California Dreamin’: The OC

If you’re a New York-centric east-coaster like Matt, you probably think this post is going to have some cool LA stuff in it, and you’re probably pretty excited to see what the heck is so great about this city on the other side of the country. Unfortunately for you (and Matt), Newport Beach is almost 45 miles from Los Angeles, which means if you’re visiting your friend in Newport Beach there is basically a zero percent chance you will see any part of LA. (Because of traffic, 45 miles is like an hour and a half on a good day.) But there is good news–it’s not as bad as it seems. The OC is not just a series of sad strip malls filled with chain stores and restaurants (well, not entirely) and there is actually some cool stuff in those strip malls if you know where to look. Luckily for you we have done the looking.

Unlike Matt, Bryn spent her teen years watching all things “OC”.  I mean hello… The OC, Laguna Beach…I felt like these characters were my friends… therefore,  I was pretty well versed into what I was getting into when heading out to this west coast vacation.  Life has been extra hectic lately, so Bryn was psyched to have a slower west coast change of pace and spend time with our friend Alli, who graciously hosted us for the long weekend in her oceanfront condo… that view (as featured above – front row sunset view every night)!

Starting the day off right

Tupulo Junction – Newport Beach – Breakfast – Great fried green tomatoes. Bloody Mary was on point with a great meaty crab claw and a spicy creole shrimp and grits.

Honor Coffee – Lido Village – Everything about this place was beautiful.  I loved the California chic aesthetic of the interior.  It was filled with beautiful oak tables, contrasting with the white marble and shiny gold fixtures. The exterior was just as gorgeous and welcoming.   I think we went there everyday of our trip.  As you can tell, I was on sensory overload in there… they make fresh batches of Indian chai everyday in a big metal pot and the smell of the warm cinnamon, cloves, and nutmeg just hit you when you walk in.  Bonus – they also made a good flat white as well and had some yummy pastries.

Eat Chow – Costa Mesa – Breakfast – despite the silly name of this place, the food here was yummy! We are suckers for chilaquiles, so we have to get them when we see them on a menu.  Chilaquiles is a Mexican dish comprised of tortilla chips covered in salsa and cooked on the stovetop until they chips get a little soft.  They are then topped with cheese, queso fresca (like sour cream) and black beans and of course a goey fried egg. I had the beef brisket tostada which is basically a crispy tortilla sandwich covered in black beans, tons of brisket, cheese with the most perfectly ripe avocado to top it all off. Skip the coffee, but make sure to dove into the food!

Sidecar donuts – Costa Mesa – Breakfast –  This place has some wild combinations – cookie dough, milk and cereal, and pb & J.  But the more we ate the simpler  donuts, the more we seemed to like them.  The Saigon Cinnamon crumb and the Butter and Salt were two of our favorites. We had to wait in about a 5-10 minute line, but it was worth the wait.  Plus – they have beautiful packaging for buying the donuts in bulk 🙂

Vacancy Coffee Bar – Newport Beach – Very good to excellent flat white from Toby’s Estate beans and their La Marzocco machine. Good looking cronuts and breakfast sandwiches too. Minus one star for paper-only cups but still a solid option.

Outpost Kitchen – Costa Mesa – Don’t be distracted by the siren song of the farmhouse skillet—it’s almost certainly healthier that what you are expecting and if you’re trying to recover from last night then it won’t be what you want. Instead, the various iterations of avo toast are the way to go. Espresso pulled from their La Marzocco is real solid—especially in the form of a flat white—though I’m not sure what is the deal with the all-paper cups. Minus one half star for the skillet full of undercooked vegetables and and minus one half star for not having a proper cup for people to drink their coffee out of.

Common Room Roasters – Newport Beach – Totally legit coffee in such a cool space. I can’t say enough about the decor and design of the space—it’s super hip. The only complaint I can find to lodge is it’s only open till 3:00p or 4:00p; so make sure you get your caffeine fix early.

Something for lunch?

