I know, I know.

Chris had experienced it four times, and lectured me constantly about going.

However, this deprived novice actually committed every single Ozian song to memory three years ago, when she auditioned for Elphaba in the National Tour. Crazy, huh?

So, when I found out the production was coming to the Segerstrom Center for the Arts this month, and that I actually had a free night to attend the show, flying monkeys couldn’t keep me away.

Having heard nothing but accolades since its opening night on Broadway seven years ago, and knowing full well that “Wicked” has won 35 major awards, including a Grammy and three Tony Awards, and is currently the 17^th longest-running Broadway show in history, my expectations defied gravity - and thankfully, floated like Glinda’s bubble until the final curtain dropped.

“Wicked” is emotional, spellbinding and so deliciously satisfying, on so many levels, it leaves you wanting more. So, I’ll definitely be going back before it disappears from Segerstrom Hall…for good.

But now—

What is this Feeling?

Fervent as a flame;

Does it have a name?

Yes. Yes! Hunger. Unadulterated hunger!!

Sorry, please forgive my lyrical lapse, but I simply couldn’t resist breaking into one of the songs. I’ll now segue awkwardly into post-show dining…

Where to dine after the performance? Chris and I didn’t have far to travel. The Yellow Brick Road from Segerstrom Hall led us not to the Emerald City, but Leatherby’s Café Rouge.

All aglow with red-hued lighting, Café Rouge’s modern interior and clean lines offered a distinct departure from the emerald staging we’d witnessed earlier, yet infused us with a new level of excitement. We anticipated a culinary cabaret was about to unfold.

General Manager Johannes Masserer, and Dining Room Manager Sebastian Schildhorn, suggested a wine flight to best accompany our menu selections.

“What do you recommend from the appetizer menu?” Chris posed to Johannes.

“Ahhhh well, we have a number of signature late-night dishes to choose from—“

“You and the chef choose for us,” I piped in. “We enjoy being surprised.”

“Then I’ll pair a few wine tastes for you,” Schildhorn offered. “The 2009 Project Paso Old Vine Zin and Peju Province 2006 Napa Cab will be perfect, but we’ll start you with the 2009 Coppola Chardonnay, which really surprised us when we tasted it.”

Café Rouge’s Chef Ron Pangilinan.Executive Chef Ron Pangilinan came out to greet us, and his youthful appearance and smile had a charming, munchkin-like quality, but that’s where the resemblance ends. Pangilinan’s skill in the kitchen is pure wizardry - and there’s no smoke and mirrors here.

“Chef, these dishes are visually stunning,” I stated. “Works of art.”

“Thank you,” Pangilinan said humbly. “I like to do modern presentations of the food I’ve grown up with.”

“What do we have here?” asked Chris as we began sampling the various dishes.

“Marinated octopus salad, with tomatoes, capers, olives and sherry vinaigrette; Japanese Hamachi with chilli, green apple, jicama, and avocado sorbet; Hudson Valley foie gras torchon on brioche with strawberry pearls, blueberries, and strawberry sorbet; Proscuitto di San Daniele with asparagus, salsa verde, and quail egg; and grilled lamb meatballs with harissa, cucumber tzatziki and eggplant.”

“I think I’ve been hit by a house,” I laughed. “The flavors have incredible impact.”

“Certainly gives new meaning to the phrase tongue twister,” Chris chuckled.

The Crunchy kit kat cake with Port Chantilly and chocolate hazelnut ice cream, as well as the Coconut panna cotta with mango-passionfruit and cayenne pepper coulis arrived, and both blew us away like a Kansas tornado.

“Café Rouge is not a typical modern restaurant,” Masserer smiled. “People come here on their way to or from a show and they’re not looking for adventure, but for comfort food. Chef manages to find a balance that offers both.”

Like Stephen Schwartz’ musical, Chef Pangilinan flips comfort cuisine on its axis, gives it a spin, and offers us a new perspective on an old classic.

Now that’s wicked!

#

“Wicked” is entrenched at Segerstrom Hall now, but the regular tenant at Renée and Henry Segerstrom Concert Hall is the Pacific Symphony, which recently took a short road trip to The Island Hotel.

 The reason? The Pacific Coast Wine Festival, one of the largest charity wine auctions in Southern California, benefiting Pacific Symphony’s artistic and education programs. This year, the event raised over $150,000. (See related story on page tk.)

The impressive wines being sampled during silent auction galvanized us.

 “There’s Justin,” I said excitedly. “They’re pouring Justification, my favorite.”

“I just spotted Darioush. See you later,” said Stasha.

Sipping my Justin, I stumbled upon a rare bottle of Georges de Latour being decanted and gladly accepted a pour.

I found Stasha talking to Festival founder Mike Kerr, who invited us to dine at his table. During the superb three-course dinner, we enjoyed watching Pacific Symphony Youth Orchestra perform, and fervent bidding on one-of-a-kind experiences.

One package, dubbed “Exclusive Wining and Dining,” featured an extravagant meal prepared by Chef Pascal Olhats of Traditions and Brasserie Pascal and sold for $14,000.  

As we left the Wine Festival, Pascal invited us to join him in the Island Hotel Lounge for – what else – wine. But that, as they say, is another story.

Appealing to locals who are looking for a staycation or quick getaway, each cabana is outfitted with every possible amenity. And what’s more, Chef Mark Kalenderian has created a special Epicurean Experience and cabana-dining menu for every discerning palate.

Intrigued by Chef Mark’s Spring Ranch to Table menu, Chris and I made haste to reserve a private cabana so we could fully experience the seasonal abundance of Orange County’s locally grown produce, prepared in the casual resort style that Pelican Hill does effortlessly.

However, much to my chagrin, ordering wasn’t going to be as simple as I initially thought.

“Chris, did you see all of the different menus and experiences that are offered here at Coliseum, in addition to the Ranch to Table menu?” I asked as we perused the list. “It’s unbelievable.”

“I did. They have all the bases covered,” he replied.

“I might as well set up base camp right here,” I said earnestly. “I want to try them all.”

“I assume you’re referring to the Girls Just Want to Have Fun cabana experience?” Chris smirked. “I can see it now—you, plus three of your girlfriends scoping the poolside social scene, sipping cosmopolitans and eating Tuscan Bruschetta, while watching “Sex and the City” on the plasma TV.”

“Wrong,” I denied. “I’m actually interested in the Sports Viewing option for me and five of my best guy-friends, thank you very much.”

