Celebrity chef Amar Santana prepares an eggless Béarnaise Sauce to accompany perfectly seared scallops in Cathy Thomas’ kitchen.
Steven Hayden, bar manager at Bronze Quail in Fullerton, shows how to concoct a Bird Person Cocktail that is rich in botanical flavors.
Miranda Bermejo, pastry chef at Craft House in Dana Point, says her Earl Grey Fruit Tart, could be the perfect home-baking project.
Shachi Mehra, chef-owner of Adya in Anaheim and Irvine, uses a fresh, young coconut in a delicious shrimp curry, both as an ingredient source and a container.
His ethereal buttermilk fried chicken is served with rustic mashed potatoes, country gravy, and collard greens braised with bacon.
The Ranch Restaurant in Anaheim is acclaimed as an upscale steakhouse, but it is so much more than that.
This dish is bright with blood oranges, pickled red onions, and buttery Castelvetrano olives.
With culinary curiosity and thirst-driven motivation, Buzzell creates unique cocktails.
Chef-partner shows off his delectable Vietnamese-themed salad to be featured at the newest location in Fashion Island.
Celebrity chef Amar Santana prepares an easy-to-make silky corn pudding to accompany chicken breast in Cathy Thomas’ kitchen.