Eatery - Burrissimo Fresh Italian (CA) & Giveaway

1534 Adams Ave. Ste D, Costa Mesa, CA 92626
Pricing - $ | Dining - Casual, To-Go | Cuisine - Italian
www.burrissimo.com

It feels like everyone's been to Burrissimo lately but me. What's all the buzz? You're going to take the build-your-own concept and put it in with Italian food? Well that sounds good to me. Italian used to be my favorite before I started realizing I could (generally) cook a lot of it myself. However, it's still great to have it every once in a while when I get a craving but don't have ALL of the ingredients. Besides, I still love all the types of veggies used in Italian food. Burrissimo became a lunching spot for some friends I was catching up with, and it sure did fill us up!

When you stick the word "fresh" in your name, you better be sure of it. I think Burrissimo took it to heart because their display of toppings, sauces, soups, and breads was excellent. The countertops were easy to see behind glass coverings, and looking even further back, you could see the huge, neat bins of beautiful produce. Walking in, there are signs to explain what to do as well as paper menus up front. You basically have a choice of getting a Burrissimo (angel hair pasta, grill item, fresh vegetables & sauce wrapped in organic Italian flatbread), Pasta Bowl (angel hair pasta, grill item, fresh vegetables & sauce), or Chopped Salad Bowl (Romaine & mixed greens, grill item, fresh vegetables & dressing). Grilled items will determine the final price of your meal though the price range is only $6.49-7.99. Items included Vegetarian, Chicken, Crispy Chicken, Meatballs, Steak, and Salmon. Good array! Sauces are either warm or cold depending on the type of entree you were getting. They are: Pomodoro, Diavolo, Alfredo, Red Pepper Pesto, Zesty Parmesan, and five Salad Dressings.

If we really must get into the gorgeous and clean trays of toppings you could choose from, this post would run long but some key items of note were their freshly shaved Parmesan, peppadew peppers, sundried tomatoes, Italian corn, ratatouille, and even roasted garlic. Talk about taking care of the customer! You'll have to visit yourself to see what else there was. Our service was very accommodating and friendly throughout.

The sodas are fairly straightforward and standard until you reach the Italian sodas of which you can opt for pomegranate, strawberry cream, and wild grape. I tried the pomegranate and wild grape but found both a little on the sweet side with plenty of artificial coloring. My cup was stained by the grape! Another Burrissimo-branded product that was marked there was their hot sauce which really did have a kick to it but didn't strike me as too memorable in flavor.

With two other friends present, I waited until they had made their picks before going for the last of three options. That way, we could all see how the different entrees worked. My friend's pasta bowl was quite large and heavy, and she stacked hers with meatballs, corn, olives, pomodoro sauce, and a few more I can't recall. I had a bite, and it was generally okay. Considering that Burrissimo is a fast casual joint, I'd say the freshness was great. My order was a salad with grilled chicken (lemon, rosemary, & garlic) topped with peppadew peppers, olives, mushrooms, artichoke hearts, and their red pepper pesto (apparently their most popular). I really enjoyed the dressing and the peppadew peppers! However, perhaps they could have eased up on it a little bit because by the end, my lettuce was soggy. Additionally, it seemed difficult to find my chicken's flavor underneath the slew of pesto.

My friend ordered the Burrissimo with heapings of ratatouille, diavolo sauce, and crispy chicken. I took a bite from this. The flatbread was pretty nice and subtly herbed. I liked the chicken in this wrap but don't know how it would hold up without any sauces with it. The vegetables were fresh and bright inside.

Just for good measure, I also got their Zeppoles which are Italian doughnuts with raspberry dipping sauce and vanilla icing. These were heavily dusted with cinnamon sugar (maybe a bit too much?) but very well made inside in terms of dough. I enjoyed the inner dough more than the coating and definitely in the raspberry over the vanilla. I think if you're interested in getting these but are not completely sure, you ought to look for deals such as their in-store promo from June 24-30 this year which will give you a free order of zeppoles with a $7 minimum purchase (easy peasy with the price range of the food!). Overall, a decent meal for its price range with plenty of fresh ingredients and variety of vegetables; the service and staff there were excellent. I'd probably stick with the pasta bowl or salad bowl if you want to stay on the lighter side.