“Yeah, right,” he laughed. “You probably don’t even know what season it is.”

“It doesn’t matter,” I said hotly. “For $25 bucks, a pitcher of beer, appetizers and that sunset view, I’ll watch commercials!”

“You can have your pitcher,” Chris shrugged. “I’ll be at the Karl Strauss Beer-Makers Dinner on Sunday, April 17, having a five-course dinner paired with a full flight of hand-crafted drafts.”

“Then you better be prepared to see me there,” I huffed. “So there.”

“Ummm, how did we get on this track?” Chris wondered.

“Because I can’t decide what to order,” I sighed dejectedly.

“Ahhh,” he nodded. “Your usual dilemma. Honestly, I understand. With cabana-dining experiences like Mexican Madness, California Dreaming, Evening Romance, That’s Amoré, Sip & Sea, and After-Hours Private Cabana Dining featuring three-course prix fixe menus, no wonder you’re having difficulty. That doesn’t even include the festive Easter Holiday and Family Fun menus. Perhaps the chef can help you decide.”

“I hope so.”

Our server, Breanna, and Chef Amy Lebraun approached the table to enlighten us about the selections.

“Well, I’m definitely having your Ranch to Table menu,” Chris stated. “But Stasha…”            

“…needs a little help ordering,” I interjected. “This particular foodie could choose any of your menus - they all look fantastic.”            

“What do you like?” inquired Chef Amy.

“Everything,” I laughed. “That’s the problem.”

“Then how about I surprise you—that way you don’t have to decide,” she offered. 

“That would be perfect!” I exclaimed. “That certainly takes the pressure off.”

“Then let’s get you started,” she said, whirling about and heading back to the kitchen.

Impressed with a Duckhorn wine tasting we attended recently, Chris and I agreed on a bottle of 2005 Migration, then sat back to admire the beautiful vista.

“That pool is something else,” Chris remarked.

“I read that 1.1 million hand-cut, hand-laid glass mosaic tiles create that radiant light blue hue,” I said, taking in the moon’s reflection off the water.

“It’s so quiet,” Chris glanced about. “We’re the only ones here.”

“Not quite,” I said, noticing a family taking a dip in the water. “They must be from the Midwest, because it’s supposed to snow in California tonight.”

Breanna delivered the first courses, and we began sampling the dishes.

“How is everything so far?” Breanna asked us.

“My Cauliflower Gratin is delicious,” Chris remarked.

“I’m thrilled with this smorgasbord of small bites: the Calamari, Spinach Artichoke Dip, and the Tomato Bruschetta are wonderful,” I added. “And the Beet Carpaccio has outstanding flavor in its simplicity.”

Our second courses arrived with a flourish.

“The Steamed Pacific Rockfish with Braised Local Cabbage, Pancetta and Citrus Broth,” Breanna described as she placed Chris’ plate before him. “And a sampling of Pan Seared Scallops with Mushroom Potato Hash, and Butternut Squash Purée, and the Thai Fettucine Pasta with Angus Beef, Oven Dried Tomatoes, Shitake Mushrooms in Curry Sauce.”

“This looks amazing,” Chris said admiringly.

We both finished with a single Grilled Lamb Chop over Parsnip Purée, Roasted Winter Vegetables and Port Reduction.

Our Dessert Sampler included Assorted Gelato, Chocolate Dipped Coconut Cheesecake Lollipops, Seasonal Cobbler, and Marble Strawberry Cheesecake.

“This has truly been a culinary Spring Awakening,” I said. “My tastebuds have been singing and dancing all night long, and as Rainier Marie Rilke once wrote, ‘Everything is blooming most recklessly; if it were voices instead of colors, there would be an unbelievable shrieking into the heart of the night.’”           

Mardi Gras, which means "Fat Tuesday," actually refers to the last night of eating rich, fatty foods before fasting during Lent, which starts on Ash Wednesday. Obviously, fasting wasn’t on the agenda, but consuming Cajun-style cuisine definitely was.

After a little research, Chris and I discovered that among the hundreds of Italian, French, Mexican, and Japanese restaurants to choose from, there’s only one - I repeat, one - restaurant in all of Newport that serves up such traditional standards as Jambalaya, Louisiana crawfish, and Gumbo. That’s JackShrimp.

The JackShrimp sign has always been a landmark for me when driving along Coast Highway, so - considering they just celebrated their 21^st anniversary - it’s pretty pathetic I’ve never eaten there before. Needless to say, I was ready to make amends.

As soon as we walked in, the sounds of jazz and blues greeted us, and took hold. Now I understand why there’s such a fascination with Bourbon Street and Mardi Gras.            

JackShrimp’s interior is simple and unpretentious, but when it comes to food, it’s all about spicy attitude. With that in mind, we ordered two Dixie Blackened Voodoo Lagers. With a name like that, how can you resist?

“You must order the peel-n-eat gulf shrimp in Jack Sauce,” our waitress told us, as she placed the beers down.

“Really?“

“Trust me,” she said, “It comes with French bread and most of our guests lick the bowl clean.”

“We’ll have a full order,” Chris stated emphatically. “I’ll also have the Spicy Creole Pasta.”

“Since that Old Black Magic has me in its spell,” I grinned, “I’ll have the Voodoo Chicken Pasta.”

“Ooh, ooh, Witchy Woman,” Chris added.

“That’s ELO’s E--Evil Woman, to you,” I threw at him, just as our shrimp arrived, which Chris and I devoured lickety-split.

“That was devilishly good,” he commented, mopping up the last of the sauce.

“What did you think?” our waitress inquired, eyeing the spotless bowl.

“Sinful,” I admitted.

“Two more Voodoo lagers, please,” Chris ordered.

“Yes, do do that voodoo, that you do so well,” I laughed.

“Someone’s on a roll,” he chuckled.

“Just playin’ Devil’s advocate,” I shrugged.

“And you think I’m corny.” Chris shook his head.

Our pastas arrived, thoroughly satisfying our Creole cravings.

JackShrimp is offering a special Mardi Gras menu through March 8, with no corkage fee and half-price bottles of wine on Tuesdays. Now that’s Fat.

As we left JackShrimp, I noticed another restaurant - Garlic Jo’s - next door.

“Is Jo’s part of Jack?” I asked Chris.

“No, separate restaurants,” he said. “I’ve passed it countless times but never tried it. My guess is garlic’s the main ingredient.”

