Brittany Valles, who created Orange Coast’s 2019 dish of the year, supervises menus at Oak Grill and Aqua Lounge.
“Every day, I use my 10-inch gyuto knife made by Miyabi; the steel is very easy to sharpen.”
“My grandfather taught me how to make great homemade clam chowder in a motor home parked on Seal Beach Boulevard.”
“I modeled in my younger years and was on the back of three Barbie doll boxes.”
“I have spoons of all shapes and sizes and rings crafted from spoons.”
DRINK OF CHOICE?
“Penicillin, a cocktail made with Scotch, lemon, and honey-ginger syrup served on the rocks.”
Watch Valles create a bright salad with sugar snap peas at orangecoast.com/cathythomas.