Are you ready to RUMBLE!!! I’m sure you know the Super Bowl is this weekend – I mean, it’s only the biggest sports event of the year. There are people who could care less (really), but millions of diehard fans, as well as those who really don’t care but tag along for a good time, will be partying their booties off whether their favorite football team is playing or not. Ours happens to be playing – GOOO PATRIOTS!

So in honor of football, the New England Patriots, and the biggest TV event of the year (always in Nielsen’s Top 10, last year’s Super Bowl XLV made history as the most-watched episode of television EVER), I gathered a few Guilt-less appetizer ideas for you. Quit your moaning! My thinking is this: since a major amount of calories are consumed in liquid form on this day, my preference are appetizers that are big on taste, but lower in calories than traditional football food – not that there’s anything wrong with deep fried Buffalo wings, nachos with a blanket of gooey cheese, or chili with all the fixins! You can serve those too, but this is America – we like choices

Some of these delectable bites I gleaned from Pinterest – the newest social circuit experience on the web - Warning! it’s super addicting. You better get on there and see what all the talk is about – and, while you’re at it, follow me

First, NO Super Bowl party is complete without the #1 Dip, GAUCAMOLE:

You can not go wrong with pizzettas, crostini, bruschetta:

Roasted Grapes with Thyme, Ricotta and Grilled Bread from Alexandra’s Kitchen

Warm Tomato and Olive Salad on Polenta from My Man’s Belly

Carnitas Tacos with Mango-Avocado Salsa from Lemons and Anchovies

Shaved Brussels Sprouts with Parmesan and Truffle Oil from Authentic Suburban Gourmet

Vegetarian Football Pizzas from BevCooks

More great dips to break free of the spinach/artichoke or melted cheese dip:

Mahummara Dip from Nancy at A Communal Table

Zucchini and goat cheese dip

Hoppin’ John Salsa

Crunchy snacks besides chips:

Baked Asparagus Fries from The Ardent Epicure

Masala Roasted Chickpeas from US Masala

Sugar and Spice Popcorn from Creative Culinary

And, for those touchdown moments!

Caramel Apple Jello Shots from That’s So Michelle

ENJOY!

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Yes, I know, to be linguistically correct the title should read Pâté, but after experiencing a whole lotta headache when I put the [ ü ] in Grüner Veltliner in the post title for my Wiener Schnitzel redux, ironically another 5 Star Makeover Challenge, I’m not willing to chance phonetic symbols in titles again.

After a two month break for the holidays, 5 Star Makeover Challenge, hosted by the lovely and talented Natasha of 5 Star Foodie and the infamous Lazaro of Lazaro Cooks, is back! This month’s challenge was to put the gourmet into that universally popular comfort food: meatballs.

My idea came to me while reading David Lebovitz‘s book The Sweet Life in Paris. Apparently, reading a book is something I can only accomplish on airplanes. Traveling cross country to NYC this month with a side trip to NW Arkansas, I actually read two books! The first one I absolutely could not put down and finished on the flight to LGA was Huraki Murakami‘s novel, South of the Border, West of the Sun. The second was The Sweet Life in Paris. Two totally different books and, for the record, I disagree with most of the reviews I’ve read about Murakami.

Anyway, as the back cover says, “David’s book is a deliciously funny, offbeat, and irreverent look at the City of Light, cheese, chocolate…” and each chapter contains humorous insights into urban France as told by an American living in Paris. When I came across David’s recipe for Chicken and Apple Spread, the light went off! With Don’s strict low sodium requirements, the foods that we miss the most are CHEESE, sausage, and other cured meats. But, I thought, here is a lower calorie, lower fat version of pâté that could ease our Francophile craving for cheese and accoutrements. Reading David’s intro to the recipe made me laugh, so I’m sharing this, as well as the recipe, which I followed exactly (except for the salt) and then truffle-ized it to make Pâté Meatballs, if you will.

