Outpost Kitchen

Sometimes the best surprises are found off the beaten path.  That’s the case with one of the latest restaurant discoveries to find their way to the Grow in Wellness list of approved restaurants, Outpost Kitchen.

This Aussie-inspired restaurant is a gem of a find. Their original location is on Monrovia Avenue in Costa Mesa (a second location is underway on Bristol Street, also in Costa Mesa).

This restaurant might be small, but it delivers in a big way.  Outpost Kitchen is passionate about food and where it comes from.  They work with local farms, butchers, bakers and coffee roasters to ensure that everything they serve upholds their passion for living well and providing the best quality meals, without sacrificing taste.

They serve mostly organic, local grown produce that rotates with the seasons. Their eggs come from pastured chickens and their meats come from Electric City Butcher, who provide high quality meats from sustainable farmers and humanely raised animals. Their small space provides an open kitchen for transparency, which also makes it fun to peer into while you eat to watch them make delicious meals from scratch.

And when I say delicious, I mean delicious.  Deciding what to eat could possibly be the most challenging decision of your day. For breakfast, the Aussie Style Scramble hits the spot with a combination of crisp prosciutto, spinach and roasted tomato served with toasted flatbread topped with avocado. Speaking of avocados, the Avocado on Toast is also fantastic and comes with harissa and peppadew pesto and house ricotta alongside a herb salad with grapefruit reduction. Their breakfast smoothies are a perfect side to any of their menu items. 

If lunch is more your thing, then there are just as many mouth-watering options to choose from. Creative combinations like the Eagle & Pig sandwich (balsamic pulled pork, pear relish, charred scallion aioli, watercress and Humboldt Fog), the STH Straddie Taco or Lamb “Gyro”. Vegetarian options include Spaghetti Squash with Meatless Balls, and Carrot Fennel Soup. For you pescatarians, try the Outpost Salmon with its Thai flavors. 

Outpost kitchen also has gluten-free treats. In fact, they have no in-house flour.  All their muffins are gluten free and the few gluten containing pastries they do offer, come from a trusted outside baker. Need some organic coffee to go with your cashew-kiwi muffin? They have that, too.  They use only olive oil and expeller pressed grapeseed oil in their kitchen and when it comes to sweetening, there are no refined sugars, only raw. They have no freezers, so you know freshness is a priority. 

They don’t take reservations, so plan your visit around down times, or plan to wait.  It will be worth it, I promise.

(Review originally posted on Thrive & Dine)  

The Fermentation Farm

One of Grow in Wellness’s favorite farms is The Fermentation Farm. This might be the funniest sounding farm you’ve ever heard of, but don’t let that stop you from checking out this gem of a healthy food find.

Let me back up for a moment and talk about fermented foods before I go any further. Fermented foods are naturally full of probiotics and when we consume probiotic foods, it’s good for our gut, and ultimately, our health. You have probably heard of some fermented foods: sauerkraut, kefir, kombucha, traditional yogurts, and miso, to name a few.  Fermented foods are also called traditional foods because they have been around for centuries and are found in a myriad of cultures (think Roman, Indian, Russian, Asian).  The process in which foods are fermented has a lot to do with their health benefit and probiotic balance.

Dr. Yasmine Mason created Fermentation Farm in 2014 with the vision of building a strong community of people who share a passion for handcrafted, traditional foods and drinks. Their nourishing products are made with only the best fresh ingredients. Local. Organic. Densely nutritious. Always.

While it is possible to make your own fermented foods, it is also possible to have someone make them for you and this is where a visit to The Fermentation Farm is worth a stop.  They have handcrafted, fermented foods and drinks from local and organic sources. If fermented veggies are your thing, they have several to choose from (how does garlic sauerkraut sound? How about a fermented chimichurri?). The “Farm” has made-from-scratch bone broth - both to take home and use later, or to simply have a cupful while you are there. If you are a yogurt lover then you don’t want to miss their “zingy coconut yogurt”.  They also sell viili, a live, active mother culture for making zingy yogurt at home.  It’s easier than you think and the end result is absolutely delicious!

The Fermentation Farm also sells a few other kitchen staples, from eggs and bone broth to sprouted flours and nuts. You can buy sourdough culture that fed with organic sprouted wheat flour to make your own sourdough bread at home and if you want to make your own kombucha at home, the Fermentation Farm offers  SCOBY for purchase. This is a membership-based shop and $5 buys you a monthly membership or $25, a lifetime membership.

And as I was saying earlier, it is possible to make your own fermented foods and the Fermentation Farm can help you with that. Each month they offer classes on how to make your own kombucha, zingy yogurt, bone broth or fermented vegetables and most include a take home sample. Check out their class calendar for more details.

