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. 

Silver Oak Comes to the Pier: 21 Oceanfront’s One-Night Wine Dinner

At the base of the historic Newport Pier, 21 Oceanfront is hosting a Silver Oak Wine Dinner on Tuesday, Aug. 18, at 5:30 p.m., and it's shaping up to be one of the most anticipated evenings on the peninsula this month.

The restaurant sits inside the landmark McFadden Building, one of the oldest structures on the Balboa Peninsula and a site that helped shape Newport Beach in its earliest days. 

Over the years, the building has been home to a string of beloved dining rooms, including Alley West, The Ritz and The Rex, each leaving its mark on the space. Since 1991, 21 Oceanfront has carried that legacy forward with timeless elegance, oceanfront views and coastal cuisine that keeps locals coming back.

For this dinner, Executive Chef Jesus Mendoza has put together a four-course menu paired with wines from Silver Oak. Guests will start with a pan-seared scallop amuse-bouche, dressed with peach salsa and lemongrass, alongside a 2025 Silver Oak Sauvignon Blanc. Next comes a strawberry shrimp spring roll with a strawberry almond dipping sauce, paired with 2022 Twomey Pinot Noir.

The entrees are where things really shine. Grilled New York steak, marinated in Aji amarillo yogurt and served with roasted potatoes, grilled summer squash and chimichurri, is paired with both the 2021 Silver Oak Alexander Valley and Napa Valley Cabernet Sauvignons. Roasted Colorado lamb follows, finished with shaved balsamic carrots, rosemary butter, celery root puree and a raspberry demi glaze, paired with the 2022 Timeless Red Blend.

Dessert closes the night with a Basque cheesecake topped with blackberry compote and truffle honey. Throughout the evening, Silver Oak Regional Sales Manager Christy McNeill will be on hand to walk guests through the pairings and share the stories behind the wines.

Tickets are $245 per person, and space is limited for this one-night-only event. Reservations can be made through OpenTable here. 

21 Oceanfront 2100 W Oceanfront, Newport Beach.

Prince St. Pizza’s Black Currant Big Apple Pie Lands in Costa Mesa

Prince St. Pizza is bringing something new to summer's final stretch, and Orange County gets a taste of it right here at home. The Costa Mesa location at Triangle Square is one of the stops for the brand's first-ever nationwide dessert pizza, available now through Aug. 31.

The Black Currant Big Apple Pie Pizza pairs the cozy, familiar flavor of apple pie with a black currant drizzle and McCormick Black Currant Finishing Sugar. It's a pie that leans into bright, tart berry notes while still delivering that classic end-of-summer sweetness, the kind of dessert that feels like it belongs at a backyard gathering as much as a pizza counter.

The collaboration is well-timed. Black currant is McCormick's 2026 Flavor of the Year, and Prince St. Pizza is among the brand partnerships introducing the berry to a wider audience. Social media personality Hannah Stocking joined both brands to help spread the word, calling black currant the "it girl" of the berry world this year.

The pizza is available at Prince St. Pizza locations nationwide through the end of August, including right here in Costa Mesa.

Prince St. Pizza
1870 Harbor Blvd., Suite 104
Costa Mesa, CA 92627
(949) 220-7107