All About The Food

One of my favorite things about Summer is the OC Fair!  The kids love the rides and games.  Chris and I love looking at all the outrageous food offerings.  Fair food is amazing.  AMAZING!  Here's the deal, I usually dislike copy & pasting press releases but it was too delicious not to!  Are you ready for this Summer's OC Fair food?  It's all about the FOOD!

Featuring 23 days of deep-fried food, celebrity chefs, decadent desserts and culinary competitions

• Chicken Charlie: Chicken Charlie is churning out new food with Krispy Kreme Sloppy Joes, Deep-Fried Bacon-Wrapped Pickles and Waffle Dogs (a hot dog wrapped inside a waffle and all on a stick). Plus, don’t miss deep-fried cookie dough!

• Bacon A-Fair: This year’s new additions at Bacon A-Fair include Truffle Gouda Bacon Fries, Bacon Beer (root beer) and Cheesy Bacon Bombs. Plus, wild boar bacon on a stick will be served exclusively at the OC Fair.

• Biggy’s Meat Market: Channel your inner cave man (or woman) and come to Biggy’s Meat Market for the returning 17-inch The Big Rib plus the new Biggy Sausage, a 2-foot-long smoked sausage on a stick, and the Big Chic, 24 ounces of chicken breast on a stick of course.

• Ten Pound Buns: The mad scientists at Ten Pound Buns have added ground bacon, whipped butter and Nutella on top of their famous sourdough “pizza” for the Bacon Nutella Bun.

• Pink’s Hot Dogs: Long known for their innovative hot dogs named after celebrities, the Ghiradelli hot dog takes it to a new level. It is a beef dog topped with cream cheese, honey mustard, crumbled bacon and dark chocolate.

• More New Food: There are new tastes to be found throughout the OC Fair this year including deep-fried strawberries, a macaroni and cheese hamburger, fried bacon ice cream, deep-fried lobster, cream cheese on a stick, mango & chamoy popsicle (spicy-sweet lemon chile flavoring), heart-shaped funnel cake, Dirty BBQ Tasti Chips and more.

• OC Fair Foodies: New this year the OC Fair is introducing food-themed mascots including Scoop, Carl, Dip and their foodie friends all inspired by iconic Fair and farm foods such as ice cream cones, cotton candy, corn dogs, vegetables, fruit and more. Costumed characters, plushes and signage will be representing the foodie friends throughout the Fair.

• $2 Taste of Fair Food: Every Friday from Noon-4 p.m., Fairgoers can sample the best the Fair has to offer for only $2 each sample. Fun-sized samples include funnel cake, BBQ tri-tip, lemonade, cinnamon rolls, corn dogs, tacos, gelato, cotton candy and more.

• Celebrity Chefs: The 2013 OC Fair presents two shows in The Hangar featuring charismatic celebrity chefs demonstrating their culinary prowess. Scheduled appearances include the owners and chefs of the award-winning La Casita Mexicana Restaurant Jaime Martin del Campo and Ramiro Arvizu (July 20, 4 p.m.) and award-winning chef and owner of Bottega in Napa Valley and Coqueto in San Francisco Michael Chiarello (August 1, 4 p.m.) Free with Fair admission.

• Culinary Presentations: In addition to celebrity chefs, the 2013 OC Fair is also featuring local professional chefs from some of the county’s top local restaurants and other culinary artisans in the OC Promenade. Presentation days and times vary.

• Food Truck Fare at the OC Fair: On top of traditional and new Fair foods, Fairgoers can purchase gourmet fare from their favorite food trucks from inside the OC Fair gates every Thursday from Noon-10 p.m. Access is free with Fair admission and prices for food and drinks vary per truck.

• Kitchen Challenge: Watch local culinary professionals show off their chops and go head-to-head in a series of live cooking challenges set to various themes every Thursday in the OC Promenade: Meatheads (July 18), Time to Make The Donuts (July 25), Firehouse Chefs (August 1) and Vegan (August 8). Winners will receive bragging rights and an award to commemorate their culinary victory. Viewing is free with Fair admission.

• Contests and Competitions: Most of the traditional Culinary Arts competitions have closed their registrations but the Culinary Arts department is again hosting live contests that offer late registration with the Special Culinary Contests held the last four Saturdays, including the popular OC Cupcake Classic on August 3. Registration for these contests is the Wednesday before each contest. New this year is the Salad Daze contest, which is judging for the best picnic-ready salads. For a complete list, visit ocfair.com/competitions.

• Food As Art: Chef Ray Duey is an acclaimed food sculptor who was a gold medal winner from the Food Network’s Challenge Team and will be creating works of art out of fruits and vegetables daily in the OC Promenade. Award-winning Shaile Socher creates masterful floral arrangements out of sugar and will be demonstrating her intricate and dazzling talent in the OC Promenade daily. Demonstrations are free with Fair admission.  

