December 28, 2011
Holiday travelers have more dining and snack options at John Wayne Airport as new restaurants, bars and concessions stands open each week. The airport recently unveiled Javi's, sister to Javier's restaurant in Crystal Cove and Irvine; two locations of Zov's, outposts of Zov Karamardian's Tustin bistro; Jerry's Wood-Fired Dogs; Pei Wei Asian Diner; Pinkberry; California Pizza Kitchen; Ciao Gourmet Market; La Tapenade Mediterranean Café; and...
June 30, 2011
Get cooking with lessons in the basics that utilize the best of summer. Orange Coast College's culinary arts program cook Bryce Benes will teach three Saturday workshops in July. Cooking with Beer is offered from 3 to 6:30 p.m. July 9 for a $50 fee and $15 materials charge; Summer Salads is from 10 a.m. to 1:30 p.m. July 23 for $30 plus a $10 materials fee; and Grillin' and Chillin' is from 10 a.m. to 1:30 p.m. July 30 for $50 plus a $15 materials fee. Registration can be done over the phone at (714)
July 5, 2005
A few curveball ideas for Triangle Square I've been to Triangle Square for the Yard House and the movie theater. Have you checked out The Block in Orange? That place is so busy. Maybe you could get some ideas from them. How about a game place, like Dave and Busters or a bowling alley? Jamba Juice? Old Navy? A brewery? Market Broiler? DANIELLE GOOCHEY Newport Beach Maybe a little magic at the shopping center What about a comedy/magic club, combination-restaurant type of thing?
January 22, 2003
UCI hosts 19th Martin Luther King Jr. Symposium UC Irvine, through Friday, is hosting its 19th annual Martin Luther King Jr. Symposium that will feature Julian Bond, chairman of the National Assn. for the Advancement of Colored People, as the keynote speaker. Bond, an active participant in the movement for civil rights, economic justice and peace for more than four decades, founded an organization that led nonviolent anti-segregation protests and eventually won integration of Atlanta's movie theaters, lunch counters and parks.
May 11, 2003
The Culinary Arts Academy at Newport Harbor High School is like the mustard seed. It started small and through a leap of faith and has blossomed into a program with unparalleled breadth and depth. Janet Dukes is the founder and director of the program and her coordinator, Hennie Sondel (who is an angel of a volunteer), have created a successful niche at Harbor High and have even taken their show on the road as they compete in culinary contests throughout the state.
March 3, 2004
Marisa O'Neil Students in Newport Harbor High School's Culinary Academy advanced to a national competition after taking top state honors over the weekend. Each member of the four-person team also won an $8,000 scholarship to attend culinary school. The team cooked up a three-course meal in 60 minutes, beating out 14 other student teams at the ProStart Student Invitational Saturday at Cal Poly Pomona. "Everybody that competed did an incredible job," teacher Janet Dukes said.
October 31, 2005
Orange Coast College serves up jazz and southern food to help hurricane damaged colleges.A brunch and concert held Sunday at Orange Coast College raised almost $10,000 to benefit Louisiana community colleges damaged by hurricanes Katrina and Rita, said Doug Bennett, president of the Orange Coast College Foundation. Funds were raised through ticket sales and a silent auction. About 150 people feasted on a Southern-style brunch, prepared and served by students in the college's award-winning culinary arts program.
September 19, 2003
June Casagrande Shallot-crusted sea bass. Rich raspberry white chocolate creme brulee. Chocolate redemption cake that puts a healthy spin on a decadent indulgence. Sound like the kind of stuff you can only enjoy if it's prepared by a skilled professional chef? Think again. People attending this year's Taste of Newport are about to get a lesson in "yes, I can," from the expert culinary instructors from the Art Institute of California-Orange County culinary arts program.
March 4, 2005
Michael Miller When Newport Harbor High School's culinary arts team enters competition this weekend, it will have to do without one of a modern chef's handiest tools: electricity. At the third annual ProStart Culinary Cup, held today and Saturday at Cal Poly Pomona, participants will be given no technology save for a pair of butane burners. So the team of four students will have to fix their three-course meal -- consisting of grilled asparagus salad, almond-crusted sea bass and berry gateau -- with nothing but their hands and their wits.
February 28, 2004
Marisa O'Neil They may never appear on the "Iron Chef" cooking show, but students from Newport Harbor High School will face fierce opposition today when they whip up a three-course meal for judges at a state competition. The four-person team from the school's culinary academy has been training and preparing every day for the student competition, sponsored by the California Restaurant Assn. They will have 60 minutes to make a salad, main course and dessert -- without using an oven or any electricity.