“Ya think?” I laughed. “We should go, but I don’t have time this week.”

“I’m happy to take one for the team.“

GARLIC JO’S

Since Stasha’s schedule was in flux, I went solo to Garlic Jo’s, checked out their cuisine and reported back.

“Garlic is indeed the prime ingredient. It’s in every dish,” I told her.

“So it’s an Italian restaurant?”

“No, it’s Japanese.”

“A sushi restaurant with a focus on garlic?”

“No. It’s also American, Italian, Mexican, Chinese …”

“I don’t get it,” she said, perplexed.

“I talked with manager Kikuo Okutsu, who told me Garlic Jo’s started in Yokohama, Japan, 20 years ago,” I explained. “The first restaurant had three tables and three employees, but soon became very popular. Eventually, more Garlic Jo’s opened in Japan, and seven years ago they brought the concept to Newport Beach, which now boasts the only Garlic Jo’s in America. The Newport Beach menu is identical to the Japanese menu, and Kikuo should know, he’s the original chef at that first Garlic Jo’s, and most of the menu items are his recipes.”

“That’s one of the more unusual culinary tales I’ve heard,” said Stasha. “But how was the food? What did you have?”

“Their Original Garlic Bread, Sautéed Mushrooms and Garlic Ice Cream. That’s not your average garlic bread. They take a French baguette, slice it down the middle, top it with creamy garlic sauce, then bake it so that the outside is crispy and the inside is moist. When they serve it, you push the garlic butter into the center and eat it like a sandwich.”

“Sounds good but heavy.”

“It was packed with flavor, yet surprisingly mild,” I replied.

“Since I wasn’t in the office all week, we’ll never know,” she countered.

“Good one,” I conceded. “But wait, the mushrooms arrived sizzling in its sauce, with a side of French bread for dunking. I wiped the pan clean.”

“No surprise there,” she grinned. “But Chris, that’s a lot of bread. Where’s the beef?”

”According to Kikuo, they have a steak with garlic sauce that makes guests swoon. Plus, if we go back on a Thursday night, you can choose from 20 different martinis for $5 each.”

“They don’t put garlic in their martinis, do they?”

“No, the bar is a garlic-free zone - unless you count the garlic-stuffed olives.”

“What?” She stared at me. “Is this one of your odd jokes?”

“No joke,” I replied. “They’re closing on Sunday, March 20, after the dinner service.”

“But they can’t! They’re a culinary institution in Newport Beach—make that Orange County.”

“Don’t worry,” I smiled. “They’re going to remodel the interior and reopen sometime in mid-April.”

“Whew. You had me worried for a minute. I guess that means Chef Brask gets a nice vacation.”

“Actually, Chef Brask is leaving,” I said. “The new executive chef is Ryan O’Melveny Wilson.”

“Too many changes - my head is spinning,” moaned Stasha.  “Well, as long as Tommy Roadrunner comes back, I’ll be happy.”

“I guess we’ll find out when they reopen,” I replied. “You know Five Crowns has a stellar reputation, so I have a feeling they’re going to do everything they can to ensure that reputation stays intact. At least Side Door gastropub next door will stay open during the renovation.”

“Any more news you want to spring on me?” asked Stasha.

“Only that the 4^th annual Pacific Coast Wine Festival is coming up March 5 at The Island Hotel in Fashion Island.”

“That sounds fun,” enthused Stasha.

“It is. I attended the first incarnation, but I understand this year is bigger and better than ever. There will be a wine tasting and dinner, plus silent and live auctions of some amazing wines and one-of-a-kind travel experiences. The best part: proceeds benefit Pacific Symphony’s artistic and educational programs.”   

“So what wines will they be pouring, Mr. Sommelier?”

“I talked to Mike Kerr, the Wine Festival’s founder, and he told me they’re starting the festivities with a grand tasting of 55 wines from 24 vintners, including Hundred Acre, Caymus, Flora Springs, Loring, Darioush, Vega Sicilia, BV Georges de Latour, and many more.

“Very impressive,” marveled Stasha.

“Wait until you hear what’s in the live auction,” I said excitedly. “They have a 1966 and 1982 Château Mouton Rothschild, a 1966 BV Georges de Latour, and a 1986 Château Margaux, plus bottles of Harlan, Bryant Family, Bond, Colgin, Dalle Valle - the list goes on and on.“

“Where did they get all that marvelous wine to auction?”

“A lot of generous people in the Newport Beach area opened their cellars and donated wine from private collections. And among the more unusual items to be auctioned live is an in-home dinner for 10 couples prepared by chef Pascal Olhats, with wine education provided by Ira Norof of Southern Wine and Spirits.”

“What is the Island Hotel serving for the Festival?”

“Exotic greens with roasted pine nuts, tomatoes and Creamy Herb Vinaigrette, followed by Filet of Beef with Roasted Shallot Risotto and Black Truffle Cabernet Sauce, and ending with Warm Chocolate Pudding Cake with caramel ice cream. Mike also told me there’s a port and chocolate tasting.”

“We have to go!” Stasha said emphatically.

“They only have room for about 300 people, but maybe they can squeeze us in,” I grinned. “And in case any of our readers want to attend, they can visit www.PacificSymphony.org/pcwf for details.”

“You know where else we have to go? The new Commonwealth Lounge & Grill on the Balboa Peninsula. We’ve been invited to a tasting,” Stasha reminded me.

And go we did on a recent Tuesday night. We were greeted by Amee Hamlin, Commonwealth’s PR Director, and learned that the restaurant is a modern day supper club sporting antique yet trendy décor with a menu that features American gourmet comfort food. We were ushered to the upstairs dining room with plush leather walls, dark bamboo wood, and dockside views.

We started our dining experience with a signature Fat Cat cocktail: Bourbon with muddled lemon and simple syrup.

“This tastes like a mojito, only with bourbon—I’m calling it a Bourbito,” laughed Stasha.

Our sample entrees arrived one by one: Ahi Tuna Tower, Aztec Chicken Salad, Monte Cristo Sandwich, Blue Ridge Mountain Baby Back Ribs, and Mel’s Pan Seared Salmon.

 “The Chicken Salad is delish - the fried banana, toasted coconut and the cilantro lime dressing give it an exotic flair.”

“The Monte Cristo is decadent,” I said between bites.

