Top 10 Culinary Apps Available On Your Smartphone

Anova Culinary

Cost: Free

Get alerts sent to your phone to tell you when your food is cooked to perfection! The Anova app pairs with the Anova Precision Cooker through WiFi and Bluetooth models, making it possible to slow or speed your cooking from a cell phone. The app features a number of free recipes with a full set of ingredients, directions with pictures, and finishing tips, making all your meals a grill masterpiece.



Cost: $0.99

All beer lover and drinkers, this is your new favorite app. Find breweries anywhere by entering your location. Create a road trip to find all breweries to visit along the way. The app offers directions and the option to record or rate a visit. Be sure to plan your next weekend outing with BreweryMap.




Cost: Free

A social app to connect people who love to cook together. Cookpad is amazing because you can share your recipes with friends and people nearby who also have the app. Cookpad is unique since you can save recipes, publish photos, and share your recipes. This app allows chefs to interactive with other chefs and foodies, to learn about new techniques and styles of cooking.


Food Network In the Kitchen

Cost: Free

The ultimate app for Food Network fans. Personalize your app with all choosing your favorite celebrity chefs and get instant access their recipes. Whether you need inspiration for your next meal or you want to look up a recipe you say on TV. Food Network In The Kitchen is your one stop shop.

Cost: Free

Save unlimited recipes, weekly emails with sales near you, and view your account on the go from any device! Finding high quality dishes and recipes with real reviews and ratings from people who have tried making the recipe themselves. Reading the reviews will help determine if the dish is something you want to cook.




Cost: Free

Learn sous vide basics with instructional videos and explore step-by-step guides for newbies and experts alike. The app features a Visual Doneness aspect, where you can see how your food will come out before it’s actually made! Joule is meant for cooking in 2017.



Kitchen Stories

Cost: Free

Never lose inspiration with this beautiful and polished app with a variety of recipes with photos and helpful videos with tips on cooking. Kitchen Stories allows you to save a recipe and generate a grocery list for the ingredients you still need to pick up.



Seasonal Food Guide

Cost: Free

This app makes it easy to find out what produce is in season in a chosen state. Seasonal Food Guide monitors over one hundred and forty different fruits, vegetables, herbs, and nuts across the United States. You work the app by looking up a particular product or entering a specific location and time of year. The layout of this app is easy to navigate, meaning you don’t have to be an expert to use it.



Cost: Free

Created by BuzzFeed, this app allows you to search over two thousand recipes with along with a step by step videos for each. The app offers features to show recipes catered to your specific diet needs. For instance, when you first download and open the app, it will ask if you’re vegetarian or not. This app is perfect for those who love watching and getting inspiration from a quick how-to cooking video.


Vivino Wine Scanner


Cost: Free

Perfect for wine lovers! This app will satisfy wine experts and beginners, by revealing the best one to buy. All you have to do is open the app, scan any bottle of wine, and see ratings and reviews before you make your purchase. This app allows you to contact and purchase specialty wines from wine merchants who’ll inform you on weekly wine offers.

Article by Lauren Lancaster from Saute Magazine. View the original article here.


Chefs Catch the Sustainability Wave with the Surfrider Foundation

Sea of Change

Guided by criteria set forth by the Surfrider Foundation’s Ocean Friendly Restaurants program, top O.C. chefs are saying no to single-use plastics used for straws, bags and bottles, and saying yes to sustainable fish choices and proper recycling practices. Global and industrial action to reduce the estimated 5 to 13 million tons of plastic that enter the ocean each year starts at a grass-roots level. Here’s how local chefs are stepping up to the plate.

Do you believe that chefs and restaurants have the ability to influence environmental change on a larger level?

Chef Craig Strong, Ocean at Main: Environmental change comes from choices. We can choose to source sustainable and local ingredients, recycle, and act responsibly to be good stewards of our community and, on a larger scale, our planet. It’s a powerful symbiotic relationship.

What inspired you to commit to ocean-friendly practices?

Chef Greg Daniels, Harley Laguna Beach: Educating myself on differences between things like line-caught versus rod-and-reel caught, supporting others who practice sustainability, and responsible sourcing.  There’s still a lot of misinformation out there.  The seafood market is huge worldwide, and there are whole species disappearing or being overfished just because everyone wants to eat what they’ve always eaten.