BearFlag Fish Co. – Lido Village – Lunch – this is a much more traditional style poke – almost more of a ceviche style that is served with fresh tortilla chips.  When we ordered it, I was thinking we were getting a poke bowl.   We got the spicy tuna that that had an Asian flair to it with sesame seeds and oil.  We tried the salmon as well, but I think I could eat the tuna poke one everyday and be perfectly happy.

Malibu Farms – Lido Village – Lunch –  We weren’t hungry, but we couldn’t pass up eating at this cute little farm to table overlooking the water.  We shared a cauliflower pizza.  We weren’t quite sure what to expect, but the crust was crispy and delicious and was a great base layer for this fresh lunch.  They also make a mean Arnold Palmer.  I was feeling under the weather, but their cocktail ingredients all looked fresh and delicious – Lots of citrus and herbs to be added to them.  Right now they are only serving brunch and lunch, but dinner is coming soon.

Wild Tacos – Lunch- trying to get our SoCal taco fix before making our way back to the east coast.  I had the catch of the day which was a red snapper taco, and Matt had a carnitas taco and a beef taco.  My corn obsession continues, so we ordered an elote as well.  The tacos here were good.  They have a casual outdoor patio area with umbrellas to relax on.

Saigon Beach – Vietnamese – Newport Beach – They have a green curry rice with crispy pulled pork on top that is phenomenal.  The Pork and Beef buns were good, the Bahn Mi was good, but, I would like for the bun to have been a little lighter and fluffier and I’m a sucker for all of the fresh veggies and cilantro, I was hoping for some more. 

Ending the day on a high note

Lido Bottleworks – Lido Village Dinner – We weren’t super hungry, when we went here for dinner, but we got the buratta and chicken wings and it was the perfect little dinner that we needed so we didn’t wake up  starving in the middle of the night.
Jidori Chicken Wings – had a beautiful glaze on them, fresh herbs and peanuts
Buratta – Smoked peach puree was underneath a beautiful burrata paired with perfectly ripe peaches and pistachios.  It was served with crispy rosemary flatbread crackers – which gave it the perfect crunch.

Manhattan Beach Post – Manhattan Beach – Definitely had some strong points but also had some weak points. The food was generally good; the Brussels sprouts and green beans were pretty dope, but some things were lackluster and some things were just not good (crab, gnocchi and a Meyer lemon cream sauce?) They have a very strong selection of wines by the glass including 3 oz pours so you can try a bunch of different wines, but then our server seemed to lose interest in our table about halfway though the meal and I basically had to flag her down to order another glass of wine. It was not bad but also not good enough that I would feel the need to come back here next time I’m in Manhattan Beach.

What about in between all the food?

Hi-Time Wine Cellars – Costa Mesa – In between all the food? Why not try drinking? : ) Hi-Time has a giant selection of booze of all kinds, spirits especially. Also a fantastic selection of (self-serve) wines by the glass and really good tastings for fair prices on the weekends. We had a great wines of Burgundy class that was one of the highlights of our trip.  Eight tastings for $35 and three of the pours were from bottles that retail for over $100.

Daydream – Newport Beach– In case you need a new surfboard, some insanely expensive (I think?) ceramics and some really solid coffee, this is your spot. Sight Glass espresso pulled from their hip white La Marzocco results in a very good flat white. The shop is cool if not necessarily practical (though I guess a lot more people buy surfboards in the OC than I imagine) and it is merchandised very coolly so if nothing else you can look cool on Insta : )

Gunwhale Ales – Costa Mesa– Friendly bartenders, mostly good beers (the Hazy IPA and the Watermelon Grissette were the best we tasted) and a cool space (I’m starting to sense a trend in SoCal that they take very great pride in their interior decoration), especially the outside patio. Not a ton of room so it may get crowded at prime times but on a sunny Sunday afternoon it was a good place to hang out.

