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Herb-Brined Turkey with Pear Gravy

Herb-Brined Turkey with Pear Gravy


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Ingredients

Turkey

  • 1 3-pound box coarse kosher salt
  • 1/2 cup whole black peppercorns
  • 1/3 cup fresh thyme sprigs
  • 1/3 cup fresh marjoram sprigs
  • 1/3 cup fresh sage sprigs
  • 1/2 cup butter, room temperature

Pear Gravy

  • 1/4 cup (1/2 stick) butter
  • 1/2 cup all purpose flour
  • 2 cups low-salt chicken broth
  • 3 tablespoons chopped fresh marjoram

Recipe Preparation

For Turkey

  • Stir 3 gallons water and salt in large pot until salt dissolves. Stir in peppercorns and next 4 ingredients. Add turkey to brine. Place large plate atop turkey to submerge. Place in refrigerator. Soak turkey 8 to 10 hours.

  • Remove turkey from brine; rinse and pat dry. DO AHEAD: Can be prepared 1 day ahead. Store uncovered in refrigerator.

  • Preheat oven to 450°F. Place turkey on rack in large roasting pan. Rub butter over turkey. Sprinkle with salt and pepper. Place turkey in oven. Reduce temperature to 325°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours. Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving (internal temperature will rise 5Y–10 degrees).

For Pear Gravy

  • Spoon off fat from drippings in pan, reserving 1/4 cup fat. Measure 2/3 cup pan juices. Melt butter and reserved 1/4 cup fat in heavy large saucepan over medium heat. Mix in flour. Stir until light brown, about 2 minutes. Gradually add chicken broth, pear juice, and 2/3 cup pan juices. Simmer until thickened, stirring frequently, about 10 minutes. Stir in rum. Season with salt and pepper. Sprinkle turkey with marjoram; serve with gravy.

Recipe by Clark Frasier, Mark Gaier,Reviews Section

With rosemary gravy

Reader ratings (3.38)
Christine campbell
Olivia Ambour

This is a beautiful roast chicken recipe!


Herb-Brined Turkey with Pear Gravy - Recipes

Well for starters, most people lose a bit of weight. A lot of it is water weight at first from inflammation in the body. Then, eventually, as your body becomes more efficient and your digestive system more effective, you will begin to lose excess fat. People who are underweight may gain weight. Many people note that they simply have more energy and feel great. Most do not want to go back to their old eating habits because they feel so good. Nearly every aspect of your physical and emotional body is altered when doing this program.

The Elimination Diet is all about becoming in tune with your system. You will become more aware how different foods affect you so you will eventually learn how to eat for health, instead of out of habit. Since we are all unique individuals, The Elimination Diet enables you to customize your diet with the foods that work with your body!

The Elimination Diet Book (March 31st, 2015)

Our brand new Elimination Diet Book is based on Functional medicine principles. It was written so you could have a complete resource guide for following an elimination diet. It gives you all of the background information as to why food sensitivities are on the rise why each food that is taken out of the elimination phase can be problematic (including typical symptoms associated with each) and includes very detailed guidelines for following an elimination diet, including variations for different levels of health issues (such as low-FODMAP, complex starch-free, as well as a variation for children and pregnant/nursing women). Complete with over 125 recipes, meals plans, and shopping lists, The Elimination Diet is a complete resource for you to get back to health!

Here you will find a compilation of all the elimination diet recipes on this site, categorized into each phase. Our Elimination Diet Book has ALL NEW recipes not found on this site, so be sure to print these off and use them in addition to the 125 recipes in the book. If you would like more guidance in cooking Elimination Diet Recipes, then be sure to sign up for our FREE Elimination Diet Cooking Video series…..(I'll be demonstrating new recipes not found on this site).


Tart Cherry Chestnut Stuffed Turkey Roulade

This year, serve this mouthwatering turkey breast drizzled in a decadent red wine soaked cherry sauce. The extra sauce also compliments the mashed potatoes and stuffing.

Skill level: Beginner
Serves: 6-8
Start to Finish: 1 hour
Prep: 15 minutes
Cook: 45 minutes

Ingredients:

  • 2.5- to 3-pound boneless turkey breast, butterflied*
  • 1/2 cup dried Montmorency tart cherries
  • 1/2 cup roasted and shelled chestnuts**
  • ½ small yellow onion
  • 3 cloves garlic
  • 1 cup loosely packed parsley
  • 5-7 sage leaves
  • 1-2 sprigs rosemary leaves
  • Salt and pepper
  • 2 tablespoons olive oil

For the Red Wine Soaked Cherry Sauce

  • 1 cup canned Montmorency tart cherries packed in water, drained
  • 1/2 cup red wine (Zinfandel or Cabernet)
  • 1 tablespoon minced herbs (rosemary and sage)
  • Salt and pepper

Instructions:

  1. Preheat oven to 375°F convection roast (or 400°F regular bake).
  2. Lay the turkey breast out on a large cutting board. Season liberally with salt and pepper.
  3. Place the tart cherries, chestnuts, onion garlic, parsley, sage and rosemary in a food processor and process until finely chopped (mixture should be similar to a pesto-like consistency before you add olive oil).
  4. Spread the mixture on top of the turkey leaving a small space without filling around the edges of the turkey.
  5. Carefully roll the turkey breast into a log and secure with kitchen twine in 3-4 spots.
  6. Place the olive oil in a large cast iron skillet over medium-high heat on the stove-top.
  7. Once hot, place the rolled turkey breast seam side down in the skillet and cook until browned. Flip and brown on the remaining sides.
  8. Once browned, transfer the skillet to the oven and cook for about 40-45 minutes or until the internal temperature reaches 165°F. Remove from the oven, cover with foil and let rest for at least 10 minutes before slicing and serving.
  9. For the Red Wine Soaked Cherries: Combine the drained tart cherries, red wine, herbs, salt and pepper in a small sauce pot over medium-high heat.
  10. Bring to a boil then reduce heat to a simmer and let cook, stirring often until reduced and thickened, about 15-20 minutes. Spoon on top of the turkey roulade before serving.***

*Chefs notes: Ask your butcher to butterfly the turkey breast for you.
**Chefs notes: Find roasted and shelled chestnuts usually by the nuts/raisins section of your grocery store or sometimes in the aisle by the register in plastic pouches.
***Chefs notes: You can add a cornstarch slurry to the mixture at the end right before removing it from the heat if you’d like it a bit more “saucy” (1 tablespoon cornstarch + 1 tablespoon cold water – stir to dissolve then add to pot).

