Kat's 9 Lives

Date :

March 3 - 4, 10:00 a.m. to 4:30 p.m.
Location:
Temecula Valley wine country; 60-90 mins from San Diego, Los Angeles, Orange County & Palm SpringsWebsite :

TemeculaWines.org

Ticket Price :
2-Day Tickets: $89 Early Bird (until Feb 3); $99 thereafter. Sunday-Only Tickets: $79. Local residents of Temecula/Murrieta: $69. Call (800) 801-9463 for tickets by phone or purchase online at TemeculaWines.org.

Description :

Congratulations to Fleming's Prime Steakhouse & Wine Bar for winning the Best California Wine List Competition. I was able to join for one of the "Opening Nights", albeit a little late. Be sure to get there earlier so that you will have enough time to enjoy the wine. Fleming’s 100™ has a huge selection of some of the finest wines around.
Head to the back room where all the wine is showcased and tasted. The price is great for the amount of wine you get to sample and enjoy. They have handouts to guide you as you journey through the various types of wine and a pen for you to take any notes.

In the center was a table with a few snacks. What wine pairing would be perfect without some cheese? There are a few other appetizers to nibble on and cleanse the palette as you enjoy the fine wines. Ms. Lin and I were able to find some new favorites. Chateau Ste. Michelle, Columbia Valley Indian Wells, 2007/2008 was the standout for the night. This Cabernet is rated 90 points and goes down smoothly. For the whites, we thought the Merryvale, Napa Valley Starmont, 2008 Chardonnay was buttery and pleasant to drink. They showcase different wines at each "Opening Night". If you missed any of these special events, don't worry they offer almost all of their great wines by the glass. Kudos to them for having so many wines by the glass. Customers can easily find a favorite wine and not worry about having to finish a bottle.

The staff here are super friendly and tons of fun. As I was walking by taking photos of their open kitchen they decided to take a group photo. I didn't flash so the photo isn't as clear, but they clearly were having a lot of fun. They said, "Keep the photo it will be famous one day." =) Great vibe and attitude.
Operating Partner Russ Bendel, Jr. and Chef Partner Christopher Hutten were both a delight and great hosts. Chef Hutten had previously been part of the Fleming's team but left a while back in other culinary pursuits, but his heart always belonged with Fleming's. He came around full circle when they called him to be a Chef Partner and he gladly accepted. Once you've worked for Fleming's, you will never want to leave.
They brought out fresh bread with a Chardonnay Feta and Rosemary Tomato Spread. I enjoy that they don't give the typical butter to add some pizazz to the bread.
To start off the evening, Ms. Lin got a Syrah and I opted for a Virgin Piña Colada. Yes, you read right... Virgin. O=) I was surprised they offered Piña Colada, but they have quite a few virgin blended drinks for anyone who does not feel like wine for the night.

I couldn't resist the temptations of French Onion Soup baked with Swiss and Parmesan Cheeses. How can one resist the fragrant aroma from the broth and the crisp melted cheese?! I asked for extra cheese and enjoyed every stringy bite. Mmm. Ms. Lin was not too happy that I just ate the cheese and drank a little soup because she had to finish everything else. O=)


Do I dare? Heck yah I do! Bring on the Chilled Seafood Tower for 2 baby! There were so many appetizing starters that I wanted to try but I felt bad if I ordered a bunch plus the tower. For the sake of my love for seafood, I forgoed the rest of the appetizers. Lobster, shrimp, and crab.. oh my! =D They really should be afraid of me, the seafood monster! Nom Nom Nom NOM! The accompaniments were Paprika Mayo and Horseradish Cocktail Sauce. On the platter was a lobster tail, 6 shrimps, white fish ceviche, lump dungeness crab, 2 king crab legs, and 4 snow crab claws!
Everything was fresh and tasty. I was astonished that the snow crab claws were so sweet and tasty when I normally detest claws. Now I will be looking for some snow crab the next time I get a seafood craving.
Minimal peeling with all the rewards, that's the way to live. Everything was cracked and sliced so that it would be readily available. After we finished they brought hot towels and lemon to clean up. A very nice way to begin the meal. I ♥ Seafood! =)
Luckily I kept the wine menu at the table. I was curious to see if they had some wines that I like since that list is very small... I found out that they actually carry my favorite Riesling from Dr. Loosen. Immediately I asked for a glass. Love the fact that they have a vast menu of wines by the glass, which allow customers to enjoy many different types of wine.

