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Argentine painters explore nature in exhibit at Soka University

They dream of nature, human figures, landscapes and sunlight. Pablo Salvadó and Sebastián Chillemi are two Argentine painters whose works are on view through Jan. 7 at Founders Hall Art Gallery in Aliso Viejo’s Soka University. Their recent paintings and drawings focus on the natural world, particularly...

  • Pioneer in Balboa late-night deliveries crafts a new comfort food menu

    Pioneer in Balboa late-night deliveries crafts a new comfort food menu

    Some food is just better after midnight. Jared Jones had been living on the Balboa Peninsula when he thought of how to cater to the bustling nightlife scene that crowded the Newport Beach destination. Though the peninsula already was home to many sit-down restaurants and quick food stops, Jones...

  • Dinner group showcases Vietnamese food and culture

    Dinner group showcases Vietnamese food and culture

    Stefan Nguyen loves introducing Americans to Vietnamese food. “One time I recommended a dish that had fish sauce,” he said of a friend who had never tried Vietnamese food. “So I made sure to tell her to try a little first before she went full on into it. I looked kind of scared when she started...

  • Mormon Tabernacle Choir will launch its 2018 tour in Costa Mesa

    Mormon Tabernacle Choir will launch its 2018 tour in Costa Mesa

    The Philharmonic Society of Orange County announced a new addition to its 2017-18 season: the Mormon Tabernacle Choir and Orchestra at Temple Square launching its 2018 tour. The June 19 concert at Renee and Henry Segerstrom Concert Hall in Costa Mesa will mark the first stop of the choir and orchestra’s...

What to eat now in O.C.: Sarah Bennett's favorites

  • Puesto’s nopal sorbet (pair it with a shot of mezcal)

    Puesto’s nopal sorbet (pair it with a shot of mezcal)

    On your first trip to O.C.’s new Puesto, which is the only restaurant in Irvine that will change the way you think about Mexican street food, it’s okay to start with dessert first. That’s because dessert here is actually a palate-cleansing bowl of nopal sorbet and a shot of Oaxacan mezcal. So what...

  • SeaSalt Woodfire Grill’s tri-tip is an authentic experience

    SeaSalt Woodfire Grill’s tri-tip is an authentic experience

    Eating a perfectly cooked piece of meat is one of the holiest eating experiences there is. But eating a tender piece of salt-and-peppered tri-tip perfectly cooked for hours over an open fire pit fueled by temperamental California red oak in the grand tradition of the state’s only native barbecue...

  • Bagels & Brew’s rainbow bagel makes mornings fun again

    Bagels & Brew’s rainbow bagel makes mornings fun again

    From grilled cheese to muffins to Frappuccinos, 2016 was the year that food went full unicorn — that is, becoming a hyper-color psychedelic swirl of its former self. But only a few of these fantastically-colored items were actually edible, much less turned out to be better than their bland-looking...

  • The Wharf’s crawfish macaroni and cheese brings luxury to new-wave Asian Cajun

    The Wharf’s crawfish macaroni and cheese brings luxury to new-wave Asian Cajun

    Crayfish, crawfish or crawdaddies — no matter what you call the juice-filled freshwater lobsters — they’re a popular by-the-pound order at the dozens of Vietnamese-owned seafood boil spots across Orange County. Problem is, who wants to go through all the trouble of cracking them open just to redeem...

  • Alta Baja Market’s botana blends crunchy-cool with local sourcing

    Alta Baja Market’s botana blends crunchy-cool with local sourcing

    Delilah Snell helped start the first farmers’ market in Santa Ana more than a decade ago and has since been one of the city’s biggest advocates for local, sustainable food. Last year, she opened Alta Baja Market — a community-minded boutique grocer that stocks goods from both sides of the U.S.-Mexico...

  • Anepalco’s huitlacoche ice cream is homestyle magic

    Anepalco’s huitlacoche ice cream is homestyle magic

    When most of us dream of huitlacoche — that earthy purple corn fungus found seasonally in Mexican cooking — it’s smashed among ribbons of gooey Oaxacan cheese between the folds of a hand-patted, bruise-blue corn tortilla. When Danny Godinez dreams of those same huitlacoche quesadillas — a staple...

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