It’s now open.
Inaugural musical performances have debuted at the Ren & #233;e and Henry Segerstrom Concert Hall. When the press gathered for a look at the striking building on opening day on Sept. 15, there seemed to be too much that still needed to be done to get everything ready for the red carpet arrivals that day.
Windows were being polished, temporary planters were being wheeled into place, a massive flower arrangement smack-dab at the arrival curb was barely taking shape. There still was a lot of lobby furniture and accoutrements totally wrapped in thick layers of packing paper and wide bands of tape.
Once inside the concert hall though, things were looking better. Instead of having this wide array of invited press sit on the upholstered red velvet chairs from France that make up the audience seating, we were ushered up on the stage to sit in the musicians’ chairs.
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Segerstrom hall: finished just in time |
Facing us from the conductor’s stance, we got to hear about this dream, and their part in it, from Henry Segerstrom, Michael Gordon, chairman of the board of the Orange County Performing Arts Center, Terrence W. Dwyer, president and chief operating officer of the Performing Arts Center, architect Cesar Pelli, acoustical consultant Russell Johnson and Pacific Symphony conductor Carl St. Clair.
The walkthrough was educational and tremendously enjoyable.
The only disappointment of the gathering,strictly for those of us interested in the new dining tables in town,was that Leatherby’s Caf & #233; Rouge, the upscale restaurant within this venue named for philanthropist Ralph Leatherby, was not yet open.
Thus, lunch was held in one of the private rooms of the Performing Arts Center next door. I still have to get myself to Leatherby’s to see what Patina Group restaurateurs Christine and Joachim Splichal are presenting. I’ll do so and report back to my readers soon.
The concert hall is another jewel in the crown of arts for Orange County. From the glass walls of the exterior that undulate in massive waves, to the same waves of pristine tiers and walls of glistening wood inside, all punctuated with those sumptuous chairs and the state of the art everything, this is a place to behold.
Music of all genres will fill the space throughout the year, so everyone should pick their favorite style of musical concert and book early in order to become a participant in the full enjoyment of this wonderful county in which we are privileged to live. The Web site, www.ocpac.org, is the best place to view the upcoming musical performances.
Panera Pizza
Proving that they are a corporation remaining vigilant of what the public enjoys eating, the Panera Bakery-Cafe group has added some handcrafted pizzas called Crispani, which might have some Italian eateries hanging their heads over what they serve up as true pizza.
We need to delve into this a bit to understand my stance and that of Panera. For anyone who has traveled to Italy, thick and doughy crust is an aberration over there. Pizza in the Italian home and in the mainstream of that culture comes on a crisp and thin base with a few pristine ingredients atop it. That’s it.
The idea is to be able to taste the full goodness of each of the ingredients and to relish the textural diversity that the crisp platform, softly melting cheese and explosion of flavor provided overall.
Before introduction of a new item like this, the Panera research team worked for months refining it. This being a company based in St. Louis, Mo., a few times a year the test kitchen people, top management and franchisees from across the nation gather. They discuss what’s new on the food horizon, brainstorm ideas and taste some items that are in the testing stage.
In this case, Panera has come to the rescue big time. They’ve just introduced half a dozen Crispani whose flavors and textures absolutely sing.
They already have all that fine bread dough in the kitchen from the baking operation. So, they roll out the dough to a rectangular, slightly off-skew artisanal form, take all natural toppings and turn out culinary winners.
I am in love with the sweet sausage and apple crispani that combines all-natural Niman Ranch sausage, thin slices of fresh apples, caramelized onions and roasted tomatoes, along with the requisite flavorful cheese in just the right amount so as not to overwhelm the crispy dough. Another finds the clean taste of organic tomatoes, fresh basil and a sprinkling of three kinds of cheese.
Roasted wild mushrooms top yet another in a marvelous step up from the button mushroom variety of yesterday’s mushroom pizza making.
All natural chicken is roasted with peppercorns and mustard, dazzled with a touch of fresh rosemary and ends up as still one more choice. If you cannot imagine life without pepperoni on such fare, that too is in the offing.
A whole list of superb cafe style sandwiches,cold, hot and grilled panini style,on the homemade breads (every loaf and every pastry is made fresh daily as are all the soups and salads). They join five soups every day, which I feel you should have served in a hollowed out sourdough soup bowl. And they have some of the best salads to be found anywhere.