“The word pâté doesn’t mean “terribly difficult, snooty French food”. It can refer to any meat-rich spread, which is everyday fare in France and not meant to be reserved for special occasions. You can easily make and enjoy pâté no matter where you live, and this recipe takes less than a half an hour to put together, so there’s no excuse not to give it a go. Especially true since I’ve replaced the slablike baratte of butter traditionally used in pâté with cooked apples, in case you’re concerned about how you’re going to look in, or out, of next summer’s swimsuit.”

Although pâté is rich in flavor, it really isn’t all that attractive to look at. The apples in this recipe actually add a fresh note to what is essentially ground chicken livers and butter (only 3 tablespoons here versus 1 cup or 8 tablespoons) and my idea to make Pâté truffles came to me as I was contemplating how to shoot the Pâté Meatballs and what to serve alongside. Toasted baguette slices and a fruit such as apples or pears were a given, but it needed something else. That something else I always desire is CRUNCH – and I achieved that and a dash of heat, as well as a more appealing texture, with the chopped pistachio and chile coating. If you’re a pâté lover (there’s not much middle ground with pâté), I think you’ll love it as much as we did

Serve with toasted baguettes and crisp slice pears, Asian pears or apples to bring out the flavor of the apples in the spread. Pair with a refreshing rosé as David suggests or a Brut champagne, dry Riesling, or Gewürztraminer also complements the creamy, richness of pâte.

Perfect for Valentine’s Day, but don’t feel like you have to save pâté for a special occasion. Any day is a good day to imagine yourself in Paris languishing at a small cafe with your l’amour♥

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The grand finale to our three-day weekend in New York City was experiencing the gastronomical creations of Chef Daniel Humm at Eleven Madison Park, recently crowned with three Michelin stars to add to their impressive list of accolades including multiple James Beard Foundation awards.

Since my former superior organizational skills and ability to plan in advance have seemingly vacated my frontal cortex, I was on Eleven Madison Park’s wait list for Monday evening and was thrilled when the restaurant called on Saturday afternoon with an 8:00 p.m. opening. EMP is located in the stunning former MetLife building on Madison Avenue in the Flatiron district so I was psyched about landing a coveted reservation, but also because I just happened to be in the area to meet Victoria of Mission: Food for lunch at Boqueria Tapas Bar and Restaurant and could walk by to snap some photos afterward.

We loved the lively atmosphere and the Iberian tapas and sangria at Boqueria and afterwards took a stroll around the Flatiron District and meandered by Madison Square Park, marveled at all the culinary delights found in the enormous market Eataly, checked out the line at the famous Shake Shack and took advantage of the beautiful, crisp day to get a few clicks of the Flatiron Building and Eleven Madison Park.

Shown here are the sangria, Spanish omelet and Tortilla Española, Cojonudo – Fried quail eggs and chorizo on toast and Quesos y Embutidos – Spanish artisanal cured meats and cheese with pain con tomate. If you’re craving more pics and information, please visit Mission: Food for Victoria’s complete review.

But let’s get back to Eleven Madison Park and the recipe for their amazing granola shall we?

Defined by exemplary service and pure market-driven cuisine that is superbly artistic and complex, there is no shortage of gushing reviews of Eleven Madison Park and, especially since the menu changes from season to season, I see no reason to outline every indulgent dish and amuse bouche that was presented to us, plus, the romantic lighting of the spectacular art deco dining room resulted in images that certainly don’t do the food justice.