“Try the Ahi Tower - you’ll love it,” Stasha told the diners sitting next to us as they perused the menu. 

“I hope you’ve left room,” Amee said as our dishes were cleared. “Look what’s coming for dessert.”

Our server placed a mini-hibachi in the middle of our table, along with a mound of marshmallows, chocolate and graham crackers.

“S’mores!” said Stasha delightedly as she stabbed a marshmallow and quickly lit it on fire.

 “Amee, this place is fairly busy,” I noticed. “Not bad for a Tuesday night.”

“Tuesdays we offer our Prime Rib for only $10, and we also have live music from local bands,” she explained. “Sunday is Industry Night, so anyone in the service industry gets anything on the dinner menu for half price. Mondays are local’s night, so Newport Beach residents get half off the menu.”

“I know where I’ll find you on Monday nights,” said Stasha as she carefully crafted another S’more.

“I guess you could say that I’ll have s’more of Commonwealth.”    

For more information on Commonwealth Lounge, visit www.CommonwealthLounge.com.

Dining at a noteworthy restaurant is always a welcome experience, but it’s even better when the owner dines with us.

Such was the case with our recent epicurean experience, when famed OC restaurateur and chef, Zov Karamardian, joined us at her Neighborhood Café in Newport Coast.

Zov Karamardian.Founded in 1987, Zov’s Bistro & Bakery quickly became a culinary institution, featuring blends of contemporary and Eastern Mediterranean influences. It isn’t surprising that Zov eventually branched out from that Tustin location, opening additional locations in Irvine, Newport Coast, and soon at John Wayne Airport. And she has a new book out, featuring recipes from the restaurants and from her own kitchen.

The cafés have a more casual atmosphere than her more formal flagship location, yet they offer many of the same signature dishes that have put Zov’s on the culinary map.     

“Is this your first time here?” Zov asked us, sitting down at our booth.

“I’ve been here, and to your Tustin location, but this is Stasha’s first time,” I told her.

“Chris has told me so much about you and your restaurants that I feel like I’ve been here already,” Stasha laughed.

“What do you suggest we start with—everything on the menu looks wonderful,” I said.

“Well, we have a killer meatloaf, and our salmon is a signature item. The kabobs and pastas are also popular,” offered Zov. “I suggest starting with the traditional Mezze plate—mezze means tidbits of food - and is our appetizer sampler of hummus, baba ganoush, rice-filled grape leaves, tabouleh, spicy sweet walnut dip known as muhammara, and pita bread.”

“Sounds perfect,” I stated.

“What’s your inspiration behind the cuisine?” Stasha wondered.

“My inspiration is always ingredient driven. I love using herbs and spices.”

The Mezze plate arrived and looked as lovely as Zov’s description.

“I’m ready to dive into this,” I said, smearing a dollop of the muhammara on a piece of pita bread. “Wow - that’s wonderful.”

“The muhammara is also called walnut caviar - it has ground walnuts, pomegranate molasses, cumin, paprika, cayenne pepper, herbs and spices.”

“Pomegranate molasses? You’ve reduced the pomegranate to syrup?” Stasha inquired.

“Yes,” smiled Zov. “It’s really unique.”

“That’s for sure,” Stasha agreed. “The Baba Ganoush is delectably smoky, too.”

“The eggplant is fire-roasted then puréed with tahini sauce and olive oil.”           

“They’re all terrific,” I said, enjoying the tabouleh and grape leaves.

Soon more dishes arrived.

“Seared Salmon with braised spi ach - our most requested item,“ Zov pointed out. “Herb-crusted Whitefish – Barramundi - with pearl couscous, and our Chicken Kabob with Greek salad and traditional rice pilaf.”

“The kabobs are really tender ,” I told Zov after a few bites. “Not over-charred.”

“I love the salmon - the spices remind me of Morocco,” Stasha commented enthusiastically. “Do I detect allspice? Clove? It’s wonderfully exotic.”

“That, plus some cumin,” Zov acknowledged.

“And the sautéed spinach complements the salmon,” I added, leaning my ear over the plate. “In fact, I can hear it complimenting it now.”

Stasha shook her head, chuckling in spite of herself, then turned towards Zov.

“This Barramundi with Israeli couscous and white wine sauce is also exceptional.”

“It has corn, peppers, peas, green beans, and asparagus, all chopped to match the size of the couscous.”

“I really appreciate that it doesn’t overwhelm the beautiful delicacy of the fish,” I said, savoring another bite.

“They complement each other. Food should do that. You can’t have one thing overpower the other.”

 “I must say, I appreciate how healthily everything’s prepared,” Stasha remarked.

“That’s my philosophy. Simple, delicious food that’s good for you.”

For dessert: Key Lime Pie under a Disney-esque meringue, and the Chocolate Bomb.“So, on that note, what kinds of desserts do you offer?” I grinned.

“Apple pie, Warm Chocolate Cake, Key Lime Pie, and our signature dessert: the Chocolate Bomb.”

“I know what Chris wants - the Key Lime.”

“I hope you’ll try something?” I encouraged.

“I’m afraid I might explode, but I’ll try the Chocolate Bomb,” Stasha capitulated, then caught herself with a laugh. “No pun intended.”

When the desserts arrived, the excitement inspired by the pastry designs was palpable.

“The Chocolate Bomb has a crème brulee center, chocolate cookie base, and is covered with chocolate ganache,” Zov informed us.

“This is indeed the bomb,” Stasha sighed. “Chris, wait until you try this—it’s so much lighter than it looks.”

“I can’t get past this meringue,” I said in awe. “It looks like something out of Disneyland!”

“Too late. I’m demolishing it right now,” Stasha said, toppling one peak with her spoon.

“Oh my God,” Stasha gasped. “All I want is a bowl of this meringue. It’s so creamy.”

“Looks like you just became a Key Lime Pie fan,” I stated.

Providing a comfortable environment for wine novices and officionados of all levels, the knowledgeable staff at both Wine Lab and Wine Gallery can help you select wines and guide you through the wine tasting process while encouraging you to develop your own taste.   

So, if your palate needs a pick-me-up, head to these vino emporiums and welcome yourself to the wonderful world of wine.

WINE LAB NEWPORT  

On Coast Highway along Mariner’s Mile, Wine Lab is a cozy boutique that offers more than 40 wines by the glass, daily wine flights and regular wine tastings with noted vintners (their recent Cass Winery tasting was packed with enthusiastic customers), plus a terrific selection of small-production wines from distinct California viticulture regions (more than 180 bottles are priced under $20!). They also have pizzas, small plates and artisan cheeses starting at $10.