Nutrition Information (per serving):
Calories: 300 Protein: 42 grams Fat: 7 grams Carbs: 14 grams

Recipe courtesy of Gina Matasoukas of RunningToTheKitchen.com on behalf of the Cherry Marketing Institute.


Recipe Summary

  • 1 whole turkey (about 14 pounds), patted dry
  • 2 tablespoons coarse salt
  • 1 teaspoon black pepper
  • 1 orange, halved
  • 1 lemon, halved
  • 1 small yellow onion, peeled and quartered
  • 1 head garlic, halved
  • 6 sprigs thyme
  • 2 sprigs sage
  • 1 tablespoon olive oil
  • 3 cups chicken stock, warm
  • 1/2 cup milk
  • 2 tablespoons flour

Preheat oven to 425 with rack in lower third position.

Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.

Rub skin with olive oil and season with remaining salt and pepper.

Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.

Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.

Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.


Recipe Summary

  • 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 lime, sliced
  • 1 tablespoon dried thyme
  • 1 tablespoon ground black pepper
  • 3 cloves garlic
  • 2 bay leaves
  • 1 cup kosher salt
  • 1 ½ gallons water

Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot bring to a boil. Remove from heat and allow to cool to room temperature.

Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry.

Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.


Pork chop recipes

Oven-roasted, pan-fried, sizzled or seared, we've compiled a variety of ways to serve deliciously tender pork chops, from posh plates to everyday feasts.

Pork chops with rhubarb & grains

Rhubarb complements the pork chops in this dish perfectly, adding a touch of sharpness. Served with mixed grains, it's an easy midweek supper

Summer pork, fennel & beans

Pan-fry thick pork chops, then roast with cherry tomatoes, shallots and cannellini beans to make an easy one-pot dinner

Herb-brined pork chops

Soaking tender pork in a juniper, coriander and thyme brine keeps it succulent and plump - griddle until just charred for an attractive main

Pork chops Lyonnaise

Use up leftover bread to make a crumb coating for our tasty Lyonnaise-style pork chops. Serve with a salad and sautéed potatoes

Pork & parsnip traybake

Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner

Miso mustard pork chops with sesame green beans

This easy Asian inspired pork recipe is ready in just 15 minutes - use grapefruit and lime as an alternative to fruity yuzu juice

Cumin pork chops with honey carrots

Flavour your meat with earthy cumin and serve with sweet Chantenay or baby carrots and natural yogurt

Barbecued sticky Chinese pork chops

Give chops an oriental kick with this easy, sticky marinade

Mustard chops & chips

Dijon mustard-smeared pork with a piquant fennel and green bean salad and crispy potato fries

Fennel-crusted pork chops with winter celeriac slaw

The aniseed flavours of the meat's marinade perfectly match the earthy celeriac coleslaw - a robust supper, with enough leftovers for lunch

Herb & lemon pork chops

Cook these fresh, zesty chops on the barbecue, griddle or in a frying pan

Pork schnitzel

Children love anything breadcrumbed and simple schnitzels won't disappoint

One-pot roast pork chops with fennel & potatoes

Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner

Cheese & onion pork chops

Enjoy British pork with melted Cheshire cheese and a kick of English mustard

Oven pork chops with roasted potato wedges

This healthy take on chops and chips is full of flavour - just pop everything into the oven and cook

Fragrant pork with fennel slaw

This fruity, fresh coleslaw goes beautifully with pork, or it's great as part of a buffet

Pork chop melts

Succulent, grilled pork chops with rich, creamy, melted blue cheese - ready in less than 30 minutes

Rarebit pork chops

Just four ingredients in this quick and tasty midweek meal idea

Pork chops with aubergine

Perk up chops in just 30 minutes

Balsamic pork with olives

The perfect way to end a busy day, just 20 minutes

Asian pork with rice noodle salad

A weeknight supper that's full of colour and spice and all things nice, and ready in just 20 minutes

Mustard & rosemary pork chops

Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue

Cheesy chops & chips

Protein packed pork and potato one pot supper - cheap and perfect for students.


Tuesday, October 28, 2014

Buttermilk Biscuits

Yup. It's been five months since my last post. And so much has happened since those crispy fish tacos graced my table! In May, I finished all my classes that I'll ever take at Pepperdine. I spent months planning a move and gathering all my dissertation data, finishing up countless reports at work, and enjoying the last weeks of California sunshine. Then I went through the painful process of saying goodbye to my dear friends on the west coast and moved halfway across the country to Springfield, Missouri. In August, I started internship at the coolest place ever. I've gotten used to this new town, made new friends, watched several dear friends and family members get married. I've traveled by plane and road trip, spent weekends in Chicago ( still my favorite place ), packed and unpacked only to pack up again. And in the midst of it all, I've made some great food!

But it's gonna take me awhile to catch up on here. So for at least the next several posts, I'll be sharing with you recipes I made throughout the summer (and even before). And here's the first one . a tried and true and delicious recipe for buttermilk biscuits. Eat them with jam, bacon, melted butter . ah! I've tried so many different biscuit recipes, and none have worked as well as this one. Some turn out hard and puck-like, others get a weird color as they bake, and yet others taste bland and flour-y. But this one, oh this one, the fluffiness, the butteriness. It's too good, you gotta try it! (as shared here)

Ingredients
2 cups all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter, very cold
3/4 cup buttermilk, cold

Directions
1. Preheat oven to 500 degrees.
2. Combine the flour, baking soda, baking powder, and salt in a medium mixing bowl.
3. Cut the butter into small cubes and cut into the flour until course.
4. Add the buttermilk and mix until just combined. Don't overmix here!
*Note: you can also do this in a food processor by pulsing just a few times to bring it all together. This ensures the dough stays cold.