How does the diner experience ocean-friendly practices at your restaurant?

Chef Kyle St. John, Harvest at the Ranch at Laguna Beach: We use paper straws, and compostable to-go containers and silverware. We also have an onsite glass crusher, so we recycle all of our beer, wine and glass bottles on property. We then sift the finely crushed glass through different coarseness and use the fine sand to fill our bunkers on the golf course.

Why join the Ocean Friendly Restaurants program?

Restaurateur Trevor Baird, Trevor’s at the Tracks: I wanted to bring an environmentally conscientious concept to the area, where very few exist. It’s not about having another feather in the hat. We need to set the standard and lead by example to show there is a better way.

Have you received any feedback from customers regarding your ocean- friendly practice?

Chef Ivan Calderon, Taco Mesa: The majority of our guests and younger employees are very supportive of our initiatives to eliminate single use plastics, however as we take these steps to reduce our plastic use, we realize just how much more we can be doing regarding our environmental practices.

To find Surfrider Foundation Ocean Friendly Restaurants near you, visit

Article by Tam Gilbert of Saute Magazine. View the original article here.


5 Austin Foodie Hotspots That You Can’t Miss

Good Eats in The Live Music Capital of the World

Austin, Texas is a big city in a small city’s body. Somehow it’s maintained a bohemian, rootsy vibe found in cities much smaller and for years now, its been having an “it” moment that won’t stop anytime soon. And why would it? It is, after all, The Live Music Capital of the World, having more live music venues per capita than any other city in the U.S. It even puts Nashville to shame. With a social calendar that is stacked year-round with big-ticket festivals such as South by Southwest and Austin City Limits Music Festival, the beat of the music in Austin never stops. Local Austin Foodies seem to radiate in the soundtrack of their city which harmonizes perfectly with the lush nature, fresh air and great food. And when it comes to food in Austin, don’t think it’s all about BBQ and brisket. Austin does food like it does everything else; in its own special way.

Go for the music, stay for the food. Here are 5 Austin Foodie Hotspots Not to Miss.

Elizabeth St. Cafe

I personally don’t know if a more Instagram-worthy restaurant exists. Elizabeth St. Cafe is both a Vietnamese noodle and Bahn Mi cafe, as well as a French boulangerie. It’s located on First Street in South Austin in a colorful, mid-century modern cottage, that bustles from sunup to sundown. The staff uniforms and mix-and-match dishware and furniture are bright, retro-chic and almost more eye-catching than the bakery display filled with real Parisian style croissants and eclairs. They specialize in Banh Mi, quite possibly the only sandwich on the planet that hits all umami notes; French bread that’s crunchy, but not too crunchy, filled with sweet and spicy meat or pate, topped with acidic, pickled veggies, and a squirt of creamy aioli. And if you’ve never fancied soup for breakfast, their Breakfast Pho may change your mind. Crazy good bone broth + braised brisket, flank, and short rib topped with a fried egg. It’s so tasty!

Austin Foodie

Elizabeth Street Café
Noodles * Bánh Mì * Boulangerie
(512) 291-2881
1501 S. First Street
Austin, Texas 78704

Torchy’s Tacos, an Austin institution

Torchy’s is practically an Austin institution. With 13 locations in Austin alone, and many others peppered throughout Texas, Colorado, and Oklahoma, Torchy’s aims to serve “damn good tacos” to as many people as possible. It’s Tex-Mex, made Austin-style with flavor fusions as creative as their names. The Alabama Shake, for instance, has cornmeal-crusted catfish, poblano slaw, cotija cheese, peppadew peppers, cilantro and a lime wedge. Each month, Torchy’s features a special taco of the month that is only available that month.  In January, it was The Washingtonian; featuring smoked pulled pork with grilled onions & freshly grated jack cheese, pickles, sour cream and fresh avocado with chipotle BBQ sauce. “Queso” is big in Austin and is made from, you guessed it, lots and lots of cheese. It’s like a Texas rancher’s fondue, and Torchy’s Hillbilly Queso should not be missed.

