Morels Steakhouse to Launch Annual Burgerfest Menu

Morels Steakhouse to Launch Annual Burgerfest Menu

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The May menu includes a variety of of burgers with themes that span the globe

You can't beat delicious burgers served alongside craft beers.

We don’t need much of an excuse to visit Morels French Steakhouse at The Palazzo in Las Vegas. The service, view, and cuisine are always spot on. But in May, this venue of gastronomic delights is kicking off the summer with a month-long celebration of American craft beers and house-made burgers for its annual Burgerfest 2014.

Our mouths water thinking about the perfectly cooked, pasture-raised grass-fed beef burgers that grace their yearly menu, including The American, with barbecue sauce, onion rings, iceberg lettuce, and smoked cheddar cheese; The Mexican, with pico de gallo, avocado, queso fresco, cabbage, and chipotle; and The French, with "open faced tartine" white toast, whole grain mustard, truffle cheese, mayonnaise, arugula, and fried egg.

Don’t forget to celebrate the beers as well. Choices include Anchor Steam California Lager, Chimay Triple, Kronenbourg 1664 Blanc, Lagunitas IPA, and Stone Black IPA.

You really can’t beat this combination! Is it May yet? See you there.

Click here for more on Las Vegas.


This article shared 3313 times since Wed Jul 10, 2019

—The 13th Annual Roscoe Village Burger Fest will take place July 13-14 at 2000 W. Belmont Ave., 11 a.m.-10 p.m. Beyond burgers and sides, visitors will also be treated to two stages of eclectic music, a fun-filled Kids' Zone and artists/merchants ( including a dozen eco-friendly artists ). New this year will be a stage programmed by Chicago's Culinary Fight Club and presented by Sam Adams among its on-stage activities will be food-and-beer pairing sessions, homebrew demonstrations and cooking competitions each day ( 3:30-5 p.m. on Saturday, and 5:30-7 p.m. on Sunday ). Vendors include Billy Goat Tavern, BopNGrill, D.S. Tequila Company, Timothy O'Tooles and Carol's Pub, among others. See RoscoeVillageBurgerFest.com .

—Stan's Donuts & Coffee has launched Stan's Cookies in its 12 Chicago-area stores. There are five core flavors of Stan's Cookies, baked daily in each store: Chi Town Chunk ( Chocolate Chunk ), Raisin The Bar On Oatmeal ( Oatmeal Raisin ), Espress Yourself ( Chocolate Espresso ), Toffee Talk ( Toffee Pecan Coconut ) and Snickerdoodle. To celebrate the debut of Stan's Cookies, Stan's will hold a community-wide cookies and milk tasting on Thursday, July 18, 12:30-1:30 p.m. more info is at https://www.eventbrite.com/e/milk-meet-your-match-tickets-64823833832.

—On July 1, Fry the Coop opened its first Chicago location at Wells Street Market, 205 W. Wacker Dr. The Wells Street Market menu will feature Fry the Coop's signature Nashville Fried Chicken Sandwich ( $10.49 ), Chicken & Cheese Sandwich ( $10.99 ), Spicy Butter Fried Chicken Sandwich ( $9.99 ) and Donut Fried Chicken Sandwich ( $9.99 ). Sides include house fries, seasoned fries, cheese fries and cole slaw. The restaurant will be open 11 a.m.-4 p.m. Monday through Friday.

—Black Dog Gelato's second location, at 1012 W. Lake St., opened July 5. The hours will be noon-11 p.m. daily. The West Loop shop will feature the same signature flavors menu as the Damen Avenue shop: Goat Cheese Cashew Caramel, Malted Vanilla, Chocolate, Strawberry Balsamic, Chocolate Sorbet, Mint Cookie, Vanilla Sea Salt Caramel, Pistachio and Espresso Chip. The original Black Dog Gelato is at 859 N. Damen Ave.

—Green Curtain Events has announced the 4th Annual Tacos y Tamales Festival on July 19-21 at 16th and Peoria streets. The Tacos y Tamales Festival aims to give back to the community in which it is hosted, as a portion of the proceeds will benefit the local Frida Kahlo Community Group and Opportunities for All. Food vendors will include Yvolina's Tamales, Taqueria Los Comales, Spicy Mexican Grill, Juanitas Mexican Food, Taqueria La Ciudad, Super Pollo Mexican Food, La Cebollita Grill, Don Pedro Carnitas and more. See http://chicagotacofest.com/.

—Surrounding the traditional Running of the Bulls that occurs every July in Pamplona, Spain, Mercat a la Planxa, 638 S. Michigan Ave., will donate $1 of every tasting menu sold through Sept. 12 to the Chicago French Bulldog Rescue. (Mercat a la Planxa's eight-course tasting menu is available at $55 per person with a two-guest minimum, and features a selection of signature Spanish tapas as well as a paella and dessert.) In culmination of the the promotion, Mercat a la Planxa will host a "Meat and Greet" dog-friendly event on Sept. 14.

—In honor of Bastille Day and the historic year of 1789, Bistronomic ( 840 N. Wabash St. ) will offer a $39 three-course dinner menu as well as a $17.89 burger special. From Friday, July 12, through Sunday, July 14, Bistronomic will offer a $39 three-course dinner menu featuring the ahi tuna nicoise salad with avocado wedges, hard boiled eggs, fennel shavings, Nicoise olives, fingerling potatoes and a lemon vinaigrette the Le French Burger with Angus beef, housemade country pate, swiss cheese and cognac sauce and steak frites with flat iron steak, roasted garlic purée and hand cut pomme frites.

—On July 16, JoJo's Milk Bar, 23 W. Hubbard St., will launch its "Sweet 16" food challenge. Contestants will be required to complete a 16-ounce Three's Company Milkshake, a 16-ounce double Smash Burger, a 16-ounce light or dark draft beer, and a 16-ounce portion of JoJo's Fries in 16 minutes. Those who complete the challenge will receive the meal completely comped in addition to being rewarded with a $20 JoJo's gift card, a JoJo's hat and his/her picture on the wall—with a milk mustache those who fail will pay for the cost ( $50 ).

—Fast-casual Asian restaurant Wow Bao now has zoodles and lettuce cups as base options for its popular bowl. Also, the company has introduced its first-ever gluten-free bao bun. The iconic steamed buns are filled with a variety of sweet & savory fillings—from Hunan spicy steak to whole wheat vegetables to chocolate, but their gluten-free bao is made with tapioca and rice flour that's filled with chicken teriyaki & tamari ( a replacement for soy sauce ). The zoodles and lettuce cups are available at six Chicago locations, including 46 E. Chicago Ave., 200 N. Michigan Ave., 1 W. Division St., 2806 N. Clark St., 1 W. Upper Wacker Dr. and 225 N. Michigan Ave.

—On Sunday, July 21, "Camp" Headquarters Beercade, 213 W. Institute Pl., will present Wet Hot American Cider Fest, at 12-5 p.m. With the purchase of a ticket ( $25 each ), guests will receive event admission, a personal five-ounce glass, as well as six activity/drink tickets. To sample more ciders and/or play summer camp games, additional tickets can be purchased on site in quantities of six, 12 and 24. Each cider and game will be worth one ticket each. See https://www.universe.com/events/wet-hot-american-cider-fest-tickets-chicago-RK0XTW.

—In recognition of Discovery Channel's "Shark Week" this July, aliveOne, 2683 N. Halsted St., will offer drink specials including Dogfish Head American Beauty for $5 each and a "Jaws" cocktail for $8 with CH Key Gin, demerara syrup, fresh lime juice and grapefruit La Croix. Also, Castaways, 1603 N. Lake Shore Dr., will offer a special "The Hammerhead" cocktail ( Captain Morgan coconut rum, pineapple juice and blue curacao ) for $9 each during July 28-Aug. 4.

—The 13th annual Veggie Fest will be in Lisle's Danada South Park on Aug. 10-11. Just a few of the recent additions to the international food court include four styles of vegan omelets, buffalo cauliflower wings ( served with vegan ranch dip ), a Buddha bowl with quinoa and a twist on avocado toast. See VeggieFestChicago.org .

— The First Annual Trotter Project Beer Fest, presented by Helios Construction, will debut at The Irish American Heritage Center, 4626 N Knox Ave., from 1:30-5 p.m. on Sunday, Aug. 11. The ticketed feast and imbibe event is the official kick-off for Charlie Trotter Days, which returns Aug. 11-18. Tickets are $35 for the Aug. 11 event visit https://www.eventbrite.com/e/trotter-project-beer-fest-tickets-63883105087.

—Jeong, 1460 W. Chicago Ave., has a menu that draws inspiration from traditional Korean ingredients from Chef Dave Park's childhood with his grandparents in Korea. However, one of his desserts borrows something from his childhood that is a little less traditional ( and Japanese ): Hi-Chew. Park crafts a sweet stock using Hi-Chews, and incorporates that into making a pillowy mochi, served with a sorbet made with cloudy Korean rice wine Makgeolli as well as grapefruit segments for some added acidity. The whole dessert is topped with a delicate meringue made using omija or "five-flavor" berries that have five distinct tastes ( sour, bitter, sweet, spicy and salty ).

—Ace Hotel Chicago's City Mouse, 311 N. Morgan St., has a new executive chef: Matt Danko. Danko now oversees all culinary all culinary operations at the hotel, and is working in very close collaboration with chefs Jason Vincent and Ben Lustbader as well as Josh Perlman ( the team from the award-winning restaurant Giant ), who are the partners for City Mouse.

—There is a new Picnic in the Park menu from Fairmont Chicago, Millennium Park, 200 N. Columbus Dr. Created by chefs from its in-house gastropub, Columbus Tap, the Deluxe Park Totes for Two offers the menu for $67 through Sept. 2. Fairmont's Deluxe Park Tote for Two features a variety of dishes, including charcuterie featuring two meats, two cheeses a small baguette and assorted olives Columbus Tap's rotisserie chicken salad with kale and a choice of dessert such as a slice of flourless chocolate cake, slice of Chicago style cheesecake or the chef's choice. Diners may also choose between a bottle of Robert Mondavi Chardonnay or Cabernet Sauvignon, and enjoy two bottles of Fairmont spring water. They can be reserved 24 hours in advance visit https://fairmontchicago.wufoo.com/forms/2019-picnic-in-the-park/.

