If there is one thing I miss from my fooding time in North Carolina when I was there for school, it is legitimate Southern barbecue. This area of cuisine is highly lacking in Orange County so upon first news of Lillie's Q coming to the community, I was ecstatic to see just how exactly it would be done. News came much earlier than the building and restaurant opening did but that only built up the anticipation. The powerful team of Joe Manzella (whom you may know as TAPS Fish House & Brewery owner) and Executive Chef Charlie McKenna planned to rock the OC world with authentic barbecue, and when the time came to open, Lillie's Q hosted a media tasting event much to our joy. Upon first bite of the actual barbecue, I was sold; this was what we needed to expose people to the beauties of legitimate Southern tender, juicy, and lovable barbecue.

When cookie butter was first released from Trader Joe's, it seemed to throw everyone into a frenzy. This delicious seasonal favorite is based on the speculoos cookie, a holiday treat that has all the makings of a gingerbread cookie but with even more oomph to it (how does one explain it?). Pureed with little crushed bits of cookie, the cookie butter was an instant hit that could be used on top of multiple things...but what if you cooked with it?

My friend gave me a whole slew of seasonal treats from Trader Joe's one day, and I decided I ought to make something with everything combined. I know this limits those of you who want to make the recipe but it's worth it when the time comes. Using shortbread and a chocolate ginger cookie to make the crust, I topped it with cookie butter cheesecake which took on a firmer consistency than regular cheesecake (blame the dough already present in the cookie butter) but was still tasty as ever. Don't worry - the recipe is not difficult at all. Maybe you should treat yourself and your loved ones in the future by making these adorable bites full of is-this-even-real?!

Photo courtesy of Taylor Strategy

It is rare to be in the presence of renowned culinary professionals who have made significant impact on the food and beverage world but on one chilly December night, I was privy to a special seminar on bitters taught by King Cocktail himself - Dale DeGroff. Hosted at Bosscat Kitchen and Libations in Newport Beach, the bitters seminar was conducted by George Dickel Tennessee Whisky whose rye whisky served as the base for the educational session. The outdoor patio area was full of professional bartenders, budding bartenders, mixology enthusiasts, and whisky appreciators that evening as we learned how to influence the taste of a spirit (specifically Manhattans) with just a change in bitters.

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.

The moment I looked up the Ferry Plaza Farmers' Market in San Francisco a handful of years ago, I fell in love with the well-known event. The building itself is home to a culinary adventure on a daily basis but once the farmers' market is in full swing, a whole day could be spent there indulging in the treasures and pleasures for one's palate. Not only are modern-day treats available but there is also much history in the Ferry Building which was built upon the 1875 wooden Ferry House. Originally a hub for train travelers and ferryboat passengers, the building experienced the hubbub of masses of people and with its turnover in present-day to a gourmand's playpen, still faces it today. I had visited on my first trip with Duc to San Francisco but came back again on my next visit to The City by the Bay with much, much excitement.

Heirloom vegetables can be some of the most beautiful you've seen because they take on the shape, size, and color of a varied genetic pool. Curious as to what exactly heirloom means? I wrote a post on it earlier that demonstrates the differences between heirloom and not. What you end up with when you go heirloom are some unique looks and feels that might strike your fancy as it does my own. I got my hands on some rainbow heirloom baby carrots and decided to let them shine a bit. Roasting them with some thyme and balsamic turns these beauties into the perfect side dish for home or as a holiday potluck item. Give this recipe a try and ask yourself why you wouldn't want to handle these gorgeous carrots!

A good burger with some good beer = a good time. When LA-based Eureka established its first OC location in Huntington Beach at Bella Terra, we were interested to see what they could bring to the Orange County restaurant scene that we did not already have. The concept of having American craft beers and 100% grass-fed beef burgers didn't strike us as out of the ordinary but the execution cemented its popularity with the community. Along with an impressive selection of whiskeys, the restaurant makes a mean burger so it was came as no surprise that it was expanding. The next spot was Irvine at the University Town Center (UTC) - that one popped up quickly so it wasn't long before we made it in. Upon invitation, we visited to see how it was laid out, if any different from the Huntington Beach one, and try out the new menu items that were released approximately the same time that Irvine opened.

4725 California Ave SW, Seattle, WA 98116 (Neighborhood: Junction)
Pricing - $$$ | Dining - Casual, Dressy Casual | Cuisine - Japanese, Sushi
www.sushiwhore.com

I first heard of Mashiko from a friend of mine who interviewed Chef Hajime for an article on sustainability and the environment as that is her field of profession. It didn't necessarily have to do with the food aspect of the restaurant but it did touch on the sourcing of their ingredients. While that isn't exactly what Much Ado About Fooding is about, it does play a part in how the food tastes when it is brought out to the customer. So I put it on my mental hit list of places to visit once we ever made it up to Seattle and not too long ago, we did. Our visit there was not under a reservation as so many people have suggested since we weren't sure which night we'd visit but luckily, they had a space for us right at the end of the bar so we could see all of the action. We decided we'd go opt for one of their omakase options that evening.

