{"id":25485,"date":"2016-05-23T06:00:29","date_gmt":"2016-05-23T13:00:29","guid":{"rendered":"https:\/\/shescookin.com\/?p=25485"},"modified":"2016-05-23T18:17:24","modified_gmt":"2016-05-24T01:17:24","slug":"slice-deli-and-cakery-deliciousness-in-fountain-valley","status":"publish","type":"post","link":"https:\/\/shescookin.com\/slice-deli-and-cakery-deliciousness-in-fountain-valley\/","title":{"rendered":"Slice Deli and Cakery: Deliciousness In Fountain Valley"},"content":{"rendered":"
<\/p>\n
Debuting on May 20th, SLICE Deli and Cakery\u2019s<\/strong> new summer menu showcases their culinary philosophy by highlighting ingredients with integrity. The new menu items focus on meats cured in-house and smoked for hours on site complemented with artisan goods including house-baked breads made from scratch daily, and fresh herbs picked from the Slice garden.<\/p>\n <\/p>\n Since its opening in November 2015, the deli-cakery duo has won over the hearts of diners with its modern interpretations of deli classics and stunning cake creations.\u00a0 SLICE recently launched a brunch menu. Offered every Sund<\/span><\/span>ay from 9 a.m. to 3 p.<\/span><\/span>m., brunch has received an overwhelming response in a community starved for high quality food and craft beer.<\/p>\n <\/p>\n A selection of 20 craft beers, primarily California and Orange County breweries. Just added: Noble Ale Works’ Naughty Sauce on tap (above).<\/p>\n \u201cOur philosophy is \u2018Respect the Process’, from curing our meats to cultivating our own garden, that philosophy rings true in everything we do,\u201d commented Executive Chef Julio De Leon. \u201cSeasonality is a process in its own, and our menus will constantly change to reflect that, allowing the integrity of our fresh ingredients to shine through.\u201d<\/p>\n I met the lovely Talia Samuels of Outshine PR<\/a>\u00a0for dinner at SLICE on Thursday and was impressed every step of the way – beginning with seeing Noble Ale Works Naughty Sauce on the blackboard and ending with a lovely slice of lavender blueberry cake. Hot Tip: reserve a slice of that cake you’re eyeing when you order or it may be gone by the time you finish your meal!<\/p>\n Always a fan of Heirloom Tomatoes and Mozzarella, I enjoyed SLICE’s version for it’s unique stacked presentation, the homemade toasts, and generous bright pesto sauce. The layers made it easy to serve yourself slices of tomato and mozzarella topped with a fresh basil leaf and a drizzle of balsamic and pesto in one fell swoop. Plenty of toasts for sopping up any pesto left on the plate, too.<\/p>\n <\/p>\n Lo and behold, SLICE also has my favorite carb on the menu: cornbread. And a mighty fine version it is. Served in a cast iron skillet straight from the oven, the cornbread is just the right amount of moist with charred corn kernels, jalape\u00f1o, and maple whipped butter.<\/p>\n <\/p>\n