5. Lightly flour a surface and dump dough out onto the floured board.
6. Knead the dough a few times to bring together (with floured hands to avoid sticking). Gently pat the dough flat until 3/4- to 1-inch thick.
*Note: do this lightly and quickly to avoid warming up the dough. You want that butter and buttermilk to stay cold so that the biscuits rise and get fluffy in the oven. If it gets too warm, that might not happen :( and how sad would that be ?

8. Using a round (floured) cookie cutter, cut into rounds. You can re-roll the scraps, but keep them cold!
9. Brush tops with melted butter.
10. Place on a greased baking sheet and bake 8-10 minutes or until lightly golden on top.

Note: you can freeze the cut biscuits (pre-baking) and then remove frozen, baking at 450 degrees for 20 minutes.


My Favorite Turkey Brine

I brine my Thanksgiving turkey every year. This is my favorite combo of flavors!

apple juice or apple cider

Peel of three large oranges

  1. Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
  2. Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.
  3. When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
  4. Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

I don&rsquot care that it&rsquos not even Halloween yet!

Oh, I know how it goes. Every year around this time, I think I have all this time to post Thanksgiving recipes on this little food blog of mine. I think, &ldquoIt&rsquos not even Halloween yet. I&rsquove got all the time in the world!&rdquo Then it happens. It&rsquos the same every year. We dress up our children in Iron Man and Richard Nixon costumes, go trick-or-treating in our quaint little town, then by the time they&rsquore on their last piece of candy&ndashwhich is actually like twenty hours later&ndashit&rsquos suddenly Christmas. And I&rsquom looking around my kitchen and my little food blog like, &ldquoOkay&hellipwhat just happened?&rdquo

And then I ask my children if they have any candy left because I&rsquom having a wicked sugar craving.

And they tell me to go bake a pie or something. Smart-alec little varmints.

Anyway, today I&rsquom sharing my step-by-step method for brining a turkey. I brine a turkey every year.

I brine a turkey every year because it&rsquos the right thing to do. Brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. It doesn&rsquot turn it into a salty mess, either. It just results in a juicy, fantastic turkey. If you&rsquove never brined a turkey, you&rsquoll just have to trust me on this.

You can buy ready-made brining solutions. I used to buy one at Williams-Sonoma. But making one is a cinch, too. You basically need a bunch of salt and whatever other ingredients you want to throw in. I like to balance the saltiness with the mild sweetness of apple cider (and okay, the not-so-mild sweetness of brown sugar) but you can use whatever you&rsquod like.

A couple of important things to remember, though:

1. Only brine fresh turkeys. Brining a frozen turkey is never a good idea, because frozen turkeys are most typically injected with a sodium solution. There are some organic frozen turkeys (my friend Julie found some at Whole Foods recently) that have a much lower concentration of the sodium solution. Generally speaking, though, you&rsquoll want to brine fresh&ndashnot frozen&ndashturkeys.

2. Making gravy from the drippings of a brined turkey can result in a really salty gravy if you&rsquore not careful. In the next post, I&rsquoll show you a few steps that will prevent this from happening.


2015 Orange County Thanksgiving Dining Guide

Thanksgiving is a time for food, family and friendship. A time to come together and enjoy delicious food and wonderful company while showing thanks for all the wonderful things in our lives. These top Orange County restaurants are helping to make the Thanksgiving holiday easy for families by offering delicious dining options. Reservations are filling up quickly, so make your plans today to dine with your family on Thanksgiving at one of these fantastic Orange County Restaurants.

Hyatt Regency Huntington Beach
21500 Pacific Coast Hwy
Huntington Beach, CA 92648
(714) 698-1234

This Thanksgiving, gather friends and family at the Hyatt Regency Huntington Beach! Give thanks with a decadent harvest buffet and leave the long hours of preparation and clean-up at home. The beautiful oceanfront resort located in Huntington Beach, CA is offering a Thanksgiving Buffet on Thursday November 26, 2015 from 12PM-6PM in the Vista Ballroom.

The extensive buffet will include all the “must-haves” including traditional favorites such as, garlic-herb crusted prime rib and deep fried Brussel sprouts with pancetta and brown sugar and twists on classics such as butter and chive mashed potatoes, yam puree with marshmallows and maple pecan drizzle and brown sugar-mustard brushed baked ham.

Join the Hyatt Regency Huntington Beach this Thanksgiving to celebrate friends, family and the holiday season with a festive feast. I have included pricing details below and am happy to share additional menu offerings.

Thanksgiving Dinner- Vista Ballroom:
$72 per person adults
$65 per person seniors
$25 per person children- ages 4-12
Kids under 3 eat free!

Island Hotel
Island Hotel Newport Beach
690 Newport Center Drive
Newport Beach, CA 92660
(949) 760-4920

Thanksgiving Brunch in the Ballroom
Thursday, November 26, from 11 a.m. to 3 p.m.

Island Hotel’s ballroom will transform into a replica of the relaxed outdoor tree setting of the hotel’s Oak Grill patio. Seasonal dining offerings will include main dishes such as free-range turkey, prime rib and Chilean sea bass. Side dishes will include favorite Thanksgiving trimmings, made-to-order farmer’s market salads, cheese and charcuterie platters, butternut squash soup, seafood chowder, an eggs benedict station, cooked-to-order risotto and more. For dessert, guests will be treated to Thanksgiving classics as well as Oak Grill favorites such as pumpkin tart and pineapple butter cake. Live acoustical guitar will provide holiday entertainment in the Fireside lounge. For football fans, not-to-be-missed Thanksgiving Day NFL games will be broadcasted. For the kids, customized tableside craft boxes will be provided for fun and for spending time with other children in the Ballroom’s craft corner. For reservations, call 949-760-4920.
$79 per person plus tax and gratuity children 12 and under are complimentary.

Oak Grill
Island Hotel Newport Beach
690 Newport Center Drive
Newport Beach, CA 92660
(949) 760-4920

Four-Course Thanksgiving Feast in Oak Grill
Thursday, November 26, from 4 to 9 p.m.

