But it’s true—after 24 years of serving sensational French cuisine, Pascal Olhats will hang his chef’s coat in the kitchen of his beloved Tradition by Pascal restaurant in Newport   Beach for the last time on February 15.

Pascal says he wants to concentrate his efforts on other restaurant business ventures, and spend time pursuing personal interests.

“The Tradition building lease is expiring, so I made a deliberate decision to start another chapter in my life, spending more of my time doing other things I love,” says Olhats. “Tradition has been a dream realized for me, I have thoroughly enjoyed providing my customers with a quality experience these many years, but now it is time for me to apply that experience towards other opportunities.”

To mark the occasion in an upbeat fashion, which is how he wishes Tradition to be remembered, Pascal will offer a special prix fixe menu entitled “The Best of” until February 15.

The menu celebrates the history of Tradition and the popular signature dishes that he institutionalized there such as his famous Sea Bass au Thyme, Dijon-crusted Rack of Lamb, as well as dishes featuring foie gras.

Pascal will be on hand frequently to personally thank patrons for their great support throughout the years.

Though he won’t be in the kitchen at Tradition anymore, Pascal says he will continue to oversee and expand his signature offerings at Pascal Epicerie and Café Jardin, and continue as management consultant for French 75, Brasserie Pascal and Savannah Chop House. He will also be adding new dishes and flair to his flourishing catering business.

On a personal level, Pascal is planning to finish a cook book of his signature dishes, indulge in his other passion – painting – and spend more quality time with family and friends.

Pascal certainly isn’t tired of the cooking scene and, being freed from the kitchen at Tradition will mean that he can accept more of the countless requests he receives to cook exclusive dinners in private homes.

“I love to cook for private parties, it allows me to be creative while at the same time spending quality time with patrons, it combines the best of the things I love most about cooking,” says Olhats.

For more information about the special culinary offerings available through February 15 at Tradition by Pascal, as well as the regularly scheduled events at the other restaurants, log on to www.pascalnpb.com or call (949) 263-9400.

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Why not head to Newport Beach, where many local restaurants are gearing up for grand culinary celebrations. Here’s our list of what some of our favorite Newport Beach Restaurants are offering this New Year’s Eve, and New Year’s Day.

BACK BAY BISTRO

Ring in the New Year with a Masquerade Ball at Back Bay Bistro for $85 per person! The waterfront restaurant offers chef attended food stations from around the world. Cuisine includes sushi and seafood, Italian, Mediterraneanand South American selections, Nantucket Oysters, Mussels and Clams, Baked Alaska Dessert, and much more. A live orchestra will play everything from Broadway classics to Rock and Roll. Door open at 7 p.m.

BALBOA BAY CLUB

The Balboa Bay Club’s First Cabin Restaurant is serving New Year’s Eve dinner from 5 to 10 p.m.. The five course prix-fixe meal ($95 per person) created by Chef Josef Lageder includes Fresh Oysters and Shrimp, Classic Lobster Bisque au Cognac, choice of entrees (Rack of Lamb, Filet Mignon or Maine Lobster Tail), and choice of Dessert.

In the Balboa Bay Club’s ballroom is a Black Tie Gala ($195 per person) that starts at 8 pm with passed Hors d’Ouevres and champagne, followed at 9 pm by dinner paired with wine. Selections include Crawfish Bisque with Tarragon Chantilly, Smoked Scottish Salmon and Caviar, Duet of Tenderloin of Beef and Baked Lobster Tail, and choice of desserts.

And on New Year’s Day, First Cabin Restaurant serves brunch from 9 a.m. to 1 p.m. Brunch includes pastries, breakfast favorites such as artesian cheeses, herring in sour cream, smoked salmon, and other treats, and brunch specials such as eggs benedict, cheese blintzes with fruit and berry compote, and a carving station.

For reservations, call (949) 630-4245 or visit www.BalboaBayClub.com.

TRADITION BY PASCAL

Chef Pascal Olhats has two menus available on New Year’s Eve: a three-course ($80) and a four-course ($99) dinner. Both menus include choice of appetizers such as Steamed Oysters, Wild Boar Pate and Cured Salmon Tartare, entrees such as Roasted Quail , Beef Tenderloin and Poached Halibut, and a decadent dessert trio. Call (949) 263-9400, ext. 1 or visit www.PascalNPB.com.

