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Eno

ENO-VERSITY CLASSES THIS SUMMER!

05.09.11

By Sheryll Alexander

Ever been to Eno-Versity wine classes at one of our favorite food and drink destinations in OC, The Ritz-Carlton Laguna Niguel?

These informative classes, which are held at The Ritz Carlton’s fabulous ENO wine tasting room, includes lots of sips and noshes while you learn from expert winemakers and artisan producers. We love how these interactive classes are intimate, communal and a perfect first course for dinner at The Ritz's new posh restaurant, RAYA.

All of the wine classes below are held from 6:30-7:30 p.m. and cost $40 per person. Here’s this year’s summer schedule:

June 10: Ceviche and Sauvignon Blanc

Discover how the spicy, citrus flavors of ceviche match perfectly with the bright, zesty characteristics of Sauvignon Blanc.

July 15:  Salsa and Sangria

Savor the spice of life with a variety of sangrias and salsa to match.

August 12: Greek Wine

Try these up-and-coming Greek wines that make you say "Opa!"

To register, call resort services at 949-240-2000.

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Fleming's Steakhouse and Wine Bar

Fleming’s Adds Lobster or Steak Cobb Salad

05.06.11

By Sheryll Alexander

How brilliant is it for Fleming’s Steakhouse & Wine Bar in Newport’s Fashion Island to deliver a refreshing, yet satisfying Cobb salad for dinner with succulent Maine lobster or tender filet mignon instead of boring old chicken?

Yes, Fleming’s Executive Chef Russell Skall and his team developed this new Cobb salad recipe after months of research, experimentation, tasting sessions and recipe refinements (how cool is that?!). Presented and tossed tableside, Fleming’s new Cobb salad also features freshly-chopped romaine lettuce, bleu cheese, crisp bacon, ripe tomatoes, creamy avocadoes, white mushrooms and tender asparagus. The Lobster Cobb is tossed with tarragon ranch dressing while the Filet Mignon Cobb is paired with red onion balsamic dressing. Both cost $27.95.

Chef Skall’s team also reinvented the restaurant’s shrimp cocktail appetizer and a seared New Bedford scallops entrée. Around four or five lightly-breaded and seared New Bedford large scallops show up on this new entrée ($32.95), which is then finished with a simple Meyer lemon oil-honey glaze and an edible garnish of shaved green beans, asparagus and baby carrots in lemon balsamic dressing.

The new shrimp cocktail ($15.95) has three colossal fresh shrimp presented on a bed of crushed ice. The appetizer is served tableside as a Fleming's team member mixes Fleming’s signature tomato horseradish sauce in a silver shaker along with a shot of Grey Goose vodka. “We found the vodka notes actually mellows out the assertive flavor of the horseradish,” notes Skall.

Fleming’s has six California locations including Newport Beach, El Segundo, Downtown (LA LIVE), Woodland Hills, Rancho Cucamonga and Rancho Mirage.

For more information visit www.FlemingsSteakhouse.com.

Sheryll Alexander runs a news media agency based in Costa Mesa, California.

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