Executive Chef Marc Johnson and his team have created a delectable four-course holiday menu that allows guests to choose courses from items such as: Spiced Pumpkin Soup with curry crème fraiche Beet and Roasted Pear Salad with pepitas, chevre and roasted chestnut butter Seared John Dory with baby fennel, cipollini onions and peewee potatoes Traditional Turkey with corn bread dressing, green beans almondine, whipped potatoes and gravy and Pumpkin Coffee Cake with citrus anglaise and butter pecan ice cream. Live acoustical music played in the Fireside lounge will provide relaxing entertainment to accompany this feast, cocktails and fine wine selections. For reservations, call 949-760-4920.
$90 for adults $25 for children ages five to 12 children four and under are complimentary, plus tax and gratuity. Optional wine pairing for $25.

Hotel Irvine
Hotel Irvine
17900 Jamboree Road
Irvine, CA 92614
888-230-4452

For its inaugural Thanksgiving celebration, Chef Jason Montelibano and his talented team will be bringing a melting pot Thanksgiving Potluck to EATS Kitchen & Bar at Hotel Irvine. Guests will want to gobble up all the team’s favorite traditional holiday specialties and with so much food served, there are sure to be leftovers! For those who want Turkey Day goodness-to-go, Marketplace is offering up a full holiday feast from mains to sides to the sweet finish and two other to-go mix-and-match options for those who want to do just some of the cooking at home.

Two delicious ways to be thankful for the season’s bounty:

Thanksgiving Potluck at EATS Kitchen & Bar
Thursday, November 26, 2015, from 5 to 9 p.m.

Friends and family are invited to gather around the Thanksgiving table as EATS Kitchen treats guests to the ultimate Thanksgiving potluck. Chef Jason and his culinary team are bringing a melting pot of their favorite traditional dishes to the table, like pork tamales, cannelloni, lumpia (Filipino fried spring rolls), mashed potatoes and Chef’s spin on a “turducken.” And for those whose can’t eat it all up in one sitting, EATS will be glad to pack up the leftovers.

$45 per person. Pricing excludes tax and gratuities. For reservations, call 949-225-6780 or visit OpenTable<http://www.opentable.com/eats-kitchen-and-bar-at-hotel-irvine>.

Thanksgiving Meals To Go at Marketplace

Marketplace takes the stress out of planning the Thanksgiving menu as Chef Kevin prepares everything from the main course to sides to dessert. Celebrants set the table while Marketplace takes care of the rest. Mix and match from the following choices to make the perfect holiday meal:

Complete Thanksgiving meal is packed to go with the choice of one main course, five sides, one dessert and dinner rolls with butter.

Price is $192, excluding tax. Serves up to six people.

Marketplace does the heavy lifting and sends home a choice of one main course while home cooks take care of the sides. Chef Kevin and his team won’t be offended if the host claims the main as his or her own.

Price per main dish is $108, excluding tax. Main dishes are available a la carte and serve up to six people.

The home cook creates the big ticket item while Marketplace takes care of all the sides or dessert, so there’s extra wiggle room in the home oven.

Pricing per side dish or dessert is $24, excluding tax. Individual sides and desserts serve up to six people.

Orders must be placed 72 hours in advance by emailing
Thanksgiving meal pickup will be available on Wednesday, November 25, from 12 to 6 p.m.

Three-Seventy Common Kitchen + Drink
370 Glenneyre St
Laguna Beach, CA 92651
(949) 494-8686

Chef/owner Ryan Adams and his team are once again offering just what guests want to feast on for Turkey Day at Three Seventy Common Kitchen+Drink. From 2 to 9 p.m. on Thursday, November 26, a three-course reasonably priced prix fixe dinner, including everyone’s favorite turkey accompaniments, will be served family-style. And another way to give thanks while celebrating with friends and family at home with the same menu is by picking up all of these delicious Thanksgiving foods on the big day.

Thanksgiving Dinner Menu, Thursday, November 26, 2015 from 2 to 9 p.m.

It’s three delicious courses with traditional sides – all at a wallet-friendly holiday price.

Black Pepper Thyme Parker House Rolls with spiced butter

Warmed Winter Greens Salad with bacon/shallot/pear/nut/blue cheese/squash and
horseradish cider vinaigrette
Or
Butternut Squash Soup with puffed rice/pumpernickel crumb
——————————————————

Roasted Free Range Turkey with thyme gravy/sage sausage stuffing
Or
Wild Mushroom Stuffed Pork Loin applejack jus/wild rice/apple glaze

And Sides
Garlic Mashed Potatoes
Bacon Roasted Brussels Sprouts with maple/cider
Candied Yams with marshmallows/pecans
Cranberry Sauce

Pumpkin Pie with candied pecan/whipped cream/smoked maple
or
Dutch Apple Pie with vanilla ice cream/bourbon caramel

Price is adults $49 kids $24.50 (10 and under). Does not include drinks, tax or gratuity. No substitutions menu items subject to change. For reservations, please call 949.494.8686.

Thanksgiving Dinner Pick-Up, Thursday, November 26, from 11:30 a.m. to 1 p.m. only

Price is $51 for adults, $25.50 for kids and includes three courses and accompaniments, all to-go containers and heating instructions.

Orders must be received at least three days in advance. Call 949.494.8686.

