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This week’s obsession….

June 16 by Priscilla 5 Comments

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Wagyu Tri-Tip Carpaccio @Haven Gastropub

Wagyu Tri-Tip Carpaccio @Haven Gastropub

Delicate is not often the word used to describe beef, but exceptions are the rule at Haven Gastropub in Old Towne Orange.  Wagyu tri-tip shimmering with truffle oil, topped with a swath of tender microgreens and finished with caperberries and a dash of sea salt. Prepared especially for the Les Dames Escoffier dinner by Chef Greg Daniels. More details forthcoming.

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Category This week's obsession.... Tags Haven Gastropub

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Reader Interactions

Comments

  1. FOODESSA

    June 16 at 5:18 pm

    Priscilla I’d like to be honest and say this would probably not be part of my personal menu. I’m not really a fan of beef.
    However…big points for the beautiful platter presentation. So elegantly prepared…a real touch of class ;o)
    Flavourful wishes, Claudia
    .-= FOODESSA´s last blog ..Free Style Friday_Flowers and Food =-.

    Reply
  2. Steve Bush

    June 16 at 10:15 pm

    Looks delish! I’m going to try the Entourage Gastropub in Brea on Sunday. I hope it’s 1/2 as good as I hear Haven is.

    Reply
    • Priscilla

      June 18 at 7:23 am

      Steve – Let me know how Entourage is! Are you going to the Laker victory parade?

      Reply
  3. citronetvanille

    June 17 at 9:58 pm

    I love the additions of truffle oil and rock salt, gives a very unique touch to the dish

    Reply
    • Priscilla

      June 18 at 7:48 am

      Citronetvanille – the result was indeed divine!

      Reply

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