Tender Greens Unveils Seasonal Summer Menu Inspired by Local Harvests

Tender Greens, the Los Angeles-based restaurant known for its elevated seasonal fare, has launched its new summer menu—highlighting fresh, vibrant produce and bold, ingredient-driven flavors. Guided by California’s local harvests and regional growers, each dish reflects the brand’s commitment to culinary excellence.

New seasonal offerings include:

Grilled Sea Bass Plate — Simply seasoned with sea salt and herb oil, served with a choice of two sides

Summer Longevity Bowl — Grilled sea bass or braised beans with heirloom tomato panzanella, charred eggplant labneh, roasted fennel and fingerling potatoes

Seasonal Vegetable Plate — A rotating medley of summer squash, sweet peppers, French green beans, mushrooms and more, with two sides

Summer Harvest Salad — Stone fruit from Family Tree Farms, blackberries, goat cheese, pistachios and caramelized onions over baby lettuces, dressed in golden balsamic vinaigrette

California Bowl — Salmon or chipotle barbecue chicken with roasted corn salsa, cilantro lime brown rice, cabbage slaw, queso fresco, pepitas and lime crema

Watermelon Agua Fresca — A refreshing seasonal sip to pair with any meal

This season's menu is rooted in partnerships with California farms, including Valdivia Farms—renowned for heirloom tomatoes—and Family Tree Farms, known for its exceptional stone fruits.

Tender Greens has two Orange County locations in Irvine:
Irvine Spectrum – 530 Spectrum Center Drive
UC Irvine – 4237 Campus Drive, Suite B165

To explore the full menu or order online, visit TenderGreens.com.

Strickland’s Ice Cream Marks One Year in Costa Mesa

Strickland’s Ice Cream is celebrating its one-year anniversary in Costa Mesa, continuing to win over Orange County fans with its rich, small-batch flavors made fresh daily using vintage machines from the 1930s.

Originally founded in Akron, Ohio in 1936, Strickland’s is known for its ultra-creamy texture, achieved with old-school machines that produce dense ice cream with minimal air. The Costa Mesa shop, located at 1835 Newport Blvd., marks the brand’s return to OC after the longtime Irvine location closed.

The new location was opened by Neil Liu, a former Strickland’s fan turned owner, who’s brought back the nostalgic magic—complete with real ingredients, rotating “Flavor of the Day” offerings, and the same iconic milkshakes and Arctic Twisters.

Upcoming June flavors include Sweet Red Bean, Nutella Chip, Paradise Trios, Andes Cool Mint Fudge, and Orange Pineapple. Summer must-tries include Dubai Taro, Reese’s Cup, Snickers, and Oreo with fresh banana.

Milkshake Mondays are a local favorite, offering a free size upgrade from 3 to 7 p.m. every Monday (limit one per customer).

Strickland’s Costa Mesa is open daily, with extended hours on weekends:
Monday–Thursday & Sunday: 12:30–9 p.m.
Friday–Saturday: 12:30–10 p.m.
(714) 887-4218

RELISH Food, Wine and Spirits Experience Debuts in Newport Beach June 27-29

The wait is almost over. RELISH, the premier food, wine and spirits experience created by celebrity chef Jamie Gwen and celebrity event planner Nicole Hirsty, makes its grand debut Friday, June 27, through Sunday, June 29, at VEA Newport Beach Resort & Spa.

The luxurious weekend brings together world-class chefs, master mixologists, and award-winning winemakers for an unforgettable celebration of culinary artistry.

RELISH opens Friday evening with a cocktail party featuring gourmet hors d’oeuvres, craft cocktails, and fine wines. The evening continues with an exclusive private dinner with chef Scott Conant, highlighting his renowned Italian cuisine and perfectly paired wines.

Saturday’s Master Classes offer an opportunity to learn from culinary icons, including chef Gale Gand, mixologist Tony Abou-Ganim, winemakers Chris Kajani and Bob Cabral, and cheesemaster Afrim Pristine. Guests will gain insider techniques and pairing tips from some of the industry's best.

The evening features An Evening with Tyler Florence, including a live conversation and a four-course dinner, preceded by a showstopping 12-foot cheese and charcuterie display led by Pristine.

Sunday begins with a Sushi & Doughnuts Brunch, followed by RELISH Wellness—a rejuvenating session of guided yoga, meditation and holistic nutrition workshops to close out the indulgent weekend.

RELISH Weekend Schedule

Friday, June 27
5–7 p.m. Opening Cocktail Party — $150
7:30–9:30 p.m. Private Dinner with Chef Scott Conant — $300

Saturday, June 28
10–10:45 a.m. Chef Gale Gand: Chocolate 101 — $125
11–11:45 a.m. Cheesemaster Afrim Pristine: West Coast Cheeses — $125
Noon–12:45 p.m. Winemaker Chris Kajani: Bouchaine Vineyards Napa — $125
1–1:45 p.m. Mixologist Tony Abou-Ganim: Vodka + Petrossian Caviar — $125
2–2:45 p.m. Winemaker Bob Cabral: Bob Cabral Wines — $125
5:30–10 p.m. An Evening with Tyler Florence, with Cheese Masterpiece opener — $400

Sunday, June 29
10 a.m.–Noon Live Doughnuts + Sushi Brunch — $125
12:30–3:30 p.m. RELISH Wellness — $100

RELISH is presented in partnership with the James Beard Foundation and supported by South Coast Plaza, Visit Newport Beach, VEA Newport Beach, Unstoppable Automotive Group, Moët Hennessy, Melissa’s Produce, Orange Coast Magazine, Bloomingdale’s, Petrossian Caviar, Pearls Olives, PNC Bank, California Dates, Dry Bar, Peloton, S. Pellegrino, and Expedia Cruises.

Tickets and full weekend details are available at relishfoodwine.com