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Oreo

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Anne Marie Panoringan

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[Disclaimer: All photos were taken in a dimly lit space. Between my camping flashlight and iPhone, there's only so much visual aid this Forker can provide. And may we remind you that chocolate is brown to begin with. As a supervisor used to say, "Brown: Working hard to be your favorite color."]

Indulging in dessert is never a bad thing, and the pastry chefs (led by Michael Owens) at The Island Hotel's Palm Terrace take full advantage of the situation right about now. We welcome back their decadent Cocoa Lounge for the month of February like an old friend visiting from out-of-town.
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Anne Marie Panoringan

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[Disclaimer: All photos were taken in a dimly lit space. Between my camping flashlight and iPhone, there's only so much visual aid this Forker can provide. And may we remind you that chocolate is brown to begin with. As a supervisor used to say, "Brown: Working hard to be your favorite color."]

Indulging in dessert is never a bad thing, and the pastry chefs (led by Michael Owens) at The Island Hotel's Palm Terrace take full advantage of the situation right about now. We welcome back their decadent Cocoa Lounge for the month of February like an old friend visiting from out-of-town.
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Lovesnax

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We take chocolate for granted. Kisses, bars, truffles, and so forth; piles of the sweetest variety emerge in October, and taper off some time mid-February. After a while, it all tastes the same and has the same effect on us. Yet does anyone ever think beyond engaging in the gluttony? Eddie Perrin did. Actually, he had to for a client. This is where our story begins.
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Yogurtland website

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Mortons The Steakhouse

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Holidays shouldn't dictate when significant others and stalkers should express their devotion to someone (unless that holiday is your birthday), yet right about now Victoria's Secret and 1-800-Flowers are taking advantage of commercialization indulging in romantic notions all the way to your checking account. If you're going to be struck by Cupid's bow, we say go straight for the aphrodisiacs: champagne and chocolate.

What better way to woo than over dessert? The prim and proper ensemble at Morton's South Coast Plaza is hosting a soiree; a pre-Valentine teaser, if you will.
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Anne Marie Panoringan

That's me on the right, after drinking from that monstrous cup.

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Something made us turn the other way at the 405 Culver offramp and head towards UCI yesterday. Call it female intuition, but we found ourselves at University Park Center, watching the door to Class 302 swing open. It beckoned us.

Handmade flyers stated the two three main ideas customers needed to know: This was a "soft open", shaved snow would be served after their eventual grand opening, and (maybe most importantly) cash only. Now that we know the rules, what's next on the syllabus?
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Dave Lieberman

Picket Lane Bakery @ Irvine/UCI Farmers Market... that ciabatta!

​Ten years ago, so-called food "pundits" predicted the demise of bakeries at the hands of the Atkins and South Beach diets. We rolled our eyes then, and we were right, because there's never been a better time to get baked goods in Orange County. From Scandinavian to Vietnamese, from French to Mexican, we are chock-a-block with great places to get bread, cake and pastry. This list was culled from literally a hundred candidates; if your favorite didn't make it, it's not because it's not any good--but let us have it in the comments!
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Dave Lieberman

Picket Lane Bakery @ Irvine/UCI Farmers Market... that ciabatta!

​Ten years ago, so-called food "pundits" predicted the demise of bakeries at the hands of the Atkins and South Beach diets. We rolled our eyes then, and we were right, because there's never been a better time to get baked goods in Orange County. From Scandinavian to Vietnamese, from French to Mexican, we are chock-a-block with great places to get bread, cake and pastry. This list was culled from literally a hundred candidates; if your favorite didn't make it, it's not because it's not any good--but let us have it in the comments!
More >>