If I were to tell you that in a span of less than two hours' time, you would be able to describe the taste and feel of any chocolate in your mouth with the same weighty words as sommeliers use for wine, would you believe me? Nary a person in the room seemed surprised that different chocolates yielded different flavor and texture profiles but they did seem pleasantly awed by how distinctive the varying tastes were. We would have to chalk that up to the excellent guidance given by Amy Jo Valenza Pedone of Valenza Chocolatier during her inaugural "Chocolate Tasting 101" workshop. Held on a weeknight in June at the Hood Kitchen space, this introduction to the wonders of chocolate and what it means to really taste chocolate was engaging, interactive, and very educational. It was merely the first in her budding series of tasting workshops (and eventually chocolate-making workshops) and a strong promise of how astounding her upcoming events will also be. Now that the first Valenza Chocolatier workshop is over, my advice to you would be to get your tickets right now for the next one you can make before the seats sell out.

This post is part of a series Much Ado About Fooding is doing on farmers' markets - Duc and I plan to visit as many as we can, starting in southern California, to get a sense of what sets each apart, what drives communities to them, and what gems people should look out for. To keep track, bookmark the "Farmers' Market" category.

We should have foreseen the glaringly obvious issue we would run into as we covered more and more farmers' markets - they change with the seasons. Why didn't I think of that? As we hop around every weekend seeking out the ones in different cities, we should also be paying attention to what the weather and land will be governing for the markets. Both you (the reader) and I should also be aware that farmers' markets change quite rapidly aside from their vendors available who flow in and out with the seasons. Duc and I went back to the farmers' market located at the Great Park which is open on Sundays from 10am to 2pm after not having gone for a few months, and the set-up had completely changed. The vendors were still great (those who were present) but there was a marked difference in the layout and even the number of available stands.

For years and years, I had called Italian food my favorite type of cuisine from my first taste of spaghetti and meatballs in elementary school to my gradual move to eating at Italian restaurants in high school to my initial cooking forays into Italian dishes in college. Prior to discovering the intricacies of other cuisines, I stuck firmly to the flavor profiles of Italy and even studied abroad in Rome just to immerse myself in the culture and indulge in the societal upbringing of "slow food." Though I now cannot name one specific favorite cuisine, I can still say that Italian flavors are high on my list of preferences.

This pasta dish was unique because we took advantage of our own recent focus on local and homegrown. The basil came from Duc's indoor hydroponic set-up, the tomatoes from a nearby farmers' market, the rainbow peppercorns from Melissa's Produce, and the Hot Italian sausage from the fantastic Zeigler's Sausages who cooks out of The Hood Kitchen. What a combination. It's fresh, inviting, and just a feel-good dish.

With two Golden Foodie awards under their belt in a back-to-back victory, SeaLegs Wine Bar has reason for expanding their restaurant to welcome more people to their praised food created by Executive Chef Alexander Dale. A patio has been under works this season to allow for more to indulge in their Californian cuisine; though not finished at the time of our visit, we were happy to see each of the wooden stools for the outdoor area emblazoned charmingly with the names of wines. We visited to get a sense of what new items were on the Spring/Summer menu for SeaLegs, and it looked like the "fresh" is the theme of these offerings.

What I first remember about pound cake was that it was always a special treat that my mom gave us kids when she had the right coupon or the right sale was on at the grocery store. We always had the Sara Lee one that came in the freezer section of Ralph's or Albertsons (though manly Ralph's). Aside from how dense the cake was and cold, the favorite part by all of us was the brown, peelable "crust" surrounding the loaf. There was something about it that made the section so desirable - perhaps it was its different-ness.

When amaretto became the latest of our Test Kitchen ingredients, I saw plenty of your suggestions to use it in a dessert. The pairing of it with fresh fruits came up often, leading me to think of what else fruit goes well with. Pound cake jumped to mind, and the almond flavor of amaretto just made sense. So, we went with eating this without accoutrements but you can certainly toss on some fresh berries! Otherwise, enjoy a dense, moist almond-tasting pound cake made adult via liqueur!

This post is part of a series Much Ado About Fooding is doing on farmers' markets - Duc and I plan to visit as many as we can, starting in southern California, to get a sense of what sets each apart, what drives communities to them, and what gems people should look out for. To keep track, bookmark the "Farmers' Market" category.

