Covering the dining scene in and around the OC
Chef Yvon Goetz of The Winery Restaurant did a chef demo for about two dozen foodies packed into the Sub Zero-Wolf showroom in Costa Mesa on Jan 21 to create two of the dishes that will be on his OC Restaurant Week menu Feb 23 – March 1.
First, he made Seared Rare Yellow Fin Ahi Tuna with Mango-Cucumber Salad, Japanese Dressing and Micro Greens.
Next, Zinfandel Braised Beef Short Ribs with Carrot Pearl Couscous and Prosciutto Wrapped Asparagus.
He showed his step by step process and shared culinary tips. And yes, we got to taste the dishes, which were, as expected, fabulous! Chef Goetz is one of the true culinary wizards in OC. We can’t wait for the Newport Beach location to open in a few weeks, but until then enjoy his delicious dishes at the Tustin location.
A few photos are posted below. To see more photos from the chef’s demo, plus the recipes for both dishes, visit our Facebook page: www.Facebook.com/offthemenuoc