Austin Foodie

Torchy’s Tacos
Multiple Locations

Red Ash

The heart of the Red Ash is the custom-made wood-burning grill that infuses Chef John Carver’s Northern and Southern Italian cuisine with a certain authenticity that only live fire can produce. Dining here is a splurge that you won’t regret, so go big. I suggest ordering as many items as possible and sharing them all family-style so that you can sample as many dishes as your stomach can handle. Tickle your palate with the Charred Tuna Crudo, then freshen it up with the Calabrian salad. Go ahead, indulge in a cheese course, then follow it up Wood Roasted Beef Bone Marrow & Wild Mushroom Risotto. Be sure to squeegee the plate with freshly baked Hot & Crispy Country Italian Bread, maybe take a break, sip some wine, then get back into the experience with house-made Spaghettini Alle Vongole. It would be sacrilegious not to order dessert to end a meal like this. The Hot Cream Filled Donuts should do just fine, especially washed down with a sip of Grappa and a big smile of absolute contentment.

Austin Foodie

Red Ash Italia

Bouldin Creek Cafe

Bouldin Creek Cafe is a vegetarian cafe for even non-vegetarians. The food is reasonably priced, wholesome and makes you feel terrific about the choices you make to fuel your body. They make everything from scratch, even the vegetarian bacon, and you can taste the care they put into their dishes. Take the Soul Food Plate for instance. Smoky-maple sautéed collards, red & black organic beans, tomatoes, & house-made vegan cornbread is hearty and so satisfying that you won’t even miss the ham hock. More than just a cafe, it’s a community gathering spot that features local art, and Austin hipster sightseeing at it’s finest.

Austin Foodie

Bouldin Creek Cafe
1900 South 1st st. Austin, TX 78704
(512) 416-1601

Gourdough’s Big. Fat. Doughnuts

Austin owns the food truck scene, but Gourdough’s serves its donuts out of an Airstream. Krispy Kreme has nothing on these beauties. You can even have your donut with fried chicken and maple syrup. It’s called the Mother Clucker, and it’s second only to the Fat Elvis made with grilled bananas, bacon, and peanut butter. Hopefully, you danced your heart out at the Mohawk the night before to earn one of these from your calorie bank, but if you didn’t, no worries. Just wash it down with a Topo-Chico and tell all your friends that the best donut you ever ate was served out of an Airstream in Austin, Texas — a big, little city where the music is world-class, and the food can hold a tune with even the best of them.

Austin Foodie

1503 S 1st St., Austin, TX 78704

Article by Tam Gilbert from Saute Magazine. View the original article here.


Heli-Dining Is One Way To Have An Unforgettable Meal Experience

OC Helicopters is taking fine dining above and beyond by bringing it to the skies.

There are some moments in life that raise the bar on what qualifies as a memorable experience to a whole new level. This is the goal behind Heli-Dining, a service offered by Santa Ana-based OC Helicopters. Veteran owned and operated, the company provides six exclusive tours showcasing the coastlines of Newport Beach, Dana Point, Laguna Beach among other Southern California beach towns. Recently, the company expanded its operations to include helicopter flights to dining destinations of your choosing in locations stretching from San Diego to Santa Barbara. OC Helicopters seeks to transport guests from their everyday lives, even if only for a day or night. The team transports small groups and couples to dream locations more than a hundred miles away in a matter of minutes. And there are options within the Heli-Dining experience that cater to a variety of interests. Here’s a sampling.

Getting Your Feet Wet

If you’re a first timer when it comes to helicopter travel and just want to get a taste of the skies, OC Helicopters offers this premium ride. The ride consists of a shorter flight designed to whet your appetite, departing and returning from where you started, while still obtaining an exclusive view of the Orange County coastline. After landing back at the terminal, you then can dine in any of your choice of Orange County’s luxurious ocean-side restaurants that you just flew over. The 10-minute airtime adventure is perfect for those wanting to try out the experience of flying in a helicopter without committing to an entire evening in the sky.

Dinner and A View

If you’re looking for a night out, with dining at a restaurant in a dream location, OC Helicopters’ Heli-Dining experience picks you up at the terminal and drops you off in locations such as Palm Springs, Los Angeles, San Diego or Santa Barbara. All of these places typically take hours to reach by car, but a helicopter can get you there in just a matter of minutes. And in this case, the transportation becomes a main attraction of event. Just a few of the frequented destinations OC Helicopters has flown its VIPS to nearby helipads to then dine include Dana Point’s Monarch Beach Resort, the famed Nobu in Malibu, The Montage in Beverley Hills and the Hollywood Roosevelt boutique hotel.