Barley Forge Brewing Co. – Costa Mesa– Good food and beers, though mostly the beers were not stylistically in my wheelhouse (though the Coconut Rye Stout is right down the middle of my strike zone—don’t miss it!) The space is not as big as you might be imagining; it was pretty busy during the Chargers game on Sunday afternoon but not so busy our party of three couldn’t find a seat. I’d definitely come back for burgers, tater tots and beer. Their BLT was solid with perfectly ripe heirloom tomatoes and the creole creamed corn was awesome.

Lido Marina Village – Newport Beach –This is a great little find on the peninsula! Great mix of shops and restaurants, trendy and cool spaces to shop and hang out. The shops are high-design and so they are on the expensive side but it is a fun place to just wander through with the wife; a great place to kill an afternoon.

Lido Village Books – Newport Beach– Very cute little book shop in Lido Village. A great curated selection of books of all kinds, a wonderful place to spend an hour and find something you never knew you needed to read.

Alta Laguna Park – Laguna Beach – Good facilities leading to great hiking/biking/riding trails with spectacular views. Can be somewhat crowded on the weekends so if you’re biking the trails (wear a bell) be sure to find somewhere off the beaten track—I’m sure you’ll be able to.

The Butchery Quality Meats – Costa Mesa –This place is my Graceland. This is the place in Newport Beach to buy your meat/beer & wine/snacks/spices/prepared sides/wood for your smoker(!)/pre-made sandwiches/everything a self-respecting man needs to have a good time. Sure it isn’t cheap but it’s good quality and a great selection. As long as you know how to cook it, you won’t regret it.

Rent a Duffy –The Newport thing to do is to rent a duffy (a small boat with a surrey on top) and bop around looking at houses on the water and other boats or more appropriately yachts I should say. Matt wasn’t sure about this idea initially (since he can’t sit still – ever), but came around to it when he realized we would have good wine and meats and cheeses and would get to spend time with friends too. I didn’t need any convincing, the boat goes slow, I get to sit in the shade and watch the world go by, it sounded perfect to me.  I love getting to see islands from a different vantage point, it is something I always loved when we had a boat growing up and I loved it probably even more in Newport Beach since there was just so much to watch!  Seals barking, a floating tiki bar, yachts that belong on the bravo show, below deck. There was just so much to take in.

Bike Ride – They have great bike paths in Newport Beach that take you along the ocean and some of the back roads/alleys.  It’s  an easy ride down to “The Wedge”, which is a spot along the jetty known for great surfing and breathtaking sunsets.  Another great idea is to take your bikes on a short ferry ride over to Balboa Island.  On Balboa island there are some cute restaurants and shops.  

All in all, the OC is a pretty great place to spend a long weekend, especially during the off-season. Typically great weather, good outdoor activities, decent restaurants and good coffee shops make it pretty easy for city-slickers like us to assimilate and have a good time. It does also help to have ocean-front accommodations of course, but you’ll have to talk to our friend Alli about that one. Hang loose!

Reykjavik: Breakfast & Lunch Guide

Hot Diggity Dog

Matt went to Iceland by himself about 10 years ago before Iceland really became the “it” tourist destination. From that trip Matt (who normally picks up languages super quickly) only came back with one phrase…
eina með öllu… that means one with everything. Well, sorry babe, I really messed up your phrase since you don’t know how to say, “I’ll have 2 of everything”. Anyway I thought he was exaggerating when he told me that this lamb hot dog would change my world. He was right… that darn thing was so good we had 3 of them as a “snack” during our time in Reykjavik. What’s so good about it? Well… they put a combination of raw onion and crispy onions (like from thanksgiving green beans) on the bottom of the roll. Then on top of the lamb dog is a remoulade and a honey mustard. The best part is the place is open from 10am – 4:30am. This place is a small stand with no seating and usually a long line. Don’t worry though, the line goes by quickly since they only sell two things: hot dogs and sodas. Don’t miss this one!

STARTING THE DAY OFF RIGHT:

Reykjavik RoastersCoffee –  The secret about this place is out, it was packed!  It has a very hipster cool vibe in here.  They have small nooks and tables with antique chairs and tables and the key to any hipster coffee shop… a record player and avocado toast.  With said  record player, they encourage people to switch the records to whatever tunes you want to listen to.  They made a good flat white and have a friendly staff.  
We also went to their second location which had more of a Scandinavian vibe to it with a lot more seating.  At both locations, they have a small assortment of pastries – Matt had one of the pastries, it was good, but wasn’t in the same league as Braud & Co. or Sandholt (see below).