The star treatment begins when you’re greeted by name as you enter the grandiose doors and ends hours later when you’re given an elegant Ball jar of their extraordinary granola. Yes, a Ball jar has an air of elegance when delivered with a flourish as you come away from a dinner you’re not soon to forget – and, it’s the gift that keeps on giving because I’m sharing the recipe here with you! With coconut, pistachios, and dried cherries (no common raisins here) I was sold with the first bite. It takes 15 minutes to prepare the ingredients and you’ll thank yourself every morning as you munch on the best granola ever

Shake Shack at Madison Square Park

Flatiron Building

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Eating Hoppin’ John with blackeyed peas is a Southern New Year’s tradition to bring good luck and, with the addition of greens, which represent money, prosperity in the new year.  Some suggest that the origin of this “good luck” tradition dates back to the Civil War, when Union troops, especially in areas targeted by General Sherman, typically stripped the countryside of all stored food, crops, and livestock, and destroyed whatever they couldn’t carry away. At that time, Northerners considered “field peas” and field corn suitable only for animal fodder, and didn’t steal or destroy these humble foods.

I enjoy changing it up, but every new year is ushered in with a slightly different version of Hoppin’ John. This year it was a perfectly soft poached egg on a bed of crispy kale and Hoppin’ John popping with vibrant red pepper, sweet corn, and a dash of heat.  Posting a Hoppin’ John recipe as my first recipe of  2012 seemed like an excellent idea; not only are blackeyed peas inexpensive, fitting right in with a recession budget and inflated credit card bills from holiday shopping, but they also fit right in with any good intentions you may have to eat healthier in 2012.  Did you know that  black eyed peas are really beans not peas and beans, whether dried or canned, are packed full of protein, fiber, vitamins, minerals and other nutrients.  (If you’d like more specific information on the health benefits of beans and legumes visit the American Journal of Clinical Nutrition.)

Plus, January is an exciting month for NFL football fans, especially if the team you rally behind has made it to the playoffs.  We happen to have an avid New England Patriot‘s fan living in our midst and the past few years have seen me skillfully substituting lower fat, more nutritious fare masquerading as the best football food you’ve ever had. Hoppin’ John Nachos have become a signature crowd-pleaser during weekend marathons; universally appealing to pizza-loving sports fans and the more health and body conscious.  The Bowl games may be over, but there’s plenty of football to come. If you’d like to slip a bit of good stuff in with the standard football fare without raising any eyebrows, bookmark or print this easy recipe. Munch away with a clear conscious during the NFL playoffs or Super Bowl which, FYI, is on Sunday, February 5th this year.

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While I didn’t get around to posting my Top 10, or 11, or even 5 popular recipes for 2011 – I will join the wave of resolutions, goals, and/or good intentions for eating healthier, exercising more, accentuating the positive, etc. that happens at this time of year. For some, a healthy mindset may last just long enough to detox from the holidays; for me – I remind myself throughout the year, and when it comes to healthy eating – well, that’s what I emphasize year round! I fall off the wagon now and then (french fries are my nemesis) and love my wine and cocktails, but indulgences are balanced out with clean eating, such as the Crispy Kale and Hoppin’ John above which, in true southern tradition, ushered in the new year at our house.

2012 is already shaping up to be a watershed year, punctuated with milestones and travel adventures: Don and I will become grandparents for the first time, we’ll continue our escapades in Paris and, after one cancelled trip, will be traveling to Hong Kong in April, College girl was accepted for a study abroad program and will be living in Japan for 6 months, and who knows what else the future holds! All we have to do is stay healthy to be able to enjoy it all – you don’t realize what you’ve got until it’s gone and that is especially true when it comes to one’s health.

A few months ago, I was contacted by an associate of Long Island Heart Associates in Long Island, NY about writing a guest post for my website.  I’m thrilled that someone clear across the country noticed my emphasis on heart healthy recipes! Just another example of how 2012 is going to be FABULOUS! Today’s post is courtesy of Ashley from Long Island Heart who offers 5 easy to implement Heart Healthy Resolutions:

Each year, the list of most common New Year’s resolutions is topped by losing weight and getting fit. All too often, people pursue these resolutions by banishing all indulgences to the back of the pantry in hopes of removing food from their psyche altogether. If you’ve tried this method before (“If I don’t see the brownie mix hiding in the cabinet, I won’t crave it, right?!”) you’ll know it works. Or, at least it does until about the third week in January. Some lucky people with rock-solid willpower might even make it through the Super Bowl or beyond without touching junk food and other associated evils. Instead of buying into the traditional all-or-nothing hype, why not try something new this year? Rather than serving up an extra serving of guilt with each meal, make a resolution to celebrate food in 2012!

