I have always loved grits in just about any way that I've had them. They usually cannot be messed up other than being blander than preferred. When it became a Test Kitchen ingredient for us to experiment with, I thought of the different applications I have seen it in. Shrimp and grits is a very popular dish but felt overdone...however, what if you combined them into a snackable piece? Chopped up finely, the shrimp would be able to mix in with the grits well enough to make a shrimp and grits cake. What a thought! To prevent it from being too bland, I seasoned both the grits and the shrimp pieces too. The recipe requires several ingredients because everything is made from scratch but this savory, Southern treat is well worth the effort. Give it a try yourself. I got the thumbs up from even my parents who rarely eat non-Asian food!

"Community Table is a sensory experience, a program where we work diligently to connect with chefs in our community who source ingredients with integrity and back-stories."

The Congdon House, built in 1878, has seen years of changes to its surroundings and the communities in the area. It began its legs as a slightly out-of-the-ordinary structure, built of English Walnut and Redwood rather than the typical infrastructure at the time but now has withstood the test of time to become part of The Ecology Center in San Juan Capistrano. It sits on a 135+ year old certified organic farm and serves its purpose as an educational center that connects all individuals in the community with hands-on activities to teach and create environmental solutions. "Founded on the principle that each person can make a difference toward a sustainable future," the center offers a variety of programs including what we were there fore - Community Table. This event allows attendees to enjoy local and sustainable food from area chefs while learning about the food ecosystem. We were invited one beautiful morning to enjoy the very talented Tuscan-inspired fare of Chef Ryan O'Melveny Wilson, Corporate Executive Chef for Lawry's Restaurants and Executive Chef of Five Crowns and SideDoor (and Ecology Center board member), and Pastry Chef Nikki Belcore Wilson of Studio at the Montage.

Easy pea-sy recipe right here! Looking for something outside of the typical hummus you see made with garbanzo beans? You can make it with peas which have a sweeter flavor as well as an interesting color that can be good for themed parties or just to change things up a bit. The recipe is simple, as is any base hummus, so you can prep this quickly for a snack or gathering.

[Giveaway details at the bottom of this post] In the quiet of the Quail Hill Shopping Center in Irvine, there is a spot that contains within its walls the community buzz that has been steadily growing for wine and dining. The former Bacchus Secret Cellar wine bar that was in the back corner of the center refreshed itself and relaunched as a more formidable Bacchus Bar & Bistro at the start of the year, resulting in an impressive accolade - the 2014 Wine Spectator Award Of Excellence. Equipped now with a kitchen (albeit modest with only a convection oven and small refrigerator), the establishment can now put forth thoughtfully complementary foods. As a wine bar foremost, Bacchus has extended its hospitality in a way counter-intuitive in the restaurant world by pairing its food to the existing wines whereas most places look for wines to pair with the food. It is a unique stance, and one that we happily experienced upon invitation one early evening when we came in to see what Executive Chef Charity Smith had up her sleeve in her humble kitchen.

3506 Stone Way N Seattle, WA 98103 (Neighborhood: Wallingford)
Pricing - $$/$$$ | Dining - Dressy Casual | Cuisine - American (New), Small Plates
http://www.thewhalewins.com/

It feels odd to chide a place for not meeting expectations, especially when expectations started high, but when the letdown is worse than even a normal experience would turn out, it is downright disappointing. We don't like to say anything negative without some constructive comments but we also aren't chefs so take the post with a grain of salt. We were just incredibly surprised that we could have had one of the best meals we've ever had in the sister restaurant of this spot that we thought was a terrible way to cap off an evening.

The Whale Wins was recently named in Bon Appetit as one of the Top 50 New Restaurants in the U.S. so when our travel plans took us to Seattle, we were excited to give it a try. After all, the magazine has some clout behind it, and to be listed as one of 50 of who-knows-how-many in the country that excels is an honor. We absolutely loved our time at The Walrus and The Carpenter, sister to this newer joint, and were in high hopes for this one. Surprisingly, the evening turned out 0/5 for everything we ordered...

