iWink Studios' squad of professional shutterbugs collaborates with clientele in front of and behind the lens with shoots, studio rentals, and photography courses. Offering both in-studio and on-location shoots at destinations throughout Orange County, photographers frame acting headshots, weddings, newborns, and boudoir models, all of whose sessions yield quality prints and retouched digital images. Meanwhile, novice photographers can rent cameras, lenses, and lighting equipment for their own shoot in one of iWink Studios' private 25'x41' or 27'x34' spaces. Studio rentals additionally supply guests with models, makeup artists, hairstylists, and personal training for smile muscles. Elsewhere, photography classes enrich apprentices in picture-taking techniques, with courses on digital-photography fundamentals, shooting with studio lights, and weekly workshops that cover a rotating range of topics.
Seaside Catering Company’s deli chefs start anew each day as they craft carryout lunch meals, frozen hors d’oeuvres, and platters of prepared, multicultural fare to sate guests' appetites. Hold breakfast in each hand with a duo of muffins laden with bacon, egg, and cheese ($2), or bury taste buds under avalanches of frozen 12-piece packages of italian sausage-stuffed mushrooms ($9.50). A quart of butternut-squash soup ($9) warms mouths or melts down gaudy ice sculptures. Up to 10 people can excavate platters of traditional quiche lorraine or chicken and artichoke quiche ($19.50) before leading spoons on a hike up the sugary peaks of pumpkin spice-bread pudding, baked in batches of 16 or 32 ounces ($4.50; $7.50).
Located at a private patio and dock upon the 880-acre Newport Harbor, Newport Fun Tours launches self-guided or escorted jaunts that allow customers to explore the harbor?s sandy beaches, gentle surf, and varied marine life. Guests ride down the beachfront boardwalk on bicycles, tandem bikes, and surreys, taking in the sights of moored yachts and million-dollar mansions with moored yachts on their roofs. Knowledgeable Newport natives lead Segway tours on land, while kayak and stand-up paddleboard tours explore the surrounding waters.
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.
Ana Maria Montoya Kishihara first landed on American soil in the early 1980s, bringing along her two young children, the traditional Peruvian recipes of her mother and grandmother, and a dream to start her own restaurant. She opened up Inka Grill in 1996, stocking its kitchen with fresh ingredients and setting up a wood-fired rotisserie to roast juicy Peruvian chicken dishes. Today, Ana’s daughter has taken over the family business, whipping up the authentic the Criolla recipes passed down from the three generations of women before her.
Amid the smoky rotisserie and bubbling pots of stew in the Inka Grill kitchen, chefs whip up fresh fish ceviches, savory steak stir-fry saltados, and flavorful seafood paellas. They pair heaping scoops of rice and beans with their rotisserie chicken, a poultry that reporters from Orange County Weekly lauded as “so juicy from tail to sternum you can barely tell the dark from the white.” Servers tote sizzling platters to the dining room, where vivid paintings of Peruvian children adorn the walls and a soft flute plays traditional Peruvian songs, i.e., Wham! covers. The staff pours glasses of the traditional chicha morada corn drink and presents cans of imported Inca Kola to quench the spice of their ultra-spicy green aji sauce, which the chefs have lightheartedly dubbed “Gringo Killer”.
Eschewing the cramped booths of yore, the staff of Triumph Photo Booth lend out open booths that fit more guests and allow others to watch. This interactive concept puts a fun twist on the photos, which users enhance with a huge array of provided props. Touchscreen controls allow them to choose between black-and-white or color photos, all of which can be embossed with custom event designs.