Resolution 1: Try one new food each week
Make a resolution to seek out something new and different for your plate each week. It’s easy to stop appreciating food when you fall into a rut of eating the same bland ingredients every week. Not only does experimenting with a variety of foods expand your skills in the kitchen, but it also promotes better overall health by providing a wider range of nutrients. If you have been shopping at the same grocer or market for years, a change of venue might be enough to inspire you to grab some unfamiliar produce. Whether you venture to the Chinatown markets of New York or one of Orange County’s many farmers’ markets, there are bound to be flavor palates you have not yet experienced. Not sure where to start? Here are a few ideas:

Kohlrabi

Mangosteen

 Rambutan

Resolution 2: Make a family meal schedule and stick to it
Study after study has extolled the benefits of eating dinner as a family on a regular basis. While longing parents might envision a Norman Rockwell gathering or a meal hand-prepared by June Cleaver, being realistic is the key to making family dinners work. Coming together around the table each night has been shown to improve health and school/work performances.

With one or multiple family members involved in extra-curricular activities, starting with 2-3 dinners per week can help get everyone into the routine amid busy schedules. If you don’t already have one, start a family calendar with daily or weekly family dinners clearly marked. Communicate to your family that dinners are a priority, and stick to the posted schedule. Kids not enjoying family time? Encourage youngsters to invite friends over to share in a family meal and suggest upcoming menu items. Even the busiest moms and dads can pull off family dinner by following these rules:

• Keep it simple! Stick to crock pot recipes and things that can be easily assembled
• Get everyone involved in planning, prep and cooking
• Don’t be ashamed to designate a “Take-Out Night” once a month. Just be sure to order extra veggies with your lo mein

Slow-cooker Pulled Pork Sandwiches

Resolution 3: Stop to enjoy the food you are eating
It’s no secret that the “secret” to most French foods is hearty helpings of butter. So why is it that people in the land of croissants and clarified butter are able to remain long and lean unlike their American counterparts? Researchers have attributed the French physique to the nation’s attitudes towards food, weight and pleasure. Instead of leaving the office for 20 minutes to grab whatever lunch options are found at the deli, the French (and Europeans as a whole) enjoy long, leisurely meals. Incorporate all your senses, savor and pause to appreciate food on a plate, as opposed to eating on the run, in your car or at your desk, you may find yourself feeling full before the plate is empty. People who eat more slowly tend to enjoy their food more and choose healthier options. By putting this theory into practice, you can decide to eat any food you crave, regardless of calorie count. But when the urge for a brownie sundae hits, make sure you pause between each bite of fudgy goodness to appreciate the flavors gracing your taste buds. You may be surprised that just a few bites will satisfy your sweet tooth instead of the entire bowl.

Raised Bed Garden

Resolution 4: Grow your own food
For those lucky enough to live in Southern California, a modest backyard vegetable garden can produce enough veggies to liven up dinner plates almost year-round. Home-grown vegetables provide a cheap and sustainable form of nutrition for families and also have the potential to get youngsters more interested in what they are eating.

Having a hard time getting your family to finish their greens? Elementary-aged and even younger kids have shown to be more interested in trying new foods when they’ve had a hand in planting and tending them. While planting and growing a backyard garden can especially engage kids, the benefits of extra vegetables are enjoyed by the whole family. Home-grown green beans, carrots, lettuce and cucumbers are all easy-to-grow plants that pack an added nutrient punch. Eating your daily 3-5 servings of fruits and vegetables is key to protecting against heart disease and cancer.

