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Delectable Desserts
29 January 2018
Originally Posted on Newport Beach Magazine.com Fresh winter flavors are the focal point of Provenance’s new offerings, which will satisfy any sweet tooth this season. By Ashley Probst Transport yourself to the wine country when dining at Provenance, a Newport Beach-based restaurant that is described by its executive chef and owner, Cathy Pavlos, as a “Napa-esque” environment that serves contemporary Californian fare. After almost four years of operation, this sustainability-minded eatery has gained a renowned reputation for providing its diners with fresh and flavorful dishes that change with the seasons. One aspect of the restaurant that patrons tend to find most appealing is the 1,300-square-foot garden situated on the open-air patio, where ingredients are picked off the vine, right in front of their eyes. In addition to the savory plates and exquisite cocktails, Provenance also has an ambrosial selection of seasonal desserts—now featuring whimsical winter confections through January. The Apple Pie a la Mode on the Beach is a delightful play on a traditional apple pie that features caramelized Granny Smith apples, bourbon-candied pecan sauce, spiced cookies, caramel and cinnamon “sand,” all topped with vanilla bean ice cream. The cookies are so crisp and flavorful, it’s almost impossible to tell […]
Sip and Savor
2 June 2017
Originally posted in Newport Beach Magazine After making its Orange County debut as a pop-up in Lido Marina Village in summer 2015, Juice Served Here launched its first restaurant concept this past January in the same neighborhood By Sharon Stello Located off a “secret alley,” JSH MARINA CAFE is a 35-seat eatery serving plant-based and egg dishes for breakfast and lunch alongside its own cold-pressed juices—which are popular among celebrities such as Emma Stone and Gwyneth Paltrow—as well as coffee from Newport Beach-based Common Room Roasters and assorted baked goods from Bread Artisan Bakery in Santa Ana. Savor the harissa eggs made with spicy tomato sauce or choose among gourmet toasts like one topped with avocado, radish, lemon, olive oil and chili or another featuring ricotta cheese, jalapeno, cucumber and tomato. Soups change weekly, with delectable flavors such as carrot-curry available. Sandwiches, salads, noodle dishes and smoothie bowls like The Balboa (kale, mango, turmeric, banana, orange juice and honey) round out the menu. With options like these, being healthy never tasted so good. (949-612-8228; jshmarinacafe.com)
Taste of Success (A Recipe)
20 April 2017
After a day on the water, returning home with a bag full of fresh fish is the ultimate success, but once back on dry land, deciding how to cook your catch is the next challenge. To help with that, we reached out to the chefs at The Ritz Prime Seafood for an easy recipe to take your fish from the sea to the plate. Pan-Seared Local Halibut with Lentils and Meyer Lemon Vinaigrette Servings: 4 Halibut 4 six-ounce fillets of fresh halibut (or any other firm, white fish) Salt, to taste 2 teaspoons olive oil 1 tablespoon unsalted butter 3 sprigs fresh thyme 1 teaspoon fresh lemon juice Season the fish with salt only. In a nonstick skillet, heat olive oil over medium/high heat until hot, but not smoking. Place the fish in the pan skin side down and cook until golden, about 4 to 6 minutes. Turn fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes depending on the thickness of your fish. Finish the fish with butter, fresh thyme, and lemon juice. Lentils 1 small onion, diced into small pieces 2 cloves garlic, minced 1 carrot, diced […]