(Note: YMMV stands for "Your Mileage May Vary") There has been an influx in recent years of meal prep and full meal services that offer convenient, local pick-up locations or complete doorstop delivery for its ever-busy working customer base. People claim to be inundated with the day-to-day doldrums to the point that putting together a memorable (or at the very least, decent) meal seems a lengthy chore. Is there not enough time in the day to cook? There must not be as we've seen these meal services thrive and have, ourselves, tried some based on invitation. Some deliver the raw ingredients needed to make a meal while others provide the entire dish as is. We recently heard about Chef'd because of Chef Rahm Fama whose two dishes we tried. Our experience with Chef'd? There were definitely great and poor aspects to making the two meals.

As more and more consumers demand information about where their food comes from, some are starting to find that traditional farming is not the only source of fresh produce. Urban farms have been cropping up, and many seek to address the needs of the world's growing population that continues to expand despite limited resources. Urban Produce, begun in October 2013, in Irvine realized this issue and sought to provide a solution to the problems of climate, land scarcity, and diminishing natural resources. While we may traditionally imagine a farm as sprawling land with rows and rows of crops in dirt, Urban Produce takes a different approach by building up via their High Density Vertical Growing System (HDVGS) and by using hydroponic technology. What does that equal for we the consumers? A certified organic facility of 5,800 ft² in ground space (approximately ⅛ of an acre) and 22 ft vertically that can grow 16 acres of produce in a few days while using 90% less water than a traditional farm. Color us impressed. We got to take a tour recently of Urban Produce and see just how they operate.

It has been several years since our first time stepping foot through Sushi Noguchi's doors but the memory and knowledge of how good food is there outlasts the years. We have visited on multiple occasions, and as more and more people learn about it, we see more and more photos posted of the restaurant's beautifully-arranged plates as our friends indulge in fresh sushi. We went back this month to see what would grace the menu that evening. Seeing as Sushi Noguchi is steadfast on providing the choicest and freshest sushi they can, we were excited to dive into Chef Hiro's omakase once again.

138 E Canon Perdido St, Santa Barbara, CA 93101
Pricing - $$/$$$ | Dining - Dressy Casual | Cuisine - New American
www.restaurantjulienne.com

On our infrequent excursions to visit spots, my friends and I always want to get at least one "nicer" dinner in, and our short trip earlier this year to Santa Barbara resulted in a reservation at Julienne to experience the tasting menu. The restaurant prides itself in serving seasonal, local flavors which highlight the bounties of the Santa Barbara Farmers' Market, a community-loving concept that we all support. We had read up on there being a chef's tasting menu that would allow us to explore what the popular restaurant had to offer so it was with that in mind that we sat down in the intimately-lit space to dive into the dishes. I tried my best to take what photos I could then in the dimness without disrupting the meal experience for guests around us so please forgive the following pictures for not aptly depicting the delicious adventures I describe afterward!

83 N King St, Honolulu, HI 96817 (Neighborhood: Chinatown)
Pricing - $$ | Dining - Casual | Cuisine - New American, Asian
www.thepigandthelady.com

I feel so behind on all of these posts of amazing places that we devoured on our Hawaii trip. Part of it is because we got swept up in other, more time-reliant articles but part of it was that we just indulged quite a bit without thinking to write it up. This piece comes months and months late so the menu items are likely no longer available due to the restaurant's commitment to seasonal offerings but the styling and dishes can give you a glimpse into what to expect when you dine at The Pig and The Lady, a restaurant our Hawaiian native friend could not stop raving about ever since we met him. We finally were able to get its food into our mouths and yes, all of the accolades he had were warranted. Thoughtful and creative, the dishes we ravenously consumed were a good indicator of why exactly the restaurant so easily went from just a pop-up dinner at farmers' markets to a brick-and-mortar hip-and-happening always-packed joint.

The juice craze that has hit southern California has just continued to grow and grow these days but one of the pioneers in the Orange County area was Nekter Juice Bar who opened up in Costa Mesa in 2010. Co-owners Steve and Alexis Schulze put their concept on the map quickly and have expanded with ease, it seems. Aside from their juices and acai bowls, they have also become known for their different cleanses, of which I tested one. The 3-day cleanse journey that I experienced and wrote about was an interesting venture out of my dietary comfort zone but does seem to attract many. Now, they're unleashing two new additions to their offerings that will surely draw in a wider audience of customers - cocktail mixers and grab-and-go meals from Bite Me Kitchen. We snagged a sneak peek earlier this week of what's coming.

One of the beautiful perks of living in Orange County is the Segerstrom Center for the Arts which becomes home to several Broadway shows and exciting performances throughout the year. In addition to being a central point for exquisite entertainment, its grounds also houses several other points of interest including Leatherby's Cafe Rouge, a restaurant led by Executive Chef Ross Pangilinan and part of the illustrious Patina Group. The menu here is dictated by international influences upon a Californian cuisine; however, when it is Broadway show season, Chef Pangilinan has a few tricks up his sleeve. Special pre-show prix fixe dinners can be reserved and feature dishes inspired by the show, interpreted as creatively as the chef decides it. We were invited to preview some choice dishes for shows taking place between August 2015 and March 2016, and once again, we loved the mastery Chef Pangilinan has in the culinary world.

The shows, the food, the people, the animals - what is it that draws you to the OC Fair every year? There are traditions that many have set for themselves and then there are all of the new experiences to be felt. For 125 years, Orange County has flocked to the annual summer festivities by the tens of thousands. What an accomplishment to have successfully entertained and filled the stomachs of multiple cities for 125 years. To celebrate, the 2015 theme was "One Big Party," and throughout the fairgrounds, we spotted various anniversary props planted around and of course, all of the celebratory food!