Backyard Garden

Resolution 5: Spoil yourself with fine food
Between work, commuting, school, homework, and extracurricular activities, it’s easy to think of meals as just another agenda item to be checked off the list. Thinking this way prioritizes efficiency over all else at the expense of quality and pleasure. Rather than making a resolution to give up junk and fast food, re-frame your thinking and make a resolution to spoil yourself with culinary delights. Insist on eating a complete, wholesome meal instead of settling for greasy drive-through options, because you know your body deserves the best. If you truly believe in your own self-worth, why would you nourish your body with anything less than what it needs?

This doesn’t mean each meal has to be a gourmet, three-course affair complete with candle light and white linens. What it does mean, however, is that each meal should be deliberate and considered. Instead of reaching (or driving) for whatever is closest in proximity to you, stop to consider what your body really needs at that moment and make a conscious decision to fulfill that  need. Though it may sound difficult, a little practice (and these few tips) can help you stay on track: keep nutritious snacks on hand to ward off hunger until you can sit down for a complete meal and learn to take cues from your body. Do you really want Doritos, or is your brain asking for some lean protein?

Salmon, Citrus, and Sage

This guest post was written by Ashley from Long Island Heart Associates. Photos and recipes for featured dishes by She’s Cookin’.

For questions about maintaining a heart healthy diet, contact a cardiologist in your area today:

Long Island Heart Institute, Long Island, NY

Hoag Heart Institute, in Orange County, CA

American Heart Association

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Salmon and champagne are a natural pairing for the holidays or any occasion where you desire a touch of elegance and sophistication and lately I’ve been struck with a powerful urge to create a few show stopping salmon dishes after enjoying an incredible Skuna Bay salmon dinner at The Hobbit (more on this later). Each course featured a glorious rendition of salmon and I found myself dreaming of Chef Michael Philippi’s fluffy light salmon mousse.

Salmon mousse can be made with smoked salmon, which I adore, or poached salmon. With Don’s sodium restriction, I have to steer clear of smoked and cured fish (and meats) as sodium is a key component in the curing process and also acts as a preservative. This was my first attempt at making a salmon mousse and, if I may say so myself, the result was a velvety, pink confection that all your guests will be raving about! So pop the cork on your favorite bubbly and toast the new year with this elegant appetizer. Cheers to you and a fabulous year ahead

January is #citruslove month! Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Please visit their blogs to see all the delicious #citruslove they created! ready, set, start hoppin’

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We all want to eat, drink, and be merry during the holidays. The question is: how to avoid the high fat, high carb overload that greets us at every turn and flows so naturally from hand to mouth. Sure, it’s OK to break out the fat pants for a night, but that doesn’t mean we want to be part of the lemmings running to the gym after New Years! Even Santa has to watch his waistline – they don’t make chimneys like they used to

Who better to give us advice on healthy holiday eating than Chef Michael Stebner of True Food Kitchen? Chef Stebner, through True Food Kitchen’s ever-popular, seasonally focused menu, conveys the value of nutrition and expresses the principals of  Dr. Andrew Weil’s anti-inflammatory diet and food pyramid. Always curious to know what chefs cook for their families, whether it’s a weeknight at home or ringing in the new year, we chatted recently about his strategies for making your celebrations memorable, but not regrettable

What are your favorite holiday spices?  Cinnamon in everything – try adding it to whipped cream! I love allspice in sweet potatoes and pumpkin pie. More warming spices that I favor are ground cardamon, ground cloves and black pepper – experiment with these flavors in pecan or apple pies.

What about appetizers that whet your appetite, not kill it? Appetizers are often the ultimate in high fat and carb overload with cheese plates, cured meats, dips and chips. I do a more vegetable and fruit based appetizer selection. A spicy, zesty antipasto of blanched vegetables such as cauliflower, carrots, and green beans along with tomatoes and celery and marinated mushrooms. Add olives and gherkins and a tomato-based vinaigrette spiked with anchovies and horseradish. Also, crostini with smoked salmon or goat cheese with herbs and chives or, my favorite (mine too), bruschetta topped with manchego, pears and walnuts.

