Newport Beach Restaurant Week 2018: Farmhouse at Roger’s Gardens

This 2018 for Newport Beach Restaurant Week my boyfriend and I dined outdoors under cozy night skies and superbly tolerable heat lamps at the new Farmhouse inside/adjacent to Roger’s Gardens.

Their version of #NBRW hosts a $50 dinner for 4-courses. All but the main course (i.e. 3rd course) had just 1 option to bite into, and on that main course there were 2 options available whether the eater craves for turf or surf. Come to think of it — most of the platters we’ve dug onto would be considered vegetarian cuisine.

Our 1st course featured a double deal. Our Seasonal Soup Shooter from “The Soup of the Day” fascinated our tongues from the dominant, great flavor of split peas, while interestingly warming my belly with ease once semi-gulping it. The frankly dainty House Cured Salmon with crispy potato cake, creme fraiche, and chives stunningly made our appetite yearning for more. It was honestly difficult for me to try to take more than 2 bites because I reluctantly wanted to finish them so quickly.

2nd course veered from a warming to cooling sensation in about a 10-minute interval. We were served the Root Vegetable Ribbon Salad meticulously tossed with caramelized cauliflower, arugula, puréed satsumaimo sweet potato and cauliflower, raspberry vinaigrette, pomegranate seeds, and candied pecans. This salad was overall too mild for my palate, yet the boyfriend stated that it was a delicious, well-balanced, and approachable way of intaking those nutritional needs, and at the same time became a mellow “pit stop” before moving on to the main course. Notably, this salad has actually been a seasonally everyday plate during lunch hours — except with some hankering shrimp on top! That said, that may change my mind when I’ll revisit in the daytime.

Now our 3rd course became vastly distinct between our dishes. The boyfriend got the Red Wine Braised Lamb Shank with roasted butternut squash, kale, and cipollini onions –smothered in Tehachapi Grain Project red life and Sonora, red lamb jus, gremolata plus topping off with crispy sunchoke chips. These huge mouthful mix of ingredients unfortunately led to little adoration, as the fall-off-the-bone characteristic received the only highly graded mark. The boyfriend did indeed finish up this rather decent entree while I was blissfully delighted with…

The Seared Sea Scallop dish with practically an equal mouthful of crispy sage, brown butter, sitting atop and around puréed roast maple bourbon butternut squash, roasted spaghetti squash, cipollini onions (also), and an incredibly soft and wonderfully juicy grilled Meyer lemon shyly placed next to the veggies. The presentation could have been much more graceful, while the portion of the proteins lacked brawn compared to the lamb shack. Regardless, my taste buds ignored the size of these perfectly delectable mollusks.

The last course, the Satsumaimo Sweet Potato and Banana Bread Pudding, ended with a deliciously fruity and rich touch alongside the ginger honey ice cream and the complimentary, unexpected Prosecco to bubbly pair. The bread pudding, though, deemed too dense of a texture that I failed to finish all of my dessert. Come to think of my last words — I partly blame my incessant hunger on our “pre-appetizer” featured in Farmhouse’s “regular, non-NBRW” dinner menu

The regally delicious and excitable Prince Edward Island Mussels faithfully cooked in white wine, garlic, and herb butter to soak with toasty garlic bread.

Throughout the NBRW dinner we pleasantly ate and intermittently became cordial with our curious waitress, Taylor, who I realized was equally enthused with photography by asking me about my camera, which I’ll mention on another post. For now I recommend dining at this garden-encompassed, welcoming outdoor restaurant, for any occasion, or for the upcoming OC Restaurant Week in early March (with different 4-course dinner items). Hopefully Farmhouse will continue lighting its NBRW torch next year!


Farmhouse at Roger’s Gardens

2301 San Joaquin Hills Rd

Newport Beach, CA 92660

farmhouserg.com

(949) 640-1415

#farmhouserg #newportbeach #newportbeachrestaurantweek #NBRW

The Pizza Press in Long Beach Opening August 17

Here’s what’s extra about The Pizza Press. On Thursday, August 17 their wonderfully delicious, made-to-order “personal” pizzas will officially open at my college stomping grounds of 2nd Street Long Beach — and word has it that the first 1,000 pizzas will be given for free.

Right next to Legends Sports Bar (which was my occasional hangout with my college friends) is the newest addition, providing ample seating to comfortably enjoy build-your-own pies or the signature slices, such as The Tribune, to read up all about it on their menu.

I am the customizing type of person, and when I visited there for a tasting night, the flavorful toppings I selected below were catered particularly for anyone going gaga on garlic with a balance of healthy and indulgence. So feel free to take my choices more or less for your fresh pizza to publish.

Sauce: spicy red sauce

Cheeses: mozzarella, aged parmesan, and chevre

Veggie toppings: minced garlic, roasted garlic, cherry tomatoes, mushrooms, Kalamata olives, spinach, kale, oregano

Protein toppings: bacon

The newsworthy topping of my day there was that my said pizza somehow was mistakenly delivered to another guest(s). Amazingly, one of the pizzamakers remade my pie AND awesomely remembered every overwhelming-sounding toppings I mentioned upon ordering my first. That person, along with the friendly Pizza Press team, deserved the hottest buzz of the day!

With all that said the Long Beach Belmont Shore location, again will be opening on Thursday, August 17. The first 1,000 pizzas that day will be given on the house. I hope that The Pizza Press will eternally be hot off the press — and I’ll be looking forward to the one near my current residence very soon!

If you (will) miss the first one thousand, you can still be able to get a complimentary pie with purchase of a beverage by signing up to thepizzapress.com/gpg, and from there you’ll be emailed a voucher to use on opening day.

***Special thank you to Jane Gillespie for organizing the media tastings for The Pizza Press, and super thank you to my close friend, Jay, for the indelible, media connection.***

#thepizzapress #thepizzapressbelmontshore

The Pizza Press, 5242 E 2nd St, Long Beach, CA 90803

http://www.thepizzapress.com