I’ve been to Wine Lab many times for themed wine tastings (their fun-filled Tobin James tasting two years ago hosted by Toby himself is forever etched in my mind) and to purchase wines for special wine dinners and other events. Stasha was a Wine Lab newbie when we headed to a tasting featuring one of my favorite Paso Robles wineries: Opolo.

“We’re going to start with Opolo Viognier and then work our way through the reds—I think you’ll really like these,” said Roger, a co-owner of Wine Lab.

“Mmmmm, pineapple-vanilla creaminess,” remarked Stasha after a few sips.

“Wait until you taste the reds, particularly the 2007 Mountain Zinfandel,” I said with a smile, extending my glass so Roger could pour me a taste.

“The 2006 Petite Sirah is fabulous,” said Stasha. “But the 2004 Grand Rouge is amazing.”           

“Yes, it is. Now try the Zin.”

“Oh my, this Mountain Zin is huge—tremendous,” Stasha exclaimed.           

“We have a winner here,” I said to Roger.

“It’s so lush and jammy.” she continued.

“It’s packed with raspberry jam flavors, but you can also detect pomegranate, cranberry—“

“True,” she interrupted. “But I also get hints of white pepper,”

“The alcohol content is 17 percent, which is high for wine but standard for Paso Zin.”

”So, that’s why you like Zinfandel!” she laughed.

“What can I say,” I shrugged. “I’m a zinner at heart.”

WINE GALLERY

In the heart of Corona del Mar, Wine Gallery was founded in 1999 by long time local residents Jeff Schroeder and Chris Olsen. In 2007, the boutique underwent a large expansion and added a new tasting bar plus additional retail space, making it easier to taste and purchase many of the rare and interesting wines they sell.

Public tastings are offered daily, but for the most comprehensive and interactive tasting experiences (many with noted winemakers), they recommend stopping by Thursday, Friday, and Saturday evenings between 5 p.m. and 9 p.m., and Sundays between 1 p.m. and 5 p.m..

The Duckthorn lineup.We attended a recent Duckhorn tasting, and arrived to find Wine Gallery packed with enthusiastic wine lovers. We managed to find a seat, and had Melinda – a Duckhorn wine rep – guide us through the tasting.

We started with a 2009 Migration Chardonnay, followed by a 2008 Pinot Noir, both of which primed our palates for what we knew were better things to come.

“This is the 2007 Napa Valley Merlot,” said Melinda as she poured a generous taste into our glasses. “We’ve been making Merlot since 1978—it’s what we’re known for. We actually blend it with a little Cabernet Sauvignon, Petite Verdot, and Cabernet Franc.”

”I’m not usually fond of Merlot, but I love your blend. It screams Napa to me,” Stasha said enthusiastically. “It reminds me of anise and cedar.”

“Other than our Pinot Noir, everything we make is blended,” stated Melinda.

“I prefer blended wines,” I commented.

“Then you’ll love this next one,” said Melinda. “This is Decoy, which is a Meritage. It has the same varietals as the Merlot, only this is more Bordeaux in style.”

“Very nice,” I said appreciatively.

“Now, the Paradux,” offered Melinda. “It’s a blend of Zinfandel, Cabernet Sauvignon and Merlot.”

“It’s so complex,” noted Stasha. “Lots of black cherry and spice, with a long finish.”

“This is my favorite,” I stated.

“That’s because it has Zinfandel in it,” laughed Stasha.

“Forgive me, for I have zinned.”

“Oh brother,” Stasha rolled her eyes. “Do you practice these jokes at home?”

“The last wine is our Cabernet Sauvignon,” said Melinda.

“I’ve been waiting for this,” Stasha admitted, taking a sip. “It’s heavenly—absolutely divine and Godly.”

“Maybe I should change my name.”

“Oh, no,” Stasha shook her head. “I fear another bad joke coming.”

“From now on, call me Dionysus Bacchus,” I said mockingly. “After the Greek and Roman God of winemaking.”

“Why don’t I just call you a cab,” Stasha countered. 

“Hey, that’s pretty clever,” I said admirably.

“Chris, just for that, you can buy a bottle of Duckhorn.”

“I’ll do even better than that—I’ll buy two! After all, the only thing better than one Duckhorn is a Paradux.”

“I walked right into that…”

Key Lime martini and assorted crab specials at Tommy Bahama's.

“You don’t seem crabby,” she countered. “In fact, you’re always in a good mood."

“Let me rephrase that. I’m in the mood for crabs. Dungeness crabs.”

“It's Dungeness crab season?”

“Precisely,” I stated. “I found out that Tommy Bahama’s Island Grille has a special Dungeness crab menu that runs through Valentine’s Day, and maybe longer if the crab catch holds out.”

“I’ve never been to the Newport location. Is it similar to the new Laguna Beach Tommy Bahama?”

“Similar, yet different. I think we should go. You know I love seafood.”

“Can we try their regular menu, too?”

“Of course,” I paused. “I just have one question.”

“Yes?”

“What exactly are Dungeness crabs - crustaceans that have been kept in a dungeon?”

Stasha rolled her eyes.

“Chris, a dungeon would be heaven compared to the torture of listening to your bad jokes. C’mon, let’s go.”

Off Coast Highway in the Corona del Mar Plaza, Tommy Bahama’s Island Grille has both a restaurant and a retail shop. Upon entering we were shown to a table and greeted by Ainsley, a veteran server of 10 years.           

“The interior is completely different from your new location in Laguna,” I commented.

“We did a complete remodel three years ago,” Ainsley answered. “It’s a more classic look.”

“It’s lovely. How different is the menu?” asked Stasha.

“Our menu is half old school and half new items,” she explained. “We change our seasonal seafood frequently, yet make everything here - all of our sauces, marinades, desserts, everything.”

Ainsley suggested starting with one of their classic drinks. I chose the Key Lime martini, while Stasha opted for the Grapefruit and Basil martini.

We perused the special Dungeness crab and the regular menus until our cocktails arrived.

“I can’t decide what to order,” I said, perplexed.

“Same here,” Stasha faltered. “Ainsley, will you surprise us with signature dishes from each menu?”

“Absolutely,” Ainsley replied.