If you don’t already incorporate fermented foods into your eating, we hope you’ll give them a try. The Fermentation Farm is a great place to start.  And if you already benefit from fermented foods as a part of your regular routine, we hope that you’ll add the Fermentation Farm as a resource for some of the best quality, flavor-filled fermented foods for you and your family.

(Review originally posted on Thrive & Dine )

Seabirds Kitchen Review

Some of the most delicious things I’ve eaten were from menu descriptions that didn’t tell the whole story. Spend some time at Seabirds Kitchen and you’ll know what I am talking about. 

The menu offerings are created from organic, plant based and seasonal ingredients that include a wide variety of flavors and, whether you decide to eat lunch or weekend brunch, nearly everything will make your taste buds happy.  They use organic ingredients as often as possible; always local, in season, fruits and vegetables, too.  They skip the inflammatory oils and instead use rice bran oil and filtered lemon water for cooking and steaming. 

Let’s talk taste! The Old Town Grilled Cheese is so delicious, it’s hard to believe that it’s dairy free. The perfect blend of cashew “gruyere”, basil avocado sauce and “provolone” grilled between two slices of sourdough, it gives a whole new meaning to comfort food.

The Burnt Brussels Sprouts are roasted with garlic, lime and dijon and their organic broccolini has its own flavorful twist with the addition of pickled peanuts.  The Butternut Enchiladas are tasty as is the Sourdough Flatbread which is simply topped with squash blossoms, garlic chili oil and maldon salt.  BUT, the show stopper (as far as I’m concerned) is the Beer Battered Avo Taco. I first tasted these from the Seabirds Food Truck and fell in love at first bite. These beer battered, fried avocados with lime, cabbage and creamy Seabirds sauce are my favorite menu item and one of their most popular as well.

Seabirds also offers fresh kombucha that is locally made and on tap (this is also on the menu with ice cream as the Cha Cha float and in the Cha Cha Mosa with a splash of prosecco) and they have craft beers, too. 

If you already like vegan food, you won’t be disappointed in what Seabirds has to offer, and if you are not yet a believer that recipes made without animal products can be delicious and satisfying, then go out on a limb and give Seabirds Kitchen a try. The hardest part will be trying to decide which menu item you like best. 

Locations: South Coast Plaza (Crystal Court), the LAB in Costa Mesa and Long Beach.

(review originally posted 8/11/16)

Taco Maria Review

To be a resident of Southern California is also to be a connoisseur of Mexican food.  Well, that may not exactly be the case, but just travel to other places and you’ll quickly realize that Southern California has some of the best Mexican food restaurants that anyone could ask for.  It’s not hard to find a greasy taco or an overstuffed, lard infused burrito, they are plentiful, but getting your “fix” of Mexican food that tastes delicious and is healthy, too, is a little trickier.

This find already has a loyal following and quite a reputation for fresh, mouth watering dishes that elevate Mexican food to a whole new level. We’re talking about Taco Maria, located in the OC Mix at SoCo Collection on Hyland St. in Costa Mesa.

Having dined there for both lunch and dinner they are two very different experiences, yet each delivers a meal that will keep you coming back for more. Michelin-starred chef Carlos Salgado opened Taco Maria in 2013 with the goal of honoring his family’s culture through Mexican inspired cuisine. He’s esteemed by some of the best culinary minds in both California and Mexico. They use ingredients and flavors that come from using the best quality produce available and recipes that combine a blend of Mexican and American influences. They use produce from local farms and humanely raised meat and fish from sustainable fishing practices. The heirloom hominy and masa are made in house from organic, heirloom corn.

If you are adventurous and like a full dining experience, then go to Taco Maria for dinner.  It’s a splurge, but the prix-fixe menu of four courses (with or without wine pairing) is worth it.  The menu changes seasonally and each dish served highlights the season’s bounty. 

If you are looking for a little more casual dining experience, then the a la carte menu available at lunch is recommended.  We started with the Betebeles a combination of beets, fennel, jalapeno, citrus, cucumber and avocado and the Quesadilla de Camaron which combines Mexican white shrimp with squash blossoms and Oaxaca cheese.  Both were delicious. We ordered a variety of tacos: the Jardineros (shiitake mushroom and potato), Mole de Pollo with the ancho-almond mole and the Pescado Frito, a whole new way to enjoy fish in a taco. The tortillas are made with an heirloom blue corn that Salgado brings up from Atlacomulco, Mexico...wonderful! Not your typical lists of ingredients, but the flavor combinations were fantastic. No matter which one we tried, each bite made us want another.  

The restaurant gets crowded at lunchtime, so go early or plan to wait. You won’t want to miss a chance to try all the wonderful flavors of Taco Maria.  Not just another Southern California Mexican restaurant… this one’s a step above. 

(review originally posted 7/13/17)