• Centennial Farm: Experience being home on the range in this year-round, three-acre demonstration farm complete with crops, livestock and the Millennium Barn. Check out educational exhibits, agricultural organizations and the fruit and vegetable competitive entries. Visit ocfair.com/competitions for details on the Garden and Floral competitions offered.

The 2013 OC Fair, themed Come & Get It is July 12 – August 11 and brings 23 days of food, rides, exhibits, animals, music, action sports and fun, as well as the Toyota Summer Concert Series at the Pacific Amphitheatre, The Hangar and Action Sports Arena. The Fair is open Wednesday-Sunday. Concert tickets, action sports reserved seats and single-day general admission are available for purchase online at ticketmaster.com or from the on-site Box Office. The popular Super Pass, which offers the passholder 23 days of admission, is available for purchase online at ocfair.com from the onsite Box Office.

The OC Fair & Event Center is located off the 405 and 55 freeways at 88 Fair Drive in Costa Mesa. For more information, please visit ocfair.com, become a fan at Facebook.com/OCFair, follow us at twitter.com/ocfair or call (714) 708-1500. Also, download the free OC Fair iPhone and Android apps featuring a Food Finder and schedules of events.

Bacon Bombs from Bacon A-Fair
Photo credit: OC Fair & Event Center

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Disclosure:  I am receiving passes for my family and a lucky reader.  I genuinely love OC Fair and if I didn't, I wouldn't be posting about it.

Macy's Summer Food Truck Tour

You know I love Macy's events and had to (HAD TO!) share the Macy's Summer Food Truck Tour with you - This Summer Macy's will take to the highways and back roads of America serving up the best of America's cuisine created by icons of the Macy's Culinary Council: featuring hot dogs and ice cream for FREE!  Don't you just love Macy's?!  I do!  

You can find the truck right outside the Macy's South Coast Plaza Women's Department - Enjoy!  

Saturday, May 18 at 1 PM

Macy's South Coast Plaza, Costa Mesa, CA

Macy's Summer Food Truck Tour will also be stopping in these cities - get your food on!

Saturday, June 1 at Noon

Macy's Memorial City, Houston, TX

Saturday, June 22 at TBD

Macy's Woodland Hills, Tulsa, OK

Saturday, June 29 at TBD

Macy's Marketplace, Rochester, NY

This post is sponsored by Everywhere Society.  

Chef Jonna Talbott Quinoa Tabbouleh Recipe

I attended my second Chef demo at Macy's over the weekend and it is easily one of my favorite things to do.  You learn excellent cooking tips from great chefs and you get to sample the recipes!  It's all for a great cause too - Macy's asks for a $5 donation that benefits Second Harvest Food Bank Orange County!

Chef Jonna Talbott was the guest chef for March and is from the Macy's School of Cooking - she gave us tips on how to hold a knife, I learned that there is a tomato knife (serrated edge) and her favorite knife is a Santouku knife.   I have actually been looking into buying new knives so this information was valuable!  She showed us how to chop an onion, encouraged us to buy a chunk of Parmesan cheese instead of bottled cheese (it will last longer, save you money and it tastes much better!) and the difference between English cucumbers and regular cucumbers.

On the demonstration menu:  Shrimp & Asparagus Risotto and Quinoa Tabbouleh!

My first time trying risotto!

You can buy quinoa pre-rinsed, it should say it right on the package!

Strainers and colanders don't work well since quinoa is teeny tiny - you can use a container with a lid to rinse and strain!

I thought finding an English Cucumber would be hard but they were at my local Fresh & Easy!  English Cucumbers are thinner and longer.  Has less seeds.

I love tabbouleh!  My coworker used to bring it to potlucks at work and I soon found myself looking for it everywhere.  No one made it like his mom and I never attempted to make it but with this modern, easy recipe - I'm going to try it out!  (I already bought all the ingredients!)


Quinoa Tabbouleh Ingredients - Courtesy of Chef Jonna Talbott
1 cup rinsed Quinoa
1/2 teaspoon Kosher Salt
3-4 tablespoons Fresh Lemon Juice
2 Garlic cloves, minced
1/4 cup Extra Virgin Olive Oil
Freshly ground Black Pepper
1 large English Hothouse Cucumber, cut into 1/4" pieces
1 pint Cherry Tomatoes, quartered
2/3 cup Flat Leaf Parsley, chopped
1/2 cup Fresh Mint, chopped
2 Scallions, thinly sliced
3/4 cup Feta cheese, crumbled

Directions
Bring quinoa, 1/2 teaspoon salt and 1 1/4 cups water to a boil in a medium saucepan over high heat.  Reduce heat to medium-low, cover and simmer until quinoa is tender, about 10 minutes.  Remove from heat and let stand, covered for 5 minutes.  Fluff with a fork.