Another promotion that Burrissimo is running currently is in conjunction with Costa Mesa's 60 & Fabulous Celebration. They have given me the opportunity to give away to one of my readers a "Happy Birthday, Costa Mesa!" prize pack and to ten of my readers a $10 gift card. The prize pack will include:

• A pair of 60th anniversary concert tickets (for Friday, June 28 at 4pm)
• $25 Burrissimo gift card
• Burrissimo logo cap
• Bottle of BSting Signature Hot Sauce
• An order of free Happy Birthday Costa Mesa Zeppoles (house made Italian donuts served with a choice of raspberry dipping sauce or vanilla icing).

Enter through the Rafflecopter widget for your chance to win! The giveaway will run until 6/25/13 at 11:59pm PST. A winner will be contacted upon winning and has 48 hours to respond before another winner is drawn. Runner-ups for the giveaway will be awarded a $10 gift card to try Burrissimo out.

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Photography by Minerva Thai.

Press - Johnny's Real NY Pizza Opens Second NB Shop (Grand Opening this Saturday)

FOR IMMEDIATE RELEASE
MEDIA CONTACT: Jane Gillespie 949.733.2198

JOHNNY’S REAL NEW YORK PIZZA MARKS GRAND OPENING WITH COMMUNITY CELEBRATION THIS SATURDAY

Newport Beach, CA, June 18, 2013 – Johnny’s Real New York Pizza, a favorite of Newport Beach residents and visitors since 2011, has opened a second location at The Bluffs shopping center in Newport Beach. The authentic New York pizzeria will celebrate its Grand Opening with a fun family event this Saturday, June 22 from 1 to 4 p.m.

Test Kitchen - Red Kidney Bean Hash

I have to admit that when I started off with this recipe using the Test Kitchen ingredient of dark red kidney beans, I was aiming to make burger patties based on one of your suggestions on Facebook. However, as I noticed that my consistency was a little different and I wanted large pieces of the ingredients in my combination, I thought that it would make a better hash instead alongside some scrambled eggs. Think of it in a sense like a spicy vegan "corned beef hash" alternative. There was plenty of joined "mush" from the kidney bean texture but the dices of onion and mushroom along with the crispiness while cooking on the pan that it imitated, just a bit, the breakfast diner staple. I enjoyed it myself and hope you do too!

Step 1: Ingredients (yields 2-3 servings)

• 1 can dark red kidney beans, drained and rinsed
• 1/2 cup mushrooms, 1/4" dice
• 1/2 medium yellow onion, 1/4" chop
• 1 tsp parsley, finely minced
• 1/4 tsp onion salt
• 1/4 tsp red chili pepper flakes
• 1/2 tsp paprika
• oil

Step 2: Prepping the ingredients
Chop, dice, and mince ingredients as needed. Drain can of kidney beans and rinse a little bit. Place inside a mixing bowl, and mash kidney beans until about 75% are mashed. The remaining ones will help with the texture. Add all ingredients together except for oil and combine well. Place enough oil in a large pan to barely cover the bottom and heat at medium-high. Add bean mix.

Step 3: Finishing
You'll cook it similarly to a hash where you leave it on the heat a little long. That way, you can build up a crisp along the edges. Flip over every few minutes. You'll be done once the onions turn translucent. Serve by itself or with eggs, and enjoy the spiciness and brightness from the herbs and spices!

This week's Test Kitchen ingredient: Southern giant curled mustard greens
"Brassica juncea, mustard greens, Indian mustard, Chinese mustard, or leaf mustard is a species of mustard plant. Subvarieties include southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish-mustard flavor. Brassica juncea is more pungent than the closely related Brassica oleracea greens (kale, cabbage, collard greens, et cetera), and is frequently mixed with these milder greens in a dish of "mixed greens", which may include wild greens such as dandelion. As with other greens in soul food cooking, mustard greens are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Mustard greens are high in vitamin A and vitamin K." [Wikipedia]

These were beautiful when I saw them in the grocery store, so I couldn't resist buying a head of it. What do you think I should do with it? Any thoughts? Share on Facebook when the picture goes live!

Photography by Minerva Thai.