—Dakota 94, 5304 W. Devon Ave., is now open daily beginning at 8 a.m. A family-friendly breakfast, lunch and dinner restaurant, Dakota 94 is a neighborhood spot offering American cuisine, with everything made in-house from scratch. Owned by the operating partners of Kanela Breakfast Club, husband-and-wife duo Peter and Kayla Lardakis, the name "Dakota 94" is a nod to the Lardakis' roots and relationship. ( Interstate 94 connects Peter's home in Chicago to Kayla's hometown in North Dakota. )

—Wake 'n Bacon—a boozy cafe with an over-the-top food and drink menu which can be completely customized with CBD add-ons—will debut this summer at, yes, 420 W. Belmont Ave. The spot will be run by husband-and-wife duo and Chicago industry veterans Gabriel Ayala ( Dragonfly, SafeHouse, Blackfinn ) and Sarah Ayala ( Jalapeno, Dragonfly, NY Lounge ).

This article shared 3313 times since Wed Jul 10, 2019

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Morels Steakhouse to Launch Annual Burgerfest Menu - Recipes

The Capital Grille is well known for its dry-aged, hand-carved beef selections, fresh seafood and extensive, award-winning wine list that houses roughly 4,000 bottles in the restaurant’s floor-to-ceiling, temperature-controlled wine cellar.

They also offer more than 325 New and Old Worldwine selections, including a Captain’s List of some of the world’s most highly allocated and sought-after wines. For guests with especially discerning tastes, the restaurant offers a private wine
locker membership, by annual lease. Routinely recognized by Wine Spectator
magazine, the restaurant has also received the American Culinary Federation’s
“Achievement of Excellence

Capital Grille’s Master Wine Tasting Event is back and for any Wine Enthusiast and/or Foodie you cannot go wrong. This event showcases a collection of remarkable wines hand-selected by one of the world’s Master Sommeliers, George Miliotes. This one-of-a-kind event offers wine enthusiasts the rare opportunity to sample well-known vintages as well as insider wines they’ll want to know, from five of
the world’s most celebrated wine growing regions.
“I strongly believe that wine education must be experiential and first-hand,” Miliotes observed. “That is why I am thrilled to be able to provide a fun and thorough wine exploration at The Capital Grille. We are especially pleased to bring some of the world’s most exclusive wines to our guests this summer, in an enlightening taste

Recently we had the opportunity to visit The Capital Grille. During our visit we were able to sample their outstanding food along with their returning Master Wine Tasting Event. This is a wine program which gives patrons a wonderful opportunity to sample some superb wines that have been specifically paired with their menu all for an extra 25 dollars per person. This special is available through September. With a reputation as one of the best steak houses in Las Vegas, this is a most excellent offer. This event showcases a collection of hand -selected wines by Master Sommelier, George Militoes.

The first seven weeks (June 7 – July 25) of The
Capital Grille’s Master Wine Tasting Event will

Wine from California’s famed NapaValley, including a Bancroft Ranch
Merlot from esteemed Beringer Vineyards

A Cabernet Sauvignon from
Sella & Mosca Marchese di Villamarina, and other Italian

A Pinot Noir and other varietals from Villa Maria Cellar Selection of New

The second six
weeks (July 26 – September 5) will

World renowned wines from

Napa Valley, including a Chardonnay from
Cambria Winery and Vineyards

An impressive collection from
Spain, including a Jorge Ordoñez Muscat Alexandria

Several wines from Australia, including The Chook Sparkling Shiraz

Our gracious host, Corey, guided us through the wines, while suggesting some of the best fare on the menu. We started our dinner with a variety of appetizers including the lobster and crab cakes, prosciutto wrapped mozzarella with vine ripe tomatoes, and pan fried calamari with hot cherry peppers. We were impressed with all of the appetizers, but our favorite was the lobster and crab cakes.

The combination of both with the dry mustard and red pepper was a marvelous way to start the meal. Each bite paired exceedingly well with the Cambria Bench Break Chardonnay Santa Maria, 2006. The Rich, buttery citrus notes accentuated the richness of the lobster and the delicateness of the crab. We were well impressed with this wine that held great mouth feel and structure.


Blend of Vermentino , Chardonnay and Vernaccia

MARTINBOROUGH , 2008 /09 Sauvignon Blanc


We then went on to try a fresh mozzarella, tomato and basil salad with 12 year aged
Balsamic. The heirloom tomatoes where drizzled with extra virgin olive oil and aged Balsamic vinegar. A tomato salad that was refreshing, light and extremely tasty.

Sangiovese /Merlot Blend


On to the main courses that gives the Capital Grille its amazing reputation as one
of the best steak houses in Las Vegas and around the country. The Filet Mignon was the best we have ever had. Now we have eaten in many great restaurants on in our culinary travels but this night we were pleasently surprised and the meat surpassed other great filets that we have enjoyed.

The filet literally melted in our mouths like butter. We also tried the Porcini
Rubbed Delmonico Steak aged with Balsamic. The Balsamic lends sweetness to the
meat. The sauce is generous for this dry aged steak. For those who would like a more traditional rib-eye, the Delmonico steak is a hearty, bone in with classic rib eye
flavors. With 22 0z. , you will not go hungry.

2003 Merlot




Did we have room for dessert? Corey convinced us that the cheese cake with seasonal berries was a perfect ending to our amazing dining experience. The cheesecake was a lighter version of its New York cousin. It was delicate with the ricotta filling and graham cracker crust. We were not disappointed.

Ten wines from around the world with suggested pairings from Corey made the evening quite complete . We did leave with some favorites of the night however :


We know the appellation well and were impressed by light but not over bearing influences of Oak with nice minerality and citrus. This was a lovely light bodied Chardonnay

By far our favorite of the night and we had the bottle at our table to enjoy it even more. Black fruit and hints of chocolate with a long lingering finish show why this area and producer make some of the finest California Cabernets we have had.

Every guest is presented with tasting notes from George Miliotes, as well as space to add notes of their own. In addition, The Capital Grille will prepare custom flights for guests particularly interested in comparing and contrasting similar varietals from the regions being presented during each phase of the event. These exceptional wine
pairings are available through September. The view, the food and the wine will make your evening a memorable experience.

News: Special Menus and Treats Coming to Disneyland for Valentine’s Weekend

Will you be celebrating romance, friendship, or family at the Disneyland Resort in February? Then be on the lookout for specialty treats and menus at some of your favorite Disneyland dining locations celebrating St. Valentine&rsquos Day on February 14th!

Disneyland’s Sleeping Beauty Castle

Of course, with Valentine’s Day falling on a Sunday this year, a few spots will be celebrating all weekend long…

Disneyland Park

Keep an eye out for Valentine&rsquos Day Cotton Candy at street carts around the park on Valentine&rsquos Day. (Be sure to look for this sweet treat around Disney California Adventure, too!)

Carnation Cafe will feature &ldquoSurf and Turf&rdquo with sirloin steak and a shrimp skewer with vegetables on the 14th.

The beautiful Blue Bayou Restaurant will offer a &ldquoSweetheart Duet&rdquo on February 14th: bacon-wrapped filet mignon and halibut with accompaniments. Guests at the Blue Bayou Restaurant will also have the chance to enjoy a &ldquoSweetheart Toast&rdquo for $11.95 per person. The toast includes sparkling cider served in a champagne flute engraved with the Blue Bayou logo, which is yours to keep.

And Cafe Orleans will offer Sautéed Shrimp and Andouille Sausage with zucchini and cherry tomatoes and linguine pasta in a cream shrimp fume.

Disney California Adventure

On February 13th and 14th, Carthay Circle will feature the Sweetheart Dinner for Two.

For $140 (plus tax and gratuity), your meal will include three courses: lobster and asparagus to begin, followed by Steak Florentine for two, served with sautéed Brussels sprouts, parsnips and bacon, and roasted fingerling potatoes with Brie. The dessert course will be Chocolate Hearts for Two with chocolate espresso and white chocolate raspberry served with warm chocolate sauce.

Indulge at Carthay Circle

We love the specialty sundaes at Clarabelle&rsquos Hand-Scooped Ice Cream, so we&rsquore happy to say they&rsquoll be serving Valentine&rsquos Sundaes all weekend long, from the 12th through the 14th.

The following carts will be selling teddy bear-shaped bread and heart-shaped bread throughout the weekend: Mortimer&rsquos Market, Pacific Wharf area carts, and the Boudin Bread Cart. The Pacific Wharf carts in particular will also have a Valentine Sugar Cookie up for grabs.

Wine Country Trattoria will offer a February 14 special. An arugula salad will be followed by your choice of lobster tail or surf &lsquon turf with beef tenderloin and shrimp with vegetables. A ricotta cannoli with a berry compote will be dessert.

Right above the Trattoria, the Alfresco Tasting Terrace will serve a special dessert sampler: a vanilla fruit tart, raspberry macaroon, and tiramisu will be paired with a sparkling wine.

Disneyland Resort Hotels

at the Disneyland Hotel will offer a unique meal from February 13th – 16th. Shrimp and scallop cassoulet with fried artichoke and lobster cream will begin the three-course meal. The second and main course will feature broiled filet mignon with morel mushroom fettuccine and asparagus, while raspberry-white chocolate crunch cake will make up dessert. Guests will also find the same special available in the Steakhouse 55 Lounge.

Napa Rose at Disney&rsquos Grand Californian will serve &ldquoChef Andrew Sutton&rsquos Four-Course Country Valentine&rsquos Day Dinner&rdquo on February 14th.

Storytellers Cafe will serve Bacon-wrapped Filet Mignon with a Cabernet reduction and lobster-sun-dried tomato risotto on Valentine&rsquos Day.

And finally, Disney&rsquos PCH Grill buffet at the Paradise Pier Hotel will have a seafood saute station alongside their carving station and wood-fired pizza station (and don&rsquot forget the Mini Taco station and Macaroni and Cheese bar). Also available will be special sweets in honor of the day.

Here’s wishing you a fun-filled Valentine’s Day, no matter where you celebrate!

Which of these options would be your ultimate Disneyland Valentine dining experience? Please let us know with a comment below!


