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Join me for Breakfast at the Ramos House Cafe

8/24/2014

Waking up to this, Oh yeah!

Even though I have been eating at Ramos House for years, for me, it continues to get better and better every time I go. The atmosphere has also become more refined and sophisticated. Just look at this food. It is truly artistic and really delicious. You must come hungry and you'll leave extremely happy. Check out the San Juan Mission across the tracks if you need to walk it off a bit.

Summer Vegetable Hash w/ an Organic Fried Poached Egg

Sweet Potato Hush Puppies w/ Pepper Jam

Huevos Rancheros w/ Morning Chubs & Chiles

Some of my other favorite dishes are the Mac n Cheese w/ Wild Mushrooms and Black Truffle, and the Basil Cured Salmon Lox w/ Toast Points and Baby Herbs.

I am so impressed with John, owner and chef. He has been opened since 1994 and I truly respect him for keeping tradition. It is a very special place and he hasn't tried to expand out of his historical gem.

Ramos House Cafe, 31752 Los Rios Street, San Juan Capistrano, 949 443-1342

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A new OC Wino favorite: Settebello

8/20/2014

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Our curiosity about this new pizza place in Crystal Cove got the better of us after a long day slaving over the computer. For your entertainment... Much to our surprise, we hit a winner. Settebello is a beautiful new restaurant that opened in Crystal Cove just three weeks ago.

Open air indoor space filled with olive trees

In house pizza oven

We were greater by our darling waiter Jordan, who had many delectable suggestions to try on their menu. We needed wine after our day, and decided on some Gainey Chardonnay, which lacked a little volume on the pour. But when they get to know me, it should get better!

Our awesome waiter Jordan, who has worked at multiple Settebello locations

A decent pour of Gainey Chardonnay

We started off with a delicious Romana salad and Duck Confit Crostini, which both put smiles on our faces. We were planning to save the third crostini for Trent, but it was too good not to eat. The bacon wrapped dates were to die for and we wanted to try Jordan's recommendation of the Crispy Polenta Bites, but we had already ordered two pizzas and didn't want to seem too gluttonous.

Duck Confit Crostini

Romana salad with arugula, artichoke, pine nuts, goat cheese, lemon vinaigrette, balsamic reduction, and prosciutto... this was amazing and we saved some to top our pizza

Next, we switched to a merlot for the arrival of Settebello's specialty pizzas.
The Diavolo was a tomato based pizza with spicy salami and roasted red peppers. Of course I added more pepper flakes to make it even spicier, while Shelby kept downing her wine to keep the fire down.
The Bianca was a different version than I'm used to. They add prosciutto and arugula to the mix. This was great with the arugula salad added on top. The crust was really good and almost sweet too.

Diavolo Pizza with Crushed Tomatoes, Finnochiona (Peppered Salame), Roasted Red Bell Peppers, Crushed Red Peppers, Garlic, Mozzarella, and Extra Virgin Olive Oil

Bianca Pizza with Mozzarella, Prosciutto Crudo, Arugula, Parmigiano Reggiano, and Extra Virgin Olive Oil

Jordan is both a waiter and a pizza maker. He actually created the recipe for our dessert pizza, which was to die for.

Jordan with the Miele Pizza

I have to say, this place gives Mozza a run for its money! At the restaurant, I ran into my friend Elizabeth, who I do Bar Method with. We compared notes in class and decided that we both gave it a big thumbs up and will be returning soon to sample more pizzas!
Settebello Pizzaria Napoletana is located in Crystal Cove across from Javiers at 7864 East Coast Highway, Newport Beach
Open for dinner every day and for lunch on weekends
The restaurant also has locations in Marina Del Rey, Oxnard, and Pasadena, as well as a few in Utah and Nevada

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Betty's Boot Camp for Puppy Training

8/18/2014

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Betty's Boot Camp may sound like a work out place, but it's actually a training camp for the bitches' bitches. Betty has trained Ari and now has taken on the task of training Bentley Cash. If you're frustrated with potty training, she boards your dog and gets a jump start on crate training, sit, stay, come, and "leave it". She runs group classes, individual trainings, and boarding. She's the nicest and most positive trainer I've ever met! Whether your dog is 13 weeks like Bentley or 2 years old, she can get them trained. How can she not? She walks around with a fanny pack full of dog treats!
Check out her work with Bentley below!

Betty with Bentley Cash and his new best friend, an english bulldog puppy!

Betty's Boot Camp, you can reach her at (949)257-3986 or bedogtrainer@gmail.com

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Vote for Maro Wood Grill in Golden Foodie Awards!

