Let's start this off with a big HAPPY NEW YEAR! My new year's resolution is to put in an honest effort to try and update this sucker more often (fingers crossed). Things have been absolutely whirl-wind crazy lately, though, so please accept my sincerest *cough cough* apologies if you feel neglected. I still love you...yes i do, YES I DO...ISHUBUBU there there.
Some...scratch that, most of you have probably picked up a copy of the OC Weekly some time or another to check out new restaurants, upcoming shows, yadda yadda yadda. Some of you might have even hopped on to their site and poked around a bit. My old friend and fellow blogger, Ed Wu, happened to be bouncing around on the OC Weekly food blog and...wait for it...wait for it...came across an entry about us! If you're interested *shaking fist at face* take the leap on over and check it out here:
The blog is pecked out on keyboards practically daily by Edwin and Gustavo. For all of you closeted and outed foodies out there, do yourself a favor and drop on by their blog. There's an ease to their writing, almost as if they were friends telling you about the restaurant they tried last week or ranting about how terrible service was during a night out. Guys, if you're out there and are reading this, slap me at email@example.com, we'd love to extend an invitation for you guys to come out for our grand opening which should be coming up in (oh please oh please) about 3-4 weeks.
A few of you guys know that Ash and I have been putting in some ridiculous hours lately training at Wayne's shop in Fountain Valley. Some of you have swung by to partake on a tasty meal and throw a few back with us while we're out on the floor. One of you even came just to see me hustle and to point and giggle at me (YES YOU, LINDA). We've had a few photos of us snapped while we have been schooled by headmaster Wayne and will post them up for you guys soon!
It's been a rough few weeks, Ash and I are heading out to Mesa tonight for a few drinks. Anyone want to buy me a Kettle Tonic and tell me everything's gonna be all right?
Scallop Salad with Simple Shiso Dressing - This simple salad recipe uses sushi grade scallops and no searing required, which means less oily prep work in the kitchen. As a result, this can be a quic...
3 days ago