So Much to Update!

Recently, I've been such a flake.

I've been doing my thing with my dining and culinary experiences amid the chaos and wonders of everyday life, and all the while it existed without the workings of the world wide web.

I often find trouble now a days looking at the computer when I come home because I see it so often during the day. My journeys live on, but for now the stories are piling up in my brain and little scratch pieces of napkins and leaf paper.

Here I go, I will try to update the best that I can. It will be short, but alas, I will continue over the next week to add bits and pieces are necessary. There will be a lot of honesty here. As it is short, I may be blunt at times; but then again, that's who I am. We're often met with quick decisions to make on where to go with our colleague (for example) for an easy, local, affordable afternoon aperitif... but not just that--one with a really cool atmosphere, personality, some dim lights that don't feel like fluorescent blinding you. I want to be comfortable, please... and for goodness sake, let's go somewhere where the wine glass we're going to drink over an easy conversation is not 2x the full bottle price.

Cheers.

Brasserie Pascal

Brasserie Pascal

Fashion Island, Newport Beach
(the old French 75)

It's all about the atmosphere here.
You feel like you are truly in a crimson, banquette-cozy French bistro. It really is the hip-place to be: the social yet classy hot-spot on a Saturday evening; at least, it was flooded with an eager crowd the night of Julie & Julia's entrance onto the big screen. And of course, the flying order of the evening.... “Beef Bourguignon”.

When you walk into the candlelit parlor, it is the beef bourguignon along with the red wine aromas that lure you into a trance, and you can think of nothing else. Just sit down, let the waitress order for you. Cheers, and Bon Appetit!

First off, get your wine, and don't think the
Pinot Noir Burgundy
is going to hold you right for a first-y of the evening. This is diluted, severely, and has more earth to it. Didn't care for it at all. It was like tasting water with some distilled wine vinegar. Perhaps it the air clenched it to early. Opt for a deeper one to pair with the beef.

Cheers:
Evenings here, early evenings, offer $10 Entrees for anyone. That's what I fared for this evening, and I was not disappointed. As my dates were going for the beef classic entree, I figured I try something else and scrape their plates at the same time; I actually quite enjoyed my filet mignon, only $10 and served an entire entree portion. While the larger, regular priced entrees are more than enough to split.

Rustic Country Bread
Good bread. A rustic sourdough type, set in a warming oven for the crisp shell and tender, dense cloud inside. Boule slices. Fluffy but crisp crust, baked.. yum. Spread was a mayo based tapenade. Too mayo-like for me, but the flavor was nice. Authentic to olives.

Choice Aged Filet Mignon
($10 meal)
Perfectly portioned and cooked tender. Enough for an entree. The sauce was peppercorn and more gravy like. I liked the sauce on Julia Child's Bouguignon better. Still, a tender steak, ordered rare. Served with some greens on the side and green beans. I was tickled by the little French cut carrots as well, which I used to call "baby root carrots," because they showed the little petit root sprout. Cute.

“Beef Bourguignon” - Beef Stew in Red Wine
[$21]

Okay, look at the photo. Now keep in mind, this photo is the dish after we split it into HALF. Yeah... huge, I know.

Wonderful, just wonderful, a classic of Julia Child's. Served with tagliatelle and some veggies. Split the entree... it's huge! The sauce is a nice red wine with olive oil, the meat is tender, ask for extra-tender meat.

You smell a wiff of this walking in and you can't go without it

Chocolate Souffle

You bet we all looked at each other on this one when the waitress asked us if we had room, and of course, we said yes. This was actually a deep chocolate, whipped light for the souffle, not sweet. The sweet stuff is in the sauce. A rich semi-sweet chocolate sauce, hot. There is a dollop of Creme Fraiche that is added to top it off. Overall, this was an ideal end to a heavy meal because it was not competing with the flavors of the steak and wine. The souffle itself was more on the balanced side of sweet-savory. The sauce is what makes it sweet. My advice, prepare it yourself with a hint of sauce and some creme fraiche.

What a delight. Fond experience, followed by another lovely encounter... the movie.

Cafe Neff

Cafe Neff

Laguna Design Center
Laguna Niguel

Dark Chocolate and White Chocolate Cookie

Yes, it's a cookie, with pecans. Looks like a scone, eh? Cafe Neff rolls out sheets of these large cookie balls the size of a 10 year old fist. These treats look yummy but are dry in flavor; not much excitement there. I think it was a bit of overkill on buttermilk that ruined it. When a cookie tastes more on the bitter side and has that dry after taste of flour, you know something has gone wrong. It may have only been this batch. Their cookies from a year ago, more of a Pain-du-Monde look, were delicious. What this thing does have is a unique texture that is smoother than that of scones. It's made with real butter. Beautiful, full cookie other than the flavor. $2.50

Opt for their pop-overs. Certainly, those are the delights to indulge in here on a mid-shopping break from designer goods and interior accessories.