A Day in Paradise

If you’re in the mood for a day-trip excursion, OC Helicopters offers flights to destinations that can afford clients five to eight hours at their destination. You can take a day trip to Santa Barbara, eat along State Street, lounge by the beach and be back in time for a comfortable dinner at home. For more of an extravagant occasion, OC Helicopters offers a lovely trip to Temecula for a day to sip wine on the countryside. The helicopters can land at the neighboring helipad or land directly at the base of beautiful remote champagne caves. Guests then have the option to sample wines, stroll through the vineyards or eat their way through Temecula’s renowned culinary delights and top restaurants.

OC Helicopters staff are known for their friendliness, and the team works to connect with their customers before and during the flight in order to create OC Helicopters staff are known for their friendliness, and the team works to connect with their guests before and during the flight in order to create a sense of trust and comfort. So, the moment you walk through the office doors to the second you land back onto the tarmac, you are only thinking about the experience, leaving all worries and stress on land. The fleet of helicopters have been a site for numerous wedding proposals, fun surprises and memorable moments. The team runs the operation out of passion, and the concept of Heli-Dining stemmed from a love for unique foodie experiences shared by the staff. So, keep reaching for the sky!

Related Links:

Tales from the Kitchen: A Love of Gastronomy With Michelin Stars

10 Grilling Mistakes You Should Never Make

7 Atypical Gadgets From Uncommon Goods We Love

Article by Makani Kirwin for Sauté Magazine. Photography by Phantomphan 1974 Photography. Read the original article here.


One of Argentina’s Top Chefs Shows Amazing Ways to Cook With Shishito Peppers

Holy Shishito!

The shishito — a mild, distinctly delicious pepper originally from Japan — has made its appearance in all sorts of cuisines over the years, most notably in East Asian cooking. But one of its most recent debuts was in the Royal Hawaiian Fire Grill’s Laguna Beach kitchen.

One dish in particular, the wood-grilled hanger steak with okra, charred tomatoes and watermelon radish, mixes tropical tastes with the unexpected mild heat of this ingredient. It’s the creation of renowned Chef Martin Molteni, who ranks among Argentina’s top chefs. He joined his brother and fellow chef, Mariano “Maro” Molteni, who formerly owned Argentina-inspired steakhouse Maro Wood Grill, in the rebirth of the Royal Hawaiian.  The brothers took over ownership and operations in January, and since then, the restaurant has undergone a face-lift, an overhaul of the food and drink menu, and a rebranding. The restaurant reopened as Royal Hawaiian Fire Grill in April, and together Martin and Maro are continuing the landmark restaurant’s aloha spirit with an homage to Polynesian-inspired dishes, drinks and flavors.

“[The hanger steak] not only reflects the beautiful California summer season, but it also spotlights our real love for open wood-grill cooking, which is a cultural highlight in both Argentina, where my brother Maro and I were raised, and Polynesian culinary heritages,” says Martin. “I chose hanger steak as the protein, as it has a great deal of character and presence. When you choose hanger steak, however, every subsequent product you choose for the plate must have a strong edge in flavor, too. The shishito pepper is a perfect choice because it gives acidity, fruitiness and a soft piquant that helps to express the meat’s lovely flavor.”

Bright, slightly sweet and a little bit smoky, the shishito makes an excellent addition to dishes that require a pepper without adding too much heat. Frieda’s Specialty Produce’s Alex Berkley describes the taste of the shishito pepper as a cross between a jalapeño and a bell pepper. “They have the great taste of peppers without being overly hot,” she notes. “So I can actually taste the pepper and incorporate them with other ingredients, without them overwhelming the recipe.”

Although shishito peppers were originally from Japan, Berkley says they’re now most often sourced from Mexico. Bright green and bumpy, they’re usually about finger-length and, like many peppers, they’re naturally high in vitamin C. The seeds of the shishito are edible, and those who are more sensitive to spice need not worry much — only one in 10 shishitos reach a medium level of heat.