Reykjavik Roasters hipster vibe

Bismut – Coffee –  Is a small coffee shop that overlooks Hverfisgata. It has a more modern flare to it with a long bar overlooking the street and there is a great view of the harbor. They display local art in the space and seem to have a following of regulars. It was a very friendly environment with great single origin pour overs and flat whites.

Bismut: Cup of Joe

Braud & CoBakery – This tiny local spot has amazing pastries, one the weekends locals line up for this buttery goodness and I know why.  I think that they used all of the butter in Iceland and I’m not complaining one bit.  As the “salty” one is our relationship, I went with the ham and cheese croissant (watch out Paris you’ve got some competition).  Matt the “sweet” member of our duo of course over ordered his pastries.  He had one of the local favorites – the vínarbrauð a flat pastry with almonds and cream filling. Yummy. You know this place is good if I got Matt to leave the hotel at 6:15am in order to pick up pastries for the road before leaving for the airport.  And they have pretty good drip coffee to boot. There isn’t any seating in this spot, but there’s nothing like walking down the street eating a warm pastry while exploring.

Sandholt – Bakery –  This place has a very Parisian upscale patisserie feel to it.  It has a beautiful glass pastry case lined with freshly based pastries beautifully displayed and warm bread straight from the oven behind the counter.  You can take your pastries to go or they have a large seating area to have table service.  On the weekends it gets really crowded, so be prepared to wait.

WHAT’S FOR LUNCH?

Flat White at Te & Kaffi  in the Grandi Matholl Market

Grandi Matholl Market – Lunch/Dinner – While walking along the waterfront, we stumbled upon the  Grandi Matholl Market.  This place was adorable and had about 9 food booths overlooking the harbor.  They have a Te & Kaffi (which is gasp, a chain) – but I must admit they had a good flat white.  They also have a fish and chips spot, a Korean taco shop (KORE), and a local Icelandic food spot. We shared a lamb hot dog which was a more “foodie” version of the infamous Icelandic hot dog.  It had a salad on top and was paired with potatoes and a garlic mayo.  This place is a great spot to take some pictures, relax for a little and use a super clean bathroom.


Hlemmur Matholl  – Food Hall – Lunch/Dinner Spot – This place used to be the old bus depot and now it’s a food hall.  It has a ton of different options including a Vietnamese sandwich shop (which needed more pickled veggies and less mayo) and the bar Skal that had amazing buffalo cauliflower on top of goat cheese with picked veggies on top.  It paired beautifully with the Borg Chocolate Porter that they have on tap.  Skal!

Icelandic Street Food – Lunch –  This place had heart.  Matt and I were never backpackers, but this place had the fun student vibe where everyone was friendly and wanted to share their stories.  The place was very crowded, but the staff continued to keep you engaged.  For about $15 they have unlimited bowls of soup.  They have both seafood and lamb soups and you can switch it up to try both.  While you are waiting they give out free Icelandic waffles and chocolate coconut macaroons.

Flatey – PizzaLunch/Dinner – On our last night in Reykjavik, we had planned on going to Hverfisgata 12 and have beers at Mikkeller, but when they were closed unexpectedly for an employee training, and we were still jonesin’ for some pizza, we headed over to Flatey.  The only thing on Flatey’s menu is thin artisanal pizza and it was delicious. Matt had the pizza of the day which had Korean short ribs from (a KORE, the Korean taco shop across the street at the Grandi Matholl) on it and mine had pepperoni, spicy peppers, and honey.  This meal did not disappoint and bonus – was one of the most cost-effective meals of our trip.

