Dining
STONEFIRE GRILL QUINOA SALADS ROCK!
05.06.12
Review by Joanne Tucker and Sheryll Alexander
When we headed to Stonefire Grill in Fountain Valley (and Irvine!) for lunch with grandma to test out the restaurant’s new quinoa salads, we were not expecting such a delicious experience. Stonefire Grill, however, delivered a memorable meal and lots of leftovers for a rather low price.
Quinoa has been given “super food” status because it is both high in protein and contains all nine essential amino acids. Harvested in the high altitudes os South America’s Andes Mountains, quinoa is also free of gluten and has no wheat. When steamed, quinoa has a creamy, al dente texture that also takes on the flavor of the dish (like arborio rice in risotto).
Stonefire Grill created three new dishes with quinoa including a simple side salad prepared in vegetable broth with a dash of lemon mint and green onions ($1,59 single, $2.99 small, $4.99 medium, $8.99 large).
We first tried the “healthy hybrid” ($7.99). This Mediterranean-style salad was creamy and tangy with its fluffy quinoa, garbanzo beans, red onion, green bell peppers, Kalamata olives, cucumber, tomatoes, feta cheese, artichoke hearts and Dijon mustard vinaigrette.
The “keen green” ($8.99) salad was deemed our favorite dish. This blend of quinoa, fresh spinach leaves, pesto, artichoke hearts, sun-dried tomatoes, parmesan cheese and huge avocado slices was dreamy (and pairs well with your next meal of steak, shrimp or chicken!).
Stonefire Grill Pizzas
We kept our lunch way under $50 by ordering the two huge quinoa salads above and a large half-veggie, half-cheese pizza (plus one soda and two beers!). While $44 may sound like a lot for lunch, we ended up taking half of each salad home and ate them with two other meals.
When the pizza arrived piping hot atop a metallic stand, we gasped. It was literally still steaming, bubbling and popping. We let it cool for quite a few minutes and then devoured a piece of this rather thin pie, which has a super tangy tomato sauce base peppered with garden herbs.
Headed home with our two quinoa salads, we were happy to nibble on them later as a side dish with a barbecued steak for dinner. There was even enough left over the next day at lunch for an entrée-sized salad! We tossed the slightly dried quinoa with our homemade dressing (extra virgin olive oil, white balsamic vinegar, fresh garlic) and the little gems plumped up perfectly for just one more healthy meal.
Stonefire Grill does quinoa right with its relatively inexpensive, healthy and super fresh salads.
Stonefire Grill, 18727 Brookhurst St., Fountain Valley, 714.968.8300; Stonefire Grill, 3966 Barranca Parkway, Irvine, 949.777.1177
Mother-daughter writing team Joanne Tucker and Sheryll Alexander run a news media agency based in Costa Mesa, California.
Dining
PALM TERRACE ANY TIME!
05.04.12
Review by Sheryll Alexander
Palm Terrace Restaurant and Lounge is an iconic fine dining spot in OC and for good reason. We recently enjoyed a delicious dinner with Island Hotel Newport Beach’s new executive chef, David Man, who also just happened to be rolling out his menu of what may become some “new” classics.
We happily sat down in the restaurant’s relaxing tropical-inspired dining room and started with a refreshing housemade cocktail. (Don’t want to dine in such a formal atmosphere? You can get the same cocktails, wines and most menu items while chillaxing in the lounge.)
Next, order one of Chef Man’s “share-able” plates. We enjoyed the crispy fried calamari with a tangy yuzu dipping sauce. The pear and Point Reyes bleu cheese flatbread with tender wild arugula was also a crisp and savory palate-opening treat.
Don’t worry. Palm Terrace’s famed macaroni and cheese dish made with orecchitte pasta, Taleggio cheese and freshly-shaved truffles is still on the menu. This pungent dish can also be eaten as a side dish and pairs well with either red or white wines.
We were also impressed with the new “chicken share burger.” Made with top notch ground chicken, this melt-in-your-mouth slider has a fluffy bun and a smoky finish.
Ready for something light, yet hearty? Surprisingly, our favorite dish of the night was the chef’s potato leek soup. This creamy potage has just the right texture, a goodly amount of pepper and comes topped with a gooey Fiscalini “crisp.” Yummy!
For those who like starting with a salad or who want an entrée-sized salad, order the “wedge.” Chef Man’s take on this classic California dish includes terribly tender baby iceberg lettuce leaves, giant succulent grilled prawns and a tangy ranch-style dressing. Formidable!
Chef Man also kept his famous short ribs on the menu. Cooked “sous vide” in a red wine marinade for 48 hours, these ribs are the definition of “falling apart” and come paired with a creamy potato puree, braised greens and a gremolata sauce.
All of the desserts were delightful. However, the not-yet-on-the-menu s’mores dessert was particularly memorable. A crisp yet substantial housemade graham cracker stood at the ready on the plate to be dipped into a clear glass jar of dark chocolate ganache then a layer of salted caramel and then a layer of sticky real marshmallow. While we dug in, our teenaged guest at the table announced, “That dessert needs to go on BOMB.com!” We agree wholeheartedly. Genius!
After this visit, we are certain that OC insiders and the international jet set come year after year to Palm Terrace for the casual upscale vibe, the intimate romantic setting and, as always, the fabulous food and drink.
All-Inclusive Mother’s Day Buffet Brunch at Palm Terrace
Palm Terrace is also a great place to take Mom for her special day. On Sunday, May 13, Palm Terrace is hosting a scrumptious patio buffet from 10 a.m.-3 p.m. along with paired tasting cocktail options and musical entertainment. Start with a refreshing mimosa at the made-to-order omelet station where chicken and waffles with rosemary syrup is served. Or, head for breakfast quesadillas matched to a tasting portion of skinny margaritas. On a lighter note, visit the sushi station and sip some sake. The carving center is the place to find prime rib, roast turkey and wild salmon – all with accompaniments and maybe a zesty mini Bloody Mary. Pair a house red or white wine with dishes from the pasta and salad tables. There’s also freshly-baked breads, pastries and a dessert buffet. Kids enjoy a buffet of their own, which includes grilled cheese, silver dollar pancakes and macaroni and cheese. The cost is $95 per person ($24 for children ages 4-12 year old; children four and under are free) and includes beverages (exclusive of tax and gratuity). For reservations, call 949-760-4920. .
Sheryll Alexander runs a news media agency based in Costa Mesa, California.
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