When I need comfort food, I usually turn to Thai food for some reason. I think curry dishes lull me into a savory warmth that invoke good feelings but funnily enough, I was only exposed to the cuisine a few years ago. I have tried to make Thai green curry from scratch in the past and realized that it takes a while. No wonder a lot of people use the paste one can buy in stores. There is another option too though and that is a powder form that becomes a paste when mixed. With some red Thai curry powder on hand from Savory Spice Shop, I put together a soup made rich with duck broth but which can easily be made vegetarian with a stock adjustment. It is hearty, full of healthful vegetables, and easy enough to make with help from the powder. I hope you give this recipe a shot!

When a star-studded team starts conversations about coming together, you should listen. The buzz about SOCIAL's coming at the start of fall was warranted - names such as Andrew Dorsey, Jeffrey Boullt, and Mike West were associated with the concept. From the beginning, there were many expectations for the restaurant, and we're happy that after our visit, we believe that even those expectations have been surpassed. Duc and I were invited in one early evening to taste what SOCIAL had to offer, and we both left convinced that it is the restaurant the Costa Mesa (heck, Orange County!) needs not only for its communal atmosphere and excellent buildout but also the impressive food and drink.

The latest Test Kitchen ingredient to grace the pages of the blog was a package of steamed black-eyed peas by Melissa's, and the suggestions that came through when we posed it centered on an upcoming Southern tradition. You see, there is a dish celebrated during the new year as an indicator of good luck and fortune upon the eater if enjoyed on January 1st. That would be hoppin' john and it is primarily a black-eyed pea and rice dish. How appropriate! So I got to reading about it and though the basic makeup requires just some onion, black-eyed peas, bacon, and rice, there is definitely more that can be added to make a superb one-pot dish for a whole lot to share. Check out the recipe and make some to bring prosperity to your friends and family!

It coats all parts of your mouth the instant it passes your lips in its luxurious, fatty creaminess. The texture of foie gras undoubtedly takes some getting used to that not everyone will clamor for but it does have its merits in the world of fine dining. When the ban struck California to prevent the purchase and selling of the delicacy, it caused an upset in the restaurant industry and sparked a conversation about the ingredient's nature. Is it wrong? Is it right? Is it ethical or not? The discussion became a dividing factor between food-loving friendships, yet there has not been a definitive moral answer to the subject. What it has done, though, is create a black market feel to the average consumer for this rare(r) item, and it set the tone last week for a secret dinner in downtown LA featuring some Orange County chefs. We waited for the text to come just 24 hours prior to the event, telling us where to drive to, and the "foiebidden" night soon began.

I have finally done it. I have finally made honey oat muffins without messing up somehow. I'm not sure what could have been difficult in the past but every time that I made honey oat muffins, they never turned out right. These mini muffins turned out beautifully though, and everyone ate as many as s/he could, likely also because they were miniature. What I like about honey oat baked goods is that the sweetness from the honey is apparent and leaves out the need for other types of sugars to be baked in. Also, the oats give it a good texture and the maker feels as if s/he had made a difference on the recipients' healths...even if that's not true! Oats are heart-healthy after all, correct?

If Mexican food sounds like a good brunch cuisine to you, then we should be friends. If you already like solita out in Huntington Beach, then we should really talk. Duc and I have enjoyed dropping by the sister restaurant of SOL Cocina ever since it opened; we discovered the joys of the tacos and margaritas spot and recently learned of its brunch option. Served Saturday and Sunday from 11am to 3pm with live music at noon on Sunday, brunch features a short list of items but when those dishes get add-ons of signature proteins, they shine. We were invited in to give the weekend perks a try.

[Giveaway has ended - thank you to all the participants!] I remember that my first impression of Nekter Juice Bar was, "Wow, they are everywhere," and this was apparently only during their first year. The company only recently celebrated its fourth anniversary but already boasts nearly 50 locations across 5 states, the majority of which are in southern California where it was founded. Blame the health craze that has been sweeping the nation; as people seek to reverse the damage their bodily neglect as done, they have taken to juicing and indulging in fruits and vegetables. Nekter launched in a beneficial time for growth in this area. I have always been a huge fan of juices in general but never considered juicing. What I didn't realize was that Nekter also carries several different products that would easily make me a repeat visitor like their acai bowls...yum! Their juices follow the cold press method, and a big part of the company's draw is their offering of a juice cleanse. We initially had gone in to try out their juices, smoothies, and acai bowls but my curiosity got the best of me. I wanted to challenge myself to do the cleanse, and Nekter agreed. Check out my three-day journey on their Classic Cleanse and maybe you'll figure out if it's something you'd do too!