Christmas Time at Patty’s Cakes and Desserts

At this Fullerton small business shop I was cordially invited to indulge on Patty’s Cakes, a pink-smothering dessert spot filled with a plethora of sweets and other adorable delights emblazoned with holiday decor and cheer all-around.

This dessert shop wasn’t solely offering their cakes in various shapes and sizes. Present were irresistible cookies –such as my personal faves, the snickerdoodle and chocolate chip — classic ice creams from Thrifty, sophisticated coffee from Illy, and make-your-own hot chocolate at the hot cocoa station featuring marshmallow-looking snowman housing this brewed chocolaty comfort.

I had the appreciative opportunity to take home 4 cupcakes as their Christmas gift. With over 20 flavors of cupcakes to choose from I picked the ones not only for myself, but something my best friends could indulge when I visited them the next day. I don’t have a solid picture of the eventual 4 morsels, but I meticulously picked the scrumptious red velvet, the delightful butter pecan, the sensual chocolate salted caramel, and the intensely tart lemon drop.

Another considerate feature about this dessert shop is the gluten-free option of some flavors of cupcakes, which would accommodate greatly when, say, I can order ahead of time online for party guests with slightly different diets from one another.

This fun-filled holiday event may be short and sweet, but my time spent there was unforgettable, all thanks to hostess Connie @occomestibles, and the hospitable owner and staff members of Patty’s Cakes and Desserts.

Patty’s Cakes and Desserts, 825 W Commonwealth Ave, Fullerton, CA 92832, (714) 525-8350, https://pattys-cakes.com/

Advertisements

Lazy Dog Cafe’s Spring 2018 Menu

I had the greatest pleasure of eating and photo-shooting the newest Lazy Dog Cafe dishes for Spring 2018, which has 25 locations throughout the USA. These courses are available to order starting March 28, 2018.

More than sampling or most likely gorging on the featured foods, Co-Founder Gabriel Caliendo spent valuable time chatting and describing to us guests how these foods came into fruition and eventually be set for this season.

The items I’ve consumed (hugely or minutely) included:

The instantly addicting Onion Dip

The exciting Street Corn Wheels

The mellow Burrata + Heirloom Tomato Crisp flatbread

The invigorating Burrata + Roasted Beet Salad

The unexpectedly wholesome and delicious BBQ Veggie Burger, in which the patty is meshed with black beans and ancient grains

The deconstructed yet filling Veggie Burger Bowl (the chopped patty containing the same ingredients as the previous)

The delightful Grilled Lemon Chicken, hiding underneath this scrumptious cauliflower mash and tahini sauce on the side along with the sauteed green beans topped with unassuming almond-walnut crumble

The sinful Peach Raspberry Hand Pie, which was consumed the quickest out of all of the presented dishes

And the gluten-sensitive yet proudly tasty Lemon Cake, with almond flour as one of the main ingredients and surrounded by a velvety huckleberry moat

I could not forget mentioning some of the cocktails introduced to the menu, such as this virgin Watermelon Margarita. If I didn’t head straight to my day job right after, the virginity would have disappeared. The adult version has a punch of Azul Reposada Tequila.

But I took a small, curious sip of the Honey Thyme Old Fashioned, with this quality-oriented and smooth Buffalo Trace Bourbon which I became quite infatuated — since bourbon or its “father” whiskey normally does not fall under Fia’s favorite alcoholic drinks.

Yet when I sipped into something like a certain favorite cocktail of Fia’s, such as the Huckleberry Mule, the more temptation pinched me harder. Don’t worry, folks: I kicked it away.

Though temptation followed me back with this Pineapple Mojito, and yet again I kicked it further into the kitchen.

Frankly these foods and drinks satisfied my taste buds that I’m anticipating a revisit and happily introducing my good friends to these colorfully enticing items. Of course their fluffy fur children are welcome to join us.

*Huge thank you to C-Squared PR for this amazing #mediatasting at Lazy Dog Cafe

Lazy Dog Cafe

Various locations

Media tasting at the Brea location: 240 S State College Blvd, Brea, CA 92821

OC Restaurant Week’s 10-Year Anniversary

For a solid decade Orange County Restaurant Week unleashed on Sunday, March 4. Over 100 restaurants dared to showcase their pre-fixe course menu items as their way to commemorate this 7-day eating spectacle.

The day before Sunday brought in OC Restaurant Week’s Launch Party inside the Marriott Irvine Spectrum. My boyfriend and I appreciatively attended the VIP 1st hour, which we savored minute by minute for just that 1 hour right before leaving for a family member’s baby shower.

That seemingly short visitation resulted in feeling physiologically full and gluttonously satisfied from the myriad bites and samples from 20 (of about 25) different vendors, including these personal favorites of mine:

The Veggie Puff Pastry from Skyloft in Laguna Beach

The Esquite from Puesto in Irvine

The fantastic Artichoke Beignets, Seared Salmon Filet, and Salted Caramel Pudding from Del Frisco’s Grille (also) in Irvine

The Jalapeno Mac & Cheese from JT Schmidt’s in Tustin

The consistently delicious Buffalo Cauliflower from Tackle Box in Corona Del Mar

And the scrumptious Fresh Atlantic Salmon Filet from Sundried Tomato (that, like last year’s event, have seemed to consistently wowed my palate) in southern San Juan Capistrano

Other vendors not necessarily presenting their food items strictly for OCRW but contently participating for the event included Blackmarket Bakery, Melissa’s Produce (which by the way has supplied their fresh produce to several restaurants representing OCRW), and San Pellegrino.

These morsels certainly left such a lasting fullness in my tummy that I felt guilty of barely consuming the foods served at that family member’s baby shower. Most of those samples indeed brought out the flavors needed to wow guests when ordering from the OCRW menu in these participating eateries.

In spite of munching indulgently from various vendors within one hour I am eager to dine particularly at this Costa Mesa restaurant before catching the new Cirque Du Soleil show. Thank you, OC Restaurant Week, for the incredibly fun and super eventful VIP launch party to celebrate your 10 years! And special thank you to my boyfriend, Simon, for assisting me to photograph some of the items posted in this entry.

 

#ocrestaurantweek #eatdrinkrepeat #OCRW #orangecounty #foodblogger

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