Dining
DRINK PINK AT FLEMINGS!
10.06.11
By Sheryll Alexander
October’s Breast Cancer Awareness Month is here and Fleming’s Prime Steakhouse & Wine Bar is once again helping to raise funds with a 99-calorie cocktail, The Stiletto (recipe below), for just $6 with all proceeds benefiting The Avon Breast Cancer Crusade.
As part of this month’s signature cocktail during the daily 5 for $6 til 7 (with five appetizers, five cocktails and five wines for $6 until 7 PM), the rose-hued Stiletto highlights how Fleming’s and its guests can easily and deliciously support The Avon Breast Cancer Crusade.
Fleming’s has also added Cline Cashmere, a Napa Valley Rhône-style red, to the “5 for $6 ‘til 7” bar menu. Cashmere is a flavorful, smooth blend with big cherry, raspberry and chocolate notes, and hints of cracked black pepper and plum. The winery behind this generous red is the equally generous Cline Cellars. Each year, they donate $25,000 to Living Beyond Breast Cancer.
To learn more about Fleming’s The Stiletto Cocktail click below for Fleming’s October e-newsletter and online at: http://www.flemingssteakhouse.com/e-newsletter/2011/october/october.
Created by Maeve Pesquera, Fleming’s Director of Wine
Serves 1
Ingredients:
1.25 oz Hendrick’s Gin
5 Fresh Blackberries
1 oz. Monin Sugar Free Syrup
.5 oz. Lime Juice
As needed Top with Diet Ginger Ale
Directions:
Muddle blackberries with Monin Sugar Free. Add Hendrick’s. Shake. Strain and pour into martini glass. Top with Diet Ginger Ale. Garnish with two blackberries on a black cocktail pick.
Gluten-free at Pelican Hill!
09.23.11
Considering how it seems like food allergies are so prevalent, we’re always on the lookout for menus that cater to special diets.
So we just found out that Chef Luca Cesarini at Andrea at Pelican Hill Resort in Newport Beach has introduced a new gluten-free menu. The dishes include pastas made from flour alternatives, such as corn, chick peas, rice, soy and flax-seed bases. The items available at lunch Wednesday through Sunday and at dinner daily.
Gluten-free options include potato gnocchi, with butternut squash and wild mushrooms; rigatoni with roasted eggplant, tomato, basil and pine nuts; saffron spaghetti with seafood guazzetto; codfish fagottini, and heirloom tomato coulis; or gramigna, pork sausage ragout and olives. Also choose from pipette, pancetta, English peas, Mascarapone sauce; and beetroot risotto with gorgonzola fondue.
Open for lunch from 11:30 a.m. to 2:30 p.m. Wednesday through Saturday; 11 a.m. to 3 p.m. Sunday; and for dinner 6 to 10 p.m. daily.
22701 Pelican Hill Road South at Newport Coast. 949.467.6800.
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