If you are at a steakhouse you must order what they specialize in. "Fleming's serves the finest USDA Prime beef: corn-fed, aged up to four weeks for flavor and texture, then broiled at 1600 degrees to seal in all the juices and flavor. All our steaks are seasoned with kosher salt and black pepper; finished with a touch of butter and freshly chopped parsley." Since I was unable to get the Prime Bone-In Ribeye from Carnevino, I had to get it here. The steak was nicely grilled and tender. Their meat was nicely marbleized to capture the natural flavor of the beef.

For the side, I chose the Lobster Mashed Potatoes where they use an 8 oz. Australian Lobster Tail with lobster cream sauce top of the mashed potatoes. The lobster was naturally sweet. I guess you can call this my own version of surf and turf. Got to have my steak and lobster. Always a perfect combo.
Ms. Lin chose a Fleming's New Classics, Porcini Rubbed Filet Mignon. It's a center cut served with grilled asparagus spears and a gorgonzola cream sauce. The sauce was smooth and added a nice kick to the natural flavor of the meat.
The side she chose was Chipotle Cheddar Macaroni & Cheese. Who doesn't like mac & cheese? It was creamy but not cheesy enough and I couldn't really taste the chipotle flavor. They give a healthy portion that can definitely feed the table.
Everyone recommended the Chocolate Lava Cake, which takes about 15 minutes to prepare. It is a rich chocolate cake with a molten chocolate center served with vanilla ice cream and a pistachio cookie. I love how the chocolate oozes out as you cut into it. The warm soft center just melts in your mouth. I actually really enjoy eating the cookie boat that the ice cream sits in.
All in all it was a wonderful evening full of great wines and great food. A great big thanks to Lee for inviting and hosting the evening. Loved the fresh crabs in the seafood tower. We thoroughly enjoyed our conversation with Chef Hutten and the rest of the staff. While I was there eating, I looked at their Summer Prix Fixe menu and already starting to plan a return trip. I only wish I had enough room for the Key Lime Pie... mmmm. =)
Fleming's Prime Steakhouse & Wine Bar
455 Newport Center Drive in Fashion Island
Newport Beach, CA 92660
949-720-9633

