In 1887, William Grant founded an independent, family-owned distiller in the United Kingdom. However, it wasn't until 1963 that United States markets were able to purchase their Single Malt Scotch whisky. After 125 years in the industry, William Grant & Sons wished to commemorate the milestone with valued partner Young's Market Company, also celebrating the same number of years in existence. Per Simon Hunt, President North America at William Grant & Sons, "Our commitment to innovative approach, long-term perspective and an entrepreneurial mindset has allowed us to successfully grow our businesses, and working together we've experienced record growth for our portfolio of premium spirits brands."

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Anne Marie Panoringan

Despite all the religious and cultural celebrations that happened recently, more are around the corner. Easter, Mother's Day and Father's Day will come and go sooner than you think. So instead of scrambling to compile lists, we'll dish about some you might not have checked out yet. To start, we motor north to Brea Downtown for some funday.

If you're seeking somewhere chill, ChaCha's isn't for you. We mean that in the best possible way, because we're damn certain their biggest draw has more to do with their entertainment.
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Is it really the end of January? Well, if you're undecided on where to watch the Harbowl (since we shouldn't refer to the other name, per this article) this weekend, one joint has an answer.

Savannah Chop House wants to fill your belly with two polar opposite options on Sunday. Take your pick between a $24.95 "hybrid" brunch, or cheesy, fried dishes and Happy Hour cocktails all priced at $5. We're kind of surprised they're also offering a bucket of 4 brewskis for the same price. Both meals kickoff at 11 a.m.
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Occasionally, and as a direct result of an OSHA investigation, the management of this blog unchains me and gives me a few hours of liberty; I like to spend it with a group of carnivores known as the Mad Meat Men.

A little while back, eight of us went in on an entire boar from Da-Le Ranch in Lake Elsinore, and it's time to make a little room in the freezer; we're having a boar feast this Sunday at 6 p.m. at Picnics Kitchen in Costa Mesa.

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Anne Watson Photography, by permission

"And you'll make vegan food while I'm gone, right?" "Right!"

For all you people who tell me I should open a restaurant, well, this is as close as I ever intend on coming. Raya Belna is out of town this weekend, so I'm taking part in the Meatening at Picnics Kitchen--a multi-course, Italian-style Sunday supper that will feature meat done East Coast style.

Yes, you can come and see whether I'm actually a good cook or whether I'm just a gifted photographer. (Wait, you've seen the awful shots I post here. Scratch that.)

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Anne Marie Panoringan

If you think a review of THE RANCH Restaurant also speaks for its saloon, it doesn't. Even though they share a parking lot and culinary team doesn't mean anything else is alike. And we're not only talking atmosphere-- although getting your 10-step on isn't completely out of the question.

We initially hesitated because our expectations of bar food. Unless it utilizes the term "gastropub." the deep-fried, sauce-laden munchies in most joints resemble more county fair than restaurant fare.
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Anne Marie Panoringan

Snacking on beer battered, chicken fried bacon.

Our weekly On the Line chef interviews are typically relaxed. There's small talk, sometimes we share a meal, but we can always count on them to be full of anecdotes and candor for the hour or so we spend with them. Celebrity chef interviews are more tricky. Our time is cut to less than 10 minutes, leaving little to work with. We shave down our list of questions and hope that our professionalism is rewarded. Having the opportunity to hand him a plate of fair food to his liking really helped, too.

Shortly before his cooking demonstration at OC Fair, Top Chef fan favorite Fabio Viviani allows us time to ask whatever we want. We served up a mix of questionnaire standards with a few our friends were dying to know. For someone who is both adored and teased for his accent, Fabio's responses were direct and (thankfully) easy to understand.

Has your fame from appearing on Top Chef and Storage Wars influenced your cooking? Have you remained true to your cooking beliefs, or have you changed based on your audience?


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Dave Lieberman

There comes a moment in every Hatch chile lover's life when they triumph over the line at the store, come home with two sacks of hard-won green chiles, and then realize that they're fading fast and they now have to figure out what to do with 60 pounds of spicy peppers. Most go into the freezer, but then they tend to migrate toward the back and they go forgotten until the next summer, when it's a race to finish them and get the next batch.

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There were more important things to do this week than hit the Magic Kingdom on its busiest holiday . . . like sleep. If the kids are still nagging to check out Cars Land, there's a mash-up of activities in Downtown Disney besides dodging street performers. Okay, California Avocado Week has been going on since Sunday-- but weren't you too busy sitting in traffic?

Saturday looks the least likely to put us to sleep, unless you believe sandwich and salad demos are too cool for school. Chef Nick Weber of Catal Restaurant will entertain the audience with a tartare of hamachi with shisho (shiso to everyone else), micro cilantro and California avocado and jalapeno sorbet. If you score a spot in their 100-seat audience, you might even get a sample.
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Anne Marie Panoringan

Proprietor-founder Joe Manzella of TAPS Fish House & Brewery sat down for a meal as executive chef Manny Gonzalez, Tom Hope, director of culinary, and brewmaster Victor Novak took turns offering our luncheon the backstory on some seasonal specials.

Chef Manny reincarnates a fashion plate of vegetables annually (this year's variation includes watermelon radish, cucumbers, fennel, asparagus and baby beets) from a Thomas Jefferson-inspired shaved salad. He maintains a strong relationship with Ingardia Brothers, visiting the facility to check on the quality its components. If you're still wondering how salad relates back to the former president, just look up his Monticello vegetable garden. Delicate and refreshing, it's finished with Maldon sea salt and olive oil. Joe suggests a Bremer Chardonnay as an ideal pairing.
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