Strausbaugh Heads to Scott’s; Teuscher Chocolates Comes to OC
Care to spark up your holiday, Hawaiian style? Roy’s of Newport Beach will offer guests the opportunity to try three specials inspired by ingredients and cooking techniques indigenous to Hawaii this holiday season. The menu additions were all created by executive chef Chris Garnier and will be featured until Dec. 31.
The appetizer offering will be Island-Style Kalua Pork ($7.50), which is the piece de resistance of the Hawaiian luau. The pig is rubbed with rock salt, wrapped in ti leaves and cooked for hours in the imu, an underground pit for an actual luau; however, in this case, Roy’s will smoke the pork and then slowly bake it in their wood-burning oven for a similar effect. It will be served with special greens, imported from Nalo Farms on the Eastern shore of Oahu, caramelized sweet Maui onions and lomi tomatoes. The latter are comprised of green onions, diced tomatoes and sesame oil topping the appetizer.
Glazed Muscovy Duck Breast with Port wine lilikoi poha berry sauce ($25.50) is the Hawaiian-themed holiday entr & #233;e. The crispy duck is glazed with teriyaki sauce. The local lilikoi (passion fruit to us) creates a sweet and sour effect in the sauce when paired with the poha berry (Hawaiian name for the Cape gooseberry).
The special dessert has a long name, but with good cause: Hawaiian Vintage Chocolate Haupia Napoleon with shredded filo and sweet mango syrup ($6.00). You see, Hawaiian Vintage Chocolate is the only chocolate grown in the United States. Cacao beans are grown on the Big Island in Kona and Keaau, aged for a year and processed in California. The high-quality chocolate is sold according to its year of vintage, thus its name.
Haupia is the traditional Hawaiian dessert served at luaus, and is made from coconut and pia (powdered Polynesian arrowroot). At Roy’s, haupia is fashioned into mousse, layered between crisped filo, napoleon style. The dessert is finished with sweet mango syrup. Mangoes, so prolifically grown in Hawaii, were brought to the Islands from the Philippines in 1824.
Don’t you just love these culinary history lessons? And, in case you did not yet realize it, chef Garnier was a prot & #233;g & #233; of renowned Pacific Rim chef Roy Yamaguchi in Hawaii for nine years. Chris worked at Roy’s restaurants on Oahu and the Big Island before opening Roy’s in locations as far flung as Seattle and Guam. He was born and raised in Honolulu and his heritage combines French, Italian and Chinese, representing the ethnic diversity for which Hawaii is known.
All restaurants are filling up rapidly for the holidays, so call Roy’s now for that reservation. You don’t want to miss having a Hawaiian holiday meal. Phone (949) 640-7697.
Scott’s Snags Former Trilogy Chef
I knew that chef Jim Strausbaugh (formerly of Trilogy and before that Ritz-Carlton) would not be free for long. I can now announce that he’s going to be the chef at the new Scott’s Seafood Grill and Bar at the corner of La Paz and Pacific Park in Laguna Niguel. The restaurant is set to open in December and will follow the seafood and California cuisine menu of the Scott’s on Bristol Street in Costa Mesa. Scott’s acquisition of the now-closed Catch in Anaheim, across from Edison International Field, is still pending.
Swiss Chocolatier Comes to Newport
Just in time to buy luscious chocolates for Christmas giving is the opening of the Teuscher Chocolates store in Fashion Island in Newport Beach. This chocolate company began in Switzerland in 1932 and now has 33 stores, including one in Beverly Hills. It is regarded as one of the best chocolatiers in the world.
Should I mention that the house specialty is a chocolate truffle filled with a cream center of Dom Perignon Champagne? I might as well tell the truth here: this is pure decadence. Neither additives nor artificial flavors are used and, given the quality of the chocolate ingredient itself, nothing richer or silkier in the culinary world exists. All of the renowned truffles are flown in weekly from Switzerland.
However, the store also offers a line of fresh pastries and one wouldn’t want to miss one of the coffee drinks. Allow me to guide you to the coffee mocha, which is made with their own chocolate. Teuscher is located at 1089 Newport Center Drive (in the paseo walkway adjacent to Robinson-May), Newport Center. Phone (949) 721-1801.