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Morels Steakhouse to Launch Annual Burgerfest Menu - Recipes

1409 Palisade Ave
(Between W Englewood Ave & State St)
Teaneck, NJ 07666

Beef "Bacon"- white asparagus, hazelnut, egg
Duck Leg- almonds, arugula, egg, black cherry soda
Tongue- lo mein, chives, soy, cashews, sesame
Buffalo Cauliflower- peas
Gnocchi- beef cheek, mushroom
Stuffed Chicken- morel mushroom, scallions
Baby Spinach Salad- blueberry, strawberry, rhubarb, sunflower seeds, wild garlic vinaigrette
Soup of the Day

Chili and Chocolate Short Ribs- mashed potatoes, broccoli rabe, pickled onions
Bronzini- patty pan squash, artichokes
Chicken Breast- chick peas, israeli salad

8 oz. Peppercorn Filet- peas, carrots, onions
8 oz. Filet- mushrooms and onions
Honey ustard 8 oz. Hanger Steak- purple potato and black garlic, asparagus, chimichurri
10 oz. Date Glazed Skirt Steak- jasmine rice, broccolini, mango and ginger
12 oz. Rib Eye- potato, haricot verts, onion, tarragon

RCBC / Glatt Kosher

Sun-Thu 5:30pm-9:30pm

Cuisine: New American
Avg. Check: $50 - $60
Attire: Casual Neat

Succah On Succot: Yes
Nine Days Menu: No
Open for Pesach: No



Twitter: Follow Etcsteakhouse on Twitter
Facebook: Like Etc. Steakhouse on Facebook
Instagram: Follow ETCSteakhouse on Instagram

Opened in February of 2009, Etc. Steakhouse offers an intimate dining experience with uniquely magnificent food and exceptional personal service. The owners, friends Chef Seth Warshaw and Yisachar Novoseller offer their customers something different then what they have become accustomed to. Whether it&rsquos an amuse bouche to every table (on the house of course) or maybe a melon sorbet palate cleaner between the appetizer and entrée course, again on the house - they try to make the dining experience just that, an experience. And they have a great philosophy: &ldquoIf we can&rsquot do it great, then it&rsquos not worth doing. Our goal is to serve great food and provide great service. We want to be the best and we strive to do just that.&rdquo

Enter the restaurant through its modest entrance, marked by nothing more than a simple wooden sign. Once inside, the decor, both classic and modern, sets the tone for the culinary adventure Chef Seth Warshaw and his dedicated team has prepared.

The restaurant's name is actually a family acronym for Seth.Eva is his youngest daughter, Tzippy is his wife and Carmela is his oldest daughter. And they all know that you will be in good hands with Seth at the helm. Seth received his culinary training at the Institute of Culinary Education in Manhattan,NY. There, he was educated under some of the finest chefs in the culinary industry. He quickly became known for his unique dishes and his ability to pair ingredients, tastes and textures to create culinary masterpieces. And it must have paid off as Seth won the 4th Annual Culinary Competition at the 2011 Kosherfest. Chef Warshaw&rsquos passion for food and desire to please his clientele is apparent in all of his distinctive dishes. At Etc. Steakhouse, only the freshest produce is used and the choicest meats are personally selected by Seth or his trusted Sous Chef Torre Leibchen each morning.

They are continuously working on their menu which is constantly changing with the seasons, so be sure to come back often to renew your dining experience with them. Feel free to bring your favorite kosher wine to enhance your dining pleasure. You are invited to partake in a Chefs Tasting Menu, offered in 5,7 or 13 courses to truly experience what sets etc. steakhouse apart from other kosher restaurants.

Check out reviews from our Great Kosher Restaurant Foodies Facebook Group:

Outback Steakhouse’s Iconic Bloomin’ Onion Inspires New Menu Selections

A twist on ribs and chicken make innovative, craveable dishes

Tampa, FL (RestaurantNews.com) Millions of people enjoy the Bloomin’ Onion at Outback Steakhouse each year. The proprietary blend of seasoning and spicy signature dipping sauce has made it a steakhouse favorite – often replicated but never duplicated. Now two bloom-inspired dishes are taking a note from Outback’s famous appetizer.

The Aussie Twisted Ribs and Bloomin’ Fried Chicken were recently added to the new Outback menu.

Both dishes were developed by the Outback and Outback International culinary teams with the ribs

inspired by the popular Royal Bloomin’ Ribs in Brazil. The Outback brand is highly regarded in Brazil and has won several awards for outstanding food, service, and brand loyalty.

“When we develop recipes, we have the guest experience at the forefront of the flavor experience,” said Chef Efrem Cutler, who leads Outback Steakhouse’s Research and Development team. “We challenge ourselves to create craveable, crazy delicious food that you cannot stop eating because it is addictive.”

The tender Baby Back ribs are seasoned with Outback’s signature Bloom flour and tossed with tangy barbeque sauce – the perfect mix of juicy, crispy, and sticky. The boneless chicken breast is hand battered and fried until golden brown. Both are drizzled with the spicy Bloom sauce to complete the dish.

“The marriage between the seasoning and the sauce is evident as they complement each other,” said Cutler. “The sweet, spicy and horseradish flavors of the sauce accentuate the salty, deep and rich flavors of the seasoning, creating harmony in the palette. You can taste each layer of flavor from the delicious center of the onion, chicken or rib to the crispy outer texture and bold, distinctive sauces.”

Aussie Twisted Ribs are served with spicy house-made pickles and starts at $9.99.* Bloomin’ Fried Chicken is served on a buttery toasted bun or accompanied by a freshly-made side as an entrée, starting at $11.99* and $14.99* respectively. More information is available on the digital menu.

LTHForum.com's Weekly Chicago Food-Media Digest

From the March 2 edition of the Chicago Reader's Restaurants section:

An Egg Cream Oasis. the focus is on good, old-fashioned counter service and LTH's David Hammond visits The Depot on west Roosevelt Road. Also provided is a list of several other worthy spots around town which offer counter service, with LTH'ers Gary Wiviott, Mike Sula and Seth Zurer each contributing.

From today's Chicago Tribune - Good Eating section:

Myth-busting. March is National Nutrition Month and in this special to the Tribune, dietician Janet Helm provides a quiz to help readers "separate food fact from fiction." Ms. Helm also provides some additional advice on diet and nutrition and a fun chronology of some of the more popular fad-diet guides which have been published throughout the years.

The price of popularity. Bill Daley reports that even though its price is rising, French Gigondas, from the Rhone region, is still a great value compared to it's well-known, southern neighbor, Chateauneuf du Pape. Tasting notes are included.

Crunch time. Robin Mather Jenkins files a favorable review of Whole Grains Every Day, Every Way, by Lorna Sass.

Edamame. Bill Daley files this useful guide.

From today's Chicago Sun-Times - Food section:

Bountiful tables. Leah A. Zeldes reports on the feasting tradition, with southern-Italian roots, which accompanies St. Joseph's Day (March 19). Ms. Zeldes also provides lists of St. Joseph day tables which are open to the public: Come to the table and St. Joseph tables. And in this companion piece, The Polish-Italian St. Joseph connection, Ms. Zeldes reports on how Chicago's heavily Irish culture actually influenced the sharing of St. Joseph's day traditions among Catholics of non-Italian descent.

Bon voyage, bon appetit!. Lynne Marek reports that the Ritz Tango Cafe in Ukranian Village will parnter with "tour company Vine Journeys International to present a taste of Argentina at the cafe on Friday . . ." Ms. Marek explains that several other Chicago-area restaurants are also endeavoring to bring "authentic" tastes of their respective cultures to local diners, via these types of special, culinary events.

Blackbird benefit brings Mario Batali to town. Denise I. O'Neal reports that Mario Batali will join Blackbird chef Paul Kahan at a benefit meal which seeks to raise funds for eighth blackbird, a music sextet which hopes to ". . . launch its own 2007-2008 season of concerts at the Harris Theater in Millennium Park." Ms. O'Neal also previews upcoming events at Italian Village's La Cantina Enoteca and 13th Annual Flower & Garden Show, which kicks off in Rosemont this weekend.

Tastings around town. Celeste Busk previews upcoming events at Kit Kat Lounge and Supper Club, Parlor, Sam's Wine & Spirits (Downers Grove) and Timothy O'Toole's.

From today's Daily Herald - Food section:

See what's fresh in the kitchen at the garden show. food editor Deborah Pankey explains that this show isn't just about gardening anymore.

Food and cooking cross language barrier. in this week's installment of Chef du Jour, Leah A. Zeldes profiles and interviews Osaka, Japan native Kei Uchikawa, who is the executive chef at L'anne in Wheaton.

[url=http://www.dailyherald.com/food/story.asp?id=288475&rec=fdclasses0307[w]Food and wine classes[/url]. a comprehensive listing of upcoming area food events, tastings and classes broken out by day.

In this week's installment of Chicago Magazine's Dish, Penny Pollack and Jeff Ruby, along with Mark Boyer, recap last Sunday's appearance by Grant Achatz and Michael Ruhlman at the Steppenwolf Theater.

Updates from some Chicago media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available.


By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

Every human interaction is an opportunity for disappointment --RS

Burger King

You lucky devil. You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from Burger King here. New recipes added every week.

  • American Coney Island
  • Applebee's
  • Arby's
  • Auntie Anne's
  • Bahama Breeze
  • Baja Fresh
  • Barney's Beanery
  • Baskin-Robbins
  • Benihana
  • Bennigan's
  • Big Boy
  • BJ's Restaurant & Brewhouse
  • Bob Evans
  • Bojangles'
  • Bonchon
  • Bonefish Grill
  • Boston Market
  • Buca di Beppo
  • Buffalo Wild Wings
  • Burger King
  • California Pizza Kitchen
  • Capital Grille
  • Carl's Jr.
  • Carnegie Deli
  • Carrabba's
  • Cheeseburger in Paradise
  • Cheesecake Factory
  • Cheddar's
  • Chevys
  • Chi-Chi's
  • Chick-fil-A
  • Chili's
  • Chipotle
  • Cinnabon
  • Claim Jumper
  • Coffee Bean and Tea Leaf
  • Cosmic Wings
  • Cracker Barrel
  • Dairy Queen
  • Del Taco
  • Denny's
  • Dive!
  • Domino's
  • DoubleTree
  • Dunkin' Donuts
  • Einstein Bros. Bagels
  • El Pollo Loco
  • Emeril's

The sweet-and-savory breakfast sandwich made with two slices of French toast first appeared on the Burger King menu in 2019, but it was just for a limited time. In 2021, BK brought the breakfast sandwich back, and this time it came with a new ingredient: buttery maple spread. The first version of the sandwich was good, but the sequel with the new maple spread is great.

And that’s right where this clone starts. The hack here for the buttery maple spread is just three ingredients and it will chill out in your fridge while you make the easy French toast. Find small, thin slices of white bread for that. Sara Lee makes a loaf of bread called Delightful that works great.

The real French toast sandwiches come with either sausage, bacon, or ham, so pick your favorite and insert it between the egg and cheese. If your ingredients cool down as you are prepping, just pop each assembled sandwich into your microwave for about 15 seconds prior to serving for perfectly warmed French toast and gooey melted cheese.

Check out more of my Burger King copycat recipes here.

