Fleming’s Dinner Specials: $99 for Two, Newport Deal

I’m still getting calls and e-mails from readers asking what’s happened to me. I’m here, as usual, just not on a weekly basis. My column appears every month but you just have to look for it as it might be in any issue. It’s sort of a game for you; just call it “Searching for Fifi.”

Special Dinners

Fleming’s Prime Steakhouse & Wine Bar is bringing back a favorite dining experience with its Memorable Meals Series of dinner for two for $99, currently running through Sept. 30. This first offering of the series pairs the symbol of luxurious eating and memorable times with two 6-ounce filet mignons, two lobster tails, two chopped wedge salads, Fleming’s potatoes and sugar snap peas to share and two chocolate mousse desserts adorned with hazelnut bark for the $99 price. Now, that’s a bargain.

And, they are not stopping there. Because Fleming’s Newport Beach location also is kicking off its 10th Anniversary Celebration, there’s the Once in a Decade Dinners of three courses for $39.98 per person. These special anniversary dinners will be featured from Sunday through Sept. 27. They are in honor of the opening of the original flagship Fleming’s in Fashion Island in 1998 by restaurateurs Bill Allen and Paul Fleming. The restaurant company has grown to almost 60 locations across the nation since then.

Whereas the memorable steak and lobster meals for two are available at all Fleming’s locations here in the Southland, the anniversary dinners only are available at the Newport Beach location. The three-course anniversary meals are presented on a separate menu and consist of a signature salad and a choice a lamb, salmon or steak entree with both Fleming’s potatoes and creamed spinach as sides. Chocolate peanut butter mousse cake is the dessert. Wines for pairing with the courses are suggested but you may want to have a serious look at their award-winning wine list, a part of which is its now famed 100 Wines by the Glass Program.

Fleming’s Newport Beach: 455 Newport Center Drive, Fashion Island, call (949) 720-9633.

Chile Fest

Z’Tejas Southwestern Grill is heating things up with its Annual Chile Fest taking place this week at the South Coast Plaza restaurant. The event, patterned after the longstanding and famed Chile Festival in Hatch, N.M., features a special menu from which a portion of the proceeds will benefit the Cystic Fi-brosis Foundation. Some of the items on this limited seasonal menu include green chile pork taquitos, seared chile-crusted scallops and the Zest Platter featuring an array of the items from the Chile Fest selections.

Chile peppers are typically thought of as hot and spicy, but executive chef Daniel Stevens of Z’Tejas wants everyone to know that chiles “can be used in many subtle ways to sweeten or accentuate other flavors; not every chile pepper is fiery hot and not every dish is spicy.” This is a nice diversification, so take advantage and help out a worthy cause at the same time.

Z’Tejas: at South Coast Plaza (3333 S. Bristol Street, Costa Mesa). For reservations and more information, call (714) 979-7469.

Clam Bake

Five Crowns in Corona del Mar will hold a New England-style Clam Bake Oct. 2 as an end-of-summer grand finale.

Reservations should be made for the family-style seating at the event priced at $79 per person, inclusive of tax and tip.

The menu begins with New England clam chowder in a bread bowl. Then, you’ll have a whole Maine lobster and a steamed clam sachet with drawn butter and lemon. Each table will share the classic accompaniments of barbecued chicken, corn on the cob, parsley red potatoes, Boston baked beans, corn bread and crusty French rolls. Maine peanut butter pie will be the delicious regional dessert.

Five Crowns: 3801 East Coast Highway, Corona del Mar, call (949) 760-0331.

Ritz-Carlton Menus

Major impressive food is happening at Ritz-Carlton Laguna Niguel, thanks to a trio of chefs who have completely revitalized the dining within the hotel. John Garcia, chef de cuisine for the main dining room, called 162′, recently cooked a multi-course dinner for a dozen hardcore gourmets who wanted to try items from the new menu. I am not exaggerating when I say that we all walked away literally swooning at what we’d just encountered.

Only a few days later, Patrick and I decided to treat ourselves to the Cuvaison dinner with food prepared by the hotel’s executive chef, Rob Wilson. Rob previously had been executive sous chef here before moving on to top chef positions elsewhere and then he came back to the Ritz-Carlton rather recently to lead all the hotel’s culinary facets. Pastry chef Jeff Lehuede provides delicate endings to meals. One of the dessert masterpieces was a fromage blanc sorbet as part of a trio of sweets plate. That sorbet zoomed right onto my “Best of the Year” list.

