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Sweet and Savory Crispa Crepes

10.22.13

Crispa Crepes recently debuted in Irvine’s Northpark Plaza thanks to Hadrien Curs, a native of France whose creperie concept offers made-to-order savory and sweet crepes prepared in just a few minutes.

The crepes are also affordable, starting at under $5 to $8.25. And students receive a price break too; junior high, high school and college students who show a valid school ID will receive a free soda with an order of a savory crepe, or a free scoop of ice cream with their sweet crepe order.

The selections include a Greek crepe filled with grilled chicken breast strips, feta, fresh tomato, fresh spinach leaves, red onions, olive tapenade and thyme; or an Indian crepe with grilled chicken breast strips, lentils, shredded carrots, mild sour cream curry sauce, red onions and fresh cilantro. The American crepe is filled with grilled chicken breast strips, avocado, aged Swiss cheese, fresh cilantro, tomato, red onions; and a Moroccan crepe is filled with grilled chicken breast strips, hummus with cumin, tomato, red onions, fresh basil leaves, olive tapenade and shredded carrots. Classic French crepes come with ham, aged Swiss and thyme, among other choices. All savory crepes are served with a small organic mixed greens salad dressed with house made balsamic vinaigrette.

Sweet dessert crepes include Crispella, with a chocolate hazelnut spread folded in a delicate crepe with powdered sugar and topped with a dollop of whipped cream.  There’s also the Vienna, a sweet crepe with stewed apples, with a drizzle of warm caramel, cinnamon and garnished with honey-roasted almonds.

Open daily from 11 a.m. to 9 p.m. At Northpark Plaza, 3945 Irvine Boulevard in Irvine. 714.389.5711.

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Sapphire’s Italian Harvest Dinner

10.15.13

In celebration of the Italian tradition of the autumn harvest, Sapphire Laguna is hosting a special one-night-only dinner on Thursday, Oct. 17 from 5:30 to 10:30 p.m. by welcoming award-winning Chef Fabrizio Schenardi into the kitchen. Sapphire's Chef and owner Azmin Ghahreman will be cooking alongside Chef Fabrizio as they prepare a five-course, family-style harvest dinner where guests will feast on rustic dishes inspired by Chef Fabrizio’s hometown of northern Italy, including homemade duck mortadella, ricotta and veal ravioli and roasted wild boar shank with polenta.

Chef Fabrizio has spent time cooking in some of the world’s finest hotels and resorts including the Regent Beverly Wilshire, St. Regis Monarch in Dana Point, the Four Seasons, Maui, and now as Executive Chef at the Four Seasons in St. Louis, Missouri.

Also, Sapphire’s new general manager/sommelier, Ray Gonzalez, and wine manager, Michael Magsaysay, will assist guests with selecting the perfect wine pairing tocomplement their meal. This special culinary event is priced at $75 per person, and a child’s dinner costs $35. The entire menu is available here.

Price does not include beverage, tax and gratuity. Space is limited and reservations are recommended by calling 949.715.9888 or visiting sapphirelaguna.com

Sapphire Laguna is at 1200 South Coast Hwy in Laguna Beach.

 

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