Changes Impact The Ritz, Chanteclair and The Cowboy
Florence Italian Cuisine Has Father’s Day Brunch; Diner and Grappa at Antonello
EXECUTIVE DINING by Fifi Chao
While I was away having fun in China, the restaurant industry here did not stand still.
First of all, I came home to a couple of requests to chat with diners about the plans at The Ritz in Newport Beach, now that Fred Glusman has taken over. I will be going there this week to find out what I can and will report on it in my next column.
Also, Irvine’s Chanteclair restaurant has changed hands. George Kookootsedes, longtime owner and restaurant industry stalwart, needed to take care of his health and decided to sell the restaurant to an East Coast investor. More on that one next week as well.
The third restaurant that made changes while I was gone is the Cowboy (owned by Houston’s) in Corona del Mar that’s now called Gulfstream in a repositioning effort. I’ve had two enjoyable meals there and am off for yet another try of the menu as soon as I file this column with my boss, managing editor Mike Mason at the Business Journal.
Plans for Father’s Day, cooking classes, wine tastings and more were finalized by various eateries during my sojourn. I hope that some of these possibilities will be just the wining or dining adventure you are waiting for.
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Florence Italian Cuisine,that very beautiful and large restaurant in Irvine that’s now featuring Corrado Gianotti, formerly of Newport Beach’s Tutto Mare, as chef,will come through on Father’s Day with a brunch that is affordable, and I know from past experience, impressive. Starting at 10 a.m., appetizers, omelets, salads, fresh fruit, pastas, entrees of poultry, fish and seafood and desserts of many kinds will fill several food stations. For the price of $24.95 for adults, $12.95 for kids under 10, soft drinks, tea, juice and champagne are also part of the package.
Florence Italian Cuisine is also enjoying success with its wine tasting program. Next on the agenda are the wines of Napa Valley’s award-winning Raymond Vineyard & Cellar on Wednesday, June 19 at 6 p.m. Featured wines for tasting include Raymond Napa Valley Sauvignon Blanc, the Estate Chardonnay and Napa Reserve Chardonnay, their Napa Reserve Merlot and Raymond’s impressive Napa Reserve Cabernet Sauvignon. The chef will present an array of appetizers to match with the wines. Price is $14.95.
This is a stunning looking restaurant on which much cash was lavished. Besides the most impressive dining room, the open stainless steel kitchen is staffed by a line of cooks all formally attired in kitchen whites and toques that say something extra about their pride. Reservations for Father’s Day, wine tasting or general dining: (949) 857-8265.
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Another interesting and big culinary event featuring spirits, wines, grappas, olive oils and dinner is being offered this Wednesday at 6:30 p.m. at Antonello Ristorante in South Coast Plaza Village. Co-producer of this culinary evening is Francoli U.S.A.
The evening begins with Assaggini: thin slices of Parma prosecution served on top of thin crispy bread, baked clams, smoked salmon with mascarpone cheese & leeks on a thin bread and Due vodka. Next course is Antipasti: Napoleon of tuna tartar and Alaskan king crab, served with slices of vine-ripened tomato drizzled with peperoncini/citrus oil, accompanied by S. Michele Erbaluce 2000 wine (Erbaluce is an amber-colored grape of the Turin region used to make vaious white wines). The Primo Piatto course consists of souffl & #233; of porcini mushrooms and truffles, served with fontina cheese sauce and matched with Torraccia Sp-anna 2000 wine.
In order to further your culinary knowledge, a trio of fine olive oils will then be tasted. Time for the main course: braised veal shank, served over polenta, with 1997 Torraccia Gattinara wine (one of my favorites). Still plying us with gustatorial pleasure, the menu continues with the Secondo Piatto: assorted Italian cheeses, fresh fruit, mixed berries and chocolate and a tasting of the 1999 Crissante Ruge (a Piemonte wine). Sorry, but you’re not quite done. There’s now a tasting of three grappas.
For this extravaganza of an evening, you pay only $79 per person (tax and gratuity included). For reservations, which are a must, call (714) 751-7153, or e-mail events@antonello.com.
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I’d bet money that few of my readers have ever tasted the highly flavorful Chignik red salmon, since it is a limited supply fish. From mid-June through July, an exclusive agreement with fishermen of the pristine Chignik, Alaska, waters, gives McCormick & Schmick’s five Southern Califor-nia locations acc-ess to the succulent salmon. Of course, we have a McCormick & Schmick’s at 2000 Main St. in Irvine, so the meal is conveniently close.
Chignik red sal-mon are caught humanely with the use of a large fishing net to gently corral them. They are handled with restraint, which also maintains the quality of the fish and eliminates bruising. For years this salmon was unknown outside of Alaska, since Chignik is a small, remote town about 400 miles southwest of Anchorage and east of the Aleutian Islands.
I’ve always appreciated many things about this restaurant. It has a warm, wood-intensive d & #233;cor that makes use of much fine carpentry. Seating is comfortable and inviting. Service is friendly. Above all, the menu is changed daily to accommodate a vast number of fish and shellfish that are fresh at the moment. Call (949) 756-0505 for further information or lunch or dinner reservations.