There seems no end to the expansion that Costa Mesa's restaurant scene has seen in the past year or two. The highly anticipated multimedia space of Boathouse Collective is the newest addition to the good vibes at the end of the 55, opening October 8th to much fanfare. Owner Clayton Peterson, Orange County native, has been in the space for 10 years with the grand goal of making it a venue for both great family-style food and undeniable art and music. Teaming up with Executive Chef Mathieu Royer (of Pizzeria Ortica, Hinoki and the Bird in Century City, and Morimoto in Napa Valley and trained under master sushi chef Gen Mizoguchi) easily put this venture on the map for guaranteed good food, and the locale had already made a name for itself as a hub of interactive industrial design. Why wouldn't there be excitement for its opening? Invited pre-opening, we were immediately smitten with the layout, use of reclaimed materials, and commitment to local, organic, and seasonal ingredients.

1909 1st Ave, Seattle, WA 98101 (Neighborhood: Downtown)
Pricing - $/$$ | Dining - Casual, To-Go | Cuisine - Breakfast/Brunch, Southern
www.biscuitbitch.com

On our way to Pike Place Market in Seattle, I knew we needed breakfast and landed my eyes on a bold place called "Biscuit Bitch." Sounds edgy enough, and I sure can't say no to good biscuits. Give me your crudeness but follow it up with something delicious please! They certainly delivered on it, and we came away from the experience knowing we'd be back the next time we were in town. Established with the intent of making everyone feel at home (we all know that area of Seattle is a total tourist trap), Biscuit Bitch kept to their promise and we did not feel like we didn't belong. It was great and the food...the food was bitchin'.

We recently had some guests over that I really wanted to make small bites for because they hadn't had my cooking yet. When one indicated that she was vegetarian, that got me thinking about how I could put out a few appetizers that would all be tasty but still cater to her lifestyle. I had a large jar of capers still in the refrigerator so wanted to hinge a recipe on that but still keep it fulfilling. After all, who wants to eat a bunch of bites but not get full in the least bit? Beans were next on my mind so a little mixing put these two lovelies together on top of some citrus-flecked toast. Voila - a savory but light vegetarian delight (in just five ingredients)!

[Giveaway is now over - thanks for participating!] When you think back to your childhood, what are some of the most iconic dishes that come to mind? Is Kraft's Blue Box mac-n-cheese one of them? I remember the radioactively orange powder that got dumped into saucepans when we would beg not to eat Asian food on the weekends (on the rare, rare occasion my mother would allow it) and how it wouldn't dissolve completely sometimes, leaving a gritty texture with each forkful. As I grew up, mac-n-cheese did too to the school cafeteria version that was with softer pasta to the casual restaurant or buffet version that was slightly watery but felt more wholesome. Then I entered a world that understood the toasty, baked crust of a mac-n-cheese that contained sumptuous, umami-laden ingredients and showcased strings of oozy, melting cheese. No going back save for nostalgia's sake!

So what to do now when you just want that goodness without having to also order an entree (since it's usually a side order)? Enter Elbows Mac 'n' Cheese. The success of their Cerritos location led to their second spot in downtown Brea, guaranteed to garner attention. Created to "blend classic American home cooking with gourmet international inspiration," the restaurant is focused on more mac-n-cheese variations than you could imagine (though they do serve salads and sandwiches too). It reminded me of the mac-n-cheese spot I visited in St. Louis but with a simpler feel and more homestyle inspirations. We were invited in one afternoon to indulge a little and boy, did we!

Our latest Test Kitchen ingredient was the wonderfully non-photogenic salted radish which is primarily used in Asian cooking. It is a radish or turnip that has been preserved in a mixture of sugar and salt and usually comes sold by the half pound in bags. I recall how often my mom would use it in just a handful of simple go-to dishes when I was growing up. I was unable to shake that from my mind though as I tried to figure out how to use the ingredient. Therefore, I resulted to some comfort food.

I tell people that I am Chinese but there are so many variations of it that if I had to be more specific, I'd tell you I was Teochew. As I get older, I am beginning to distinguish more and more what was Teochew in my childhood and what was a mash of cultures - one of those things was the porridge we'd eat. Teochew porridge is basically watery rice that is so bland (and made from only those two ingredients) that having something quite salty as the side dish was necessary. I would usually double or triple up the amount of porridge I'd have to the accompanying dish so each bite was balanced. Salted radish (aka chai poh) in an omelet was a solid regular in our meals so I decided it was time to recreate the dish. Luckily, it was easy!