With a simple stack of meat, bacon, cheese, and secret sauce, the original BK Stacker was introduced in 2006 as a product targeted to men. Hungry men. The Stacker came with one, two, three, or four 2-ounce beef patties, and several slices of bacon on top, along with a slathering of the top secret Stacker sauce. Even though the sandwich had developed something of a cult following over the years, it was dropped from the menu in 2012.

Today, the BK Stacker has been revived, but this time as a bigger, badder version with a new name, and beefier beef patties that weigh in at a whopping quarter-pound each. And just like the original, you can stack the patties, but this time up to a max of three because the patties are so darn big. Good luck getting your mouth around a triple with nearly a pound of meat between the buns.

As with the original Stacker, this sandwich’s big secret is the Stacker sauce. Its base is a typical burger spread combo of mayo/ketchup/sweet pickle relish, but this one has a hint of celery flavor and rosemary not found in other burger sauces. To get the celery juice you can grate a stalk of celery on a grater or Microplane then press the pulp through a wire mesh strainer. You’ll get plenty of juice, but you just need a little bit to make your hacked sauce a perfect taste-alike. Just so you know, all other Stacker Sauce hacks I researched leave out the celery juice and rosemary.

The recipe here makes four single hamburgers, but feel free to stack up as many patties as you can handle.

In January of 2011 Burger King introduced the fast food world’s first stuffed burger. Spicy bits of real jalapeno and little chunks of cheddar cheese are embedded in the quarter-pound beef patty which is flame-broiled and stacked on a corn-dusted bun with lettuce, tomato and an excellent spicy poblano sauce. Making the burger is no big secret: just chop up jalapenos and cheddar cheese and work them into the ground beef, then freeze the patties so that they hold their shape when grilled. The freezing will also prevent the cheese from melting too much. The real kicker in this recipe is the sauce. I had to design the formula to make much more than you will use on these 4 burgers because there needs to be enough volume for your food processor or blender to properly work its magic. If you have an extremely small food processor you can certainly cut the sauce recipe in half and there will be plenty for all your burgers. But then again, if you go with the whole recipe you’ll have extra sauce left over to spread on other sandwiches or to use as a dip for grilled artichokes.

Source: Top Secret Recipes Step-by-Step by Todd Wilbur.

In 1954, in Miami, Florida, James McLamore and David Edgerton built the first Burger King Restaurant. By 1991 more than 6,400 Burger King outlets could be found in forty countries and all fifty states. That gives this burger giant more than $6 billion is sales each year, making it the country's second-largest fast food chain.

For many, the favorite item on the menu is a flame-broiled hamburger conceived by the partners on a business trip from Orlando to Miami in 1957. Dubbed the "Whopper," this sandwich is overwhelmingly popular figures show that Burger King sells more than 540 million annually, or nearly 2 million each day. And with more than 1,023 different combinations of the eight ingredients, including a vegetarian version, you really can "have it your way." Try this Burger King Whopper copycat recipe today!

The Burger Wars have become the biggest food fight since that cafeteria scene from the movie Animal House. The two burger giants, McDonald's and Burger King, have each been cloning the other's top product in the bloody battle for the big burger buck. Burger King stepped up first with the Big King—Burger King's version of McDonald's Big Mac. Yes, it had two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun although everything was arranged a bit differently, and there's no middle bun in there. Then McDonald's rolled out the Big 'N Tasty, which bore a striking resemblance to Burger King's Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty. Who's winning this fight by leveraging the popularity of the other company's product? Nobody, really. McDonald's chose to alter its Big 'N Tasty recipe by making it smaller 'n cheaper then changed the name to BigXtra!, while Burger King limited the sale of the Big King and then took it off the menu. But this food fight is far from over. More recently Burger King tweaked its French fry formula in an unsuccessful attempt to steal away fans of McDonald's winning fried spuds recipe. And McDonald's has added more breakfast sandwiches to compete with Burger King's wide wake up selection. So the war continues. And the battlefield is splattered with ketchup.

To honor the International Day of Peace on September 21, 2015, Burger King published an open letter to McDonald's in The New York Times and Chicago Tribune proposing that the two burger giants call a cease fire on their "burger wars," and honor the day by joining forces to sell a one-day mash-up of their two famous hamburgers at a pop-up shop located in Atlanta—the halfway point between the two cities where the chains' headquarters are located (Chicago and Miami). The letter stated that the "McWhopper" would include "All the tastiest bits of your Big Mac and our Whopper, united in one delicious, peace-loving burger." Burger King spent some significant time and money on the campaign, building a beautiful website and super slick YouTube video, but unfortunately the proposal fell flat. McDonald's CEO Steve Easterbrook responded with his own open letter stating, "We love the intention, but think our brands could do something bigger to make a difference." In other words, "Thanks, but no thanks." He ends his letter with a biting p.s. that reads, "A simple phone call will do next time." Ouch.

It looks like there won't be a real McWhopper in our near fast food future, but that doesn't mean you can't still taste one for yourself. Or, at least a clone of one using this Top Secret Recipe which I assembled from information found on the McWhopper website and the hack recipes I created years ago for the Big Mac and Whopper. If you like both of those sandwiches I promise you that your efforts will be rewarded here. This is a really good burger.

Included in the recipe below is my new, improved hack of McDonald's secret sauce from the new book, Top Secret Recipes Step-by-Step, plus the full assembly instructions for the burger. The Whopper is built with a flame-broiled patty, so you'll need a grill for that, and the Big Mac patty can be cooked in a pan on your stovetop. The bun sizes are different for each of these burgers, so if you want it to be authentic, you'll need to buy a package of small sesame seed buns and a package of large ones. Slap together the six components from each of the two burgers and even though the two halves taste great on their own, when combined these ingredients make a delicious and unique hamburger that unlike any you've had before.

Food and Dining Briefs for July 22

Hotel in chocolate:Valley View CasinoExecutive Pastry Chef Daniel Sampson has constructed a model of thecasino’s hotel, which will open in November, out of chocolate andsugar. The chocolate hotel is more than 4 feet tall, 5 1/2 feetlong and almost 4 feet wide, and it took more than 100 hours toconstruct. The sculpture is made of 132 pounds of white chocolateand 16 pounds of cocoa butter, and is completed with windows anddetailing made of poured sugar and tempered chocolate. Thechocolate hotel will be in display through the real hotel’sopening. The hotel will feature 108 rooms and suites, a pool andevent center, and guests can begin making reservations Aug. 1 goto valleyviewcasino.com or call 760-291-5500.

Harrah’s buffet opens:Harrah’s Rincon inValley Center has opened its new $6.2 million buffet, which givesdiners more than 200 dining options (including a made-to-orderpasta station that has 655,360 possible combinations). Otherfeatures are a Brazilian smoker, Tandoor oven, pho station,home-style favorites, a carving station, dessert bar and more. Thebuffet is open from 11 a.m. to 3:30 p.m. and 4:30 to 9 p.m. Mondaythrough Thursday, 11 a.m. to 3:30 p.m. and 4:30 to 10 p.m. Friday,9 a.m. to 3:30 p.m. and 4:30 to 10 p.m. Saturday, and 9 a.m. to3:30 p.m. and 4:30 to 9 p.m. Sunday. Prices range from $15.99 to$26.99 go to harrahsrincon.com.

Back Alley Grill marks first anniversary:Tocelebrate its first anniversary, Back Alley Grill in San Marcos hasannounced new hours, new menu additions and more. Owner J. MichaelMarx said the restaurant/bar behind Dogtopia at 925 W. San MarcosBlvd. is now open Sundays from noon to sunset, and will host MondayNight Football parties in September. The restaurant also now has apet-friendly patio, new lifeguard tower chairs and horseshoe pits.And new additions to the menu include a Huki Lau Burger, PulledPork (luau style or BBQ) and Island Cole Slaw Salad. New weeklyspecials include Street Taco Tuesdays and Wing ‘In it Wednesdays.Marx said he’s planning an anniversary luau party at the end ofAugust. Call 760-736-4400.

Smashburger to open two more locations:Denver-based casual restaurant chain Smashburger will open itssecond San Diego County outlet Aug. 5 in the Del Mar Villageshopping center at 1555 Camino Del Mar and its third Aug. 25 in theHazard Center in Mission Valley at 7676 Hazard Center Drive. Thefirst opened in La Jolla last spring. Smashburger is known for itsburgers and specialty items tailored to each of its markets,including the San Diego Smashburger (with avocado and freshcilantro), Pacific Coast Wedge salad and selection of regionalmicrobrews and California wines. Visit smashburger.com.

Pirates invade Major Market:Costumed pirates,representing Pirate’s Booty Foods, will be offering samples of thecompany’s products from 11 a.m. to 6 p.m. Saturday at Major Market,1855 S. Centre City Parkway in Escondido. Call 760-741-7827.

Freestyle drinks:Souplantation in Del Mar(3804 Valley Centre Drive) is serving as a test market for theCoca-Cola Freestyle soft drink dispenser, which gives guests 106options for beverages in a standard eight-valve machine. Thetouch-screen options include Orange Coke, Raspberry Coke, SpriteWith Grape, Minute Maid Light Strawberry Lemonade and more, as wellas traditional offerings. Go to souplantation.com.

Luna Grill to open in Carlsbad:Luna Grill willopen a third San Diego location at 2681 Gateway Road, Suite 101, inthe Bressi Village Center in Carlsbad in September. Luna Grilloffers flame-grilled kebobs, salads, sandwiches and more therestaurant will be open for lunch and dinner from 11 am. to 9 p.m.daily. Go to lunagrill.com.

Fish Market remodels bar:The Fish Market hasrecently completed a renovation and expansion in the bar area ofthe 29-year-old restaurant at 640 Via de la Valle, Solana Beach.The bar now has more seating, etched glass images of fishermen, andflat-screen televisions. The bar also expanded the number of beerson tap to eight. Visit fishmarket.com.

Flippin’ Pizza debuts catering truck:Flippin’Pizza, the pizzeria chain with outlets in Carlsbad, Encinitas, LaCosta and Vista, unveiled its new park-and-serve pizza truck, whichwill be used for on-location catering and as a roadside pizzeria atlocations around the county. The truck’s location each day will beposted on Twitter, Facebook, Google maps and other social media.The company also named Encinitas resident Warren Osher as winner ofits “Pizza for a Year” promotion. Customers who visited stores inJune could compete by catching the “word of the day” in storepromotions. For locations, visit flippinpizza.com.