BRASSERIE PASCAL

At Chef Pascal’s more casual Brasserie Pascal in Fashion Island, New Year’s Eve dinner is a five course affair for $70 per person. The meal is available 4:30 pm to close, and includes an amuse bouche, Lobster Bisque, Escargot, foie gras, Surf and Turf with Lobster and Filet Mignon, Duck Three Ways, and other delicious delicacies. There’s also a choice of desserts, including Pascal’s famous White Chocolate Souffle. Call (949) 263-9400, ext. 1 or visit www.PascalNPB.com.

PELICAN HILL RESORT

A variety of New Year’s Eve and New Year’s Day dining options are available at Pelican Hill, starting with Andrea Restaurant. Chef Luca brings an Italian gala to the Resort with a four course menu featuring multiple course choices with two seating options: 5 – 7 p.m. ($120 per adult and $65 per child) and 8:30 p.m. – 1 a.m. ($160 per adult and $65 per child).

At Coliseum Pool & Grill, Chef Chang creates a California Classic cuisine New Year’s Eve featuring a three-course prix-fixe menu from 5 – 10 p.m. An à la carte menu is available from 10 p.m.- 2 a.m., and includes live entertainment plus a glass of Prosecco for a midnight toast.

The New Year’s Day varies from an à la carte brunch in Andrea Restaurant to a Football Bowl-Games menu in Pelican Grill to a traditional breakfast buffet at the Coliseum Pool & Grill. Prices vary.

Call (800) 820-6800 or visit www.PelicanHill.com.

RITZ RESTAURANT

The Ritz Restaurant in Fashion Island serves a four course prix-fixe ($85) New Year’s Eve starting at 5 p.m. that includes a famous Ritz Egg with Caviar and Vodka, choice of soup or salad (including Lobster Bisque laced with Armagnac), entrées such as the signature Roast Goose with Lingonberry Sauce, Main Lobster Tails, and Osso Buco, and a Chocolate Dessert Melody. Call (949) 720-1800 or visit www.RitzRestaurant.com.

ISLAND HOTEL

Say hello to 2012 at Island Hotel in Fashion Island. Palm Terrace Restaurant serves an elegant five-course menu plus live entertainment from 7 to 10 p.m. ($125 per person), while the Palm Terrace Lounge offers Chef Bracken’s signature small bites, live entertainment, dancing, party favors, and a champagne toast from 9 p.m. – 1 a.m. ($110 per person). On New Year’s Day, breakfast is served 7 a.m. – 1 p.m. (does anyone really get up that early on New Year’s Day?). Reservations: (949) 759-0808 or visit www.IslandHotel.com.  

BUNGALOW RESTAURANT

Bungalow Restaurant has a four course prix fixe New Year’s Eve dinner menu from 4:30 to close for $55 per person that includes appetizer, soup or salad, entrée and dessert. Call (949) 673-6585.

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Yes, we’ve got a pair of tickets to give away to one lucky winner, but before we tell you how to win, here’s the scoop on the party:

The fine folks who bring the OC Fair to life every summer return with their second annual NYE Block Party on Saturday, December 31, 2011 from 7:30 p.m.-1:30 a.m.

Unlike many other New Year’s Eve celebrations, the New Year’s Eve Block Party offers great fun in a casual setting. Live entertainment, food trucks, carnival rides, and best of all: No black ties allowed!

 The New Year’s Eve Block Party will offer live tribute band entertainment spanning four decades, from the ‘60s to the ‘90s, plus DJs and dancing.

Tribute bands include: The Who Revue; Wild Child; Britain’s Finest – The Complete Beatles Experience Tribute Show; The Cured; Flashback Heart Attack “Ultimate New Wave ‘80s Show”; Rio – A Tribute to Duran Duran; The Joshua Tree – A Tribute to U2; Space Oddity (a David Bowie tribute); Green Today (a tribute to Green Day); and more.

But what about food? The OC Fair has you covered.

Some of the best gourmet food trucks in So Cal will be on site, including Chomp Chomp Nation, Crepes Bonaparte, Brats Berlin, Flying Pig Truck, Piaggio On Wheels, Chef Joe Youkhan’s Tasting Spoon, Calbi, Rancho a Go Go Barbecue, Rolling Sushi, Taco Maria, The Burnt Truck, California Grill Truck, Shortstop BBQ, and many more.