Seasons 52 has just celebrated their opening on August 30th at the South Coast Plaza. I missed the media luncheon but was fortunate to score an invitation back to check out this new addition to Orange County. Just two days after opening day, they are packed to the brim. Everyone is buzzing about Seasons 52. This is their 12th installment. Hard to imagine that their first store only opened up in 2003.
So what is Seasons 52? They focus on the health and environmentally conscious consumers. Everything on the menu is 475 calories or less! At first when I heard that Seasons 52 was a new healthy restaurant I almost decided not to go. lol If you read my reviews, I am not very health conscious and I give negative points to people trying to feed me vegetables. >_<# Still, I was invited and decided that it's definitely worth a visit. They also have a piano man sitting inside the bar area daily starting at 6 PM. A great place to grab a few drinks and enjoy the live music. Along with healthy and sustainable creations they have a vast wine selection to pair with the meal. The list has has been carefully selected by their Master Sommelier, George Miliotes, who's the 152nd Master Sommelier in the world. Leading the culinary team is Chef Tim Kast, who has been a prominent chef in OC. Using many local farms and resources, he creates a seasonal menu.
To start off the evening we ordered the Grilled Steak & Cremini Mushroom Flatbread topped off with Spinach and Wisconsin Blue Cheese. The flatbread contains 8 slices and all of it is under 475 calories? Can it be true?
Their seasonal flatbread was the Black Mission Fig and Chevre topped off with Neuske's Bacon, Mint, and Wild Arugula. I love fresh slices of fig and how can I ever say no to bacon. This was very light and had a nice contrast of sweet & savory.
They may be called flatbreads but they surely aren't flat. A side view of the Black Mission Fig and Chevre. Even though it is low calorie it isn't a small portion.
Today's soup was Chicken Tortilla. The soup was actually very hearty. For me, the main thing missing was thin slices of tortilla chips to give that extra crunch. Of course that would probably turn the healthy soup into very unhealthy. O=)
One item that definitely caught my eyes was the Caramelized Dungeness Crab & Shrimp Stuffed Mushrooms with Roasted Garlic and Monterey Jack Cheese. The serving dish was reminiscent of what you would see if you ordered escargot. On top of the mushroom was a lump of crab meat and sealed off with two pieces of shrimp. Be sure to eat it as close to one bite as possible because all the flavor sunk into the bottom where the mushroom lies. I enjoyed picking off the melting cheese on top of the plate at the end.
The Hamachi Tataki with Avocado, Toasted Pistachios, Mandarin Oranges, Mint, and Meyer Lemon Vinaigrette sounded very tasty. You actually get 6 hearty slices of hamachi and tons of greens to make this a very filling appetizer.
I thought about changing things up with the Spicy Chicken Chile Relleno with Goat Cheese and Spinach on top of Pico de Gallo. The stuffed chile was huge! It's really hard to imagine that you can eat so much and still be under 475 calories.
For doubters or anyone curious, I peeled back the top layer to reveal what the filling is inside the chile relleno. This alone can be a meal.
To pair with the flatbreads, appetizers, and seafood courses I chose to get a glass of Selbach-Oster Kabinett, Mosel '07. A light fruity and subtle sweet white wine to enhance the natural flavors of the dishes.
On the specials was a Mesquite-Grilled Tazmanian Trout with Mushrooms, Noodles, Toasted Sesame Seeds, and San Miguel Farms Bok Choy. The trout was nicely grilled and tasty. On top was red bell peppers and ginger. Once again, the amount of food you get and still be under 475 calories is quite amazing. This was definitely my favorite seafood dish of the night. I wish Seasons 52 was around earlier because I prefer this hearty dish any day over a Lean Cuisine!
The Caramelized Sea Scallops caught my attention because I wanted to see how scallops would look and taste after caramelization. It's a generous serving of 7 scallops surrounding the Roasted Asparagus and Sun-dried Tomato Pearl Pasta, which really was just Cous-Cous. The scallops were glistening and nicely seared, keeping the center pretty tender. My Aunt really loved the texture and flavor of the cous-cous.
Chef Tim Kast highly recommended the Cedar Plank Roasted Salmon served with Babe Farms Rainbow Carrots, Asparagus, and Red Bliss Potatoes. Atop the cedar plank was a generous serving of salmon that truly absorbed the woodsy taste. This was a very healthy dish filled with vegetables, but not for me. I enjoyed the trout a lot more because of the components and the sauce.
For the meat courses I chose to get a glass of Petite Sirah Markham, Napa '04. A subtle blackberry flavor amidst the spicy richness and strong tannins.
Roasted Rack of New Zealand Lamb with Mint Pesto, Potatoes, Haricots Vert, and Balsamic Red Onions. Six pieces of tender lamb chops and a hearty serving of vegetables constitute a meal under 475 calories? Can I claim to be even healthier by just consuming the meat and leaving the veggies behind? My strategy of healthy eating. =)
Once I saw that they had quail on the menu, I had to have it. They serve Manchester Farms Boneless Quail Breast with Mission Figs, Mashed Sweet Potatoes, and a medley of greens. You get 4 generous sized quail breasts topped with a slice of fig.
Last but definitely not least were the desserts! Beautifully presented at the table. I just love looking at the Mini Indulgences. Of course it doesn't get so mini if you are greedy like me and want to try them all! lol I was tempted to keep the whole tray and just dig in! It took a lot of self control but I limited down which ones to try.
The Key Lime Pie was delicious because it was lighter than the chocolates and the graham cracker crust layers were amazing. I enjoy the tartness of key lime along with the sweetness of being a dessert. Our friendly server recommended the Mocha Macchiato that was on the lighter side for a chocolate dessert. Not too sweet and a hint of coffee. This really reminded me of a mini sample of tiramisu. I was really looking forward to the Pecan Pie over Vanilla Mousse. My favorite part is nutty pecan layer and the most dangerously sweet part of dessert!
It's surprising how much food you can consume and still be under 475 calories here. Of course you sacrifice a little of the taste and saltiness to keep the dishes healthy. Considering everything here is pretty healthy and the portions are pretty generous, it's not too bad in taste. The desserts were delicious probably because they are the smallest item on the menu with the same amount of calories. O=) The cups are just too adorable!
Looking back on everything my Aunt and I ate... it really wasn't that healthy anymore! O=) Still we reasoned that at least each dish was under 475 calories. In the beginning we were counting the calories but decided that it would be too scary at the end and just sit back, stop thinking, and enjoy the meal. Everyone was super friendly and the service was impeccable. Our server was very sweet and attentive. Seasons 52 has definitely changed my mind on healthy eating. Why stay home and suffer with a diet frozen dinner when you can get freshly cooked meals here?

Seasons 52
3333 Bristol Avenue
Costa Mesa, CA 92626
(714) 437-5252