What meat will likely grace your table at Christmas? I’m thinking pork roast on the smoker or grill. If you do a turkey, try brining the turkey overnight- remove the wings and neck, and use them to make a good hearty stock the day before. You can use that stock to make your stuffing and gravy.

Besides pies, what desserts do you prefer as a grand finale?  I like roasted apples and pears served with an Italian sabayon or Greek yogurt. Also, a pear and vanilla bean compote over homemade ice cream or sorbet. We have a special at True Food Kitchen of vegan pistachio milk “ice cream” that is incredible. (Note to self.)

Creme brulee is one of my weaknesses, what is a satisfying substitute? I think our Gluten-free chocolate pudding or chocolate cake would hit the spot. Also, the No-Bake Chocolate Tart that I prepare in my demos (I recreated the No-Bake Chocolate Tart for my anniversary and guarantee that this dessert will fulfill your sweet craving.)

What’s new on the winter menu at True Food Kitchen? For the winter months, sturdy greens such as collards are in season and we’re adding more gluten free menu items in 2012.

In October, I made baked apples for a lovely Harvest dinner hosted by Kim of Rustic Garden Bistro to celebrate the completion of their dream kitchen. This simple, rustic dish seemed to unlock childhood memories and effusive compliments followed as my fellow food bloggers savored their sweet, tart, crunchy goodness. When Chef Stebner mentioned baked apples in his interview, my taste memory was sparked and I’m thinking they will be a fresh departure from chocolate, Christmas cookies, Yule logs, eggnog, etc. and a suitable accompaniment to the crown roast of pork I’m planning. Don grew up eating applesauce with pork and to this day feels no pork dish is complete without an apple pairing. Problem solved! And, I’ve “killed” two proverbial birds with one apple – I love when that happens!

Photo of Chef Stebner from GreenLivingAZ.com

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WWDDD being the acronym for the pop culture reference to What Would Donald Draper Do?, or in this case, What Would Donald Draper Drink?

Donald Draper prefers the darker spirits like scotch, bourbon, and rye, and generally orders an Old Fashioned, but today he’s having a Whiskey Buck. An ideal cool weather cocktail, the Whiskey Buck’s big ginger flavor and bright citrus notes pairs perfectly with the sweet, warm caramel tones and deep smoky palate of aged bourbon.

Buck and mule, are slightly antiquated names for a family of historic mixed drinks that involve ginger ale or ginger beer, citrus juice, and a variety of spirits. Revived interest in “historic cocktails” may be attributed to disenchantment with the times, a desire to return to what we view as simpler days, the cultural phenomenon surrounding AMC Network’s Mad Men, baby boomer nostalgia, or simply the need for a good stiff drink.

To quote Sam Jacobs who, two years ago, wrote about Mad Men being the catalyst for proper cocktails:

“For many years bartenders got away with mixing rum and Coke, vodka and tonic, Apple-tinis, and the vile Red Bull mixed with anything, calling them cocktails, and the public accepted this. The past few years, however have given way to the term Mixologist; glorified bartenders who specialize in the resurgence of the classic, proper cocktail as well as many new classically inspired concoctions. The popularity of Mad Men has undoubtedly been a major catalyst in the cocktail revolution, and personally I couldn’t be more grateful.”

To set the mood,  a vintage cocktail server from my small collection of retro barware; like Don Draper, I have no problem drinking alone – but this classy tortoise-shell circa 1060′s tray offers service for 6 – so drop by sometime

Cheers to Friday, friends! In case you haven’t seen the WWDDD flowchart by The Oatmeal, click on the screenshot – laughing is good for your health

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While everyone’s been baking their little hearts out; tempting readers with homey gingerbread cakes, elegant pavlovas, and every deletable cookie imaginable, I’ve been busy experimenting with low-sodium, heart healthy, savory side dishes that will flatter the main attraction at your holiday table.