Summer at Tango:Tango Restaurant & Loungein Escondido has several specials for July. 5-10-15 Mondays have$5, $10 and $15 appetizers, entrees, desserts and bottles of winefrom 5 p.m. to close Tasting Tuesdays offer $3 to $7 tastes of thedinner menu from 4 to 9 p.m. in the lounge Half-Price WineWednesdays offer half-off bottles of wine with purchase of anentree $10 Combo Wednesdays offer an entree, side and cocktail for$10 from 5 p.m. to closing in the lounge and 5-6-7 Thursdays offerfive different small plates for $6 until 7 p.m. in the lounge. Goto tangoongrand.com or call 760-747-5000.

Jamba brings in apparel:Jamba Juice smoothielocations have introduced apparel to their stores, with itemsincluding T-shirts, beanies, canvas tote bags and more, rangingfrom $12 to $22. Go to headlineentertainment.net orjambajuice.com.

P.F. Chang’s wine label:P.F. Chang’srestaurants have launched VINEYARD 518, a label of handcraftedwines available exclusively to diners. P.F. Chang’s is working withWattle Creek Winery in Mendocino the first wines available areSauvignon Blanc and a Syrah blend. Go to pfchangs.com.

Summer lunch specials:East Village Asian Dinerin Encinitas is offering weekday lunch specials for summer at 628S. Coast Highway. For $6.95, choose from rice bowls, wraps,sandwiches, salads and Asian noodle dishes. Go toeateastvillage.com.

Casa Guadalajara wins:Casa Guadalajara in OldTown was recently named Best Mexican Dinner House by the San Diegochapter or the California Restaurant Association. Casa Guadalajarais part of the Diane Powers’ Bazaar del Mundo Restaurant Group therestaurant features seafood, chipotle entrees, mango-inspiredspecialties, handmade tortillas, guacamole and sauces, and more. Goto www.casaguadalajara.com or call 619-295-5111.

BICE specialties:BICE Ristorante in theGaslamp Quarter has introduced cooking classes, a chef’s table andcheese bar happy hour. The cheese bar happy hour is offered from 5to 7 p.m. Sunday through Thursday guests can taste cheeseselections with wine pairings. Three cheeses and a glass of housewine is $15, and five cheeses with a sample flight of wines(sparkling, white or red) is $35. Also, on Monday evenings, chefMario Cassineri will offer a chef’s table meal the six-courseevent of appetizers, entrees, dessert and cheese is $85 per person,or $105 per person with a pairing. Reservations are between 5 and 8p.m. and must be made one week in advance. Also, cooking classesare from 10 a.m. to 1 p.m. Tuesday, with a minimum of four peopleto hold the class. Classes are $125 per person and feature threedishes. Go to www.bicesandiego.com or call 619-239-2423.

Summer at Hotel Solamar:Throughout the summer,Hotel Solamar and Jsix restaurant in San Diego are offeringspecials, including Sangria Happy Hour with peach-nectarinesangria Pick Your Poison at Jsix and LOUNGEsix (Mischief or SummerKiss cocktail) and Ice Cream, You Scream (various ice cream treatsat Jsix, with $1 donated to Dress for Success). Go towww.hotelsolamar.com or call 619-819-9500.

Karl Strauss releases another new beer:KarlStrauss Brewing Co. is releasing the latest beer in its CoastalReserve Series, the Whistler Imperial Pils. The beer takes aclassic pilsner and adds more malts, hops and alcohol to make anedgier brew with a 7.5 percent ABV. Whistler Imperial Pils will beavailable in early July on draft and in 22-ounce bottles. Go towww.karlstrauss.com or call 858-273-2739.

Wine Wednesdays:Mimi’s Cafe restaurants willoffer half-price wines by the bottle on Wednesdays. Go tomimiscafe.com.

Summer at the Del:The Hotel del Coronado hasseveral summer dining options. From 5 to 9 p.m. Wednesday throughSunday through Sept. 5, diners can enjoy dinner on the Sun Deck Bar& Grill, which is open for lunch but also opens for dinner inthe summer menu items include Del’s Famous White Corn ClamChowder, Calamari, Salad and Skewer combinations and more. JazzSundays at the Sunset Bar are from 6 to 10 p.m. through Sept. 5,and summer mixology classes are offered at 4 p.m. Thursdays throughSept. 2. Classes are $10 go to hoteldel.com.

Maria Maria opens:Musician Carlos Santana andchef Roberto Santibanez have opened their fifth Maria Mariarestaurant, which specializes in fresh, “nuevo Mexican” cuisine, inMission Valley at 1370 Frazee Road. Menu items include Slow-BraisedDuck Tacos and Tangerine Mojitos. Maria Maria is open from 11 a.m.to midnight Sunday through Wednesday and 11 a.m. to 2 a.m. Thursdaythrough Saturday, with a brunch menu on Saturday and Sunday.Special offers include Mojito Mondays, Taco Tuesdays, All-DayWednesday Happy Hour, Margarita Thursdays, and live music onThursday, Friday and Saturday. Go to www.mariamariarestaurants.comor call 619-574-6800.

Sammy’s wins:Sammy’s Woodfired Pizza was givena Gold Medallion award for Best Pizza recently by the San DiegoCounty Chapter of the California Restaurant Association. Go towww.sammyspizza.com.

Coronado resort brings back blues brunch:LoewsCoronado Bay Resort has brought back its popular Blues, Brews &Barbecue, a new brunch service from 11 a.m. to 2 p.m. Sundays inits Market Cafe. The menu by chef Marc Ehrler includes beer canribs, barbecue chicken, slow-roasted brisket, tomato-habanerobarbecue salmon and roast suckling pig. Also available are KarlStrauss draft beer and other beverages with live blues music.Tickets are $38 for adults, $19 for children. Adult price includesbeer and mimosas. Call 619-424-4444.

Cafe Merlot dinner service:Cafe Merlot in theRancho Bernardo Winery will be open for dinner from 5 to 8 p.m. onthe first Friday of the month from August to October. Cafe Merlotis at 13330 Paseo del Verano Norte, Suite E go to cafemerlot.comor call 858-592-7785.

California Crepes catering:California Crepes,which opened a location in the Gaslamp Quarter in February,recently announced the launch of its catering service. Some of thecreperie’s made-to-order specialties include the Julian (spicedapples and whipped cream) and the Hollywood (tomato, avocado andcheese). Go to www.cacrepes.com.

Tinleaf to open:Cohn Restaurant Group willopen its latest venture, Tinleaf Fresh Kitchen, in Carlsbad inAugust. The fast-casual neighborhood restaurant promises to servequality food at affordable prices, using fresh ingredients fromlocal companies, when possible. Menu items will range from $3 to$13 and will include create-your-own salads, signature salads,specialty sandwiches, hand-carved sandwiches, make-it-a-platecombination items and nightly themed family-style meals, as well asBelgian-style fries, homemade soups, local craft beers and wines bythe glass. Tinleaf will be at 6985 El Camino Real, Suite 108, andwill be open 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m.to 10 p.m. Friday and Saturday. Go to www.tinleafkitchen.com orcall 760-431-5323.

Flood joins George’s chef team:Chef TravisFlood has been hired as chef de cuisine for George’s at the Cove inLa Jolla. The San Diego native has spent most of the past decade inthe Bay area working at restaurants including Fifth Floor, PicoloTeatro di Sausalito and Moose’s Restaurant. He also assisted chefMark Sullivan at the 2010 Sundance Film Festival and worked as apersonal chef for PayPal creator Peter Thiel from 2004 to 2007.

W Hotel appoints new chef:W Hotel San Diegohas appointed John Garcia as its new executive chef. Garcia’s15-year cooking career includes serving most recently as chef decuisine at the Ritz Carlton in Laguna Niguel. He apprenticed withMichelin Star chef Martin Scharff at the Hotel Eisenkrug inDinkelsbuel, Germany, and has cooked at the Hotel del Coronado,Bellagio Hotel in Las Vegas, Hard Rock Hotel’s Simon Kitchen andBar and Patina Group’s Catal Restaurant. On April 22, Garcia wasinvited to cook at the James Beard House in New York.

Cicciotti wins award:“Cicciotti’s Kitchen:Italian Family Favorites ---- Quick, Easy and Delicious” by GaetanoCicciotti was recently named the 2009 Non-Fiction: Cooking &Crafts winner at the San Diego Book Awards. The 96-page bookincludes recipes for Spaghetti alla Carbonara, Rigatoni conMelanzane e Salsicca and more. Go to cicciottis.com.

Terra chef to release cookbook:Jeff Rossman,chef and owner of Terra Restaurant in Hillcrest, will release “FromTerra’s Table: New American Food Fresh From Southern California’sOrganic Farms” this fall through Chefs Press Inc. The 208-pagehardcover will retail for $29.95 and will include information onlocal organic farms. Each recipe will feature beer and winepairings recipes include Grilled Cheese “Toast” With Mushrooms AndRoasted Shallots, Caramelized Spring Onion Ravioli, Pumpkin Bisque,Karl Strauss Amber Lager Braised Short Ribs, Avocado Daiquiri andmore. Go to chefspress.com.

Marine Room chefs release cookbook:BernardGuillas and Ron Oliver, the chefs at La Jolla’s Marine Roomrestaurant, have published “Flying Pans ---- Two Chefs, One World,"a combination cookbook and travelogue. The book, recently nominatedas “Cookbook of the Year” in the Book of the Year Awards, containsmore than 40 recipes inspired by their global gourmet adventures,including recipes drawn from the cuisines of Peru, the CzechRepublic, Italy, the Caribbean, Switzerland and more. The booksells for $35 at Borders, Barnes & Noble and online attwochefsoneworld.com. The chefs kicked off the book’s publicationthis week with a New York promotional tour.

Bourdain to speak in Escondido:Chef, author,TV host and provocateur Anthony Bourdain will talk about food, hisbooks, his travels and more at 8 p.m. Sept. 18 at the CaliforniaCenter for the Arts, Escondido. Tickets are $45-$55. Call800-988-4253.

Thornton Winery summer menu:Cafe Champagne atThornton Winery in Temecula has released its summer lunch anddinner menus. Lunch dishes include Grilled Chipotle Orange ChickenSalad ($16) Peppered Bacon, Fig And Brie Pizza ($16) ClassicBacon Cheeseburger ($16) Short Rib Sliders ($15) and VineyardsTapas Plate ($20). Dinner dishes include Seafood Cioppino ($29)Grilled Lamb Sirloin Steak ($33) Grilled BBQ Salmon ($31) andSpicy Sausage And Shrimp Linguine ($28). Go to thorntonwine.com orcall 951-699-0099.