Event - Fleming's "Small Plates, Big Pours"

If you haven't been around yet to Fleming's for their Small Plates, Big Pours special, time is running out! You can enjoy for yourself this annual deal until June 30th of this year which is an order off the steakhouse's Small Plates menu paired with a Big Pour of a paired wine (approximately 1 1/2 the size of a normal pour) for only $24.95. I'd say that's a steal if you ask me (please note that this is an "at the bar only" type of special). We got the opportunity to take a look at the menu and learn more about both the upcoming Wine Country Brunch to be released and the WiNEPAD technology.

The tasting took place in the former wine cellar of Fleming's which has now become a handsome room, decorated along the walls with very unique art pieces. This change was just one part of the million-dollar renovation that took place not long ago. The portraits on the walls were of famous winemakers as well as Fleming's influencers but done by the skillful hand of a mosaic artist who pieced together (literally) the paintings with tiles that included the names of each winemaker's bottles. It truly was a remarkable undertaking and very impressive.

Additionally, there were several WiNEPADs along the table where we sat. These nifty iPads covered with the signature Fleming's gold texture had the custom app loaded on them and were ready to wow us. Released at the beginning of May 2013 at this particular location, the WiNEPAD helps diners choose wines for their meal in an interactive way. I liked the little note at the bottom right hand corner to "Drink Responsibly. Drive Responsibly" on the home screen which also gave the user the ability to choose wines through the following options: Varietals, Mood, Maeve's Raves, Spin the Bottle, Perfect Pairings, and Tonight's Features. With 218 wines on their list, it's easy to see why you would need help. "Mood" helped users pick what they were feeling and match a wine to it ("rich & voluptuous"? "sweet & powerful"? "fragrant & fruity"?). In a fun randomizing way, the Spin the Bottle option chooses one by chance so is definitely for the more daring. As you go through the wine list, you also receive additional information such as varietal, vintage, eco/green rating, and full written description. If you're aching to play with one (I would too!), don't worry because every restaurant has 40 on hand so you will get your chance. At the very least, pick one up to enter their Napa Valley getaway sweepstakes! Also, one neat way to let others know what you're drinking (or to remember after you've had a few glasses yourself) is to utilize their "Share with Friends" option that lets you email someone with the details of your choice(s).

We started off with champagne flutes in hand as we learned more about the wine collection there. At 70% reds in the list, Fleming's has a distinct personality they want to achieve with their choices. Also, if you are looking forward to seeing what the 2013 release of their 46 Diamonds bottle is, it will be a sparkling wine! If you ever find yourself admiring the stemware here as well, you should know that it is all handblown in Virginia from the same company that supplies the stemware to The White House. How's that for special?

The amuse bouche for the evening was a sampling of something they have on their "5 for $6 'til 7" menu: pork belly. It's almost faux pas not to include this item on a menu nowadays it seems, and Fleming's takes its food seriously. We had two small pieces (the menu item has three larger pieces when ordered) paired with smooth goat cheese polenta, tangy cherry-onion chutney, and microgreens of Bull's Blood beet. There was a satisfied silence in the room once everyone put a piece in their mouth and then an overwhelming, agreeing "mmm" as the tastiness continued to linger per bite. Brilliant.

With so many tempting choices, Duc and I finally opted to have (he) the Seared Ahi Tuna with A to Z Wineworks Pinot Noir, Oregon and (me) the New Bedford Scallops with Hanna Sauvignon Blanc, Russian River Valley. The seared ahi tuna came in a spicy mustard sauce next to shredded fresh vegetables that gave a light feeling to the plate, much desired with the lesser-bodied Pinot Noir pairing. The seared sides had a subtle crunch alongside the tenderness of the interior meat. As for my plate of scallops, they were generously sized, well-seasoned, and perfectly juicy inside. These came with a Meyer lemon-honey glaze accented by the crispness of the asparagus and green bean accompaniment. I found the paired wine delightfully fruity and once again bringing out a feeling of lightness to the meal so that I didn't finish my evening with an unpleasant heaviness in my stomach.