Other food offerings will be available, including dessert bars. And of course, what party would be complete without plenty of cocktail bars.

New this year is the Casino, where high-rollers can “gamble” for fantastic prizes. Attendees can also enjoy carnival rides, other entertainment and, at midnight, a pyrotechnic show to ring in the New Year.

General admission is $40, and includes admission to the event and all live music entertainment. General parking is $10 ($20 for preferred). For a limited time there is also a combination package that includes a 2012 OC Fair Super Pass available for $55 through Midnight, December 20.

Additional charges apply for food, beverages and casino. Tickets and parking are available on Ticketmaster.com. The Block Party plus Super Pass package is available for purchase online here.

Want to win a pair of tickets to the Block Party?

Send us an email at coastal@coastalfoodandwine.com with the subject line Win Tickets. We’ll pick a winner at noon on Friday, December 23. We’ll contact the winner for a mailing address and put the tickets in the mail in plenty of time before the Block Party.

It’s that simple! Good luck!

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Canaletto Restaurant in Fashion Island (Newport Beach) is hosting a special Piemonte wine pairing dinner on Tuesday, November 29, starting at 6:30 pm.

Piemonte wines come from the province of Piedmont in the northwestern corner of Italy. Wines from the region include Barolo and Barbaresco (made from the Nebbiolo grape), Barbera, Dolcetto, and other varietals unique to that region.

Here’s the full menu:

Antipastini e Stuzzichini

Tartellette ai funghi

Rosticini with lamb and yogurt sauce

Cucumber and Ahi tuna tartar

Roasted Italian eggplant with goat cheese

Prosecco Maschio

Antipasto Course

CREMA DI CASTAGNE AL TARTUFO BIANCO

Chestnut soup served with white truffles, and crispy leeks

Arneis, Damilano, 2010

Pasta Course

RISOTTO AI TARTUFI CON QUAGLIETTA AL FORNO

Roasted quail breast with white truffle risotto

GNOCCHI DI MASCARPONE ALL’ANATRA

Mascarpone mini gnocchi with duck, black truffles, crispy sage

Elvio Cogno, Dolcetto d’Alba 2009

Main Course

Choice of:

SPIGOLA DELLAPATAGONIAIN CROSTA DI PORCINI E CAPESANTE

Chilean sea bass baked with porcini mushrooms and scallops crust

Broglia Gavi di Gavi La Meirana, 2010

FILETO DI VITELLO ARROTOLATO CON SALSICCIA E VERZA

Veal tenderloin rollade with cabbage and sausage

Elvio Crogno, Barolo “Casina Nuovo”, 2006

Dolce

SFOGLIATA DI MELE ALLA TIROLESE CON GELATO ALLA PANNA

Golden apple cake baked with raisin and pinenuts, served with cream gelato

Michele Chiarlo, Moscato d’Asti, Nivole

$85 per person, plus tax and gratuity

Canaletto Ristorante Venetois located at:

545 Newport Center Drive
Newport Beach, CA 92660
Phone: 949.640.0900
Fax: 949.640.0915

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Simple: Le Pain Quotidien, which just opened its first Orange County location in Fashion Island. Not only can you purchase amazing breads and other baked goods, you can watch them being made.

This Le Pain Quotidien is only the second location in the world to have an on-site bakery, so it’s only natural the restaurant will be offering baking classes to the public.

We had the opportunity to check out the bakery and sample some menu items prior to opening, including the popular Tartines, their signature Belgian open-faced sandwiches. We tried the Smoked Atlantic Salmon with avocado and chopped dill, Grilled Chicken & Smoked Mozzarella with arugula and basil pesto, Chicken Curry Salad with a side of harissa-cranberry chutney, and Roasted Turkey & Avocado with whole grain mustard and tomato vinaigrette.

All tasted fresh and full of flavor, but it was the Grilled Chicken and the Chicken Curry Tartines that got the attention of our taste buds.

We also sampled vegan blueberry muffins, brownie muffins, chocolate muffins, a pistachio tart, apricot tart, cheese almond Danish, and savory cheddar muffins. All were bursting with flavor.

But back to the bakery, and baking classes. Bakery manager Jonathan Eng, who relocated to Newport Beach after serving as the head baker at a New York location of Le Pain Quotidien, gave us a tour of the bakery area.