Yet another way to experience something unique to this Ritz-Carlton is to spend time in Eno, the elegant room where you can sit among a spectacular wine collection and indulge in wine, cheese and chocolate tasting. We just melt into the complete aura of this exclusive room that is an absolute must for any serious culinarian. Imagine an endless possibility of international cheeses, some worldly olives, a few spreads for crusty bread and globally distinct wines,which can be ordered as trios of tastes by varietal, country or micro-climate. The chocolates too are flattering as lush and romantic sweets.

Eno is extraordinary in its devotion to delivering a truly memorable experience, including monthly tastings from famous wineries.

Ritz-Carlton: One Ritz-Carlton Drive, Dana Point, call (949) 240-2000.

Philanthropic Indulgence

The 24th Annual Food, Wine and Micro-Brew Fest, benefiting the Second Harvest Food Bank of Orange County, will be held Oct. 2 at South Coast Plaza’s Crate and Barrel/Macy’s Home Store wing. Sixty Orange County restaurants, regional vineyards and micro-breweries will be serving up their specialties. Live music by Evan Stone and the Jazz Constitu-ents will entertain guests as they sample the many culinary delights, wines and micro-brews.

Tickets are $55 at the door or $50 in advance. Groups of 10 or more may purchase tickets for $45 per person if pre-paid by Oct. 1. For more information on how to become a sponsor or purchase tickets to attend the event, call (949) 653-2900 or visit www.feedoc.org.

Making a Splash

Splashes is trying something new. Or three things to be exact. The Laguna Beach restaurant has unveiled a renovated dining room, new menus and a chef. A group of us decided to try some of the specialties on the dinner menu of chef Lewis Butler. Result: We found that the legendary restaurant whose outdoor dining terrace sits on the beach and whose nicely appointed indoor seating boasts ocean views is now more compelling than ever.

Chef Butler is serving up American coastal cuisine that takes every advantage from his fresh products. Breakfast, lunch and dinner are served in the dining room. From my glance at the morning fare, I could easily order the berry and yogurt flan or the Spanish frittata with caramelized onions, while at lunch I’d probably order the tuna tartare with tomato jam and/or the yellow tomato gazpacho and poached gulf prawns.

For our dinner, we wandered through a bunch of dishes. One course was halibut poached in olive oil, served in a moat of clear gazpacho broth. At another meal, I must have the utterly delicious roasted heirloom beet salad, served with a chunk of Midnight Moon cheese and dappled with raspberry-beet vinaigrette. We had seasonal king salmon, then tender braised short ribs with the surprise of crab gnocchi on the side and pan-seared Catalina sea bass that integrated absolutely fresh flavor, a finely tuned lemon emulsion and that bit of firmness for which the fish is known. We had lots of love too for the pineapple trio dessert: roasted pineapple cheesecake, pineapple-rum ice cream and a saffron-pineapple shooter. Good choices for warm weather dining.

Splashes: 1555 South Coast Highway (in the Surf & Sand Resort), Laguna Beach, call (949) 497-4477.

Much More than Salad

You can paint me guilty of pushing everyone to discover the unbeatable lunchtime salad bar at Sam & Harry’s in the Newport Beach Marriott Hotel. This unique selection of items served weekdays is actually far more than just salads,but the 16 or so of these offerings alone will make a believer out of anyone,and the $16 price is a downright deal.

It was Barry Pierce, general manager of Sam & Harry’s, who first alerted us to this signature way of dining at lunch. Then, some of my gourmet friends discovered it and urged me on. Finally, we tried it for ourselves and now we can’t stay away.

A majority of the beautiful salads based on international classics already are composed, but done up with flair using the finest ingredients. The green salads offer a plethora of accompaniments from which to choose. Then, there’s the chef saut & #233;ing poultry, beef and seafood for you and cheese and desserts paraded in a fashionable array. You just cannot beat it for appeal and taste.

I’ve already declared it the best midday lunch bar in OC.

Also, there’s an atmosphere to suit everyone: on the outdoor terrace overlooking the ocean or indoor dining in the sleek and smart uptown room that makes any meal more special.

Sam & Harry’s is the sibling of a powerhouse dining spot in Washington, D.C., where the most recognizable faces from the political and social worlds can be seen. So, treat yourself and impress someone else amid this luxe indoor and outdoor ambiance. Should you want a la carte items, the full menu is available. Sam & Harry’s: inside the Newport Beach Marriott Hotel, 900 Newport Center Drive, call (949) 729-6900.