Other items on this Small Plates, Big Pours menu include the Lobster Tempura with Franciscan Estate Chardonnay, Napa Valley (with soy-ginger dipping sauce next to a jicama arugula salad); Sliced Filet Mignon with Esk Valley Merlot, Gimblett Gravels, New Zealand (on Shiitake risotto with chili oil and a Porcini butter drizzle); and Colossal Shrimp Skewers with Villa Wolf Pinot Gris. Pfalz, Germanky (with chimichurri dipping sauce accompanied by a fennel citrus salad) as pictured above. Not pictured are also the applicable plates of New Zealand Petite Lamb Chops with Parducci Petite Sirah, True Grit (with pistachio-mint pesto and F17 sauce next to polenta fries) and Braised Boneless Short Ribs of Beef with B.R. Cohn Silver Label Cabernet, North Coast (with savory arugula and spinach in natural au jus). The petite Sirah from True Grit really was a hit amongst the attendees that night.

We certainly had an enjoyable evening with the food from the talented chefs at Fleming's as well as the information provided by Managing Partner Jose Jimenez. They are looking very forward to their Wine Country Brunch coming up at the end of the month to take place every Sunday from 10am-2pm featuring a menu that has the likes of Filet Mignon Eggs Benedict, Lemon Ricotta Pancakes, Baked Brioche French Toast with a Walnut Crisp, and The Prime Burger with Fried Egg along with The Fleming's Cocktail Cart. I would be eager too as should you. If you are looking to give them a try, make sure to visit them at 455 Newport Center Dr (Fashion Island), Newport Beach; reservations are highly recommended. Thanks to everyone for having us!

Photography by Duc Duong.

Press - PREGO Hosts Inaugural Firefighter Appreciation Day | June 21

PREGO Hosts Inaugural Firefighter Appreciation Day
Complimentary Lunch Honors Local Firefighters on One-Year Anniversary of Prego’s Devastating Fire
Friday, June 21, 2013 | 3-6 p.m.

Irvine, CA – Prego Ristorante will host its inaugural Firefighter Appreciation Day on Friday, June 21, 2013 from 3 p.m. to 6 p.m., when local firefighters are invited to enjoy a complimentary lunch featuring Chef Ugo Allesina’s signature Italian specialties. There will also be drink specials for off-duty firefighters. The weekend of the event coincides with the one-year anniversary of a fire that closed the restaurant for more than 5 months.

Event - The Federal Bar Tasting

[Giveaway details at bottom of post] One month ago today, Knitting Factory Entertainment (KFE) opened its second The Federal Bar location, this time in Long Beach. About a week after the official opening, I took a step into the old bank building to taste their menu - the same one (for now) as their North Hollywood location's which was put together by Chef Shad Davis. Plans for a brunch menu are in the works which will actually be developed by the chefs onsite, Chef Victor Lopez and Chef Anthony Overton, making it a unique feature at this Long Beach location.

Before I could even sit down to enjoy their menu however, I was struck by the beauty of the building itself. Prior to The Federal Bar's residency, the building was Madison Steakhouse but even before any restaurant took up shop, it was a bank. The high-ceiling 1924 building with gilt antique finishes showcased study black iron, gorgeous dark wood, skillful metalwork, and gold highlights. Though it maintained very much of its former look, there was a distinct design choice and strategy to give a contemporary look to the 1920s pub skeleton. A few "bank" traits were retained, some being apparent and others a little more hidden; right by our table underneath the countertop was a large bank safe, disguised by wood paneling just as if any other wall. Additionally, we learned from the Director of West Coast Operations, Ed Levy, that in a few months' time, there will be a speakeasy in the vault room beneath The Federal Bar which they have been working on since the room's discovery. With a marble lobby and large bank vault beneath them, the restaurant will start promoting the speakeasy environment below as well as opening reservations for private events.

As a gastropub, the food and drink must match up in quality. While this location does not have a full-time mixologist on hand such as the North Hollywood location does, it still retains the drink menu and attention to its alcoholic offerings. I am always on the lookout for specialty drinks and they had quite a few for the picking, all of which are a flat $10. That's an easy price to swallow for the types of drinks you're getting. My friend opted for beers that afternoon and selected from a menu of 20 craft brews on tap (save for one) and 25-30 bottled ones. Ranging from $4-15 per pour, it was not too shabby of a menu, especially if you consider that you could take $2 off during Happy Hour. Additionally, there are draught beer flight tasters of (4) 5 oz. glasses as well as beer floats. For wine drinkers, glasses run $7-12 and there are at least 25 choices ($3 for house wine during Happy Hour).

