Zov’s Offering Mediterranean-Style Buffet Platters
Get ready to meet Emeril Lagasse, the most famous of all the TV chefs in America.
He began on TV’s Food Network as a teacher of Creole-Acadian cooking, after heading up the kitchen of Commander’s Palace in New Orleans for several years. He quickly turned from a rather shy, thin fellow into a master showman behind the stoves,and he put on some weight. Now, he owns six restaurants and teaches the foods of several cultures on the TV network in front of live audiences sitting in his custom kitchen. To say that his teaching is entertaining is an understatement.
He also has five best-selling cookbooks, the latest being “Every Day’s a Party,” and will be autographing all of them on Wednesday, Oct. 25, starting at 4 p.m. at Borders Books, Music & Caf & #233;, 429 S. Associated Road, Brea. That’s in the Brea Plaza Shopping Center near the Orange (57) Freeway and Imperial Highway; the phone number is (714) 672-0136.
Emeril also can be seen on Friday mornings as the food correspondent for ABC’s “Good Morning America.”
He has a string of culinary honors. Food and Wine magazine chose him one of America’s top 25 new chefs in 1991. The James Beard Foundation followed by naming him Best Southeast Regional Chef. People magazine selected him among its Most Intriguing People and one of the 25 Sexiest Men Alive. He was GQ’s Man of the Year in the chef category and Emeril’s Restaurant in New Orleans was chosen Restaurant of the Year in America by Esquire. He also has a CableAce Award for hosting the Best Informational Series on Cable TV.
We had the privilege of having Emeril cook for us and spend time with us when he first took over the kitchen from Paul Prudhomme at Commander’s Palace in the ’80s, so we knew him when. He’s much more fun now. While his food was excellent way back then, he was nevertheless finding his way in a much-touted American kitchen. Now, we are finding our way through our own kitchens with his energetic personality leading us through recipes we’ve found are not scary at all to prepare.
They expect a big crowd for the book signing, so you may want to arrive early to purchase the books and line up for his autograph and a handshake.
Instant Catering
Zov’s Bistro, Tustin’s acclaimed restaurant, has just introduced “Instant Catering” featuring many Eastern Mediterranean-style appetizers, salads, entr & #233;es and specialty dishes. They come on large ready-to-use platters and can be ready in less than 24 hours after the order is placed.
The platters come in portions to serve groups of eight to 50 and already are popular with businesses holding last-minute meetings midday or that run into the dinner hour. Imagine how handy they’d be when you decide to throw a last-minute birthday party or have friends over for an impromptu few hours.
Established in 1987, the restaurant is highly respected for its commitment to quality food products, attention to detail in all aspects of the operation and cooking, adventurous spirit and dazzling d & #233;cor. There’s a full-service restaurant, a major bakery, a lovely New York-style all day caf & #233; and a famous cooking school in the complex.
Appetizers for the new Instant Catering include a lot of Middle Eastern favorites: hummus (pureed garbanzo beans with sesame flavor and spices), babaganooj (roasted, pureed eggplant with tahini flavor), and lebni (yogurt cheese drizzled with olive oil and served with kalamata olives and cucumbers).
Salads can be of the mixed variety or specialty offerings such as tortellini stuffed with ricotta cheese and served with tomato, avocado, basil and roasted peppers.
Suggestions for entr & #233;e platters: thinly sliced beef tenderloin with both green peppercorn and Pommery mustard sauces, grilled chicken slices on pasta tossed with fresh herbs, large grilled prawns with cilantro/mint pesto sauce, and individual servings of cold poached salmon.
Since Zov’s is also noted for its unique desserts, a platter of them would no doubt make an additional hit.
For further information about Zov’s Instant Catering, call (714) 838-8855, Ext. 3. An even more extensive menu than what I’ve mentioned can be faxed directly to you.
For dining reservations or further information on cooking classes, you can call the same number. You can also visit the restaurant’s Web site at www.zovs.com.
The restaurant is at 17440 E. 17th St. (one block east of the Costa Mesa (55) Freeway at Yorba Street), Tustin.
Chao publishes Chao’s Dinesty,