Always mindful of making meals that delight your taste buds while nurturing your body, this is the first time I’ve had to prepare a holiday dinner that doesn’t include sausage, bacon, pancetta, or cheese. I know we’re not alone in our gustatory passion for cured pork delicacies, unfortunately, these foods have no place in a low-sodium diet! And cheese - it’s practically a food group in itself! Rarely have we met a cheese we didn’t like -  whether goat, sheep, or cow’s milk, fresh, aged, brined, herbed, rolled in nuts, or sprinkled with berries -  and all have been sorely missed as I master the art of flavorful, low-sodium cooking to keep my man ticking.

Baking is a real challenge as baking soda (sodium bicarbonate) and baking powder (calcium phosphate and sodium bicarbonate) are essential. But, together, we’ve found a number of low-sodium products at Trader Joes (including no salt added chips that aren’t half bad) and online, including baking powder and baking soda that contain no sodium, but rather potassium as the active ingredient, and many other products that I’ll talk about in future posts.

Bread has a surprising amount of sodium, anywhere from 160 mg in a slice of whole wheat to 320 mg or more in a piece of cornbread, focaccia, pretzel bread, etc. Naturally, so do bread crumbs, even if homemade. Fortunately, I’ve always preferred Japanese-style panko for a crisp coating on my coconut shrimp or baked chicken and I was thrilled that the sodium content of Kikkoman’s Panko bread crumbs is only 40 mg per 1/2 cup serving. Other brand name bread crumbs had to be tossed, but the panko is here to stay

Which brings us to this earthy mushroom, tart green apple “stuffing” made with panko bread crumbs that I’ve served up several ways. Brimming with seasonal flavors, it takes succulent baked stuffed pork chops to another level and has garnered rave reviews when presented as vegetarian  stuffed mushroom appetizers, redolent with umami, it was easy to forget the sausage Here, I stole the idea of stuffing red onions, instead of mushrooms, that I spied in November’s Martha Stewarts Living.

Ours is an intimate Christmas dinner -  just the three of us this year, no travel to visit relatives in blustery environs with hopes for a White Christmas or escape-the-madness golf weekend in sunny Palm Springs… and I’m not disappointed in the least. It’s been a virtually stress-free holiday season for me and I’m ecstatic!

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Irvine Spectrum is hot, hot, hot right now with three highly anticipated openings: Capital Seafood, Cucina Enoteca and Paul Martin’s American Grill. Being Friday and bubbling with holiday cheer, I’m switching gears and inviting you to kick start the weekend with me at Paul Martin’s Happy Hour.

Of all the gin joints (err, shopping malls)  in the state, demographics directed Brian Bennett and restaurateur Paul Fleming (the man behind Fleming’s Steakhouse and the P.F. in P.F. Changs) to select Irvine as the location for their third Paul Martin restaurant (following the success of Paul Martin’s in Roseville and El Segundo), expanding their “long-nurtured dream to create the restaurant we’ve always wished was in our neighborhood”.

“Eat organic. Believe in sustainable. Buy local.” is the mantra of Paul Martin’s and, as much as possible, that’s what they aim to deliver, and at accessible prices, with plates priced mostly between $10 and $22. Realizing that organic, sustainable, and buying local are overused terms, Executive Chef Brian Bennett emphasizes they not only talk the talk, but walk the walk. They believe that at the heart of all great food is fresh, local, peak of the season ingredients and they aim to take diners back to the farm with meat raised in a humane and wholesome way, locally sourced organic produce, the best of both wild and farmed fish, artisan cheeses and cured meats from small local purveyors.

I was among a group of Orange County food writers, bloggers, and Yelpers invited for a “Taste of Paul Martin” to sample their Happy Hour small plates and handcrafted cocktails and I’m happily reporting that Paul Martin’s mantra is being successfully carried out even during the hours of 3:00 – 7:00 p.m. Monday thru Friday and 3:00 – 6:00 Saturday and Sunday. The quality and freshness of the food was evident and I think you’ll be more than happy with the price AND the refreshing array of small plates, wine by the glass, and handcrafted cocktails. Thankfully, Happy Hour doesn’t mean chafing dishes of fried foods, frozen meatballs, and skimpy tacos anymore!