Often found in East Asian cuisine, the shishito offers an interesting array of flavors depending on how it’s prepared. When left raw, the crisp, thin walls of the shishito are reminiscent of a bell pepper, although it becomes much more complex when cooked. Since the shishito is quite thin-skinned, it chars and blisters easily. When paired with simple ingredients such as soy sauce or sesame oil, the distinct smokiness of the pepper shines through.“Grilled or roasted is the most common way to prepare them,” Berkley says.

And when it came to preparing their wood-grilled hanger steak, Maro and Martin wanted to go with an ingredient that would lend a light and fresh profile, while still offering a depth of flavor and strong character. “It’s a perfect summery plate that expresses all the bright and fresh produce of the season,” notes Martin.

“In all the time I’ve spent in my kitchens and in cooking around the world, I’ve learned that we never have to abuse a dish by overloading it with a specific product. It’s very important to have balance as well as a sharp, appetizing flavor here — a piquancy — and few peppers deliver better than the shishito.”

Related Links:

Tales from the Kitchen: A Love of Gastronomy With Michelin Stars

10 Grilling Mistakes You Should Never Make

7 Atypical Gadgets From Uncommon Goods We Love

Article by Jordan Nishkian for Sauté Magazine. Photography by Max Milla. Read the original article here.


Culinary Acculturation With 23andMe

“You might not be as Hungarian as you think you are.” These are the words that started the journey of exploring not only my cultural identity, but also the effects that genetic testing has on my ability to make more informed decisions about my health. One 23andMe test and a bespoke pop-up dinner later, I might have discovered I have a gluten intolerance. I say might because, simply put, the thought of removing gluten from my diet saddens me tremendously. I don’t picture Oprah professing her love for bread, outstretching her arms as far as they can go, for one of the Udi’s varieties. I’d like to think Oprah is talking about rustic loaves of sourdough, the kind that has a starter story dating back several generations of artisan bread makers. I digress.

So I’m at home, spitting into a 23andMe home-based saliva collection kit, and I’m thinking this test will answer so many unanswered questions regarding my health and ancestry. What is my cultural identity? What health concerns do I have that can be addressed behaviorally? Am I related to Attila the Hun? If so, do I have an undiscovered talent for horseback riding and archery? And, more importantly, what does the food taste like from the regions I’ll soon claim? I knew I wasn’t 100 percent Hungarian, but considering my mom immigrated to the United States from Hungary I thought at least 50, right?! In about six weeks, all these questions would be pondered over a 10-course pop-up dinner, curated by Adia, a revolving pop-up dining experience by the insanely talented Karlo Evaristo, Jared Ventura, Brad Fry and Ian Whitney.

I thought: How cool would it be if after receiving my 23andMe results, I gave them to Adia to curate a bespoke pop-up dining experience? Each course would highlight or be inspired by the native cuisine of the regions that my DNA represented. Additionally, if anything popped up on the health component of the testing, we’d incorporate any newly discovered dietary restrictions.

The results were in, and the jig was up. Spoiler alert, not that Hungarian — about 17.7 percent to be exact. Turns out the largest representation from the gene pool is German, showing up at 41.7 percent. Another surprise was that I’m 22.5 percent Irish, even though I was told by family members that we were Scottish — I mean, we also have a family kilt that was supposed to be from Scotland! I felt I had even less of a grasp of my cultural identity after this test. On top of it all, I have one of the two genetic variants that were tested in the HLA-DQB1 gene, meaning, I have a slightly increased risk of developing celiac disease. What?! No bread?! My genetics also make me unlikely to detect specific bitter tastes and to have a preference for salty versus sweet. I’m also not really supposed to like cilantro, but considering the number of tacos I eat living in Southern California, my lifestyle was able to offset that result. Hopefully the same can be said for gluten? A scheduled follow-up with my doctor will confirm.

Not defeated, but excited to take a deep dive, I gave my results to Adia, and I couldn’t wait to see what the menu would look like — talk about putting myself out there, on a plate to be exact. Not only was I excited to explore these regions through cuisine, but the opportunity to explore self-identity in such a culinarily creative way meant that this would be one of the most It didn’t take long for me to connect with what was happening on the plate, and at that moment, I had never felt more proud of my identity, not as Hungarian, Scottish or German, but as an American. It’s more transparent now than it had been in other times of self-discovery that everything I was looking for was right in front of me. My identity and connection to my culture is as unique as my 23 pairs of chromosomes. All of this made me, me — even without bread on the menu.