Back Bay Bistro
1131 Back Bay Drive
Newport Beach, 92660
929-729-1144

Thursday, November 26, 2015
11 am – 4 pm
Adults: $45 , Children 10 and under: $19

·Salads: Field Greens with Apples and Dried Cherries in Walnut Vinaigrette Asparagus Salad Spaghetti Squash Salad Beets with Goat Cheese Beefsteak Tomato and Burrata with Basil Dressing Cauliflower Salad Roasted Brussel Sprouts with Balsamic Dressing

·Soups: Seafood Chowder Butternut Squash

·Carved-To-Order: Sliced Roasted Turkey Prime Rib Walnut Stuffing Cranberry Relish Au Jus, Herb Gravy, and Cream Horseradish

·Hot Offerings: Grilled Salmon in a Dill Cream Sauce Crab Cakes Short Ribs Rice Pilaf Shallot Mashed Potatoes Macaroni & Cheese Candied Yams Fresh Corn off the Cobb Creamed Spinach Sweet Peas Corn Bread & Assorted Rolls

·Desserts: Pumpkin Pie Caramelized Apple Pie Pecan Pie Bundtinis Chocolate Fountain

The Back Bay Bistro is a contemporary 199-seat dining establishment. Among the features that distinguish it from other restaurants are its spectacular bay views, innovative design elements including a convertible roof that can open up during warm days, ample parking and plenty of seating to ease crowding. With 60 al fresco seats providing guests with refreshing breezes off Newport’s Back Bay, the restaurant specializes in fresh, sustainable seafood and serves dinner Tues-Sun (5 p.m. – Close), lunch Tues-Sun (opening at 11:00 a.m.) and brunch on Sat & Sun starting at 9 a.m., with breakfast served from 8 a.m. until 10 a.m.

Anaheim White House
887 S. Anaheim Blvd.
Anaheim, 92805
714-772-1381

Thursday, November 26, 2015
Noon – 9 pm
Adults: $39.95, Children 12 and under: $19.95

Traditional Thanksgiving 4-course feast

· Carved & seasoned oven roasted white & dark meat turkey served
· Fluffy mashed potatoes topped with hearty turkey gravy
· Yams
· Stuffing
· Fresh steamed vegetables
· Side of cranberries

Situated in a historic national landmark mansion dating to 1909, the Anaheim White House restaurant offers a quixotic menu of northern Italian/French fare, extensive wine list, unparalleled service and an elegant setting to create a dining experience that is timeless, remarkable and without equal. For more information, visitwww.anaheimwhitehouse.com.

Bistango
19100 Von Karman Ave
Irvine, 92612
949-752-5222

3-Course Prix-Fixe
Thursday, November 26, 2015
1 – 8 pm (live music 5 – 9 pm)
$42 pp (tax & gratuity not included)

First:
BUTTERNUT SQUASH SOUP — Brandy Crema + Candy Pecan

APPLE SALAD — Fennel – watercress – almonds – blue cheese

Main:
ROASTED ORGANIC TURKEY DINNER — Farm fresh poultry – turkey sausage stuffing – broccolini Yukon potato puree – cranberry relish + gravy

Dessert:
PUMPKIN CHEESECAKE WITH PECAN CRUST — Fresh cranberry – orange compote – caramel whipped cream

CHOCOLATE MOUSSE CAKE — Raspberry sauce

The newly remodeled Bistango is set in an airy atmosphere distinguished by fine art exhibits and large umbrellas that suspend from the ceiling lending great intimacy. An extensive cocktail list of classics and house specialties and a 500-bottle wine list that was heralded by Wine Spectator round out the offerings. New to its beverage offerings are beers on draft and 30 craft beers by the bottle, which include some difficult to acquire selections. Bistango serves lunch and dinner weekdays and dinner-only Saturdays.

Bayside Restaurant
900 Bayside Drive
Newport Beach, 92660
949-721-1222

Thursday, November 26, 2015
1 – 8 pm
$48 pp (tax & gratuity not included), $19.75 for children 12 & under

3-course Thanksgiving Prix-Fixe

First:
AUTUMN SALAD — Maytag Blue Cheese, Organic Grapes, Toasted Pistachios Balsamic Vinaigrette

PUREE OF GARNET YAM AND GINGER SOUP — Snipped Chives

ROASTED RED BEETS AND CALIFORNIA GOAT CHEESE — Honey Roasted Walnuts, Aged Balsamic Reduction, Red Belgian Endive

COMPRESSED SMOKED SALMON SALAD — Dill, Horseradish, Capers, Shaved Red Onion, Pumpernickel, Petit Greens

DIESTEL FARMS OVEN ROASTED ORGANIC TURKEY BREAST
Savory Bread Pudding with Forest Mushrooms and Caramelized Onion Yukon Gold Mashed Potatoes, Seasons Vegetables, Gravy Produced from Pan Drippings, Orange Scented Cranberry Sauce

PUMPKIN PIE
Vanilla Whipped Cream and Caramel Sauce

WARM CHOCOLATE SOUFFLE CAKE
Hazelnut Ice Cream

Bayside is a contemporary dining establishment with an extensive menu emphasizing fresh seafood. The 246-seat restaurant, that overlooks the tranquil waters of Newport Harbor, recently completed a massive interior renovation that includes new color scheme, seating and fabric upholstery, modern lighting, acoustical improvements and a generous use of Macassar ebony, a rare wood from Indonesia. The remodeled interior lends the ideal backdrop to Bayside’s ever-evolving fine art exhibition. The wrap-around patio comes with built-in heaters and sun drapes and its large windows offer breathtaking views of the harbor. Live entertainment is offered nightly in the bar and lounge and during Champagne Sunday brunch.

Zov’s Bistro
17440 E. 17th Street
Tustin, 92780
714-838-8855

Gourmet dinner serving 12-15 people
$450 each
Orders must be placed by Nov 18 & picked up between 1- 5 pm on Nov 25

· Roasted free-range turkey
· Wild mushroom & Jasmine rice stuffing with black currants and pine nuts
· Sage gravy
· Maple-glazed roasted yams
· Garlic mashed potatoes
· Buttered Green beans with almonds
· Cranberry citrus relish
· Classic creamed corn
· Baby mixed green salad with balsamic vinaigrette
· Fresh baked rolls
· Choice of pumpkin, pecan or apple pie

Founded in 1987, Zov’s Bistro and Bakery has become one of the most recognized restaurants in Orange County and serves some of Southern California’s finest Mediterranean and Middle Eastern cuisine. The Bistro recently completed a $750,000 remodel with upgrades including a massive wood bar, news furnishings and lighting system. In addition, she also owns two Zov’s Neighborhood Cafés & Bars in Newport Beach and Irvine, two concepts at John Wayne Airport and Zov’s in Anaheim.