Our attention turned to the lovely libations. I took a sip of the Key Lime martini.

“Wow. It tastes like someone took key lime pie, put it in a blender and poured it into a glass rimmed with graham crackers.”

“I prefer the Basil and Grapefruit martini. It’s clean and crisp.”

Crab cocktail.Ainsley returned, delivering Crab Tacos and the Crab Martini.

“Speaking of clean and crisp,” Stasha continued. “The Crab Martini is excellent. Look at this: mounds of crab meat, avocado, mirin, ginger and black sesame seeds, all packed into a martini glass.”

“So is the taco with watercress, avocado cream, mango salsa, and chipotle aioli. The mango salsa garnish is amazing.”

Next, a series of appetizers arrived in procession: the Crab “BLT” Slider, Torrey Pines Tuna Salad, Big Island Goat Cheese, and espresso-sized samples of Crab Bisque and Heirloom Tomato Soup with Crab.

“This slider,” I moaned, after taking a bite. “Normally I don’t like bacon with my seafood…but it definitely works.”           

“The Heirloom soup is delightful. What do you think?”

“I prefer the bisque.”

 “Whatever. Your tastebuds are skewed. But try this—the Ahi is rockin’ good,” sighed Stasha. “The jicama, green apples, and wasabi ponzu are scrumptious.”

“And the goat cheese…” I added.            

We were starting to get full when Ainsley brought three more dishes to our table: the Petite Filet Oscar, the Kalifornia Kobe Cheeseburger and Tommy’s Rib Rack, which we learned was coated with jerk spice rub and steamed over coca-cola.

“The ribs are ridiculous, but the Oscar is undoubtedly my favorite-”

“This Kobe burger could get me to eat hamburger again,” I interrupted, then unceremoniously began coughing violently.

“Breathe through your nose,” Stasha commanded. “It bypasses the esophagus and gets air directly into your lungs.”

“Sorry,” I exhaled, breathing shallowly. “I get choked up when I’m around you.”

“Oh, brother,” she admonished.

At this juncture, Chef Jacquelyn Nabong arrived tableside, smiling when she saw the profusion of dishes that covered our table.

“Chef, your menu is incredible,” Stasha told her. “I hope the crab season lasts several weeks longer.”

“Thank you. We do, too,” she admitted. “It’s been a bumper year, which keeps the prices down for the consumer.”

“How did you develop the crab menu?” I said curious.

“Well, actually I’m allergic to shellfish,” Jacquelyn confessed. “I created the menu by tasting every component except the crab, then I made my staff sample everything.”

“That’s incredible!” Stasha said, flabbergasted.

“It’s true,” Jacquelyn shrugged.

“You’re an inspiration,” Stasha shook her head as Jacquelyn departed.

 By now we were completely full, but Ainsley returned one more time, with a trio of desserts.

“The Key Lime Pie, Pina Colada Cake – which is what we’re known for – and the Mulholland Malted, which won best dessert in OC.”

 “Wow,” was all I could muster. “These are bursting with flavor, and very rich. So good.”

“I can’t eat another bite,” said Stasha, putting down her fork. “I feel like a hamster - I’m storing the food somewhere.”

“I’m no longer feeling crabby,” I said with a smile.

“You will tomorrow - I’m taking all the leftovers home with me,” laughed Stasha.

Newport Beach location page at tommybahama.com has the food and bar menus, and recipes for many of their signature entrees and sauces. 

 “No, but people keep telling me to go there.”

 “Me too. What do you know about it?”

 “Beautiful patio, authentic Italian food, fun atmosphere,” recited Chris. “At least that’s what I’ve been told.”

 “Shall we go find out?”

 “Ciao, bella,” replied Chris with a pseudo-Italian accent.

 “Not exactly the correct response, but I’ll cut you some slack. Come on, Fellini, let’s go.”

We drove to Sapori, one of several restaurants in a small strip mall on Bayside Drive. The exterior was deceptive, hiding a lovely Mediterranean bistro patio with twinkling lights, fountains, and cozy fireplace within—the perfect area for al fresco dining.

 “Beautiful,” I said, taking in the ambiance.

 “Ciao, bella,” Chris laughed.

 “Your Italian vocabulary is sorely limited,” I shook my head. “Good thing we’re in Newport, although it feels like the Italian Riviera.”

We strolled inside the restaurant to admire the equally charming interior, but opted to sit outside. After being seated, owner Sal Maniaci came over to say hello.

“Buonasera e benvenuti” said Sal. “Welcome to Sapori. This is your first time here?”

“I’m embarrassed to admit it, but yes,” said Chris sheepishly.

“No need to be embarrassed. Meglio tardi che mai - better late than never,” Sal smiled.

“We’re very excited to be here,” I piped in.

Inviting him to sit down with us, our curiosity took over.

“How long has Sapori been here?” Chris inquired.

“Twenty-one years. It seems like yesterday,” Sal reminisced.

“Longevity has served you well,” I marveled. “How do you keep the clientele returning?”

 “We are a family-owned restaurant that prides itself on food, consistency and quality. I use only the freshest, local produce and ingredients, as well as organic, hormone-free meat.”

Perusing Sapori’s menu, I saw a plethora of familiar favorites.

“You have quite a selection of traditional Italian standards to choose from,” I noticed. “What’s your inspiration?”

“My family. They were in the restaurant business,” Sal explained. “It was natural for me to follow. At 14, I went to chef school in Palermo, then studied hotel and restaurant management.”

“How do you distinguish Sapori from other Italian restaurants?” I queried.

“We’re not a mo- and-pop restaurant - actually, more gourmet - yet we’re steeped in family tradition. The staff has been here for 20 years, and some of our clients, too. Our longtime guests’ children now dine here,” Sal grinned.

Our attention shifted to several platters placed on the table.

Appetizer sampler: Bruschetta al Pomodoro and Tapenade (toasted bread with fresh tomatoes, black olive paste, capers, and basil), Prosciutto e Melone (cantaloupe wrapped with parma prosciutto), Calamari Fritti (fried calamari).“I thought you’d like to try a few things,” Sal offered. “Here we have Bruschetta with Tapenade, Proscuitto and Melon, and Calamari Fritti.”

Chris and I began sampling the various appetizers, which elicited sounds of praise.

“I’m not usually big on fried food, Sal,” I admitted. “But this calamari is scrumptious.”

“The tapenade is, too,” Chris interjected enthusiastically.