Social media has become such a strong part of our lives so when a farmers' market takes to the networks to announce its return, there is no doubt of success whether niche or not. Downtown Santa Ana, also known as DTSA, seemed to be well-connected to every other food-loving person I knew online so once word got out that a farmers' market was cropping up again, word really got out. The DTSA Farmers' Market is not only in the heart of the burgeoning hip food scene of Santa Ana (located in Spurgeon Promenade) but it is the home of several artisan food makers and produce-slingers that have already built a name for themselves outside of the market. Perhaps that's why I've been hearing so much about it - everyone else involved is tweeting/Facebook/Instagramming about it too. I finally had a free Thursday one day and ventured my way through DTSA to see what there was to rave about.

[Giveaway details at the bottom of this post] Orange County knows no end to the number of visitors that flock to the area whether in search of the whims of family-friendly Disneyland or to bask in the sunny rays. As a result, the county is also home to various hotels and accommodations of hospitality from the high-rise big chains to the small boutiques. It seems that as we near the middle of the 2010s, trends must be paid attention to, and several of these hotels have reacted by renovating. Even if you reside in Orange County and have no immediate need for a staycation in a hotel, the public spaces and attached restaurants are open at any time. One of these newly renovated possibly-soon-to-be hot spots is within the confines of the Irvine Marriott - FLOE Lounge. The hotel has also been renovated but whose attention isn't drawn to the most populated area in a building? I took a peek at FLOE Lounge with other members of the food media and found this spot a prime example of the hospitality business.

836 NW 23rd Ave, Portland, OR 97210 (Neighborhood: Nob Hill)
Pricing - $$/$$$ | Dining - Casual, Dressy Casual | Cuisine - Sushi
http://bamboosushi.com/

During a search to find someplace to really indulge ourselves on our Portland trip back in April, I came across the admirable video and website of Bamboo Sushi, the first certified and sustainable sushi restaurant in the world. That claim to fame alone was enough to throw me into an excited conniption so it became a "must visit" spot on our itinerary. We managed to get in for an early dinner before the rush started, and the crowds told us just how popular the place was. Then we ordered, and what they brought out made my eyes roll back in my head several times in happiness. My goodness, the sushi here is amazing. Why can't I live nearby? I confess (and Duc would agree) that hands down, this place has the most phenomenal albacore I have ever tasted, and other diners there would agree.

Like bees to the fragrant flowers of a citrus tree in the springtime, Orange County residents have swarmed to the newly opened Anaheim Packing House for its own food-powered fragrance which resides in the historic Anaheim Citrus Packing House built in 1919. If you have somehow missed the buzz on this new hot spot, picture 27 vendors housed under one roof featuring artisan and local food products with a dedication and commitment to serving the county the best of the best. Think about an open space with white wooden and metal rafters above, organic and farm-inspired decor around, and the structure of nearly 100 years of history beneath your feet. Fully restored, the Anaheim Packing House is on its way to becoming a beloved community go-to for bonding, eating, and enjoying. What once stood as a hub for citrus and eventually a storage space is now bumbling with the life of the county's residents. We stepped through its doors one evening to sample what all of its newest residents had to share.

This post is part of a series Much Ado About Fooding is doing on farmers' markets - Duc and I plan to visit as many as we can, starting in southern California, to get a sense of what sets each apart, what drives communities to them, and what gems people should look out for. To keep track, bookmark the "Farmers' Market" category.

Both Duc and I grew up in Garden Grove (but didn't know each other in childhood) so the city has held a special place in our hearts. As we've grown up to see its unique characteristics, we appreciate the city more and more aside from its familiarity. When I was in high school, I volunteered at the Garden Grove Farmers' Market during its initial days but then it dissolved for a few months for some reason. I didn't go back for a long while until last year when I saw that they were going strong with this weekly Sunday market on Historic Main Street. It was small back then but these days, the market is still small but has more specialty booths including some vendors that will now be our go-tos.

As much as I love the flavors of simple ingredients, sometimes I do indulge myself a little and delve into the harder-to-find ones. It's a fun challenge every once in a while, and one can make a dish unable to be replicated based on the variation of ingredient sources. For this smoky pappardelle dish, I used everything from the farmers' market save for the salt and pepper (still artisan, small batch). I hesitated on putting this recipe up because of the difficulty of compiling all of these ingredients together by one person but I felt it was necessary to share the idea of it all in case you wanted to replace components here and there. At the very least, you can take a peek into what goes on in my mind when I put a dish together.

Are you a fan of Indian food? How big of a fan? It seems as if the moment you mention Indian food to anyone, images of curries and naan are evoked and not much more. Perhaps a glass of lassi or some chutney also crosses the mind. Even I must admit that if it had not been for my past work with a couture events company that primarily did Indian weddings, I would not have known about other types of dishes or the wonders of bite-sized chaat. There aren't places around that focus on this subsection of the cuisine. Someone on a quest for Indian food will likely find two polar extremes from the buffet/cafeteria-style set-up to the white-tablecloth fine dining. With the opening of ADYA at the Anaheim Packing House though, we now have a savior and an introduction to the unexplored world of street food with a contemporary style via the skills and vision of Chef Shachi Mehra.