Renaissance ClubSport Aliso Viejo’s Citrus Fresh Grill
50 Enterprise
Aliso Viejo, CA 92656

Thanksgiving Turkey To-Go Car Valet Pick Up – Thursday, Nov. 26, 2015 10 am to 1 pm
Cost – $140
Serves 4-6 and includes
• Herb Roasted Whole Turkey
• Citrus Glazed Yams
• Garlic Mashed Potatoes
• Seasoned Veggies
• Apple Pecan Cornbread Stuffing
• Giblet Gravy & Cranberry Sauce
• Rolls & Butter
• Apple -or- Pumpkin Pie $15 for each add’l pie
• Optional bottle of wine only $15
• Add extra sides only $15 each
Sides: Citrus Glazed Yams, Garlic Mashed Potatoes, Seasoned Veggies, Apple Pecan Cornbread Stuffing, Rolls & Butter
Order:(949)643-6700 *orders must be submitted by Nov. 21 at 5 pm

Prix Fixe Menu at Citrus Fresh Grill – 11 am to 11 pm
Cost – $40 adults $20 12 and under Childcare onsite – free up to 3 hours (members) minimal fee (nonmembers)
Menu includes *Regular menu also available
First Course – classic caesar salad
Second Course – cider brined roasted light and dark turkey sage and sausage stuffing cider and giblet gravy cranberry relish garlic mashed yukon gold potatoes haricot vert with brown butter and toasted almonds
Dessert – pumpkin pie served with salted carmel and whipped cream

TAPS Fish House & Brewery
101 E. Imperial Highway
Brea
714.257.0101

13390 Jamboree Rd.
Irvine
714.619.0404

The sumptuous Thanksgiving buffet includes an array of salads, cold seafood and fresh oysters, charcuterie and cheeses, traditional herb-brined turkey breast, honey-glazed ham and other hand-carved meats. Roasted Brussels sprouts, balsamic beets, mac n’ three cheese and house-made cranberry sauce will accompany other traditional sides. For dessert, enjoy an interactive chocolate fountain, crème brûlée, pumpkin and apple pies, and other assorted cakes and treats. TAPS Thanksgiving buffet will be served from noon to 7 p.m.

$43.99 adults, $14.99 kids ages 3-10, exclusive of tax and gratuity.

The Capital Grille
South Coast Plaza
714-432-1140

Available Thanksgiving Day from 11am – 9pm

$36 per adult for Thanksgiving entree, $15 for children 12 and under, exclusive of tax and gratuity

In addition to the a la carte menu, The Capital Grille offers a traditional Thanksgiving entrée of slow-roasted turkey with brioche stuffing, French green beans with marcona almonds, cranberry pear chutney and Sam’s mashed potatoes. Pumpkin cheesecake will be available for dessert for $10.

Seasons 52
South Coast Plaza
714-437-5252

Open Thanksgiving Day from 11am – 8pm

$26.90 for turkey entree, child’s portion $12.90, exclusive of tax and gratuity

Join Season’s 52 for a traditional Thanksgiving Plainville Farms roasted turkey dinner with all the trimmings and pumpkin pie mini indulgence for dessert. pair your dinner with a master sommelier wine pick, seasonal pumpkin pisco sour or cranberry & sage cocktail. Priced per offering. http://www.seasons52.com/events/traditional-thanksgiving-dinner

Scott’s Restaurant & Bar
South Coast Plaza
714-979-2400

Available Thanksgiving Day from 3pm – 8pm

$60 per adult, $15 for children 10 and under, exclusive of tax and gratuity

The three-course dinner offers a variety of choices from Scott’s famous calamari, kabocha squash soup, oven roasted turkey with all the trimmings, Chilean seabass, salt crusted prime rib and apple & pumpkin fritters with salty caramel.

Claim Jumper
South Coast Plaza
714-434-8479

Available Thanksgiving Day from 11am – 6pm

$23.99 to $39.99 depending on entrée, exclusive of tax and gratuity

The three-course menu features a choice of one entrée such as roasted turkey, ham, broiled salmon or slow-roasted prime rib with a choice of soup or salad and dessert. Vegetarian options are available.

Also, Claim Jumper has holiday meals available to go with a minimum of 24 hour pre-order through November 30. Three-course meals with roasted turkey breast, smoked ham or prime rib served with all the fixings.

Morton’s The Steakhouse
South Coast Plaza
714-444-4834

Available Thanksgiving Day from 1pm – 9pm

Start a new Thanksgiving tradition with options from Morton’s full a la carte dinner menu. Enjoy a special steak and lobster entrée for just $55. Reservations are encouraged.

Royal Khyber
South Coast Plaza
714-436-1010

Open Thanksgiving Day from 5:30pm – 9:30pm

Prices vary per selection.

Royal Khyber will be offering its full a la carte dinner menu. Vegetarian options are available. Please call to inquire about additional holiday offerings.

Lucille’s Smokehouse Bar-B-Que

Lucille’s is offering delicious Thanksgiving Day meals that are also available for take-out. Lucille’s 20 locations throughout California, Arizona and Nevada are now taking reservations to serve Thanksgiving dinner from 11 am – 8 pm. For those who want to serve their guests a traditional Southern favorite at home, Lucille’s 10-pound hickory whole smoked turkeys are also available for pre-order for $59.99.

Lucille’s Thanksgiving day menu includes hickory-smoked turkey or marinated ham with an array of delicious sides including creamy garlic mashed potatoes, sweet mashed potatoes, green bean casserole, Southern-style stuffing, apples sautéed in Jack Daniels, giblet gravy, homemade cranberry sauce, scratch-made biscuits and salad. Individual meals are $24.99 for adults and $11.99 for kids. A whole smoked turkey feast that serves 10 – 12 is $159.99 or sliced for $169.99, and also a marinated ham for $159.99.

Holiday Hickory smoked whole turkeys must be pre-ordered by Monday, Nov. 23 before 5pm for a Nov. 25 – 26 pickup.

Visit http://www.lucillesbbq.comfor the nearest location.