I tried out three of their specialty cocktails: The Bankers Cup Red (gin, Pernod pastis, lime, cucumber, simple syrup) - a refreshing drink that is just as easy in the throat as on the eyes with its soft pink; Ace of Spades (Avion Reposado, Briottet Creme de Mure, lime, agave syrup) - a tad tart with a smooth finish; and Flawless (Absolut pears, pages elderflower, lime, prosecco) - their most popular for an obvious reason as it was a fruity, bubbly delight. All specialty cocktails are $10.

The spotlight seems to be focused on the pass-around plates at The Federal Bar. Replete with tantalizing descriptions and a variety sure to please all, this pass-around plates section was very reasonably priced in the $7-12 range (soups for $5-9) considering the quality of ingredients included per dish. On top of that, their great Happy Hour from 3pm-6pm every day of the week shaves off $2 per pass-around plate. The treats from this side that I tasted were the Lamb Chops ($12 - pear mint chutney) - cooked to perfection, cut down to very convenient "lollipop" handles to get the most meat out, and well complemented by the fresh chutney; Kale & Brussel Sprout Dip ($9 - with grilled Ciabatta & pork belly chips) - a riff of the more familiar spinach and artichoke dip that gave the telltale brussel sprout taste while maintaining a change of pace by the inclusion of pork belly chips; Mac-N-Cheese ($10 - three cheeses, roasted poblano peppers with $1 bacon or $3 short rib additions) - a comfort food style dish that featured large pasta shells to assist in scooping up the sauce and occasional bursts of spicy vegetal flavor from the Poblanos; and Short Rib Poutine ($11 - house fries, cheese curds, shredded short rib, & Bleu cheese drizzle) - a tribute to the Canadian staple though the cheese curds quickly melted atop the melt-in-your-mouth short rib chunks.

Nearly everything had a comfort food feel to it but we did find a small break when exploring other sections of the menu such as the sides and salads. The sides run from $5-7, and if you are looking for artisan slates of cheese and/or meats, those go for 3 cheese for $11 or 5 cheese for $16 ($15 for meats). Our next round was of Smoked Trout ($10 - arugula pesto toast, pickled onion, hard-boiled egg) - beautifully presented in a jar and on a wooden board, this fishy trout had a distinct smokiness that carried over well with its complementary sides when stacked all on the arugula pesto toast; Bacon Brussel Sprouts ($7 - goat chese, balsamic) - blackened not from the oven but from the inclusion of balsamic vinegar while roasting, these babies were the perfect sides and palate cleanser; and Roasted Beet Salad ($10 - arugula, shaved fennel, orange, Feta, basil, spiced walnut, white balsamic) - very refreshing and with both yellow and red beats to give plenty of color and brightness in taste and sight.

Fit to burst, we were surprised that we hadn't even gotten to the entrees yet! During the lunch hour, they have a bigger focus of sandwich and burger entrees but do bring out some more dinner-oriented dishes when the time comes. Their flatbreads run from $10-12 here while dogs/burgers/sandwiches pass for $8-12. Again, everything is quite well-priced considering execution, ingredients, and quantity. The three we had were The Wrangler Burger ($11 - pulled pork, smoked Cheddar, crispy onion, grilled pineapple, pretzel bun) - a hefty burger cooked medium as asked and containing peel-away pulled pork that was remarkably juicy and well-seasoned; Federal Dog ($8 - beef dog, shallot onion rings, pickled jalapenos, mustard) - a signature item with a spicy kick and nice touch of shallot rings befitting of the size; and Fried Chicken ($16 - sage infused red velvet waffles w/spicy syrup) - available during dinner, this plate came out incredibly fragrant and creative with succulent pieces of chicken beneath its breading and sage-heavy waffles. I greatly appreciated learning that they make their own breads and buns in addition to the freshly made aforementioned waffles. Other dishes I have heard to be good include Fried Pork Belly Skewers, Fed Wings, and Vegan Weena.