The first course, sundried tomato goulash with crudité and rosemary soil, was the most interesting rendition of goulash that I had ever tasted — the familiar flavors would have made grandma proud. It was easy to spot the geographic origin of some courses, like the scallop with eggplant schnitzel and citrus soy beurre blanc. Other courses felt ambiguous, like the corn cremeux, featuring foie gras gel, masa tuile and blackberry jam, while others quietly left me speechless, like the squid ink chip with burrata tomato gel and maple sherry.

It didn’t take long for me to connect with what was happening on the plate, and at that moment, I had never felt more proud of my identity, not as Hungarian, Scottish or German, but as an American. It’s more transparent now than it had been in other times of self-discovery that everything I was looking for was right in front of me. My identity and connection to my culture is as unique as my 23 pairs of chromosomes. All of this made me, me — even without bread on the menu.

Menu by Adia

sundried tomato goulash, crudité, rosemary soil

oyster with passion fruit beurre blanc, cucumber mignonette + soubise, ipa vinaigrette, asian pear

sunchoke shell, gooseberry, marinated tomato, basil squid ink chip, burrata tomato gel, maple sherry

corn cremeux, foie gras gel, masa tuile, blackberry jam

uni hashbrown, coconut foam, finger lime, onion blossom

melon spruce gazpacho, charred cara cara, stone fruit, compressed melon

scallop, eggplant schnitzel, citrus soy beurre blanc

beef rib, shiitake gnocchi, shallot agrodolce, demi-glace

Related Links:

Tales from the Kitchen: A Love of Gastronomy With Michelin Stars

10 Grilling Mistakes You Should Never Make

7 Atypical Gadgets From Uncommon Goods We Love

Article by Michelle Grow for Sauté Magazine. Photography by Molly Goodman. Read the original article here.

Grocery Kitchen Gadgets

10 DIY Food Kits for the Experiential Foodie

If you love cooking & crafting as much as we do, then you are going to dish over this list of DIY food kits. It is a beautiful feeling to put the newly remodeled kitchen to work and serve up special home-made products that were crafted by your own two hands. You thought you had an obsession with cheese until you made it from scratch and really TRULY enjoyed a cheese board. DIY food kits exist to help you be the best self-proclaimed chef in your sanctuary, bragging rights included. So if you’ve ever thought about growing your own mushrooms or making your own beer, then we get you … the passion for the culinary lifestyle is real! 

1. Kombucha from Cultures for Health—$40

diy food kit

Up your booch game by crafting it yourself! I mean … if this isn’t a cool time-lapse idea, we don’t know what is. If you ever wondered how this stuff was made, Cultures for Health gives you the low-down with a hands-on approach. And for those of you who don’t know what kombucha is … the Oxford English Dictionary online defines “kombucha” as “A beverage produced by fermenting sweet tea with a culture of yeast and bacteria.” Advocates say it helps your digestion, rids your body of toxins, and boosts your energy, according to WebMD.

2. Mushrooms from Back to the Roots—$20

diy food kit

If you love the umami flavor of mushrooms so much that you eat them for breakfast, lunch, and dinner, then this kit has your name on it. Imagine yourself growing your very own organic oyster mushroom farm, where you just add water and you end up creating really delicious organic gourmet mushrooms from home — in just 10 days! It’s environmentally conscious to buy local and organic produce, but even better to grow your own.

3. Hot Sauce from Tastemade —$40

diy food kit

The hottest way to spice up Taco Tuesday in your kitchen right now is to make your very own hot sauce. Bring the ice cold glass of milk with your specialty prepared hot sauce … because things are about to get spicy tonight! This kit brings the flavor game to taco night, celebrating the complex flavors of guajillo peppers, chipotle peppers, and arbol peppers.