“Thank you. It’s homemade. We also make our own semolina pastas,” Sal said, referring to another platter. “These are Sapori’s specialties: Penne Ottero and Lobster Ravioli. We also have the Porcini Risotto.”

I took a bite of the Penne Ottero first, which looked unusually different.

“Sal, this sauce has the most unbelievable flavor,” I commented. “It’s amazingly unique.”

“It’s our signature dish.”

“Nutmeg? Clove?” I questioned. “Yum! I know there’s pancetta and cognac, but…?”

Clockwise from bottom left: risotto with mushrooms, lobster ravioli, Penne in a tomato cream sauce with fresh tarragon, bits of bacon, and vodka.“Tarragon and hot peppers,” Sal enlightened me, turning his attention on Chris. “You like the Lobster Ravioli, no?”

Caught in the act of savoring his first bite, Chris opened his eyes and nodded enthusiastically.

“It melts in your mouth,” he replied.

“So Sal, you knew at 14 that restaurants were your passion?” I asked disbelievingly.

“Yes,” he stated matter-of-factly. “Although, 15 years ago I achieved another goal and became a pilot.”

“Really? You were going to switch careers?”

“No, no. Even though I’m licensed to fly airlines. When you fly, you don’t think about the business, bills, or nothing,” he continued. “I love being in the soup - flying in clouds - with no land in sight. I feel like I’m in my room with a fireplace, the coziness, flying in clouds, instruments flying. It’s like having six pans on the burner and not letting anything burn.”

“Well, you’re doing a good job of it,” Chris laughed as we simultaneously reached for the risotto.

“You first,” Chris offered.

“No, you,” I declined.

“Please—“

“Don’t argue,” I interrupted, handing him the plate.

 Sal and I sat back to study Chris’ reaction

“W-wow,” Chris stuttered, looking at us like a deer in the headlights.

I leaned towards Sal conspiratorially.

“Translated, that means he likes it, but at the moment he’s feeling descriptively challenged,” I confided with a chuckle.

The Filetto ai Funghi was next, a beautiful cut of tender beef complimented by porcinis and cabernet sauce.

After the table was cleared, the piece-de-resistance arrived.

Finally, the Tiramisu.“Finally, the Tiramisu,” Sal indulged us. “Ladyfingers, soaked in espresso, vanilla and rum, with layers of mascarpone, whipped cream, and chocolate ganache.”

 “Heaven,” Chris breathed.

I savored a forkful, then exhaled contentedly, “Like flying in the soup.”

Visit Sapori online at www.Saporinb.com. 

“What is finally here?”

“Newport Beach Restaurant Week.”

“Chris, for us every week is restaurant week in Newport Beach.”

“True, but this is an annual event that celebrates the diverse culinary options available throughout the city,” I explained. “Nearly 75 restaurants are participating this year, and they all have created special prix fixe menus that show off their signature dishes.”

“You’re right, that does sound good,” she admitted. “So, tell me more. I need details if I’m going to plan a week’s worth of dining out.”

“Well, it starts today and runs through Jan. 27. I noticed a lot of our favorite restaurants are on the list, along with dozens that we haven’t yet been to, which is kind of the point of Restaurant Week. The idea is to pick a few places you’ve never been to…”

“…and order the prix fixe menu as a way to see if their cuisine pleases my palate,” interrupted Stasha. “Got it.”

“We could dine at a different restaurant for lunch and dinner every day for the next seven days and only make it to about a fifth of the restaurants that are participating in Restaurant Week,” I stated.

“Did you do those figures in your head, or did you need a calculator,” teased Stasha. “I don’t think we have time to dine out that often, but we could probably make it to a few places. So, who’s on the list?”

“I thought you’d never ask. I went to the Restaurant Week kick-off event at Pelican Hill…”

“Without me.”

“You were busy with your acting career. Anyway, they prepared samples of the cuisine at Pelican Grill and Coliseum Grill, which were pretty tasty.”

“We named Andrea Restaurant our top experience of 2010, but we haven’t been to their other restaurants,” mused Stasha. “Maybe we should go.”

“But wait, there’s more. Last weekend, I watched several local chefs offer cooking demos at Bloomingdale’s Fashion Island to celebrate Restaurant Week…”

“Without me.”

“You were busy shooting a movie.”

“’Water for Elephants,’” she said proudly.

“I was shooting Food for Chris,” I laughed. “Anyway, among the chefs were Rich Meade of Sage and Zov Karamardian of Zov’s in Newport Coast. We’ve never been to either of those, and they each have a $15 lunch menu and a $35 dinner menu that’s pretty impressive.”

“Such as?”

“At Sage you could have a lunch that includes Bacon Wrapped Dates, Peppered Seared Ahi and Asian Noodle Salad, and Warm Chocolate Truffle Cake.“

“For only $15? That’s hard to believe.”

 “But wait, there’s more,” I continued. “We still have not dined on Balboa Island, and six Balboa restaurants are offering Restaurant Week menus, including Wilma’s Patio, Barolo, Pastu, Village Inn, Ciao, and Amelia’s.”

“Amelia’s?”

I knew Stasha was eager to dine there.

“They have a three-course dinner menu for $25 that you’ll love, but if we take the ferry to the Peninsula, eight more restaurants are there, including 21 Oceanfront, Harborside, Ill Farro, Pescadou…”

“Oh, Pescadou. We had a lovely experience there last year. Let’s go back. But I want to try 21 Oceanfront, too.”

“But wait, there’s more,” I said with a smile. “If we drive down Coast Highway, eight more restaurants have special menus, including A Restaurant, Billy’s at the Beach, Balboa Bay Club’s First Cabin, and – believe it or not – Wine Lab Newport.”

“I love Wine Lab! Remember the Opolo wine tasting we did there? What amazing wines,” said Stasha with a sigh. “But what do they have for Restaurant Week, a three course wine menu?”

“Even better. They’re pouring five wines paired with five artisan cheeses beginning at 5 p.m. each day. And it’s something we could do before or after going out to dinner.”

“I love that idea. Let’s go.”

“But wait, there’s more,” I said, laughing. “If we keep going down Coast Highway to Corona del Mar, 10 more restaurants have special menus, including Landmark, Port, Crow Bar, Bungalow, Tommy Bahama’s, Rothchild’s, Five Crowns…”

“Five Crowns has a prix fixe menu?” asked Stasha in amazement.