Whisk lemon juice and garlic in a small bowl.  Gradually whisk in olive oil.  Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool.  Transfer to a large bowl; mix in 1/4 cup dressing.

Add cucumber, tomatoes, herbs, scallions and feta to bowl with quinoa; toss to coat.  Season to taste with salt and pepper.  Drizzle remaining dressing over.

Chef Jonna Talbott notes:  You can make quinoa and dressing a day ahead and store separately.  Add grilled chicken or shrimp to make a main dish salad.

The next chef demo is Saturday, April 27th - 2pm with Executive Chef Francisco Diaz from Signature Kitchen and Wolfgang Puck Bistro at Macy’s South Coast Plaza Home Store, Demonstration Kitchen Level One, 3333 Bear Street, Costa Mesa, CA 92646

Disclosure: I am a member of the Everywhere Society and Everywhere provided me with compensation for this post.  However, all thoughts and opinions expressed herein are my own.   

FREE Pre-Party Event for OC Fair NYE Block Party + Giveaway!

This Wednesday from 5:30 - 9pm, experience the food trucks that will be showcased at OC Fair New Year's Eve Block Party!  There will be contests with giveaways for Block Party tickets, food truck vouchers and other fun stuff. Attendees can also buy their Block Party tickets fee-free from the onsite Box Office before the prices increase.

I have always wanted to attend a safe and fun New Year's Eve Block Party and this year OC Fair New Year's Eve Block Party looks like the place to be!  There are a lot of fun things planned but most exciting are the 60s, 70s, 80s and 90s stages with tribute bands Green Today and No Duh!  

It’s a party only the OC Fair would throw with tribute bands, gourmet food trucks, demolition derby, Vegas-style games, carnival rides and a midnight pyrotechnic celebration, all for one affordable admission.

Hours:  Monday, December 31st 7:30 p.m.-1:30 a.m.

Admission: $47.50-$95 (Pre-sale discounts available through December 30)

Parking: General $10 (first-come), Preferred $20 (reserved)

Location: OC Fair & Event Center, 88 Fair Drive, Costa Mesa, CA 92626

Information: ocfair.com/blockparty (714) 708-1500

Get Social with OC Fair:  @OCFair on Twitter / OC Fair on Facebook

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Disclosure:  This is not a sponsored post.  I received complimentary tickets to the fair.  Thoughts are my own.

Live Cooking Demos Rock! #CulinaryCouncil

When the opportunity came up to attend a live cooking demo with none other than Chef Ming Tsai, I jumped all over it.  I love watching Food Network and always wondered what it would be like to see a show "live".  I enjoyed watching Chef Ming Tsai on East Meets West years ago and more recently on Top Chef and The Next Iron Chef.

Honestly, I didn't know what to expect and I'm fine with that because when you have no expectations, everything is better.  

Even though I was sitting in the front row, I had a monitor right in front of me!

Chef Ming Tsai is not only talented but funny.  See him if you get a chance!

A packed house!  It was a great, diverse crowd!

A short lesson in wine.

Tamari is gluten-free soy sauce!

The South Coast Plaza Macy's Culinary Council Team, Chef Ming Tsai and one of his Blue Ginger chefs

This was my favorite dish.  The flavors and textures were incredible.  I don't think I've had a salad like this in my life.  Life changing!

This looked very easy to make.  I love the texture of quinoa and all of it's health benefits, I might attempt to make this one day!

Chef Ming Tsai said when peeling whole ginger, use a spoon.  Also, when buying canned tomatoes, get whole tomatoes because diced tomatoes are the leftovers of tomatoes.

Chef Ming Tsai used a pressure cooker to make the braised pork.  He seared it first and then pressure cooked it for about an hour.  My mom used to always use a pressure cooker when making stew, I'm tempted to buy a pressure cooker now.

Chef Ming Tsai also recommended soaking brown rice in water for an hour and adding it with white rice to a rice cooker.  I thought it was genius because I'm always struggling with brown rice!

All the food was yummy and I'm tempted to buy his recent book, "Simply Ming" but he mentioned that there are free recipes available on his site (if you are frugal like me - I rarely buy cookbooks)

Some other nuggets of good information from Chef Ming Tsai:

• Don't substitute coconut milk for soy milk.  Soy milk is for lattes
• Dull knives are more dangerous than sharp knives 
• Test your knife by dropping a whole onion on it - if it cuts, it's good
• Use cookbooks as a foundation for information, tweak recipes for you
• Get rid of kids food, what is that

Chef Ming Tsai is entertaining.  Buy his cookbooks, check out his site, eat at his new restaurant, "Blue Dragon" in Boston in 2013, check out a demo...  Thank you Macy's Culinary Council!


Disclosure: I am a member of the Everywhere Society and Everywhere provided me with compensation for this post about Macy's Culinary Council.  However, all thoughts and opinions expressed herein are my own.