Brockton Villa summer menu:Brockton Villa inLa Jolla has opened for its seasonal dinner service through Nov. 7.Dishes include Epic Chowder With Sea Clams, Blue Crab, YukonPotatoes And Saffron Cream Pan Seared Sea Bass With Pan-RoastedFingerling Potatoes, Organic Arugula And Vera Cruz Sauce andBrockton Villa Cioppino With Shrimp, Fresh Catch Of The Day AndShellfish In A Tomato-Saffron Broth. Top off a meal with CoastToast, served with cinnamon or vanilla gelato. Brockton Villa isopen for breakfast, lunch and dinner from 8 a.m. to 9 p.m. dailygo to www.brocktonvilla.com or call 858-454-7393.

Fleming’s Bikinitini:Fleming’s PrimeSteakhouse & Wine Bar offers the Bikinitini, a 99-caloriecocktail that is one of two lower-calorie cocktails on the “5 for$6 ‘til 7" bar menu. The Bikinitini is made with clementine vodkaand citrus juices, and topped with three mini marshmallows (a toastto a polka-dot bikini). Go to flemingssteakhouse.com.

Gordon Biersch limited-time menu:GordonBiersch restaurant, which has a location in Mission Valley, hasintroduced its tropical menu and SommerBrau beer, available throughAug. 1. New items include Coconut Shrimp, Island Steak Tacos,Margarita Jalapeno Pizza, Key West Lobster & Shrimp Linguiniand more. The new items also include a Dragon Fruit StrawberryMojito. Go to www.gordonbierschrestaurants.com.

Grand Del Mar cocktails:The Lobby Lounge atThe Grand Del Mar is offering new signature cocktails, includingthe Amor Dulce Amor (strawberry-infused tequila, Cointreau,strawberries, fresh lime juice), Mint Lemongrass Collins (mintlemongrass-infused gin, ginger liqueur, simple syrup, fresh limejuice), Las Rambles Sangria (Spanish red wine or cava, spiced rum,lemonade, fresh fruits), Jalapeno Margarita (jalapeno-infusedtequila, Cointreau, fresh lime juice) and more. Go towww.thegranddelmar.com or call 858-314-2000.

Sunday Summer Jazz Brunch:Big Easy inHillcrest is dishing up Cajun-inspired brunch items with live jazzon its patio from noon to 3 p.m. Sundays. Brunch items includeMeatloaf Scramble, Banana Fosters Waffle, Pulled Pork Po-BoySandwich, Gumbo and more. Go to www.thebigeasyrestaurant.com.

Stingaree summer cocktails:StingareeRestaurant and Nightclub in San Diego has unveiled its summercocktail menu. New drinks are the Brazilian Kiss (rum, ginger ale,Sprite, oranges and limes), Sparkling Saketini (vodka, sparklingsake, muddled strawberries and dried dragonfruit garnish) and BasilGrape Martini (Ciroc, Cointreau, Hpnotiq, lemonade, muddled grapesand basil leaves). Go to stingsandiego.com.

Sheerwater focuses on fish:Sheerwater at theHotel del Coronado has a new menu concept called “Sheerwater: Fishby the Sea.” Lunch items include the Chilled Seafood Platter, SaltSpring Mussels, Smoked Salmon BLT Sliders, Baked Tazmanian Trout,Blue Crab Cake BLT, Surf & Turf Quesadilla and more. Dinneroptions include Blue Crab & Cheddar Fondue, Pan-Fried Blue CrabCakes, Pan-Roasted Mahi-Mahi, Sauteed Diver Scallops, Shrimp Scampiand more. Go to www.hoteldel.com/sheerwater or call619-522-8490.

Half-price at Jsix:Jsix restaurant in SanDiego is now offering half-size portions of several entrees forhalf price from 5:30 to 6 p.m. and 9 to 9:30 p.m. daily. Entreesinclude Grilled Mano De Leon Scallops With English Peas, SmokedBacon Morels And Mashed Potatoes With Spinach Cream and SmokedBacon-Wrapped Pork Tenderloin With Farro Salad, Arugula, AlmondCream And Port-Cherry Sauce. Also, through Labor Day, there will beno corkage fee when guests bring their own wine. Go towww.jsixsandiego.com or call 619-531-8744.

Wendy’s introduces salads:Wendy’s restaurantshave introduced four new salads, with the addition of Apple PecanChicken (spring mix, blue cheese crumbles, Granny Smith and redapple pieces, roasted pecans, dried cranberries and grilledchicken), BLT Cobb (spring mix, applewood smoked bacon, choppedtomatoes, blue cheese crumbles, chopped hard-boiled eggs andgrilled chicken), Spicy Chicken Caesar (romaine, grape tomatoes,asiago cheese, French bread croutons and spicy chicken) and Baja(spring mix, cheddar and pepper Jack cheeses, guacamole, pico degallo, tortilla chips and chili). Each salad is prepared freshin-store and served with Marzetti’s all-natural andpreservative-free dressings, with flavors including PomegranateVinaigrette, Avocado Ranch, Lemon Garlic Caesar and Creamy RedJalapeno. The suggested retail price is $5.99 go towendys.com.

Fleming’s debuts prix-fixe menu:Fleming’sPrime Steakhouse & Wine Bar, which has two locations in SanDiego, has introduced a summer prix-fixe menu that will beavailable through Sept. 27. A pair of three-course dinners areavailable for $39.95, including an entree of either Beef Flemingtonor Cedar-Plank Broiled Barramundi with a choice of a Spinach AndMushroom Salad or Summer Corn chowder, and Key Lime Pie dessert.Visit flemingssteakhouse.com.

Wine dinner:Westgate Hotel in San Diego willhost winemaker Tom Lane of Bianchi Vineyards in Paso Robles for awine dinner at 6:30 p.m. Thursday. The wines will be paired in asix-course dinner from chef Fabrice Hardel tickets are $75. Go towww.westgatehotel.com or call 619-557-3655.

Authentic luaus:The Kona Kai Resort on ShelterIsland hosts a summer series of outdoor luaus on the sand from 6 to9 p.m. Fridays through Sept. 3 at 1551 Shelter Island Drive, SanDiego. Program includes lei and mai tai greeting, luau dinnerbuffet and Polynesian entertainment followed by Polynesian danceshow with hula and fire dancers. Tickets are $42 for adults, $19.95for children ages 5 to 12. Call 800-566-2524.

Blacktie-BBQ Museum Ball:The Oceanside Museumof Art will host its Blacktie-BBQ Museum Ball 2010 at 6 p.m.Saturday, featuring music from The Mar Dels and catering from 333Pacific restaurant (passed appetizers of Mushroom and CrabCufflinks, Maine Lobster Fritters, Oysters and more Tux and Tailscourse of sauteed half lobster tail, baked lobster mousse sushirolls and micro greens BBQ Dry Rubbed Flatiron Steak andStrawberry Shortcake). There will also be a live and silent auctionand more tickets are $200. Call 760-435-3720.

Ruby’s birthday celebration:To celebrate itsbirthday, Ruby’s Diners will offer the RubyBurger and fries for$2.80 from 11:30 a.m. to close Monday, while supplies last. Go torubys.com.

Wine competition:The Temecula Valley WineSociety will host its sixth annual Southern California WineCompetition Tuesday and Wednesday at Maurice Car’rie Winery inTemecula. Winners will be announced at a gala dinner, which is opento the public, on July 28. Go to www.tvwinesociety.org.

Tasting Tuesdays at Tango:Tango Restaurant inEscondido will host its final Tasting Tuesday from 4 to 9 p.m.Tuesday. During the event, guests in the lounge can sample smallplates for $3 to $7 plates include Baby Gem Lettuce Salad,Mushroom Soup, Chilean Sea Bass, Soft Shell Crab, Bacon WrappedFilet and Short Ribs. Go to tangoongrand.com or call760-747-5000.

BBQ Rib Throwdown:Briar Rose Winery inTemecula will host its BBQ & Blues Fundraiser with a BBQ RibThrowdown at 5:30 p.m. July 31. Ticketholders can judge BBQ ribsfrom four local businesses and select the winner also, bakedbeans, grilled corn on the cob, red dill potato salad, pound cakewith berries and one glass of Briar Rose wine. Blues vocalist JamalArtwork will provide live music. Tickets are $48 call951-308-1098.

Smokin’ Q Classic BBQ:The Vista VillageBusiness Association will host the second annual Smokin’ Q ClassicBBQ from 11 a.m. to 5 p.m. July 31 at the corner of South Santa Feand Main streets. The event, which is sanctioned by the Kansas CityBarbecue Society, features 45 teams, and visitors can purchasetastes from each team the event also features vendors, carnivalrides and games. Go to www.vistarodrun.com or call760-414-9391.

Firefly events:Firefly Grill & Wine Bar inEncinitas hosts wine dinners and tastings at 251 N. El Camino Real,Suite B. Go to fireflygrillandwinebar.com or call 760-635-1066.

-- 6:30 p.m. Aug. 4:Vindino Wine Tasting$15

-- Aug. 17:Benefit for Innocent JusticeFoundation (with food and wine) $100 ($120 at the door)

-- 6:30 p.m. Aug. 18:Mauritson Winery WineDinner $75

-- 6:30 p.m. Aug. 25:Tolosa Winemaker Dinner$75

Ladies’ wine and golf:The Grand Del Mar resortis offering “Ladies Only: Golf & Wine Experience” in threesessions this summer. Limited to 40 participants, women willreceive golf help from the resort’s instructors, then meet withwine director Jesse Rodriguez, who will give tips on pairing winewith food. The sessions are $40 and are scheduled from 5 to 7 p.m.Aug. 5 and Sept. 2. Go to thegranddelmar.com or call858-314-1930.

Celebrate the tomato:Pacifica Del Mar willhost a Tomato Dinner with wine pairings at 6 p.m. Aug. 10 thedinner is $80 per person. Dinner items include passed appetizers ofTomato & Melon Spheres, Caprese Satay, Ahi & Oven DriedTomato Crisps and BLT Elixir Barely Cooked Tomato Soup With Thyme,Summer Truffle and Mozzarella Balloon Lump Crab Stuffed FriedGreen Tomato, Summer Chicory Salad and Tomato Tarragon VinaigretteSeared Scallops With Tomato Drunk Basil Seeds, Infant Celery,French Radish and Scallop Espumal Greg Norman Wagyu New York, WarmTomato Ragu, Horseradish Pomme Puree and Stewed Tomato Demi andTomato Sorbet With French Strawberries And Basil Foam. Go towww.pacificadelmar.com or call 858-792-0476.

Cocktail hour:The Lobby Lounge at The GrandDel Mar will host “Mastering Mixology: Summer Sins and Saints,” aclass on making chilled cocktails, at 4 p.m. Aug. 14 for $25 perperson. Cocktails include herb-infused and tropical fruit mojitos,as well as non-alcoholic concoctions. Go to granddelmar.com or call858-314-1988.

