When The National Orange Show Events Center held it first exhibition in 1889, it was predictably a citrus show. That's not to say that attendees weren't impressed. At that point, oranges were a fairly new phenomenon?the Washington Navel orange had only arrived in the San Bernadino area about 15 years prior?and the show piqued public interest to such an extent that it ran profitably for eleven days.
Since that first success, the center has grown substantially, partially because its original building burned down and was replaced with a more expansive one. The new facilities can now accommodate shows of hot new fruits?or anything else, for that matter?in 150,000 square feet of exhibit space. There's also a quarter-mile speedway for car races, and a satellite off-track wagering center, where visitors bet on horse races.
Red paper lanterns hang from Chapter Two California Kitchen's interior, illuminating a yellow dining room where American and Thai flavors collide. The fusion eatery's Heart Attack sandwich, for example, is pure Americana: country-fried steak with white sauce and grilled onions, all between two golden slabs of garlic bread. However, the menu also brims with Thai staples, from pad thai and pad see ew to jok?rice pudding with a savory twist.
Eddie's Pizzeria & Eatery answers an ancient culinary dilemma: do we go out for pizza or stay in for Mom's meatloaf? Serving New World fare, the restaurant satisfies cravings in a single sweep. Even its pizzas champion this culinary marriage—New York–style pies arrive speckled with traditional toppings as well as premium options, such as rosemary ham. Yet, despite such culinary fusion, the pies never lose sight of their roots. Margherita pizza recalls the dish’s Italian heritage, whereas a 10-inch gourmet Bada Bing represents pizza’s modern stomping grounds with sausage, gorgonzola, and a mini “I Heart NY” shirt.
The menu also explores a large landscape of pasta entrees, from four-cheese ravioli to penne sautéed with mushrooms in a tomato-cream sauce. Meatier plates continue to span continents, with chicken parmesan prepped near st. louis ribs and handcrafted Angus burgers. As patrons strip tangy wings bare, they can watch the venue's eight televisions, two of which boast 70-inch HD screens.
The staff members at IE Gourmet Food Trucks strives to populate Inland Empire's roads with sanitary food trucks that sell, buy, and hire locally. To do this, they give food trucks a secure parking space inside their hot-food-truck-approved commissary and inspect the vehicles to make sure they meet current health-code standards. They extend their helping hands to the chefs of the food trucks by offering them use of their commissary's prep kitchen and equipping them with amenities such as roadside assistance and unlimited ice for building snowman interns. In an effort to showcase the inspected food truck's eats, the staff members organize events throughout the year.
Cuisine Type: Fine gourmet baked goods
Most popular offering: Chocolate chip black walnut cookies
Delivery / Take-out Available: Takeout only
Number of Tables: 1?5
Outdoor Seating: No
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: To make sure we bake your favorite items, please contact us on our website before visiting our shop.
In your own words, how would you describe your menu?
We offer handmade, fresh gourmet baked goods using the highest quality ingredients. We specialize in desserts such as pies, tarts, cakes, cupcakes, cookies, and bars. We also bake various breads and rolls. Custom cakes and chocolates are available by special order.
What is one of your most popular offerings? How is it prepared?
We actually have two very popular items. Our jalape?o cheddar artisan rolls are made completely by hand, and our chocolate chip black walnut cookies and bars are made with the richest, highest quality chocolate and real black walnuts.
Do you use any family recipes at your restaurant? Whose family do they belong to?
I developed all of our recipes. I'm self-taught, and I've been cooking and baking since childhood. I'm also a lacto-ovo vegetarian, so all of our recipes are vegetarian friendly. That means all of our ingredients are free from animal rennet and animal-derived gelatin. I also strive to support local business, so we source our ingredients locally whenever possible.
Is there anything else you want to add that we didn't cover?
We welcome comments and questions from our customers. Please feel free to call us or use the contact form on our website. We will definitely respond.
Bombay Restaurant Cuisine of India's authentic northern Indian dishes simmer in an 800-degree tandoor buried in sand for insulation. Within the clay oven's curved, scorching walls, dough bakes into delicious hunks of indian bread, and meats roast on the oven's hot charcoal bed after soaking in yogurt and a special Indian spice blend for 24 hours. Cuts of fish, chicken, lamb, and quail emerge from the tandoor dressed according to each diner's preferred spice level, ranging from mild to volcanic.
When they aren't loading up the oven, chefs concoct other Indian dishes such as lobster medallions braised with rare herbs and shredded cheese cooked in ginger and tomato sauce. A stock of beverages, including Indian tea, mango lassis, and Indian lagers, is on hand to complement meals.