Peruano beans, also known as Peruvian beans, have been described as being pleasantly creamy but I didn't know exactly how creamy until I had some myself. Yum. Luckily, since I had read up on how creamy they were, I decided that it only made sense to use them in a fashion other than soup or on the side. I made them the main feature in quesadillas! These vegetarian pockets of cheesy, beany goodness need some salsa to spice them up and keep your tongue from sticking to the roof of your mouth from all of the tasty stickiness. I also added mushrooms to the mix for extra nutrients but you don't have to if you prefer to skip the fungi!

This post is part of a series Much Ado About Fooding is doing on farmers' markets - Duc and I plan to visit as many as we can, starting in southern California, to get a sense of what sets each apart, what drives communities to them, and what gems people should look out for. To keep track, bookmark the "Farmers' Market" category.

For the past month or two months, I kept seeing a lighted construction sign on my drive to work that said Fountain Valley had a farmers' market on Thursdays from 5-8pm at Mile Square Park. Curious as to why there would be such a blatant sign blinking at all drivers every moment of the day and night, I found out that this is a new development for the city of Fountain Valley. A trial run of a farmers market to last for four months (started May 1st), this gathering of vendors is a way for the city to join the other 21 certified farmers' markets in Orange County in providing their community with fresh fruits and vegetables. We just had to stop by one Thursday to see how well this (somewhat) inaugural farmers' market run was doing.

A lot of times, I hesitate to put up recipes that feel too simple and made of too few ingredients. Why would anyone want this up, I wonder. Then I remember that there are some days when I feel uncreative and not like thinking about what to make for food (usually after a long day); a simple and quick recipe like this would be perfect for those moments. So hey, why not stick this one up? I have no fancy names for it. It is a rudimentary mixing of tri-color quinoa, spinach, and mushrooms - full of the good-for-you stuff! You might be surprised with how few ingredients there are and a little concerned about taste. No worries - the quinoa is nutty, the mushroom is savory, the broth is salty, and the spinach has some sweetness. If anything, use this as a base recipe for some other mixtures of your liking.

1134 NW Everett St, Portland, OR 97209 (Neighborhood: Pearl District)
Pricing - $/$$ | Dining - Casual | Cuisine - Italian (Pizza), Bar
www.ovenandshaker.com

Upon recommendation from a trusted food-loving friend, we made it a point to stick Oven & Shaker on our itinerary for Portland eating. It is located in a quaint district full of plenty of other food options. How would one choose where to eat if not for the prolific amount of internet sources these days? If we didn't have Yelp, Urbanspoon, Trip Advisor, and the other multitude of crowdsourcing reference, we wouldn't know which spot to stop into. Luckily, Oven & Shaker did give off a vibe that made me curious to explore it regardless of whether or not it was already on our list. We had planned to arrive there during Happy Hour when prices were fair but tried very little since were still full.

2204 NE Alberta, Portland, OR 97211 (Neighborhood: Alberta Arts District)
Pricing - $ | Dining - Casual | Cuisine - Southern, Breakfast
www.pinestatebiscuits.com

A restaurant serving up Southern food? Be still, my heart. Ever since my college days in North Carolina, I have developed a soft spot (and occasional crazed craving) for southern food. I know that for the most part, it really isn't good for me considering the amount of butter and fat used for a lot of dishes but that overage speaks to my carnal side and I give in. When we visited Portland, a born-and-raised PDX resident there told us we needed to give Pine State Biscuits a try because the owners there really cared about making authentic North Carolinian food. It is a local chain with several locations in Portland and even pop-up appearances at farmers' markets and events. Since southern food is a weakness, we had to check it out.

This post is part of a series Much Ado About Fooding is doing on farmers' markets - Duc and I plan to visit as many as we can, starting in southern California, to get a sense of what sets each apart, what drives communities to them, and what gems people should look out for. To keep track, bookmark the "Farmers' Market" category.

If only we lived in Portland, we'd be able to go to what is now doubtlessly our favorite farmers' market to date. There are several farmers' markets that grace the city of Portland but the particular one we visited was at Portland State University. You might blame the clean air and gorgeous greenery around us for why I would pick it as a favorite but you'd have to rescind that accusation once you realized the vast abundance of this Saturday market. A robust gathering of more than 250 vendors all over Oregon and southwest Washington, this Portland Farmers' Market is impressive and jealousy-inducing.