Blues & BBQ Festival:Harrah’s RinconCasino & Resort will host its Blues & BBQ Festival fromnoon to 6 p.m. Aug. 14. The $10,000 BBQ Cook-Off will feature pork,chicken and beef, and entertainment will be provided by ArtworkJamal and the Acid Blues Band, Aunt Kizzy’z Boyz, and the BillMagee Blues Band. Admission is free, but samples of the food anddrinks are an additional cost. Go to harrahsrincon.com.

CoBA Wine, Food and Brew Festival:The Collegeof Business Administration at Cal State San Marcos will host aWine, Food and Brew Festival from 4 to 7 p.m. Aug. 14 at MarksteinHall at CSUSM. Tickets are $52.24 for general admission and $36.87for CSUSM alumni, with proceeds benefiting CoBA scholarships andacademic enrichment opportunities. The festival will include wine,food and brew (as the name suggests) for those 21 and older go tocobawinefestival.com.

Grant Grill Mixology Dinner:The Grant Grill atthe US Grant Hotel in San Diego will host a four-course MixologyDinner on Aug. 27 for $65 per person. Dinner items include WalnutBrown Butter Cake With Roasted Figs And Pancetta Duck ProsciuttoWith Mascarpone Gnocchi, Toasted Hazelnuts And Glazed YellowPeaches Smoked Venison Loin With Duo Of Creamed And BloomsdaleSpinach And Caramelized Fennel and Chocolate Almond Tart WithEspresso Mousse And Creme Fraiche Ice Cream. Cocktails includeWalnut Rocks (gin, walnut liqueur and Meyer lemon), SterlingStrawberry Daiquiri (rum, strawberry consomme, Falernum and lime),Rocky Mountain Blackberry (wheat gin, Leopold’s Blackberry,house-pressed blackberry, fresh egg whites and Angostura Bitters)and Cold Buttered Chestnut (chestnut liqueur, buttered bourbon andFrangelico foam). Go to grantgrill.com or call 619-744-2077.

Grape stomp:Orfila Vineyards & Winery willpresent its Grape Stomp from 4 to 8 p.m. Aug. 28 the event offersgrape stomping in a five-foot barrel, a dinner buffet, dancing, hayrides, wine tasting and winery tours. Tickets are $85 go towww.orfila.com or call 877-727-9463.

Jazz brunches:The Westgate Hotel in San Diegowill host jazz brunches on its Riviera Fountain Terrace from 10a.m. to 2 p.m. Sundays through Sept. 5. The brunch is $49 perperson go to westgatehotel.com or call 619-557-3655.

Artisan wine dinner series:Temecula Creek Innis continuing its wine dinner series, “A Salute to SouthernCalifornia Wine,” through fall. Go to www.temeculacreekinn.com orcall 951-587-1465.

-- 8 p.m. Aug. 20 at the Stone House:“AllThings Local” with Palumbo Family Vineyards $95 for six-coursemeal

-- 7:30 p.m. Oct. 15 at Temet Grill:“A Tale ofTwo Valleys” with Leonesse Cellars $85 for meal

Bistro West wine dinner:Bistro West will host"A Taste of Italy” five-course regional food and wine pairingdinner at 6:30 p.m. Aug. 24 at 4960 Avenida Encinas in Carlsbad.Courses include Trentino Gnocchi, Barolo Wine Risotto (topped witha petite filet mignon), Braised Leg Of Wild Boar and more. Thedinner is $65 go to bistrowest.com or call 760-930-8008.

Wine & Feed fundraiser:The Pegasus RisingProject will host its inaugural Wine & Feed fundraiser at 6p.m. Aug. 28 at Carlsbad Wine Merchants, 5814 Van Allen Way, Suite155, Carlsbad. The San Diego nonprofit rescues horses and uses themto help service members and their families heal from post-traumaticstress disorder and traumatic brain injury. Tickets are $50 andinclude wines, beers and nonalcoholic beverages, appetizers anddesserts. E-mail [email protected] or call 760-994-0024.

Taste at the Cove:La Jolla will host itsannual Taste at the Cove from 5:30 to 9 p.m. Sept. 1 with food,fashion, an auction and professional athletes at Scripps Park. Theevent will feature more than 30 restaurants, with proceedsbenefiting the San Diego Sports Medicine Foundation. Tables for 10are available for $3,000, and VIP runway lounge seating for 10 isavailable for $5,000 go to www.tasteatthecove.com.

California wine month:Temecula Valley willcelebrate California Wine Month in September with events and deals,including a $40 tasting “passport,” an online video series to helpplan an itinerary, a “Sip and Stay” package at South Coast WineryResort & Spa, a grape stomp and more. Go towww.temeculawines.org.

La Jolla Art & Wine Festival:The La JollaArt & Wine Festival will return from 11 a.m. to 6 p.m. Oct. 9and 10 a two-day pass is $15, and a one-day pass is $10 foradults, $5 for children 12 and younger and military and seniors,and free for children ages 2 and younger. The event, in its secondyear, will feature a wine and beer garden, a food court, live musicand more. Go to lajollaartandwinefestival.com.

San Diego Bay Wine & Food Festival:Ticketsare now on sale for the seventh annual festival showcasing 170wineries, 800 wines, 60 local restaurants, celebrity chefs andevents including cooking classes, lectures, wine-tastings, auctionsand dinners, scheduled for Nov. 17-21 at various San Diegolocations. Details at www.worldofwineevents.com or619-342-7337.

BBQ ‘n Blues:Terra Restaurant in Hillcrest’sBBQ ‘n Blues series, from 6 to 9 p.m. Thursdays through Sept. 16,allows diners to choose from a selection of main courses (BarbecuedSt. Louis-Style Ribs, Jerk-Marinated Pork Loin, Chimichurri GrilledSkirt Steak and Hoisin Mustard Glazed BBQ Salmon are just a few)and two sides, which rotate weekly, for $17.95. Musicians includeBen Powell and Robin Henkel Terra is on the 3900 block of VermontStreet. Call 619-293-7088.

Harvest for Hope:The Emilio Nares Foundation’sseventh annual fundraiser from 3 to 6 p.m. Sept. 19 includes food,wines and live and silent auctions on the rooftop lounge atStingaree Restaurant, 454 Sixth Ave., San Diego. Tickets are $125.Visit www.enfhope.org.

Alchemy of the Hearth,960 Rancheros Drive,Suite L, San Marcos www.alchemyofthehearth.com or760-233-2433:

-- 10 a.m. to 1 p.m. Monday through July 29:The Global Kitchen Camp $225

-- 1 to 3 p.m. Monday through July 29:KidsIron Chef Camp $225

-- 10 a.m. to 1 p.m. Aug. 2-5:MagnificentGirls Kitchen Magic $225

-- 1 to 3 p.m. Aug. 2-5:Boys Baking AdventureCamp $225

-- 10 a.m. to noon Aug. 9-12:The Chop ShopCamp $225

-- 1 to 3 p.m. Aug. 9-12:The Global KitchenCamp $225

-- 10 a.m. to noon Aug. 16-19:The BreakfastClub $225

-- 1 to 3 p.m. Aug. 16-19:Candy Land $225

The Kitchen Witch,127 N. El Camino Real,Encinitas 760-942-3288 or www.kitchenwitchonline.com:

-- 11 a.m. Tuesday and Wednesday:Kids Camp$69

Roz’s Sweet Art Studio,277 S. Rancho Santa FeRoad, Suite N, San Marcos www.rozsweetartstudio.com:

-- 10 a.m. to 1 p.m. Monday-July 30 (ages 8 to11):Kids Cooking/Baking $225

-- 10 a.m. to 1 p.m. Aug. 2-6 (ages 8 to 11):Kids Multimedia Art $225

Alchemy of the Hearth:Offers cooking classesat its new location, 960 Rancheros Drive, Suite L, San Marcos.Classes at 4 p.m. are geared toward children and teens. Alchemy ofthe Hearth is open from 10 a.m. to 9 p.m. Monday through Friday and10 a.m. to 4 p.m. Saturday. Go to alchemyofthehearth.com or call760-233-2433.

-- 10 a.m. Thursday:College-Bound Cooking:American $50

-- 4 p.m. Thursday:Cooking With Your Kids$40

-- 6 p.m. Thursday:Cooking With Beer $65

-- 10 a.m. Friday:How to Start Your OwnFood-Based Business $65

-- 4 p.m. Friday:The Little Napoleons $40

-- 6:30 p.m. Friday:The Wine and Food ofSummer $65

-- 10 a.m. Saturday:Lazy Days of Summer$50

-- 1:30 p.m. Saturday:Just Cheesecake $65

-- 5 p.m. Saturday:The Dinner Club $65

-- 10 a.m. Monday:Cooking Lactose Free$65

-- 4 p.m. Monday:Killer Brownies From Mars$40

-- 6 p.m. Monday:Mastering the Art of FrenchCooking $65

-- 10 a.m. Tuesday:Wicked Eggs Benedict$50

-- 4 p.m. Tuesday:Kids Healthy Snack Attack$40

-- 6 p.m. Tuesday:Healthy Comfort Foods$50

-- 10 a.m. Wednesday:College-Bound Cooking:Italian $50

-- 4 p.m. Wednesday:Teens Who Cook $50

-- 6 p.m. Wednesday:Simply Vegetarian $50

-- 10 a.m. July 29:Italian Panini Sandwiches$50

-- 4 p.m. July 29:Little Cakes for LittleHands $40

-- 6 p.m. July 29:Explore What’s Local andFresh $65

-- 10 a.m. July 30:The One-Hour Cooking Class:Quick Stir Fry $25

-- 11:30 a.m. July 30:Stuffed Shells $25

-- 1 p.m. July 30:Cooking 101: KitchenKnow-How $50

-- 6 p.m. July 30:Ethiopia: The Cradle ofCivilization $65

-- 10 a.m. July 31:Cooking 101: Where’s theBeef $65

-- 1:30 p.m. July 31:Salsa $50

Alta Vista Gardens:Mary Dralle offers cookingclasses at Alta Vista Gardens, 1270 Vale Terrace Drive in Vista.Classes are $20 and include tastings and recipes register [email protected]

-- 1:30 p.m. Saturday:Hey Boo-Boo What’s inthe Picnic Basket (Cold Pressed Deli Style Sandwich, Meal-In-A-BowlTuna Salad With Lemon Dill Dressing and Peruvian Blue Potato FiestaSalad)

Cafe Merlot:The restaurant in the BernardoWinery holds wine and cooking classes at 13330 Paseo del VeranoNorte in Rancho Bernardo $50 per person go to cafemerlot.com orcall 858-592-7785.