Meyer Lemon Drop house infused meyer lemon vodka, cointreau and a sugared rim

The restaurant interior is both comfortable and sophisticated with the kind of modern-rustic feel achieved by combining old brick, wood, zinc, polished concrete floors, soft lighting and sit-and-stay-awhile furnishings. The bar area is sleek and spacious with ample seating at the bar and high tables. We were welcomed to the patio lounge area – lined with wicker and fabric couches with plump pillows, large ottomans, and floor to ceiling linen drapery, the room exudes casual California elegance.

Wine, drinks and small plates are priced at either $4.00 or $8.00. In keeping with local sourcing, all wines, including those offered at Happy Hour are heavily weighted toward California regions with a few selections from Oregon. We started by trying three of the cocktails from the $4.00 list.

The Meyer Lemon drop, with its refreshing presentation, and Classic Mojito got a thumbs up. Several of us gave the Raspberry Martini, lovely as it was garnished with fresh raspberries but tasting oddly like cough syrup, a thumbs down. The wine selections for $4.00 were Shenandoah and Parducci sustainable wines, at $8.00 were Rodney Strong, Chamisal and ETC. The wine selections will change with availability as menu items do with the seasons.

Classic Mojito silver rum, muddled fresh mint, lime and cane syrup with a soda float

Paul Martin Raspberry Martini house infused raspberry vodka, lemon juice and sweet vermouth

The overall favorite cocktail of the night was the Champagne Lemonade, recommended by our friendly and knowledgeable server.

Soon after the first round of cocktails were delivered, the small plates began arriving, Small plates offered at $4.00 are:

Smoked Chicken & Wings chopped bite-size, served with housemade pesto slaw

Maple Cider All Natural Grilled Chicken Skewers 3 served with tomato and olive salsa

Smoked Salmon Lettuce Cups house creamed salmon, sliced apples

Street Tacos shredded beef, homemade corn tortillas

What was outstanding about all four of these small plates was the freshness of the ingredients and the subtle flavors – a little too subdued (the skewers) for some of us. Each dish is paired with a bright flavor, crunchy textural component: pesto slaw with the chicken, a briny, salty caper salsa with the chicken skewers , sliced apples with the creamed salmon, and slivers of radish and chopped onions on the street tacos. Favorites were the smoked chicken and street tacos – the wings had a subdued smoky flavor and we were impressed by the tender shredded beef and homemade tortillas. The “Brick” chicken available on the dinner menu is from Pittman Family Farms, and I assume the chicken small plates are too, but I didn’t confirm this.

Small plates offered at $8.00 included:

Mesquite Grilled Steak Skewers arugula and pineapple salsa

Slow Cooked St. Louis Style Pork Ribs with housemade carolina slaw

Buttermilk Crispy Fried Chicken and Fries

The skewers and ribs were tender and well prepared. Again, what stood out for me was the fresh component with every meat: the acidity of the pineapple balanced the rich beef and creamy remoulade sauce as did the vinegary Carolina slaw to the pork ribs. She’s Cookin’ focuses on heart healthy recipes and dining options, so I appreciate this thoughtful detail, especially when it comes to Happy Hour food. Only the buttermilk fried chicken seemed lacking in execution – the batter was slightly burnt and didn’t adhere well to the chicken – the fries, however, were perfect and were quickly gobbled down.

All thing considered, if you’re seeking a respite from your busy day and appreciate a bit more upscale Happy Hour in a relaxing, casually elegant environment, I highly recommend checking out Paul Martin’s at the Irvine Spectrum, if you haven’t already!

Paul Martin’s American Grill
Irvine Spectrum Center
31 Fortune Drive Suite 302
Irvine, CA 92618
(949) 453-1144

Titled photos, courtesy of Albert Evangelista Photography.

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