“It’s $45 but worth every penny. You could have Lobster Bisque, the Roast
Duckling you devoured when we went there in December, and the Bread Pudding.”

“Which you devoured,” laughed Stasha. “Will Jimmy Roadrunner be there to pour our wine? He’s such a treasure.”

“No doubt he will. But I still haven’t mentioned the dozen restaurants in Fashion Island that have special menus, including Muldoon’s, Rustica, True Food, Brasserie Pascal, The Ritz, Roy’s…” 

“But wait, there’s more,” interrupted Stasha. “What about a local health club?”

“Huh? I don’t think any of them are part of Restaurant Week.”

“I’m going to need a gym membership after all that food,” Stasha stated emphatically. “Otherwise, you’re going to be dining without me, and Table for One is a terrible name for a column.”      

 “Good point. You’ve got a deal. First we eat, then we sweat.”

“Women don’t sweat. We glisten.”

“And Newport Beach Restaurant Week makes dining out a no-sweat proposition,” I smiled. 

Stasha rolled her eyes. “Just for that, you’re buying dinner.”

For more information on Newport Beach Restaurant Week, including a list of participating restaurants and their menus, visit http://newportbeachdining.com/newport-beach-restaurant-week/default.aspx.  

“What?”

“Have you heard about Ecco Restaurant in Costa Mesa?” I repeated.

“Gotcha … gotcha … gotcha,” Chris echoed in response.

“Oh boy, did I fall for that one,” I said, rolling my eyes. “Seriously, I’m curious about the place.”

“Well, I’ve heard wonderful things about their Southern Italian-style food,” he informed me. “Kris Kirk, the former executive chef at Sage on the Coast, is helming the restaurant, and although only open a few months, Ecco has established itself as a top-notch destination for die-hard pizza-holics”

“Really? I haven’t had a good pizza in months.”

“Neither have I. How about we head over to The Camp and check it out?”

“Sounds great,” I jumped up, grabbing my purse and paperwork from my desk.

“Right now?” Chris looked at me with surprise.

“Absolutely! No time like the present - and I’m hungry!” 

So off to The Camp we went. As we navigated our way through the parking lot, we passed Bikram yogis, artists, musicians and an eclectic crowd of foodies, all making their pilgrimage to the dining dens that have established The Camp as a food mecca: Mesa, Old Vine Café, Valhalla Table, and Native Foods, to name a few.           

We ambled through the landscaped, eco-friendly pedestrian thoroughfares and found Ecco tucked in a corner amid modern art sculptures, wind chimes, and a beer bottle chandelier suspended above sleek picnic tables, out front of the establishment.

Ecco’s interior was a contemporary mixture of exposed brick, marble and concrete, with dark wood accents. The color palette, a harmonious blend of soft browns, had a calming effect upon entry. The acoustics supported the aptly-named theme; the sounds of clinking glasses, clip-clopping heels, and ringing laughter echoed throughout the restaurant.

Once seated, our server, Andrew, guided us through the menu, pointing out the signature dishes and seasonal specialties.

“Ecco’s concept is soulful, Italian food, with an emphasis on simplicity - letting the ingredients speak for themselves,” he explained. “The chef thought you might like to try small portions of our signature dishes.”

“That would be wonderful,” Chris and I agreed.

We nibbled on grilled foccaccia with parsley pesto and sipped on Costa Mesa-based Thompkin Cellars’ Third Degree, a red wine blend which Chris had brought, until Andrew arrived with our first course.

“Burrata cheese with red pears, proscuitto, arugula, and aged balsamic,” Andrew stated as he placed the dish on the table. “And tonight’s special, Arancini - Arborio rice with Fontina cheese, deep-fried, served on a bed of Marinara sauce and garnished with fried basil leaf.”

“It’s shaped like a pear,” I said, fork at the ready to dismantle the carefully molded presentation. “Oh, wow. The Marinara sauce is fantastic. It’s got a spicy kick, and the San Marzano tomatoes add so much flavor.”

“The Burrata cheese is incredibly mild and creamy,” Chris added. “And the pear and proscuitto pair perfectly.”           

“Say that three times fast,” I chuckled

Andrew arrived with two more small plates.

“The Chopped Salad, and our special pasta tonight - Manicotti stuffed with spinach, ricotta, and mozzarella in a pink Vodka sauce - my favorite,” he emphasized.

“You can put that right here,” I laughed, pointing to my place setting.

“That’s fine,” Chris returned. “This is the best Chopped Salad I’ve ever tasted.”

“Well, as much as I’d like to eat all of this, you must try it,” I pushed the plate toward him. “I’m blown away. The manicotti is a crepe, not pasta. It’s unbelievable.”

“You’re not kidding.”

“How is everything so far?” Andrew inquired as he set down a small pizza between us.

“Delicious,” Chris and I said simultaneously.

“Great,” he smiled. “This is our seasonal wood-fired pizza, with Guanciale, an un-smoked Italian bacon similar to Pancetta, red pears, fresh mozzarella, caramelized onions, mascarpone and gorgonzola.”

“This is the best pizza I’ve tasted in a long time,” I sighed.

“You’re not kidding.”

“You’re repeating yourself,” I said.

“Echoing,” Chris grinned. 

Chef Kris came over to introduce himself, bearing two more small plates.

“I promise, this is the last round,” he reassured us, taking in the looks on our faces. “You must try our Pappardelle Bolognese and the Ricotta Gnocchi with fresh mozzarella, basil and spicy Marinara.”

“I appreciate the small portions,” I said slowly, wondering how I was going to manage another bite.

Chris tackled the pasta enthusiastically.

“Wow, the Gnocchi is spicy.”

“That’s the marinara,” I reminded him. “It’s a great foundation to all their pastas.”            

“Mmmm hmmmm,” was all he could say.

“I can’t move,” I told Chris. “You enjoy the rest.”

“Gladly,” he said, tucking into the last of the pasta.

Dishes were cleared and Andrew arrived with dessert.

“This is Zeppolé,” he explained. “House-made batter, lightly fried and topped with cinnamon, sugar, sweet cream and honey.”

“This is what Krispy Kremes should taste like,” I groaned, stuffed to the limits.

“You’re not kidding.”

We both laughed, causing nearby patrons to turn and see what was so funny.

“Well, this has been a great dining experience, hasn’t it?” Chris asked me.

I nodded and echoed in agreement.           

“You’re not kidding.”