“Our new oven was made in France and assembled here on site,” he told us. “It’s a gas oven, steam injected. We can bake 50 to 60 baguettes at a time. It’s a beautiful piece of equipment—it’s the Rolls Royce of ovens.”

“For the bakery class, everything is done by hand,” he added. “We go through all of the steps of making bread. You’ll mix the bread by hand, and people can load their bread into the oven.”

We learned that Le Pain Quotidien uses organic flour in their bread, serves only organic wines, and they’re a green certified restaurant. They accommodate vegetarian and vegan lifestyles, and offer breakfast, lunch and dinner for in-restaurant dining or take-out service. A wide selection of soups, salads, and tartines all incorporate signature breads.

One more thing Le Pain Quotidien has that few other restaurants in OC have: a communal table, which is a trademark in all of their restaurants around the world.

Le Pain Quotidien presents seasonal offerings on a menu that changes with the seasons, and artisan bakers are creating new breads and pastries to retail only in the Fashion Island locale.

For more info, visit www.lepainquotidien.us.

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Wonder no more–starting October 18, Chef Pascal Olhats (Tradition by Pascal, Brasserie Pascal, etc) offers his patrons something “off the menu” via his delicious Staff Meals now available to the public at Pascal’s Epicerie back door.

On weekdays between 4:30 and 6:30 pm, dinner is prepared for Pascal’s staff. The meals are fresh and simple, with a different theme each night (Chinese, Indian, Mexican, etc). Each meal includes a protein, starch and vegetable.

The public can now purchase these meals for only $10 each. They’re packaged to-go in warm microwaveable containers and available at the Epicerie back door.

“It is my pleasure to offer these great meals at affordable prices without compromising the quality, which has always been one of my top professional goals in life,” says Pascal.

To find out what Pascal is cooking for his staff – and for you – this week, call  (949) 640-2700. Or just drive over to Pascal’s Epicerie on Bristol Street. If it comes from Pascal, it’s bound to be good.

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Our most recent visit came in August, when we were invited to an al fresco dinner for 50 created by Chef Kris Kirk of ECCO restaurant inCosta Mesa.

The dinner itself began with appetizers (fig pizza with arugula and goat cheese, prosciutto wrapped melon, arancinis with marinara sauce) and drinks, followed by a tour of the impressive facilities.

Included in the tour was a visit to the Rancho’s zoological garden that includes white Bengal tigers, orange Bengal tigers, zebras, alpacas, lemurs, parrots, and other animals.

After the tour, we enjoyed a four course dinner, with each course paired with wine.  The feast included heirloom tomato salad, local white seabass, chianti braised grass-fed beef shortribs, and lemon & blackberry meringue torte.

Wines included Torii Mor Pinot Grigio from Williamette Valley, Oregon, Mont Eden Wolff Chardonnay from Santa Cruz Mountains,  Torii Mor Pinot Noir from Williamette Valley,
and Gruet sparkling rose from New Mexico.

As you can guess, it was an amazing experience! The food was superb, the wines perfectly matched, and the ambiance both beautiful and rustic.

Haven’t been to Rancho Las Lomas? Now’s your chance—owner Jeannie Lawrence is opening Rancho Las Lomas to the public for “Sunday Funday” on Sunday, October 9, from 10 a.m. to 4 p.m.

Visitors will be able to enjoy the gardens and wild animals, plus live music, face painting, games, carnival treats, picture booths, and up close animal feedings. Food and
beverage will be available for purchase from 24 Carrots Catering.

Cost is $20 for adults and $10 for children. A portion of the proceeds benefit Orangewood Children’s Foundation, a shelter for children who have been victims of abuse, neglect and
abandonment.

Reservations are not needed. For more information on Rancho Las Lomas,  including directions, visit http://www.rancholaslomas.com/.

We’ll see you there!

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Christopher & Stasha

OC Wine Week (September 25 – October 1) is a week-long celebration of delicious food and wine! Restaurants throughout Orange County have created fantastic menus that include either wine pairings or wine flights. The menus allow OC foodies to try new restaurants or visit favorites while enjoying – what else – fabulous food and wine.

More than 80 OC restaurants are participating in OC Wine Week—more than you can make it to in a week, so check out the menu links on the OC Wine Week website and pick your favorites.

If you favor beer over wine, don’t worry—OC Beer Week starts October 2 and runs through October 8. Check back in a few days for details on OC Beer Week restaurants.

