August 4, 2000
Andrew Glazer COSTA MESA -- With surgical precision, she sliced six equal-sized disks of Kobe beef tenderloin. She seemed unfazed that the narrow, 2-foot-long slab of rose-colored meat -- which came from a beer-fed cow that was massaged twice a day -- cost $260. "He lived every man's dream," said Grace Fiske, "Chef for a Day" at Scott's Seafood Grill & Bar, referring to the source of the steak. "Beer and massages!" Despite her monogrammed chef's jacket and expertise in slicing and dicing, Fiske is not a professional, guest celebrity chef to the upscale seafood restaurant.
July 19, 2012
There's a new chef in town. After bouncing around more than four kitchens over the past decade, Greg Harrison has taken the reins as Five Crowns' executive chef. "I'm going to change it up," he said in a crisp white chef's uniform, his enthusiasm evident as he sat on a bar stool. "I'm bringing new ideas to the table. " Harrison, 35, replaced Ryan O'Melveny Wilson, 31, from Lawry's Restaurants, the restaurant group that includes Five Crowns, on June 19. Wilson, the grandson of Five Crowns founder Richard Frank, acted as executive chef after veteran Dennis Brask retired after 26 years at the helm in February 2011.
October 27, 2007
Celebrity chef Tyler Florence is slated to showcase his culinary talents in the demonstration kitchen in Bloomingdale?s at South Coast Plaza from 2 to 4 p.m. today. Florence is promoting his new cookbook, ?Tyler?s Ultimate at Home,? and guests will have the opportunity to taste Florence?s cooking as well as the opportunity to receive autographed copies of the new book. ?Tyler?s Ultimate at Home,? features recipes Florence has found during his travels all over the world for his various cooking shows and personal endeavors.
February 22, 2008
Jean-Pierre Dubray, a chef for the Ritz-Carlton company for more than 20 years, and executive chef of the chain’s San Francisco hotel, has signed on as executive chef of The Resort at Pelican Hill, the Irvine Co. officials announced Thursday. The French-born Dubray will oversee the resort’s three restaurants as well as in-room dining and banquet services. He is scheduled to begin work March 17. Dubray said he was glad to be back in Orange County. “You couldn’t ask for a better location and a better team of people,” he said.
February 18, 2011
Editor's note: This corrects the relationship between Ryan O'Melveny Wilson and Richard N. Frank. After 26 years behind the stove, award-winning Five Crowns and SideDoor Executive Chef Dennis Brask has handed over his spatula to a new generation. The new executive chef at the neighboring establishments in Corona del Mar is Ryan O'Melveny Wilson, 30, the grandson of Richard N. Frank, who opened Five Crowns in 1965. Brask, 60, retired so he could spend more time with his family.
November 13, 2010
For those who aren't sure how hot that serrano chili pepper is once it hits the soup, remember this: The seeds aren't what make the pepper hot; that's been a misnomer for years. What gives the pepper its heat are the veins inside it — at the base, not the tip. So if you don't want whatever it is you're cooking to be too hot, just cut a small vein out of the tip and you'll be OK. As for pomegranate, if you want to look cool around school, just buy a few pieces of fruit at the grocery store, roll them around on a hard counter top to "juicen them up," then stick straws in the top of them.
August 8, 2013
About $15,000 was raised for culinary programs and student scholarships at the recent Friends of James Beard Dinner held at AnQi by Crustacean in South Coast Plaza, a news release said. Guest chef Daniel Rose collaborated with master chef Helene An and chef de Cuisine Ron Lee to create a six-course meal for 170 attendees for the event in May. The James Beard Foundation asks the restaurant hosting the dinner to donate $7,500. Elizabeth An, chief executive of House of An, which owns and operates AnQi, made a personal matching donation of $7,500, according to the news release.
October 31, 2000
Danette Goulet The aroma of fresh garlic and olive oil permeated the air as the thunderous crunch of 30 sets of teeth tearing into fresh bruschetta filled the room. Despite having just finished their lunch period, students were eager to rip into food that was created for them as a demonstration by George Poston, the executive chef from Maggiano's Little Italy in Costa Mesa. In Janet Dukes' culinary arts classes, students are often cooking and sampling their own creations.
September 3, 2010
COSTA MESA — A graduate of Orange Coast College's culinary arts program won first place this week in a contest in which four top chefs went up against one another to see who could create an all-chocolate vehicle that actually moved. Award-winning Las Vegas pastry chef Chris Hanmer, a former resident of Costa Mesa, won $10,000 — not to mention a shot at fame on the TV screen. You can check it out on the Food Network at 6 p.m. Saturday. The contest, dubbed the Food Network Runaway Chocolate Challenge, will also air at 7 p.m. Sunday.
August 16, 2011
David Lee Fish, a former Newport Beach reserve police officer and restaurateur, died in Corona earlier this month. He was 63. Fish lived up to his name. He owned the Pacific Coast Diner, a former West Newport eatery, from 1975 to 1985, and was remembered by friends and family as an avid fisherman and master chef who could make any dish. FOR THE RECORD: This corrects where Pacific Coast Diner was. It was in West Newport, not Mariner's Mile as originally reported. Former employee Phyllis Truesdell worked for Fish at the diner for 10 years.