Blog
Favorite Things Holiday Boutique
11.12.19
The Newport Chapter of National Charity League will be hosting their annual Favorite Things Holiday Boutique on Thursday, Nov. 14 at the Santa Ana Country Club from 10 a.m. to 2 p.m. There is a brunch buffet for $32 and a mimosa bar with unlimited mimosas for $15 as well as opportunity drawing for some amazing gift baskets. 20% of all sales will be donated to NCL charities and all proceeds from opportunity drawing tickets will benefit the Human Options/Second Step.
Some of the vendors involved include the Eberjey, Jenni Kayne, Clare V., Pirette, Studio Suzan, Joe Dravecky, Pirette, diptyque, European Spa Source, Blackband Home & Design, Artisan Shop, B. Toffee, Social Butterfly, AMK Custom Design, Moss Flowers & Garden, Spice & Tulips. Lazy CC, Molly Wood Garden Design, Duchess of Pearls, Saint Owen and Simply Straws.
20382 Newport Blvd. in Santa Ana.
Blog
‘Haven Dinner Series’ Culinary Journey through a Whole Hog
11.11.19
Haven Craft Kitchen+Bar continues its Haven Dinner Series on Thursday, November 14 at 6:30 p.m. with a Whole Hog Dinner. Executive Chef Craig Brady will treat guests to 5 courses expertly prepared from a 100-pound hog, humanely and naturally raised by Cook Pigs in San Diego. Guests can expect a few surprises along the way, including tableside preparations and courses created a la minute. To complete the dining experience, each of the courses will be thoughtfully paired with a cocktail, beer or wine.
“This is one of my favorite times of the year for ingredients – pork with chestnuts, or pork presented with the most flavorful seasonal produce just screams fall,” commented Chef Brady, who will be butchering the entire pig himself in the Haven kitchen. “I’ve secured a pig that is of the highest quality and the most ‘ethical’ meat that can be found locally. I have some exciting ideas for this dinner, so guests should be ready for a real adventure.”
Chef Brady’s Whole Hog Dinner will focus on five courses that will utilize as much of the animal as possible, beginning with the pig head as a terrine with seasonal ingredients. The dinner will continue with complex dishes that utilize the hog’s belly, hands, legs, and loin (chops).
“Guests will definitely see a pasta dish on the menu since this time of year begs for it,” explains Chef Brady, who has a deep passion for Italian cuisine and making his own pasta in house, from scratch. “I intend to incorporate the hog into every course – even dessert! Utilizing pork fat in the place of oil or butter will give the final course a richness guaranteed to leave guests satisfied.”
Chef Brady introduced the Haven Dinner Series earlier this year as a way to express his personal style and creativity to present an innovative, chef-driven menu using the season’s most vibrant ingredients and produce. The goal is to create an unparalleled dining experience with dishes that allow guests to get to know Chef Brady beyond what they see on the menu.
Seating for this Haven Dinner Series event is extremely limited. The dinner will begin at 6:30 p.m.; tickets are $95 (plus tax & gratuity) and must be reserved in advance online at havendinnerserieswholehog.eventbrite.com.
Haven Craft Kitchen+Bar is located at 190 S. Glassell Street in Orange and is open daily from 11 a.m. to 2 a.m.
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