Ways & Means Oyster House - One Night Stand 3-18-2014

Tonight' treat was at Ways and Means Oyster House. Where Co-Chef de Cuisine, Justin Odegard, put together a very impressive organic menu that melded harmoniously with succulent pairings from Gary Farrell Vineyards and Winery, presented by Alyssa Kitchens of Vintage Point.

Emperor Oyster Trio. Kaffir Lime Occlusion, Blood Orange Vinaigrette, Dungeness Crab Dynamite

Tamari Galangal Charred Diver Scallops. Sweet and Sour Grapefruit / Lychee Picado, Sweet Sake Lilikoi Drizzle

Ceviche Martini. Papaya, Avocado, Crisped Plantano Verde

Szechuan Muscovy Duck Breast, Purple Mash, Wild Berry Preserve, Pomegranate Reduction, Tempura Quail Egg.

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White Cake. Orange Mousse, White Chocolate Ganache, Candied Orange Zest

Alyssa Kitchens of Vintage Point

Gary Farrell, Chardonnay

Gary Farrell, Pinot Noir

Chiva Torta and a Chamango

 Located in the heart of Downtown Santa Ana, Chiva Tortas deliver a bountiful array of classic taco truck items. One of the most popular item is the Tacos de Barbacoa Dorados, essentially a deep fried, crispy, version of a street taco. The flavors are deep and authentic and the tortillas are crispy and if you are lucky you might find a local pushcart vendor selling a DELICIOUS Chamango. This refreshing, icy treat, is full of fresh chopped mangos, mango syrup, chili, lime juice atop freshly shaved ice and garnished with a tamarind straw.

Chicken Panini and Lamb Pita

Quick and convenient, food trucks strive to satisfy the hunger of a diverse array of patrons. Popping up their restaurant-on-wheels in an equally diverse selection of locations spanning from farmers markets to big social events, and everything in-between. Here are a couple photos taken from a local food truck, Flavor Rush.

 Seasoned chicken breast, melted tomato, and mozzerella served on toasted panini bread.

Slow roasted lamb, tzatziki, cucumber, tomato, and red onion served on warmed pita bread.