8/16/2014

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The Skirt Steak with Chimichurri Sauce... truly it is the best in town

One of my favorite Laguna restaurants, Maro Wood Grill, is nominated for Best Steak and Best Dessert in the OC! Go vote for these delicious dishes and support our favorite Laguna chefs!
www.goldenfoodieawards.com/vote.

The Dark Horse made with dark chocolate brownie with chocolate, carmel, and raspberry sauce with whipped cream, cream anglaise, and garnished with honeycomb

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Review: Driftwood Kitchen

8/15/2014

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The OCWino is finally making it big in the press junket! Our team was invited to join an opening press party for Driftwood Kitchen, the new restaurant in The Beach House's former location. The party was super fun and we were able to check out the space and meet the chef. Try out some appetizers and drinks in The Stateroom, their dark homey bar.

Jumbo grilled asperagus with a quail egg

Oyster baked with potato coulis and uni

A couple of the Stateroom's specialty drinks (with OC Wino coasters of course)

A drink how-to on the menu

The OCWino Team with Chef Rainer Schwarz

A few weeks later, the team came back for dinner to try out the proper fare.
We started with the Squash Blossoms appetizer. They are stuffed with ricotta, mint, and topped with an heirloom tomato sauce. It was a light and delicious dish to split.

Shelby won in the entrée selection contest with the Sonoma Duck Breast with a grilled nectarine and quinoa salad and huckleberry sauce. Everyone kept trying to steal bites from her all night.

The Driftwood Kitchen is a great alternative to The Deck next door if you want something a bit more classy, but still want to catch the sunset and eat some delicious appetizers. The Stateroom could be a great late night spot (it serves cougar crack!) and even has a back patio with a fire pit.

Driftwood Kitchen 619 Sleepy Hollow Lane next door to The Deck in Laguna Beach

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Playing in the mud at Glen Ivy Hot Springs

8/14/2014

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What a treat to have my friends Johnna and Shelby celebrate my birthday at this legendary spa. We hopped in the car after our workouts and headed out on the 91 freeway. It is a quick 40 minute drive from the OC. It is a very reasonable spa and relaxing to spend the whole day with friends, while enjoying the benefits of the natural hot springs and lounge chairs. I actually read two magazines. It is tough to get the OC Wino to relax but it worked.

Lounging by the pool, we had a nice bottle of wine, relaxed, and struck up funny conversations with the other patrons and even pulled a prank or two.

Then we headed towards Club Mud. We slathered the mud all over our bodies and laid in the sun to let it dry. Afterwards, we rubbed the dry mud off and our skin felt like a baby's bottom. Speaking of babies, you must be 16 years old with parental supervision to visit the Spa. Sorry McCall.

This is the Retox food intake we enjoyed. Everyone was eating these huge plates of Nachos. Realizing the spa was known for them, we decided on a single serving to test them out. Cheese sauce is not my thing but Jalapeños are and they were quite good. Didn't try this artful cupcake but the picture turned out good.

A little wine stop was necessary on the way home. Did you know if you buy a six pack of wine at Pavilions you get 10% off? The only redeeming quality for that God forsaken market.

Glen Ivy Hot Springs, located in Corona, California

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Restaurant Review: Bar Ama

8/12/2014

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Sunday morning, we picked up Trent from LAX after his two week medical mission in Ghana, Africa. He was craving three things: Starbuck's venti iced green tea, cement roads, and Bar Ama for lunch. Off we went to explore some culture.

Aubrey, McCall, and Trent exploring the street art

Chef and owner Josef Centero has completely wowed my family and friends… and to wow me is a task. We went to his first place across the street called Baco Mercat before, which was crazy good. But Bar Ama has a Tex Mex menu originally coming from the inspiring recipes from his grandmother Grace Alice. The pictures tell all.

The Michelada, an awesome pour for brunch

Chicharrón, pico de gallo, lime

Asparagus, cojita, grapefruit, fleur de sel

Kale Salad, Yummy

Mom's Green Enchiladas! The best ever

1 lb of Chicken Fajitas with the Works

Mexican Fried Ice Cream à la mode

I can't wait to try the third location Orsa and Winston. He rules the corner of 4th and Main. Truly worth the 40 minute drive from the OC. It is open 7 days a week for lunch and dinner with great Happy hour and taco specials. This is OCwino's top pick. Belly's full, off we went to explore.