When you have so many tasty savory plates, it's hard to remember that you still must save room for dessert. With a dessert menu of items running only $3-8, how does a person deny a bite? The two we had were the Sweet Bacon Cristo ($8 - chipotle peanut butter, chocolate, deep fried) and Elvis Pie ($8 - peanut butter and banana custard with brueleed bananas on top and chocolate & caramel). The Cristo is not for the faint of heart as its deep-fried exterior gives way to a very spicy and salty sweetness that you can only get to once you pass the dough; I personally could do without the candied bacon but others may enjoy this. The Elvis Pie was encouraged as a must-have by the staff, and it is easy to see why because of the trifecta combination of banana, peanut butter, and chocolate; I would recommend you taking a bite of this when you get the chance.

Everything about my experience at The Federal Bar in Long Beach was superb from our lovely waitress Ashley to the grandeur of the space to the talent and hard work of Chefs Anthony Overton and Victor Lopez. My thanks go out to everyone there including Ed Levy with whom we spoke for sharing their efforts. I am looking very forward to how the location pans out for them, the brunch menu, and potential future events at the soon-to-be-unveiled speakeasy. The kind of dedication and pride the chefs take in their creations is one that will help carry The Federal Bar forward (well, and their skills too!).

If you plan on making a visit, they are located at 102 Pine Avenue in downtown Long Beach with valet service nearby at 1st & Pine if you don't want to use the lot next to the restaurant. One way to help you out in scheduling that visit is through the giveaway below which The Federal Bar has so kindly allowed me to do. Enter through the widget to snag yourself a lunch for two people (approximate value is $40 and visit must be made by 12/15/13). It's easy and free. The giveaway lasts until 6/22/13 11:59pm PST. Good luck!

Photography by Minerva Thai.

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Disclaimer: This giveaway is U.S. only. A winner will be contacted within 48 hours of giveaway's end. If he/she does not respond within 48 hours from time of contact, another winner will be chosen. Thank you for entering!

Recipe - Peanut Butter Bars

Oh man, oh man, oh man. These are so dang delicious that I am partially convinced you'll go out and make some ASAP. If you don't, what is wrong with you? Kick back to your childhood days when you got to nosh on these peanut butter bars for being good. I absolutely adored these whenever we had them in the elementary school cafeteria, possibly even trading more nutritious items with my friends to get my hands on more bars. Either that or I bullied people into giving me theirs. Wait no, whoops. I didn't mean to tell you that. Anyway! I decided that I ought to spoil Duc a little bit the other day and got the few ingredients together needed to make these tasty peanut butter bars. You'll love them so what are you waiting for? Grab a pan and start on these no-bake dessert treats!

Step 1: Ingredients (yields 9x13 pan; size depends on slicing)

• 1 cup unsalted butter, softened
• 4-5 oz graham crackers (before crushing), about 10-12 crackers
• 1 lb powdered sugar
• 2 1/2 cups crunchy all-natural peanut butter, your favorite brand
• 10 oz dark chocolate chips
• 6 oz peanut butter chips
• unscented, non-infused oil

Step 2: Prepping the base
The butter needs to be softened. If you are short on time, you can cut it up into smaller pieces to increase the surface area exposed to the room temperature; this should speed up the softening. While that's softening, crushed graham crackers in a food processor. Add to the butter. Add sugar and peanut butter. Mix together thoroughly. Line a 9x13 pan with parchment paper and smooth out the mixture onto there. Place in the freezer for 5-10 minutes for base to set. Heck yes, there is a LOT going into the batch.

Step 3: Prepping the topping
I learned the coolest thing about melting chocolate chips the other day while watching Alton Brown on Good Eats. Y'all may already know this but if you didn't, you should! Instead of doing a double boiler or risk burning chocolate chips in the microwave, you can drizzle on a little bit of oil into the bowl before microwaving to melt chips down. That's what I did with our chocolate chips and peanut butter chips. It produced a beautiful, smooth topping to the bars. Microwave for about 1.5 minutes before spreading over base. Place back into the freezer for 10-15 minutes.

Step 4: FinishingWhen you are ready to slice up the pieces, remember that you'll need to place the tray out for about five minutes. Otherwise the chocolate will crack once you take a knife to it! Slice up and serve accordingly. Refrigerate whatever you don't eat immediately.

Photography by Duc Duong because my hands were covered in chocolate and peanut butter.