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4th Annual Beach, Brews and BBQ


The 4th Annual Beach, Brews and BBQ presented by BJ's Restaurant & Brewhouse will be celebrated at the Newport Dunes Marina on Saturday, October 20 from 2 to 6 p.m. All proceeds from the event will benefit the Cystic Fibrosis Foundation Orange County Chapter.

Don't miss this exciting charity event, complete with unlimited samples of hand-crafted beers, the best BBQ in town, live entertainment and both silent and live auctions with amazing items to win!

Invite your friends, family and clients for a day of good eats, good beer and good times for a great cause. The mission of the Cystic Fibrosis Foundation is to cure cystic fibrosis and to provide all people with the disease the opportunity to lead full, productive lives.

2 – 6 p.m.
Includes commemorative festival glass, unlimited tastings and delicious BBQ.

1 – 6 p.m.
Includes commemorative festival glass, unlimited tastings and delicious BBQ.
• One hour early entry
• VIP exclusive beer and wine tastings.

2 – 6 p.m. Must accompany a paying guest.

Newport Dunes Marina is at 1299 N. Bayside Drive in Newport Beach.

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Fall flavors at five crowns


Just in time for fall, Five Crowns just debuted a new autumn menu created by Executive Chef Alejandra Padilla. The menu features the season’s most anticipated flavors to compliment the restaurant’s classic dishes. Highlights include several new small plates such as Foie Gras Donuts with pomegranate jelly and sea salt, main dishes like Rainbow Trout with brown hazelnut butter, brussels sprouts and pomme puree and desserts such as Apple Sticky Toffee Pudding with walnut crumble, roasted apples and whipped mascarpone.

Other dishes include Potato Croquettes with horseradish crème fraîche, trout roe, caviar; Farmers Market Fall Burrata with white radicchio, persimmon, beets, caraway seed crisp, and hazelnut vinaigrette. Fruits del Mar is a Scallop Carpaccio with yuzu lime, serrano, and Japanese basil.

From the Soups and Greens, there’s a Fall Mushroom Soup with charred scallion oil.

The Mains include Duck Breast with citrus braised carrots, turnips, black lentils, and passion fruit vinaigrette; or a Rainbow Trout with hazelnut brown butter, brussels sprouts, and pomme puree. There’s also a Braised Pork Shank with fingerling potato, sweet and sour red cabbage, pickled mustard seed and pear.

Taste the fall flavors of Squash & Farro with risotto-style farro, butternut squash, parmesan, sage, and walnut pesto, and pomegranate. There’s also Roasted Scallops with cauliflower puree, prosciutto chip, olives, and tomato petal. Jidori Chicken with

toasted bulgur wheat, glazed pearl onions, chestnuts, roasted grapes, and chicken jus. And lastly, the house Pappardelle with pork ragu, Tuscan kale, tomato, and lobster.

For sides, there are Wild Mushrooms and Hazelnut Honeynut Squash.

For Desserts, choose from Espresso Crème Caramel with hazelnut cookies, dulce de leche, and chocolate sauce; or Apple Sticky Toffee Pudding with walnut crumble, roasted apples, and whipped mascarpone. And, Pistachio Cheesecake with chocolate wafer crust, raspberries, and toasted meringue.

Open 5-9 p.m. Sun.-Thurs.; and 5-11 p.m. Fri. and Sat.

Five Crowns is at 3801 East Coast Highway in Corona Del Mar.

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Farmers Boys celebrates 10th OC Location


Farmer Boys, the popular fast-casual burger concept has opened its tenth Orange County restaurant in the city of Irvine. To celebrate the new location, Farmer Boys will be hosting a week-long Grand Opening celebration from Tuesday, October 16 to Sunday, October 21. The first 100 people in line at 2 p.m. on Tuesday, October 16 will be entered in a random drawing to win free Farmer Boys food for one year (five winners will be selected).

For the duration of the Grand Opening Week, you can also take advantage of several specials, including:

$2 Big Cheese® Cheeseburgers (Tuesday, October 16 - Sunday, October 21 from 2-5 p.m.).

$4.99 French Toast Combo or Hot Cakes Combo (Tuesday, October 16 - Sunday, October 21 all day).

A chance to spin the prize wheel and win Farmer Boys coupons and swag items (Tuesday, October 16 - Sunday, October 21 from 2-5 p.m.).

The Irvine location offers on-site parking and is open Monday-Saturday from 6 a.m.-10 p.m. and Sunday from 7 a.m.-10 p.m.

17380 Red Hill Avenue in Irvine.

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Studio at Montage Laguna Beach’s new Chef de Cuisine Ben Martinek just introduced his new Fall A La Carte and Six-Course Tasting Menus that highlights the finest autumnal delights. For the past eight years, Martinek, has been a member of the culinary team at Studio and The Loft, now he’s the chef-in-charge and proving how creative and locally resourceful he is as he excels at his new dream-come-true open kitchen position.

Studio’s new Fall A La Carte Menu offers a  celebratory Bester Caviar with traditional accompaniments. First, guests can start with Grilled Oysters, Braised Mediterranean Octopus Carpaccio, Roasted Heirloom Beets or Kona Kampachi Crudo. Second course selections include Dungeness Crab Basil Soup with preserved lemon; Soffritto Risotto with crispy littleneck clams; Lobster Sumac Cavatelli; and delicious Roasted Pork Belly with garlic soubise, black-eyed peas and sherry cipollini. And, the creative Mains make it hard to decide among Pacific Swordfish with artichoke barigoule, show-stopping Roasted Mero Arctic Seabass served with Chinese broccoli, La Belle Farms Duck Breast, Superior Farms Lamb Loin and more.

On the new Fall Tasting Menu, you can enjoy Big Eye Tuna and Compressed Melon, then Hudson Valley Foie Gras Torchon with black plum and Szechuan peppercorn brioche. The third course delivers succulent Seared Maine Diver Scallops with a miso-potato puree, followed by 40-day Dry-Aged Beef Strip Loin with cordyceps mushrooms, sungold tomatoes, fermented garlic and braised parsnip. To conclude, Saint André triple crème cheese with espresso meringue and then Harry’s Berries Strawberries with yuzu sorbet.

The New Vegetarian Menu is ideal for vegetarians and non-vegetarians alike. It starts with Crimson Beet Tartare starring golden beet “yolk.” Course Two is Crispy Rice Paella with bouquet of tiny vegetables. Next is Celerini Alfredo with brown butter crumble and truffles. Another show-stopping course is Pot “Ato”-Au-Feu where the chef creates a potato variation accompanied by Brussels sprout leaves and wild mushrooms. Then there is Fleur Du Maquis, a ratatouille with arugula. To end a perfect dining experience is Pistachio Pavlova. Wines can be paired perfectly and, the service is impeccable.

30801 S Coast Highway in Laguna Beach.

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