St. Regis Monarch Beach Resort

A decadent Thanksgiving Buffet experience will take place at the Pacific Ballroom, where the talented culinary team will feature traditional and exotic holiday cuisine. The Thanksgiving Buffet is fun for the whole family as the resort has arranged an array of Children activities, including arts and crafts that will be available outside the ballroom from 12:00 PM to 3:00 PM
· Pricing: Adults $115 Children Ages 5-12 $39 Children 4 and under are free
· Reservations available from 12:00 PM to 5:00 PM

Stonehill Tavern will be offering a limited a la carte menu, as well as a special four-course Thanksgiving
· Pricing: Feast priced at $135 per person. Please click here for the tantalizing menu

The Ritz-Carlton, Laguna Niguel

The traditional Thanks-for-Giving Buffet will take place on Thursday, November 26, 2015. Guests are invited to bring canned goods and non-perishable food items to be donated to Orange County Rescue Mission
· Pricing: Thanks-for-giving Buffet – $115 for adults, $57.50 for children

Raya Thanksgiving: Chef de cuisine Steve Wan presents a three-course holiday menu that’s sure to please. A limited a la carte menu is also available bookings can be made between 3 p.m. to 9 p.m.
· Pricing: $110 for adults, $55 for children

enoSTEAK Thanksgiving: Executive Chef Brian Sundeen presents the full enoSTEAK menu and special delectable Thanksgiving menu menu available from 5 p.m. to 10 p.m. Thursday, November 26, 2015
· Pricing: a la carte

DoubleTree Suites by Hilton Doheny Beach

Featuring a special and affordably priced Thanksgiving Dinner served from 4pm to 9pm within the newly renovated Doheny restaurant
· Pricing: $28

Laguna Cliffs Marriott Resort & Spa

Vue, perched across from the Pacific, is offering a Champagne Brunch Buffet with breathtaking views of the ocean and live music from 2 to 5 pm
· Pricing: $99 adults $40 children 6-12

SOCIAL Costa Mesa
512 W 19th St
Costa Mesa, CA 92627
(949) 642-2425

Thanksgiving Menu
Rabollita – Italian Rustic Bread, Squash, Cavolo Nero, Shaved Grana, Game Hen Stock 10
Seafood Stuffing – Crab, Shrimp, Oyster, Brioche, Sauce Creole 12
Kentucky Hot Brown – Smoked Turkey, Pork Belly, Creole Mustard Mornay, Tomato Jam 13
Roasted Beet Salad – Shaved Fennel, Buratta, Pepitas, Satsuma, Honey Thyme Vinagrette 15
Brussels Sprouts – Honey, Sweet Potato, House Tasso Ham, Hazelnuts 13
Fried Cauliflower – Chickpea Puree, Fire Roasted Peppers, Garlic Oil, French Feta, Aleppo Pepper 13
Sweet Potato Dumplings – Burnt Marshmallow, Candied Pecans, Brown Butter, Sorghum 16
Thanksgiving Toast – Turkey Giblets, Cranberry, Pickled Squash, Pepitas, Frisee 15
Wood Fired Oysters – Smoked Tomato, Bone Marrow Butter, House Giancale 16
Cornish Game Hen – Chino Farms Green Beans, Pickles, Shallot Confit, Aleppo Vinaigrette 24
Venison Short Rib – Wild Rice, Root Vegetables, Coffee, Pomegranate Molasses 32
24 Hour Prime Rib – Horseradish Creme, Au Jus, Garlic Bread 50
Wood Grilled New England Lobster – Glazed Chino Farms Carrots, Uni Butter 65
Turkey Roulade – Andouille Sausage Stuffing, Turkey Neck Gravy, Cranberry 22

THE WINERY RESTAURANT & WINE BAR

The Winery Restaurant & Wine Bar Newport Beach will be hosting a very special 3-course Thanksgiving dinner featuring All-American classics we have all grown to love as well as the internationally renowned Chef Yvon Goetz’ modern take on the traditional holiday fare. Guests will have their own pick of incredible appetizers like their specialty House Salad, Scottish Smoked Salmon, Pumpkin & Ricotta Ravioli, and Organic Tomatoes & Fresh Burrata. The main course offers patrons a more difficult decision featuring truly impeccable dishes such as the Traditional Maple Glazed Free Range Turkey, King Salmon “a la Plancha”, Wild White Shrimp and Maine Scallops, Brandt Beef Flatiron Steak and a Grilled Kurobuta Pork Chop. However, save room for dessert. The Winery’s selection includes their signature Callebaut Chocolate Cheesecake, Vanilla Bean Creme Brulee and Streusal Pumpkin Pie. Guests 12 and under will also be able to enjoy their own meal including a turkey dinner or sliders. Reservations: 949-999-6622

Spend Thanksgiving at the beach! Join Driftwood Kitchen from 1 pm – 6 pm for a Thanksgiving feast prepared by Executive Chef Rainer Schwarz. Guests can enjoy an incredible California Coastal Seaside buffet for $59 per person and $19 for guests 12 and under. Reservations are recommended (949) 715-7700

This Thanksgiving, guests will be able to start their own traditions with a little assistance from Chef Cathy Pavlos at LUCCA! Impress family and friends with a traditional Thanksgiving Dinner menu featuring Free-Range Turkeys cooked to perfection! The traditional takeout dinners are capable of feeding up to 10 guests and include a lavish spread featuring a Free-Range Turkey, stuffed and roasted to perfection, for $36.50 per person. Also, a complete meal for individual diners may be purchased for $36.50 each. All meals must be ordered by Friday, November 20th for pick up on or before Thursday, November 26th at noon. Orders may be placed by calling (949) 725-1773.

This Thanksgiving, make your holiday meal extra special with a little assistance from Chef Cathy Pavlos at LUCCA, who is offering to handle everything from shopping for groceries and scrubbing roasting pans, to worrying about whether the turkey is cooked to the right temperature and picking out wines! The best part of the deal? You can impress family and friends with a traditional Thanksgiving Dinner menu featuring Free-Range Turkeys cooked to perfection!

