Habana Turns the Lights Down for Weekly Candlelight Dinners

Wednesday nights just got warmer at Habana at The LAB Anti-Mall in Costa Mesa. The Cuban restaurant has launched La Candela, a candlelight dinner series held every Wednesday starting at 4 p.m., exclusively at the Costa Mesa location.

More than 600 candles set the scene throughout the dining room and garden patio, creating a glowing backdrop for a date night or a relaxed dinner with friends. La Candela features Habana's full regular menu alongside a handful of special dishes, including stuffed tostones filled with ropa vieja, roasted pork and shrimp for $18; sea bass a la plancha, pan-seared and served with cilantro rice, buttered cauliflower and carrots, finished with a grilled pineapple relish, for $35; lomo saltado, a stir-fry of beef, onion, tomatoes, bell pepper and fries served over buttered rice, for $35; and a banana fritter for dessert, $18.

The cocktail list rounds things out nicely. Habana recommends pairing La Candela with a pina colada, house-made sangria or the Mojito 1995, named for the year the restaurant first opened its doors.

Step inside Habana and you're transported to 1940s Havana, where old Cuba's spirited culture meets the laid-back, sun-soaked energy of Southern California.

La Candela runs every Wednesday night at Habana in The LAB Anti-Mall, 2930 Bristol St. in Costa Mesa. The restaurant serves lunch and dinner starting at 11:30 a.m. on weekdays, plus weekend brunch beginning at 10 a.m. Saturday and Sunday. For reservations or more information, call 714-556-0176 or visit restauranthabana.com.

Pacific Wine & Food Classic Returns to Newport Beach in September

One of Southern California's most beloved culinary events is back, and it's stepping into an exciting new chapter. The Pacific Wine & Food Classic returns Saturday, Sept. 12, to Newport Dunes Waterfront Resort in Newport Beach.

This year's festival is produced under the leadership of Tricia Cook, a longtime member of the event team who has helped shape it since day one and has now taken the reins. Cook brings a deep understanding of the event's legacy along with a fresh vision for where it's headed, and she's committed to keeping the elevated food, wine and hospitality experience that has made this festival a true signature of Orange County's culinary scene.

Set against the coastal backdrop of Newport Beach, this year's lineup brings together more than 35 top restaurants, over 100 wines, premium craft cocktails, a live DJ and silent disco, and immersive culinary activations celebrating the best of Southern California's food and beverage culture.

New this year is The Bubble Garden, a waterfront experience built around sparkling and bubbly beverages that adds an extra dose of festivity to the day. Also debuting is the Paso Robles Grand Wine Experience, featuring pours from some of the most celebrated wineries in one of California's premier wine regions.

Tickets and Details

Pacific Wine & Food Classic takes place Saturday, Sept. 12, at Newport Dunes Waterfront Resort, 1131 Back Bay Drive, Newport Beach.

Early Bird VIP tickets start at $179 per guest and include entry at 2 p.m. (the event wraps at 5 p.m. for all guests).

Early Bird VIP Early Entrance tickets start at $259 per guest and include entry at 1 p.m., with access to select premium wines and specialty tastings available only during that first hour.

A limited number of Diamond VIP Private Lounge tickets are available for $500 and include private lounge access, express entry, exclusive wine tastings, premium culinary offerings and dedicated waterfront seating.

Use code GREER25 at checkout at pacific-wine-food-classic to save $25 on your tickets.

Jonathan Alcala Named Executive Chef at Temecula Creek Inn

Temecula Creek Inn has named Chef Jonathan Alcala as its new Executive Chef, bringing a lifelong love of California cuisine, hyper-seasonal ingredients and community-driven dining to the beloved Southern California retreat. In his new role, Alcala oversees all culinary operations across the property, including Corkfire, Temecula Creek Inn's signature garden-and-flame restaurant, as well as special events and immersive culinary programming.

Alcala arrives at Temecula Creek Inn after most recently serving as Executive Chef at Carter Hospitality Group, where he led culinary operations for more than two years. Before that, he was Executive Chef and Food & Beverage Director at Mount Palomar Winery, where he developed elevated wine country dining experiences. Earlier in his career, he held roles as Executive Chef at Casa de las Campanas and Chef de Cuisine at La Jolla Country Club, building a strong foundation in both large-scale operations and refined, guest-centric dining.

A graduate of the Culinary Institute of America in Napa Valley, Alcala's culinary philosophy draws from the traditions of California cuisine, shaped by his upbringing and early exposure to Baja's rich culinary landscape. Family gatherings built around carne asada and mariscada, along with fishing trips with his father, inform an approach that celebrates conviviality, seasonality and a deep respect for ingredients. He's committed to responsible sourcing, building relationships with local farmers and purveyors, and putting sustainable practices to work in the kitchen.

Since joining, Alcala has introduced a refreshed culinary direction at the property, anchored by a new menu at Corkfire built around a garden-and-flame philosophy. Seasonal California ingredients from the on-site Chef's Garden get elevated through live-fire techniques, including ember roasting, wood-fire grilling and smoke infusion. The new dinner menu features a dedicated Ember section spotlighting flame-driven dishes such as pork chop with citrus brine and mesquite tomato marmalade, braised short rib with herb gremolata and cherry tomato vinaigrette, and salmon with smoked lemon yogurt and chermoula. Paired with an expanded brunch and happy hour program, the menu reflects a culinary identity built on bold, Mediterranean-influenced flavors balanced by the brightness of fresh herbs, citrus and garden-grown produce.

Temecula Creek Inn will also unveil a newly landscaped Chef's Garden adjacent to Corkfire as part of the property's expanded culinary programming. The reimagined space will include a 30-seat communal farm table alongside a custom-built bar and grill, creating an intimate al fresco setting for chef-led dining experiences. Guests can look forward to customizable, multi-course meals crafted from ingredients grown steps away, ideal for small-group dinners, celebrations and private gatherings.

Temecula Creek Inn continues to offer an escape in the heart of Southern California wine country. Following a multi-million-dollar room renovation, the property offers expansive golf courses, scenic walking trails and Corkfire, its signature restaurant driven by garden-and-flame cuisine, panoramic vineyard views and seasonal California cooking elevated by live fire.

For room reservations or more information, visit temeculacreekinn.com.