There were several go-to dishes that I could count on eating every week or every other week when I was growing up. Though my ethnic background is Chinese, my cultural background is an odd mesh of Vietnamese, Chinese, and American. That really showed itself through in its food which I thought my whole childhood was Chinese food. Turns out, my mom cooked quite a lot of Vietnamese food! This dish of stuffed tomatoes, or cà chua nhồi thịt, seemed to be on the weekly rotation but I never minded. I had always had an affinity for tomatoes but when you mix it with something savory and baste it in itself, you have yourself a winner. It is most definitely comfort food and not something you'll likely be able to order off a restaurant menu even if you wish it were available. Because of its sauciness, I really recommend rice become a part of the meal with these red baskets of joy.

399 Grove St, San Francisco, CA 94102 (Neighborhood - Hayes Valley)
Pricing - $$/$$$ | Dining - Casual, Dressy Casual | Cuisine - Cajun/Creole
www.boxingroom.com

I don't believe that I'll be one who ends up living in a big city but I certainly do like visiting them. Aside from the history and the community culture that fascinates with museums, art, and local flavor, there is also an abundance of food to choose from and usually within walking distance. When my friend and I headed to San Francisco recently, we decided that we would let chance decide our meal plans for us. We wandered around the Hayes Valley neighborhood a Friday night looking for someplace that didn't have a long wait and was appealing. The classic Louisiana menu idea caught our eye via wooden sandwich board propped on the street. It was for Boxing Room and it was just around the corner. They had space so we sat down to experience the menu headed by Executive Chef Justin Simoneaux that night.

[Thank you for participating - the giveaway is now over!] Begun in Denver in 2007, Smashburger became a fast-growing chain that took everyone by surprise with its rapid expansion. There are currently hundreds of locations worldwide of this fast casual restaurant chain that was started by people who had formerly worked as executives in fast food; the vision for the newer concept was to be viable against the corporate giants of the fast burger world but through conscious decisions. Ingredients are different by far but quick service and turnaround for orders is still a priority. When Smashburger opened its doors in Irvine just a few weeks ago, fans who previously had to drive further south in Orange County to get their hands on a Smashburger were excited. The food is prepared fresh daily, making it more attractive than the frozen-then-reheated fast food joints around, and since we had never been to one, we went to check it out upon invitation one weekend afternoon.

4743 Ballard Ave NW, Seattle, WA 98107 (Neighborhood: Ballard)
Pricing - $$/$$$ | Dining - Casual, Dressy Casual | Cuisine - Seafood, Small Plates
www.thewalrusbar.com

Stick a literary reference into a restaurant, and I'm interested. Blame it on the book nerd in me and that I am a philanderer of words (not women) who is drawn towards such mentions. Toss in the rave reviews and constant barrage of suggestions from others prior to our travels to visit this coveted spot in Seattle, and we are sold. The first stop that Duc and I made once we landed at Sea-Tac was at this restaurant to catch their Happy Hour (started at 4pm that Thursday) for some oyster deals. Apparently there were plenty of other people who were hunting the same specials so even before 4pm, there was a line. The restaurant itself is behind another so a long hallway forms the entrance - make note! I say to make a note of it because I know you'll be going there too if/when you visit Seattle. After all, it is dang delicious...

The hoopla every fall season is on the pumpkin "flavor" which usually just translates to the trinity of cinnamon, nutmeg, and clove. These manage to come together to evoke the idea of the big orange squash, and I admit that these cookies follow along. There is no pumpkin in this recipe but the cookies do imply some pumpkin-ness. Either way, they are delicious and if you doubt me, ask my coworkers who managed to dispense of my stash within minutes of it being offered. The style is similar to my snickerdoodles but these are slightly taller (though just as soft). They also nearly look identical but the smell is a dead giveaway; the aroma of autumn is hard to miss with these bad boys. You'll have to give them a try.

The popular Open Sesame of Long Beach in the Belmont Shore neighborhood (two restaurants) has expanded! Their first location opened in 1999 and still remains as their newest moves deeper into Los Angeles, opening in November 2013 near The Grove and Farmers Market. It has taken over the space formerly known as Hatfield's and celebrates the cuisine of Lebanese food through from-scratch dishes that are authentic to the fare. Not only do they highlight some of the most popular food items of the cuisine but they also have multiple options including choices for vegans and vegetarians. Since we had not had specifically Lebanese food before, we were intrigued. Founded by Ali Kobeissi who emigrated from Lebanon in the 1980s, Open Sesame dedicates itself to paying the right respect to the cuisine and with great ingredients. We were invited in one afternoon to take a look and were happy that our first exposure to Lebanese food went well.