With LUCCA’s Thanksgiving takeout dinner, guests may entertain 2 or 200 guests with ease and offer a special mouth-watering menu guaranteed to delight any budget and palate. Our traditional takeout dinners are capable of feeding up to 10 guests, and include a lavish spread featuring a Free-Range Turkey, stuffed and roasted to perfection, for $365 (add $36.50 per person for each additional guest). In addition, a complete meal for individual diners may be purchased for $36.50 each. All meals must be ordered by Friday, November 20th for pick up on or before Thursday, November 26th at noon. Orders may be placed by calling (949) 725-1773.

LUCCA’s Traditional Thanksgiving Dinner includes:
* LUCCA Free-Range Turkey (12-14 lbs for 10 people larger turkeys available)
* Apple-Pork Sausage, Fennel and Sage Stuffing
* Rich Turkey Gravy
* Cranberry-Orange Chutney
* Mashed Yukon Potatoes and Parsnips with Parmesan Cheese
* Fire-in-the-Sky Yams with Candied Walnuts
* Farmer’s Market Green Beans with Hazelnuts and Fresh Oregano
* LUCCA Salad: Organic Mesclun Greens, Market Tomatoes, Roasted Peppers, Kalamata Olives and Balsamic Vinaigrette
* Assorted Silver-Dollar Dinner Rolls
* Pumpkin Spice Cheesecake

For more information or to place orders, guests may call (949) 725-1773.

Chef Cathy Pavlos wants you to get out of the kitchen and get to Provenance for a garden-to-table Thanksgiving Dinner! Entree selections for the three-course feast include a traditional Free-Range Turkey Breast, All Natural Boneless Beef Shortribs, Horseradish Cream and Port Wine Reduction or Loch Duart Scottish Salmon with Pomegranate Glaze. The Prix-fixed dinner is priced at $45.50 and $19.95 for guests under 12. Due to limited seating, reservations are mandatory. Please call (949)718-0477.

A traditional Thanksgiving meal in a beautiful setting will be held at Prego Ristorante with all the trimmings. Open noon to 7 p.m. on Thanksgiving Day, Thursday, November 26th, Prego will feature a special menu (its regular menu will not be available that day), priced at $36 for adults and $15.50 for children 10 and younger. Intent on creating that perfect holiday experience, Prego owners Tony & Ruth Bedi are offering guests the option to add a glass of wine to their meals for only $4.50 a glass (options include House Merlot, Cabernet Sauvignon, Chardonnay and White Zinfandel). Reservations are strongly recommended by calling 949.553.1333.

SAPPHIRE LAGUNA
This year, the patrons of Sapphire Laguna will have the option of either dining in and witnessing the picturesque sights and sounds of Laguna Beach or taking their meal to go from the Sapphire Pantry to enjoy from the comfort of their own home. Guests who opt to celebrate their Thanksgiving in-house will have the pleasure of experiencing a 3-course dinner prepared by the one and only Chef Azmin Ghahreman in the most authentic way possible. First Course selections include their Country Duck Terrine, Shaved Heirloom Carrot Salad, Beet Cured Hamachi, Roast Shrimp & White Corn Gritz and a Butternut Squash Bisque while the Main Course options include a Traditional Herb Roasted Diestel Hen Turkey, Baked Kurobuta Pork Shank, Crab Crusted Beef Tenderloin, Braised Beef Cheeks Bourguignon, Pan Seared Scottish Salmon and Steamed Barramundi. The Dessert selections prove to be the perfect way to wrap up this delicious holiday meal featuring decadent choices such as Pumpkin Pie, Crisp Apple Dumplings and a Dark Chocolate Ganache. Those who choose to take Sapphire Laguna’s Thanksgiving offerings to go will have their choice of 2 different packages as well as an “A La Carte” selection. To view the entire menu, click here.

Gather around Sizzler’s table this Thanksgiving for a traditional turkey feast without the fuss and clean up. Sizzler will be hand carving fresh turkey for guests on Thanksgiving Day, next Thursday, Nov. 26, at participating locations, found at https://s3.amazonaws.com/cdn2/Sizzler/pdf/Siz-Thanksgiving_Participating_Locations_1511.pdf

The special holiday platter starts with slices of hand-carved, fresh roasted turkey with stuffing. Family favorite sides feature green beans, mashed potatoes with gravy, sweet potato with maple butter and cranberry sauce. There’s even a slice of pumpkin pie for dessert.

Sizzler’s regular menu items also will be available. In addition, many locations will be featuring Sizzler’s holiday season specials: Steak & Lobster for $19.99, Steak and Half Dozen Crispy Shrimp for $13.99 and Steak with Cilantro Lime Shrimp for $10.99. Prices may vary.

Beer and wine are sold separately.

Guests may order a Thanksgiving Dinner to take home, complete with Herb-Brined Organic Turkey, soup, salad, sides and choice of three fresh, seasonal pies, including a vegan option.Each dinner, capable of serving 6 guests, is $300 and must be ordered by calling (949) 715-9915 by Monday, November 23rd. All dinners may be picked up between 9 a.m. and 11 a.m. on Thanksgiving Day on Thursday, November 26th.

Babette’s Take-Away Thanksgiving Dinner

Butternut Squash Soup
Toasted Maple Crostini

Quinoa & Pomegranate Salad
Organic Baby Kale, Baby Heirloom Tomatoes, Goat Cheese, Toasted Almonds & Champagne-Basil Vinaigrette

Herb Brined Organic Turkey
Turkey Gravy
Root Vegetable Gratin
Cranberry Sauce
Garlic Smashed Potato
Sweet Potatoes
Spiced Apple Stuffing

Pumpkin Pie
Or
Bourbon Pecan Pie
Or
Vegan Carrot Cake

Babette’s is located at Crystal Cove Shopping Center at 7962 E. Pacific Coast Highway in Newport Beach and will offer breakfast, lunch, dinner and full bar service with handcrafted cocktails. To place orders, please call (949) 715-9915, or for more information about the restaurant, visit http://www.babettesnewportbeach.com/.

The Ritz Prime Seafood
2801 West Coast Hwy
Newport Beach, CA 92663
(949) 720-1800


Know of a restaurant we missed? Email us at [email protected]


Watch the video: How to Make Gravy for Brined Turkey (May 2022).


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