At Bistro K, traditional Italian recipes merge with eclectic New World flavors for a menu that's reflective of the international history of the family behind it. That story starts back in Italy with the four Bagatta brothers, all chefs who later traveled on to France, South Africa, and Southern California. It was during these wanderings that Tony Bagatta met Massimiliana, the woman who would become his wife. Today, Massimiliana and her daughter Katia run Bistro K as a mother-daughter team, serving up hearty plates from traditional Italian gnocchi to gourmet burgers smothered in gruyère.
Twenty-four wine bottles line the circumference of two stainless-steel cylinders, both of which add a futuristic flourish to the middle of the room. With the touch of a button, the machine dispenses a 1-ounce sample of any of the wines—red at room temperature, whites at 55 degrees Fahrenheit. Praised on Foodbeast, this self-serve tasting bar, called the Enomatic wine system, lets guests sample an array of wines before committing to a long-term relationship with a single—or several—bottles. This method is just one of several ways OC Wine Mart & Tasting Bar owner Julie Lim takes the intimidation out of wine buying.
At her boutique wine store, Julie fills the shelves with vintages from both well-known and under-the-radar vineyards, with some of her favorites including Silver Oak Cellars, Caymus Vineyards, and Cakebread Cellars. She and her team thrive on helping guests find the best bottle—whether they're hunting for wine, craft beer, or a fine liquor. Once guests feel confident in their selections, the staff can help them compile gift baskets for holiday parties or year-end performance reviews. Committed to green practices, the staff eschews foam packaging in favor of molded-pulp shippers, derived from 100% recycled materials. Such practices earned Julie a place on OC Metro's list of 20 Women to Watch, plus her boutique a place on Gayot's Top 10 Wine Bars in the United States.
When Father Lasuen founded Mission San Juan Capistrano in 1775, he created the 7th of modern California's 21 missions, which were intended to serve as epicenters of Christianity and Spanish culture in the New World. The mission system fell into disarray and disrepair during the war for Mexican independence and the Mexican-American War, but San Juan Capistrano remains, standing as a relic of that era and a testament to California's historical mélange of European and Native American cultures.
The mission invites visitors to learn more about the region’s history by exploring 10 acres of preserved adobe architecture, fountains, and gardens. Audio tours give groups a unique insight into the site's stories, and rotating exhibits feature artwork as well as historical and religious artifacts from San Juan Capistrano. Hands-on activities allow guests to recreate the experience of centuries-old mission life by making adobe bricks, panning for gold, or connecting computers to dial-up modems.
Events & Hospitality staffing for any occasion (Banquet & Food Servers, Bartenders, cooks, chefs, housemen, concessions, trade shows, set-up/breakdown, demo, host helpers,dishwashers & More! Corporate & Residential services available- Be a guest at your own party! 800 637-3770 www.partystaff.com
Pacific Whey Café prepares each of its menu items from scratch using ingredients that are delivered to the restaurants every day. Throughout its kitchens, meat is roasted, bread is baked, and eggs are juggled based on the specific demands of each and every order, ensuring the freshest possible transmission of food to hungry mouths.
The owners of Wicked Wiches never cut corners when it comes to their gourmet sandwiches. All of their sauces are made from scratch using local, organic, and sustainable ingredients whenever possible. The bread is made locally, too; all sandwiches are served on a freshly baked eight-inch roll slathered in homemade mustard. The restaurant’s focus on fresh, homemade food earned praise from the Orange County Register.
A menu of reworked classics includes the bada bing ‘wich stacked with hot capicolla, mortadella, prosciutto, salami, ham, and provolone cheese and the patty ‘wich, a vegetarian mix of pesto, balsamic-glazed heirloom tomatoes, mozzarella, and fresh basil. In addition, the small eatery features a new specialty sandwich each week inspired by the season and that week’s catchiest radio jingle. Diners can pair ‘wiches with kettle chips and a root beer or other specialty soda from the Main Root soda fountain.