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Christopher & Stasha

Every Tuesday, Master Chef Helene “Mama” An leaves her Crustacean Beverly Hills restaurant to bring dozens of Dungeness crabs to the OC location. Upon arrival at AnQi, Chef An works solo in her Secret Kitchen, preparing the signature dish perfected at Crustacean in Beverly Hills and San Francisco decades ago: roasted crab, served with the House of An’s equally renowned garlic noodles.

The An Famous Roasted Crab is made with fresh, whole Dungeness crabs that weigh an average of two and a half pounds. They come in the shell ($48) or shelled ($53) for easier eating.

At a recent tasting dinner we tried the crab both ways, and loved each preparation. We also got to sample a few of the other signature dishes on the extensive and impressive AnQi menu, and were impressed with the creativity, and the fabulous flavors that erupted from each dish.

The Roasted Crab sells out early, so they advise calling a minimum of 24 hours in advance to reserve an order (dinner only). For reservations and to pre-order the crab, please call 714.557.5679.

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Christopher & Stasha

That’s the recipe The Laguna Playhouse has created for their End of Summer Soiree at
the exclusive Newport Beach Vineyards and Winery on Thursday, August 25, from 6
to 8 p.m.

Special guest is comedienne Rita Rudner, who brings her hilarious evening of comedy to
The Laguna Playhouse August 26, 27 and 29.

We had the opportunity to interview Rita when she performed at Laguna Playhouse
last year, and we also watched her hysterical show, and can vouch for Rita’s
quick wit and loopy take on life and love (among other topics she touches on in
her show).

We also got to sample several Newport Beach Winery blends, including OC Red and Wretched Excess, at the Newport Beach Film Festival’s closing night party. Both wines were excellent.

Justin Myers, the winery’s director of sales and marketing, gave us a tour recently so we could see the vineyards, underground wine cave, botanical and tropical gardens, Koi ponds, and bird aviary.

“A lot of people still don’t know we’re here, even though we planted our first vines in 1999 and started bottling in 2001,” Justin told us when we arrived. “We have 3 ½ acres of
vineyards where we grow cabernet sauvignon, merlot, cabernet franc, petite
verdot, and malbec. We pick the grapes and blend them together, and then keep
our fingers crossed and hope for a great result.”

“Do people ask you why someone would put a vineyard in Newport Beach, an area not exactly known for growing grapes?” we wondered.

“Wine is owner Richard Moriarty’s passion,” said Justin. “When he bought this property, he did not want horses or a field of grass, so he decided to plant grapevines. Like he
once told me, Newport Beach is not bad farm land, it’s just expensive farm land.”

We strolled to the wine cave—a 1,000 square foot room dug into a hillside next to Richard’s house. Justin pulled back the huge wooden door to reveal a long row of wine barrels, plus several sets of bistro-style tables (made from wine barrels) and chairs.

“Most of the barrels contain our 2010 vintage,” noted Justin. “Guests who attend the Laguna Playhouse party next week will taste the 2009 OC Red blend. We’ll be serving appetizers and cheeses from Summit Event Catering, and I’ve invited the sommelier from Villa Nova to come and pour his family-owned Rugg wines. We’ll also be offering tours
of the gardens and koi ponds.”

And if that’s not enough, a special VIP experience is available for ten people
starting an hour prior to the main event, and features Newport Beach Winery
owner Richard Moriarty conducting a private tour of his vintage car collection
(including his famed Lamborghini hanging magically on the wall), art gallery,
and Lamborghini engine/coffee table.

Richard will also offer samples of his rare (only 80 cases made of each), award-winning 2001 Back Bay Cuvee and 2002 Coyote Cuvee to VIP attendees, paired with artisan cheeses from Vin Goat in Corona del Mar. All VIP guests will receive a gift bag with deluxe samples from Jo Malone Boutique South Coast Plaza, chocolates from Teuscher in Fashion Island, and a signed bottle of the just released 2009 OC Red.

Tickets are $90 each. VIP experience tickets are $1,000 each (limited to 10 people). We’ve
got ours—do you have yours yet? Tickets can be purchased online via the Laguna
Playhouse website, or by calling Amy Larson at The Laguna Playhouse at
949-497-2787 ext 216. For more information, email Amy Larson at alarson@lagunaplayhouse.com.

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Christopher & Stasha