-- 5:30 p.m. Tuesday:Healthy and DeliciousItalian Recipes: Pinot Gris, Pinot Grigio

Callaway Winery:The Temecula winery will hosta “Grillin’ and Chilllin’ Cooking Class” at 6:30 p.m. July 22 for$65 per person. Meritage chef Michael Henry will demonstrategrilling techniques. Recipes include Mixed Grill Of Sausage,Cornish Hen And Summer Vegetables Potato Hash With Fennel, HerbsAnd Bacon Roasted Corn And Poblano Chile Salad Peruvian Ceviche"Mixto” and Peach And Frangipane Tart. Go to callawaywinery.com orcall 951-676-4001.

Cups:The cupcake lounge in La Jolla offers avariety of classes at 7857 Girard Ave. go to cupslj.com or call858-459-2877.

-- 6 p.m. Thursday:Fiesta Time Cupcakes$70

-- 6:30 p.m. Friday:Parents’ Night Off:Cupcakes and a Movie (ages 5 to 9) $25

-- 2:30 p.m. Saturday:Feast of Figs $70

-- 11 a.m. Sunday:Market-to-Table $65

-- 12:30 p.m. Tuesday:Fun With Cupcakes (kidsonly) $30

-- 6 p.m. July 29:Fun With Fondant $50

“Grill With the Chef/Barbecue With a Master”:Steven Patrick, the executive chef at the Sheraton Carlsbad Resort& Spa, will host classes at 6:30 p.m. Wednesday eveningsthrough Sept. 1. Classes are $15 each and free for ages 12 andyounger, with an adult. Classes also include sample tastes,take-home recipe cards, and a beverage. Classes are held at thePalm Courtyard go to www.twenty20grill.com or call760-827-2500.

-- July 28:Beach Cooler Tacos & Top of theGrill Salsa

-- Aug. 4:True Fire Grilled Pizza

-- Aug. 11:Santa Maria Grill: Grilled Tri Tip,Meyer Lemon Chicken

-- Aug. 18:Grilled Appetizers: Grilled FlatBreads, Smokey Tomatoes, Grilled Figs and Sonoma Goat Cheese,Smoked Olives, Quick Charred Parmesan, Grilled and CrushedArtichoke

-- Aug. 25:Hibachi Yakitori, Skewers &More: Basil Chicken Prosciutto, Argentinean Steak Skewers, RosemaryBranch Turkey, Korean BBQ Surf & Turf, Garden Yakitori

-- Sept. 1:Chef’s Seasonal Best: Three BestBurgers, Little Brats, Beer Can Chicken

Great News! Discount Cookware & CookingSchool:The San Diego school hosts cooking classes at 1788Garnet Ave. (in the Pacific Plaza at Garnet Avenue and JewellStreet) reserve to 858-270-1582, ext. 3, or go towww.great-news.com. Reserve early classes fill quickly.

-- 6 p.m. Thursday:Fish Grill $54

-- 6 p.m. Friday:Taking It to the Beach$54

-- 11 a.m. Saturday:Speedy Entrees $54

-- 6 p.m. Monday:Easy Japanese Home Cooking$59

-- 10:30 a.m. Tuesday:Grilled Appetizer Party$54

-- 6 p.m. Tuesday:Sumptuous Summer Seafood$59

-- 6 p.m. Wednesday:Italian al Fresco $59

-- 10:30 a.m. July 29:Hands-On Pasta $59

-- 6 p.m. July 29:Sliders: Small Bites, BigTaste $54

-- 6 p.m. July 30:Friday Night Dinner PartyThai Specialty $59

-- 11 a.m. July 31:Canning for Dummies:Beginning Home Canning $54

Inspired Gourmet:Inspired Gourmet offerscooking classes for $40 each at 29373 Broken Arrow Way in Murrieta.Go to hstrial-inspiredgourmet.intuitwebsites.com or call951-894-7551.

-- 11 a.m. Saturday:Tropical Summer Fun ---- A"Do Ahead” Caribbean Flare Dinner

The Kitchen Witch:The Encinitas school hostscooking classes at 127 N. El Camino Real call 760-942-3288 or goto www.kitchenwitchonline.com.

-- Noon Friday:Learn-a-Lunch: Pacific Rim BBQ$34

-- 6 p.m. Friday:Summer Entree Salads $59

-- 6 p.m. Wednesday:Sticky Fingers: The RibsClass $59

-- 11 a.m. July 31:Knife Skills $49

Ro Z’s Sweet Art Studio:Rosanne Zinniger’scake decorating shop and studio at 277 S. Rancho Santa Fe Road, SanMarcos, offers classes in cake decorating. There is also a kidscake decorating club for children ages 7 to 11 on one Saturday ofevery month go to the website for dates. Call 760-744-0447 orvisit rozsweetartstudio.com.

-- 9 a.m. July 31 and Aug. 1:Sugar FlowerWorkshop with James Rosselle $625

-- 6:30 p.m. Aug. 3:Cheesecake DemonstrationWorkshop $45

-- 10 a.m. Aug. 7:Gourmet Cupcake Workshop$45

-- 6:30 p.m. Aug. 12-Sept. 2 (four-week class meetsThursdays):Flowers in Royal Icing/Gumpaste/Basketweave$45

-- 1 p.m. Aug. 15:Summer Sushi Rolls

-- Aug. 16 and 17:Colette Peters on carvingand topsy turvy

-- 6:30 p.m. Sept. 16-Oct. 21 (six-week class meetsThursdays):Cake Design I: Just the Basics $175

-- 1 p.m. Sept. 18-Oct. 23 (six-week class meetsSaturdays):Cake Design I: Just the Basics: En Espanol$175

Simply Cooking for the Fun of It:The CarlsbadSenior Center will host a cooking class on summer desserts at 3p.m. Aug. 18 at 799 Pine Ave. Recipes include chocolate tart withfresh berries and a French apple tart. Class is $5 reserve to760-602-4650.

Sur la Table:The Carlsbad location offerscooking classes at 1915 Calle Barcelona (in The Forum shops). Call800-243-0851 or e-mail [email protected]:

-- 6:30 p.m. Thursday:You Say Tomato $69

-- 6:30 p.m. Friday:Summer Italian Cooking$69

-- 2 p.m. Sunday:Essential Knife Skills$59

-- 6:30 p.m. Monday:Global Kitchen: Moroccan$69

-- 6:30 p.m. July 30:Bon Appetit: Grillin’USA $79

-- 10:30 a.m. July 31:Scrumptious Summer FruitDesserts $69

Tea service classes:Barbara Barker of MemoriesEnglish Tea Garden in Vista offers themed classes and afternoonteas in a private Vista garden. Classes are $10 for directions,call 760-945-0476.

-- Noon Saturday:Passionflower afternoon teaand class, “How to Reduce Stress” (scones, tea sandwiches, cakesand tea)

-- Noon July 31:Vegan cooking class and hightea

-- Noon Aug. 7:Healing with herbs class andafternoon tea

Acqua Al 2:The Gaslamp Quarter restauranthosts wine tastings during “Uncorked” the first Wednesday of everymonth at 322 Fifth Ave. in San Diego. For $20, guests taste fourwine/spirit selections paired with four appetizers. Reservationsare required call 619-230-0382 or go to acquaal2.com.

I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

Menu Description: "A delicious combination of ham and turkey, plus Swiss and American cheeses on wheat bread. Lightly battered and fried until golden. Dusted with powdered sugar and served with red raspberry preserves for dipping."

It sounds crazy, but it tastes great: a triple-decker ham, turkey, and cheese sandwich is dipped in a tempura-style batter fried to a golden brown then served with a dusting of powdered sugar and a side of raspberry preserves. For over ten years tons of cloning requests for this one have stacked up at TSR Central, so it was time for a road trip. There are no Bennigan's in Las Vegas, and since the Bennigan's chain made this sandwich famous, I headed out to the nearest Bennigan's in San Diego. Back home, with an ice chest full of original Monte Cristo sandwiches well-preserved and ready to work with, I was able to come up with this simple clone for a delicious sandwich that is crispy on the outside, and hot, but not greasy, on the inside (the batter prevents the shortening from penetrating). This recipe makes one sandwich, which may be enough for two. If you want to make more, you'll most likely have to make more batter so that any additional sandwiches get a real good dunking. Recently, Bennigan's restaurants across the country have been closing, but with this secret formula you can still experience the taste of the chain's signature sandwich.

This grilled chicken sandwich was introduced by America's number-two burger chain in 1990, and soon after the launch, the BK Broiler was selling at a rate of over a million a day. Not good news for chickens.

This one's easy to duplicate at home. To clone the shape of the chicken served at the burger giant, you'll slice the chicken breasts in half, and pound each piece flat with a mallet. Pounding things is fun. Let the chicken marinate and then fire up the grill. The recipe makes four sandwiches and can be easily doubled if necessary for a king-size munch fest.

For 25 years Fuddruckers has been serving huge, cooked-when-ordered beef patties on freshly baked buns. You decorate your hamburger creation with sliced tomato, onions, lettuce, pickles, peppers, relish and whatever else is offered at the toppings bar. Everyone builds their burger differently, yet the company claims these are "The Worlds Greatest Hamburgers." What makes them so good? Fuddruckers boasts that it uses only 100% USDA choice, aged ground beef. What Fuddruckers won't tell you is which secret ingredients make up the delicious burger seasoning used on each of those patties. After analyzing a sample of the blend used in the shakers back by the griddle, I've come up with this simple clone which you can now mix up at home, and pour into an empty shaker bottle. Sprinkle it onto 1/3- or 1/2-pound ground beef patties just before they cook, then grab some fresh buns in the bakery section of your store. Add your choice of other fresh toppings, and you'll soon have a hamburger clone that tastes just like those served at the more than 230 Fuddruckers.

Doesn't a cold In-N-Out Burger Vanilla Shake sound good right now?

Tonight, don't settle for steaks that are served straight off the grill. Instead, blow everyone away when you serve up grilled beef tenderloin filets that have been "crowned" with buttery horseradish breadcrumbs. This presentation looks and tastes great, but the best part: it's really freakin' easy. The crust is prepared ahead of time by combining the ingredients and forming the mixture into crust "pucks" that are chilled until firm. Then, when the steaks come off the grill, you top each one with a crust, and broil until bubbling. Now, sit back and watch as your feeders flip when they take the first bite. That's right, tonight you rule.

Watch the video: Episode 3 - Fire Morels (August 2022).