4. Bitters from High Desert Botanicals on Etsy—$50

diy food kit

Craft cocktails are all about the bitters, and you know you love it when a bartender divulges that it’s made in-house … that you love it that much more. Learn how to make your own and stock up your bar cart entirely your way. High Desert Botanicals was inspired to create bitters from home due to her love of cocktails but stumbled upon the struggle of finding the best seeds and roots in local markets or the reasonable amount of quantities online. She put together these kits to help people experiment with herbs and have fun with it. Happy mixing!

5. Beer from Williams Sonoma—$50

diy food kits

Brewing ale from home is the perfect way to turn your love for IPAs into a  hoppy hobby. Go beyond the barrel and learn how to be a part of the craft! Cheers!

6-7. Wine and Cheese from Uncommon Goods—$60/25

diy food kit

Forget romantic getaways to your local vineyard, and impress your significant other from home. Take a cheese and wine night to the next level with a charcuterie board prepared from these impressive Uncommon Goods kits.

8. Bacon from Urban Accents—$15

diy food kit

What’s better than the smell of sizzling bacon in the morning? Bacon that you prepared yourself! Urban Accent’s bacon kit has everything set up for you to be an expert meat curer to top off the most important meal of the day.

9. Sushi from Global Grub—$25

diy food kit

If you’re a fan of Netflix’s Chef’s Table, then you understand the pride that goes into preparing global dishes. Carley from Global Grub had the same vision to bring family and friends together with her food kits to prepare dishes she loved while traveling. Make a party out of it and roll in the sushi prepping!

10. Gin from Homemade Gin—$50

diy food kit

The Homemade Gin kit is perfect for any amateur mixologist looking to craft their own gin.  Here’s how it works:  Obtain a generic bottle of vodka, infuse it with a balanced blend of botanicals and aromatics provided by Homemade Gin, and wait 36 hours. Voila!  You have the perfect cocktail base to wow guests at your next dinner party.

Related Links:

Tales from the Kitchen: A Love of Gastronomy With Michelin Stars

10 Grilling Mistakes You Should Never Make

7 Atypical Gadgets From Uncommon Goods We Love

Article by Elena Perez for Sauté Magazine. Read the original article here.


The Michelin Guide Has Awarded These 5 Orange County Eateries The Bib Gourmand

As milestones go, it’s been a good year for O.C.’s dining scene, especially when you consider that two Costa Mesa restaurants – Taco Maria and Hana re – earned one-star ratings from the esteemed Michelin Guide, which covered the entire state of California for the first time in its history.

Originally started in 1900 by brothers Édouard and André Michelin, the guide first began as a mode of reference and review for French motorists when looking to buy a new vehicle. The guide became well trusted and widely known throughout France, and its popularity increased after World War I, upon the addition of a restaurant section in which anonymous reviewers rated the food of different dining establishments. Today, the guide ranks among the most respected culinary review resources in the world.

The guide usually gives stars out to extremely high-end restaurants with months-long waiting lists and meals costing hundreds, perhaps even thousands, of dollars. However, aside from the main category, the guide also includes a subsection called the Bib Gourmand highlighting restaurants where diners can enjoy a two-course meal and a glass of wine or dessert for $40 or less. Originally started in 1997, this category was established as a way to showcase hidden gems that serve food to a wider audience. On May 28, the Michelin guide announced California’s list of Bib Gourmands, spanning the state from Napa to San Diego. And five of them were located right here in O.C.: Gabbi’s Mexican Kitchen, Garlic & Chives, Hiro Nori Ramen, LSXO and Mix Mix Kitchen Bar. These Michelin-reviewed establishments offer some truly unique dining experiences and are definitely worth a try.

Here’s what you need to know about each.

Gabbi’s Mexican Kitchen

Gabbi’s Mexican Kitchen is located in Old Towne Orange in a quaint and unassuming colonial-style building that dates back to the early 1900s. The food is inspired by Owner/Chef Gabbi Patrick’s Mexican heritage and the flavors she’s discovered throughout her travels, and she’s careful to incorporate seasonal ingredients into her culinary creations.