I would surely be remiss not to mention the popular egg souffl & #233;s served at breakfast. Then, how can one depart without a bagel or a few or some of the bread,many varieties made every day,or a finite pastry?
This is simply food that is made with the best intentions, with the best ingredients and with a vision toward making eating really interesting again without any of the pomp and circumstance of haute d & #233;cor or cuisine. Simplicity never came across better and be assured that the streamlined d & #233;cor has quite enough panache to keep me, and lots of others you will notice, lingering at the table for breakfast, lunch or dinner with broad smiles.
The local franchisees are Ted and Sheri Hoover, who already have given the most intensive restaurant region in the county four locations. The fourth Panera just opened last week at 235 E. 17th Street in Costa Mesa (next to Mother’s Market), phone (949) 642-9500.
There’s a Panera at The Bluffs Center, 1348 Bison Ave., Newport Beach, phone (949) 721-8800. One at The Village at Orange, 2214 N. Tustin Ave., Orange, phone (714) 685-0505. One in the Crossroads Center, 3988 Barranca Parkway in Irvine, phone (949) 786-8800.
The next two Panera Bakery-Cafes are just starting construction: Woodbury Town Center (Irvine Boulevard and Sand Canyon), Irvine, is scheduled to open in December.
Lake Forest (Rockfield and Lake Forest) is scheduled for a January opening. After that, there are four more planned to open in 2007.
Some Chatter
Tim and Liza Goodell have closed another restaurant. All they have in our vicinity is the Red Pearl Kitchen in Huntington Beach. Troquet in the upper Nordstrom wing of South Coast Plaza is shuttered. Last year, they also sold Aubergine in Newport Beach and their more casual eatery, The Lodge, in Costa Mesa. They’ve moved on to opening restaurants in the L.A. area.
Aubergine was sold, redone and reopened, keeping the same name since the beginning of this year. But it closed temporarily in August when the proprietor and chef each wanted to take new directions. A new partner/chef came on board lately and Aubergine is operating once again. More on all of this and the new chef’s food after I visit it.
The Lodge at the The Camp center on South Bristol in Costa Mesa did not ever interest me much. Now, it’s gotten a redo and the new owners have named it Aire. That, too, is on my list to try.
While the closure of Troquet was said to be “sudden” due to an inability to satisfactorily renegotiate the lease, there had been rumors for a long time that the restaurant would close. Since they’d been closing their other restaurants here, that undoubtedly fueled talk of Troquet also disappearing one day.
It’s a sure bet that South Coast Plaza management will put the old Troquet space to good use,perhaps with a fine restaurant that we will all adore. Time will tell.
Wining Ducks
Sports fans, this is for you. On Oct. 3, the Anaheim Ducks will be sponsoring and hosting the annual Meet the Team Wine Event at the Cannery in Newport Beach.
This brings together another exclusive community event,at the behest of the Cannery,and sports and various celebrity figures to benefit a worthy cause.
This experience encompasses a wine tasting with each wine paired with complementary food created by chef Felix Salcedo, along with an evening socializing with the entire Ducks roster, coaches and management staff.
Guests also will be afforded the opportunity to bid on the event’s silent auction items, including signed merchandise, dinners with players and special behind the scene opportunities at the hockey games.
All current players and coaches will be pouring the wine and mingling with guests. All proceeds benefit Register Charities and Ducks Care, a fund of the McCormick Tribune Foundation. This will be a sellout event, so I caution you to make reservations now as it is by prepaid ticket only. Mark your calendar for Tuesday, Oct. 3. Time is 6:30 p.m. to 9:30 p.m. Cost is $200 per ticket.
Tickets must be purchased by faxing or mailing your check or credit card info to the Ducks office no later than Sept. 27. Mail to: Anaheim Ducks, Meet the Team, 2695 E. Katella Ave., Anaheim, CA 92806. Fax number is (714) 940-2838. The e-mail address: communityrelations@anaheimducks.com.
Please include the amount of $200 per person and give the name of each person who will be attending. Your phone number and e-mail address also are required.
Alternatively, you can give your credit card info: (Visa, MasterCard, American Express), card number, your signature for that card and your printed name below your signature.
If you go to the Cannery site www.cannerynewport.com, the Ducks’ form is there as well.
