Photo by Mary Pastrana

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We don't give many guidelines when our subjects select a recipe to share. As long as it is scaled down for home kitchens, we trust their judgement. Anne Eng of Panfiniti chose to branch off from her truck's namesake grilled entrées and go for something panini-free. Her thoughtful responses can be found in parts one and two, but we're too busy having fun with pastry circles.

Sun-Dried Tomato and Mushroom Tart
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Photo by Mary Pastrana

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Before heading to the commissary for supplies, Anne Eng found the time to meet outside one of her favorite places, Diamond Jamboree's Lollicup. She quips about her adventures in driving the Panfiniti lonchera and how she prefers to spend her free time. While part one's answers may have a lot to chew on, today's continuation gets to the meat of things.

Hardest Funniest lesson you've learned:
To bungee-cord down the POG [Passion Orange Guava] juice in the refrigerator. I forgot to tie it down one day, and 5 gallons of POG came spilling out of the refrigerator -- and out of the truck. Since I was on the freeway, there was nothing I could do but watch it slosh around in the truck. I don't know if it's the hardest lesson I've learned, but it's the funniest I've learned.

What would your last meal on Earth be?
A huge lobster tail cooked Asian-style.
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Photo by Mary Pastrana

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When it came time to interview someone aboard another luxe lonchera, Anne Eng's Panfiniti reminded me of a concept my friend would talk about opening if she could. Wrapping our digits around grilled bread and melty fillings is a menu we can all relate to. We also related to Anne's first name. . . .

What are six words that describe your food?
Fresh, appealing, appetizing, flavorful, scrumptious, comforting.

What are eight words that describe you?
Fun, outgoing, friendly, caring, organized, ambitious, assertive, passionate.
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Photo by Johannes Dewald

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Our time with Carmina comes to a close as she shares a family recipe. While the pasta choice is left up to you, we're thinking spaghetti, a la Lady and the Tramp. If you're not salivating by now, perhaps you need to read part two. All we're gonna say is: more cheese, please! (like in those potent pepperoni pinwheels).

Creamy Pesto Pasta with Parmesan and Grilled Chicken

Serves 4
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Photo by Johannes Dewald

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When the moon hits your eye like a big pizza pie, it's time to visit bella Carmina Casso at Ciao! She reminisces about the day she felt liberated, as well as her Chi-town roots. The homespun wisdom actually starts in part one, but we give props for her brutal honesty in today's segment.

Hardest lesson you've learned:
Scrutiny by the public was tough at first. When you put your best foot forward, and someone criticizes you, it knocks you down. The day it sunk in that you can't please everyone was the day I felt liberated. My job is to just serve the best food I can every day.

What would your last meal on Earth be?
Spaghetti with homemade meat sauce.
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Photo by Johannes Dewald

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Ask and you shall receive, at least for one Forker's request to have us go On the Line with Ciao! Deli & Pizzeria in Costa Mesa. A husband-and-wife operation, Carmina and Ray Casso roll out family recipes as effortlessly as their pizza dough. Near the intersection of Baker and Bear, we see who puts the "pep" in pepperoni.

What are six words that describe your food?
Comforting, flavorful, fresh, homemade, exciting, delicious.

What are eight words that describe you?
Modest, honest, creative, smart, generous, caring, loyal, open-minded.
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Photo by Johannes Dewald

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While an egg can be served many ways, perfecting a simple omelet is about timing. The Balcony likes to flip (as opposed to fold) theirs into a shareable treat. Serve this anytime, as eggs are about as diner-friendly as meals get. Paul Zhu keeps the dialogue going in part two of our interview, but we're also partial to part one. And check out their updated menu for lunch and late night dining next month!

Taiwanese Omelet

serves 2-4 as an appetizer style dish
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Photo by Johannes Dewald

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By age 30, Paul Zhu wanted to be out of the corporate grind. With a background in management, finance, and operations, he set his sights on a spot with a lot of potential for growth. We grill him about Balcony's new menu and the future he has planned. (Ladies, he's ready to settle down and start a family!) His Asian persuasion began in part one, but there's still tomorrow's appetizer to look forward to.

Hardest lesson you've learned:
The restaurant business can be very cutthroat, with competition sprouting everywhere.

What would your last meal on Earth be?
Anything my mom cooks.
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Photo by Johannes Dewald

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Being the owner of a dining establishment means worrying not only about the food, but also about every other aspect associated with running a business. Marketing campaigns, scheduling of employees and purchasing supplies are just a fraction of the responsibilities Paul Zhu has on his mind at the Balcony Grill & Bar. His business acumen is quick to compare and contrast the newest competitors in Diamond Jamboree. Zhu makes a point of lending a hand in the kitchen as needed, but he remains focused on addressing the needs of his clientele.

What are five words that describe your food?
Taiwanese cuisine with a twist!

What are four words that describe you?
Passionate for delicious foods!
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Photo by Laila Derakhshanian

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Unlike certain cheftestants, Petrie isn't afraid of a little risotto. In fact, he owns it with truffles and Parmesan crisps. Clear your evening, roll up those sleeves, and follow-up on part two while you're stirring the pot. Memorable flavor takes time, and we can vouch for it being worth the wait.


Parmesan Risotto with Perigord Turffles, toasted Parmesan, Plugra butter
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