Garlic & Chives

You’ll find Garlic & Chives nestled in the heart of Little Saigon. It opened in December of 2014, and in the past five years, it has become one of the most popular spots in the area and is considered among the best Vietnamese restaurants in the region. It’s common to see a line out the door during the week, but it moves quickly. With dishes like deep fried salmon belly, garlic toothpick lamb and the consistently sticky, crunchy and messy chicken wings, it’s not hard to imagine the draw to this place. The chef behind the magic is a woman named Kristin Nguyen, who came from a family of Vietnamese refugees who settled in Garden Grove when she was just 7 years old. Her dishes embody both the roots she has in Saigon, as well as places she has traveled to such as Hong Kong and Bangkok. She took cooking classes in every place they went, and the dishes she learned inspired many of the popular menu items at Garlic & Chives. Needless to say, her booming passion project has been a success and a gift to Orange County’s food scene. Garlic and Chives

Hiro Nori Ramen

Hiro Nori Ramen has seven locations up and down Southern California, but the one located at Trade Food Hall in Irvine caught Michelin’s attention. The place is tiny, with only 35 seats that are often jam-packed for lunch. The attraction comes from their simple yet memorable menu, with carefully curated options that cater to vegetarians and vegans. They start with three distinctly different broths, the tonkatsu or pork bone, the soy-based shoyu, and the miso-based vegan. The tonkatsu is made by soaking pork bones for at least 24 hours, creating an incredibly rich, almost milky broth. The soy and vegan broths find their zest out of spices and soaked vegetables instead of the noticeable saltiness that overwhelms many veggie broths. Each ramen comes with your choice of thin or thick house-made ramen noodles, sautéed spinach, meaty cuts of charred chatsu pork, bean sprouts and an array of seasonal vegetables, if you order the vegan ramen. Co-owners Hiromichi Igarashi and Tadanori Akasaka came together to create this craft ramen shop with the simple shared intention to spread the experience of enjoying good ramen. With prices that range from $10 to $12 for a bowl of flavorful, individually crafted ramen, they have truly set a diversified tone to the attainability of that experience in Orange County.


LSXO stands as the most discreetly intriguing locations in this year’s Bib Gourmand list for Orange County. Behind an unmarked wooden door within the moderately upscale ocean-view restaurant Bluegold hides Tin Vuong’s 25-seat Vietnamese speakeasy. A twist of intensely nostalgic Vietnamese cuisine is served up to the lull of new age rap singles and EDM, while mismatched two-by-fours and wooden screens encompass the room. Dishes feature a multitude of items such as the popular curry-spiced lamb satay on a bed of soft egg noodles, foie gras and pho-spiced oxtail torchon, and bo ne, which is like a Vietnamese take on traditional steak and eggs made with gamey paté butter and served on a crunchy bahn mi baguette. The cuisine combines the traditional homemade with the experimental and is unapologetic in the use of spices, distinctly fishy sauces and greasy pan fries.

Mix Mix Kitchen Bar

Patrons will find the trek to downtown Santa Ana well worth the journey to experience the exotic creations at Ross Pangilinan’s Mix Mix Kitchen Bar. Gentle, unassuming prices list some of the strongest artisanal gastronomic creations offered in O.C. Mix Mix showcases a fusion of high-end French, countryside Italian and tropical Filipino accents in rotating dinner specials that start at $39 for a starter or small bite, the main course and a wine pairing. Found under the Starters list, the beets and burrata stands out as a sweet and rustic twist on many restaurants’ savory, tomato-inspired caprese salad, serving it instead with the beets, fennel, fresh strawberries, sticky candied pistachios and a balsamic gastrique. Diners will be delighted with the options of small plates like the Filipino-inspired citrusy shrimp lumpia, heavy with notes of grilled pineapple; the soft egg ravioli, made from black pepper pasta and soaked in browned butter; and the short rib bao buns stuffed with moist, braised short rib and pickled onions. Pangilinan then marries traditional rich and meaty French cuisine with that of the flour-heavy Italian in one of his most popular main courses, the duck leg agnolotti. The agnolotti is filled with roasted artichokes, ricotta and charred corn folded into a duck jus. Mix Mix Kitchen Bar is a culinary experience that will challenge your ability to flip between delightful cuisines and teach you to develop an appetite that craves the combination in globally inspired dishes served up at a reasonable price.

Click here to view Michelin Guide California 2019 Bib Gourmand

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Article by Makani Kirwin for Sauté Magazine. Read the original article here