Man with a tire face

Don't let fear bog you down

Not so sure this fits

Bar Ama 118 W 4th St, Los Angeles, CA 90013
(213) 687-8002

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Recipe: Fresh Peach Cobbler with a Berry Puree

8/11/2014

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Cobbler ingredients

Filling
3 lbs. of fresh peaches, with skin on, cut into 6 wedges
1/2 granulated sugar
2 Tbsp. all-purpose flour
1/4 tsp salt
1 Tbsp. kirsch or a fruity brandy (optional)

Topping and Assembly
1/2 cup all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup (1stick) unsalted butter, Room temperature
3 1/2 oz. almond paste or to taste
1/2 cup granulated sugar
3 large eggs, room temperature
1/2 cup sliced almonds
sprinkle with powdered sugar
Vanilla ice cream and puree (for serving)

Filling
Toss peaches, sugar, flour, salt and kirsch in a large bowl. Transfer to a 13x9 Baking dish set aside.

Topping and putting it together
Preheat oven to 350*. Whisk flour, baking powder, and salt in a medium bowl. Using a mixer so we don't overwork ourselves, beat butter, almond paste, and sugar in a large bowl until fluffy. Add eggs one at a time until smooth. Mix in the dry ingredients.
Drop dollops of batter over fruit (batter will even out while baking. Sprinkle with almonds. Good idea to bake the cobbler on a baking sheet incase there is drippage. Bake 50 to 60 minutes or until the top is brown and the fruit juice is bubbling. Dust with powdered sugar and let it cool. Serve with ice cream and puree.

Must start with Fresh ripe peaches

Save arm power, use a mixer

The dumpling dough, sweet and creamy

After baking with ice cream

Raspberry and blackberry puree

Purees are very easy to make as long as you have a food mill. Simply, take your berries and bring them through the small or medium disc of the food mill. Voila, you have a delicious fruit puree.

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Shuck Oyster Bar in the OC Mix

8/11/2014

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Shuck is a crazy good Oyster bar in The OC Mix. I love to put my name in at Arc and head over to Shuck for a few oyster and a good pour. Shuck is open, airy, and very cool.
They have an awesome counter, which is really fun because you meet people and share your finds on the menu. Check out their oyster selection, great grilled cheese sandwiches, and my new favorite, the lobster roll. Their clams and chorizo are killer as well.
Be careful not to eat to much if you are going to Arc. While this is a oyster paradise, Arc is a meat lovers dream. Both are excellent and I highly recommend going to both.

A large pour of chardonnay

The amazing maine lobster roll

So much for dinner conversation! If you have kids, I'm sure you can relate...

Shuck Oyster Bar, 3313 Hyland Ave, Costa Mesa

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Make Your Own Pizza Party

8/10/2014

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When the OCWino was away in Sun Valley, Trent and McCall decided to show off their own cooking skills. After a little trip to Trader Joes for dough and some gourmet toppings, the kids were ready to make some pizza. We probably spent about $15 for ingredients, but it made two killer pizzas that could possibly rival Mozza.
Trent decided to go with the garlic pizza dough and McCall took the whole wheat. After lightly dusting a surface with flour, we plopped the dough down and let it sit for 20 minutes.

In the meantime we prepared our toppings. Trent sautéed chopped mushrooms in truffle butter. The supply for the pizza was probably cut in half because we ate so many while cooking!

Next McCall took on the onion chopping duty. We pulled out the chemistry safety goggles to prevent any sort of crying. Next we caramelized the onions for some extra flavor.

Always stay safe while cutting onions!

It was incredibly helpful to have pizza pans on hand. McCall was an expert at working with the dough to make a perfect pizza pie.

Next, we loaded the pizzas with toppings and popped them into the oven! 10 minutes later our delicious creations were ready! The pizzas were absolutely delicious and paired wonderfully with a homemade balsamic dijon vinaigrette.

McCall's Creation: 4 Cheeses with Tomato Basil Sauce and Caramelized Onions on Whole Wheat Crust

Trent's Creation: 4 Cheeses with Pesto Sauce, Prochiutto, Pepperoni, Sautéed Mushrooms, Carmelized Onions and Goat Cheese on Garlic Crust

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<<Previous

Join me for Breakfast at the Ramos House Cafe

A new OC Wino favorite: Settebello

Betty's Boot Camp for Puppy Training

Vote for Maro Wood Grill in Golden Foodie Awards!

Review: Driftwood Kitchen

Playing in the mud at Glen Ivy Hot Springs

Restaurant Review: Bar Ama

Recipe: Fresh Peach Cobbler with a Berry Puree

Cobbler ingredients

Shuck Oyster Bar in the OC Mix

Make Your Own Pizza Party

OC WINO

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