Forget ice cream cake. Take a behind the scenes look at how to make the strawberry laden Custard Crema gelato cake at Vitaly.
'Costa Mesa' on Serious Eats
This tea sandwich may look dainty, but thanks to a finely calibrated trio of fillings (fresh ricotta, apricot jam, and pistachio pesto), it has surprisingly big flavors.
In Costa Mesa, the team at Sidecar Doughnuts is taking the time to do things from scratch—all in plain view of the shop floor. Throughout the day, the busy kitchen churns out fresh batches of artisanal doughnuts in intriguing flavors, ranging from huckleberry cake to banana Nutella.
Upon a recent visit to SoBeCA, it was our noses which first noticed Blackmarket Bakery's arrival. The charming aroma of butter and sugar wafts in the air, and persuades you to drop in. To deny yourself from doing so would be an example of willpower at its finest.
The Executive Chef at Pizzeria Ortica, Justin Miller, prepares a seasonal cotechino (a cooked holiday sausage) and cavolo nero (Tuscan kale) pizza with smoked mozzarella, spiced mascarpone, and curls of spring onion. It is a perfect balance of flavor and texture.
Charlie Palmer has never shied away from gimmicks, but he manages to keep it simple and pretty damn good at DG Burger.
I first met Christopher Michael at the 2008 Chocolate Show. His chocolates were gorgeous, of course; and his parents were there helping run the booth, which I loved—but what really caught my eye was the fact that he was based in Newport Beach. "Newport Beach?" I thought. "But...there are no chocolatiers in Orange County...?" Well, Chris changed that. Bringing a finely tuned chef's palate, artistic sensibility, and a touch of humor to his bonbons, he now has a storefront in Costa Mesa, California (my hometown), and is starting to change the tide. I chatted with him about his chocolate experimentation—rendered duck fat caramel, anyone?