Homebrewing 101 – Basic Brewing Theory

A lot of people seemed surprised to find out that I brew beer at home (well, not technically home, since my home is a 500 square-foot apartment in Manhattan, but you know what I mean). It is actually not that difficult and hopefully today I can introduce the basic concepts in a way that everyone can understand and will inspire the most intrepid of you to continue your education and maybe even try it out for yourself.

Brewing beer is a lot like cooking food, except the main result takes weeks (at least) before it’s ready to be consumed. And just like cooking, there are basically two approaches to brewing beer: you can follow a well-written, detailed recipe exactly, or you can understand the basic concepts and put together your own process based on those concepts. I am a fan of the latter approach when it comes to both cooking and brewing and hopefully you will be too, but even if you’re not, hopefully the information here will help you get started.

At it’s very, very, most basic level, beer is a kind of sweet porridge made from barley and possibly other grains that is fermented by yeast to make it alcoholic. I like to think about it like oatmeal: when you make a bowl of oatmeal, you are mixing water and some grains (oats in this case) to form a kind of porridge. The water acts to draw out the sugars from the grains so that if you taste the liquid part of the oatmeal it tastes sweet and probably a little bready from the oats. Now if you take that same bowl of oatmeal but replace the oats with malted barley, and then you drain the water away from the barley and then you add some yeast to that barley water and let it sit for a while you will have beer.

At a basic level, that’s all beer is and that’s “all” that is required to make it. Beer doesn’t have to be carbonated or otherwise flavored in any way. Of course, I think there is almost universal agreement that beer is better when it is carbonated and at least flavored with something bitter–like hops–to balance the sweetness of the fermented barley water.

A very important thing to remember when brewing your own beer is that these raw ingredients when combined in this way want to become beer. It is not a fool-proof process by any means but neither is it an exacting, scientific or especially tricky process. Which is why great beer can be made from guidelines and principles instead of only from exacting recipes. If nothing else from this post, keep this in mind and I can almost guarantee it will save you lots of stress during your brewdays.

The main challenge your barley water and yeast combo will face in trying its darndest to become beer is contamination by a collection of microbes ominously referred to as “spoilage organisms”. Basically the thing is that yeast (certain types of yeast, anyway) love sweet barley water and given no competition will colonize and proliferate in a batch of barley water (a.k.a. wort, pronounced “wert”), happily eating the sugars and farting out CO2 and alcohol. (This is literally what yeast do.) The problem is that these spoilage organisms also love sweet barley water but instead of eating the sugars and making alcohol, they eat the sugars and make all kinds of nasty-tasting stuff, and sometimes also prevent the yeast from doing their thing.

The good news is that yeast are pretty resilient little buggers and if they manage to gain the high ground in the battle to colonize the wort then they will almost always win–there’s no such thing as spoilage organisms “coming from behind” to spoil a batch of beer–once the yeast get going munching those sugars and farting out that alcohol, it is too much for any spoilage organisms to overcome.

So how do we make sure the yeast can get a good foothold? Sanitization. Cleanliness. There’s a saying that 50% of brewing is cleaning and I’m not sure that’s right–I think it’s probably more like 75%! You have to be a stickler for clean brewing otherwise I can guarantee you will eventually get a batch of beer that will make you never want to brew again. Of course, there are some products on the market that can help immensely in this area: the two most important “ingredients” you need for making your own beer are some form of sanitizer solution and some form of oxidative cleaner.

Sanitizer’s role is to kill all the spoilage organisms present on an otherwise clean surface so that there is no competition for the yeast in the wort or beer which will be touching that surface. I literally cannot overstate the importance of sanitization for brewing. Even if you think some piece of equipment is “clean”, it definitely has tons of microscopic life on it and most, if not all, of that microscopic life is going to turn your wort into something other than delicious beer.

The oxidative cleaner’s role is basically to prepare a surface for sanitization. There is a lot of gunk generated during the brewing process and you need an effective way to get rid of that sometimes very persistent gunk. If you don’t get rid of the gunk then it can become a breeding ground for spoilage organisms in later batches no matter how much sanitizer solution you use to try to sanitize that surface.

Without the help of both of these products, you can still technically make beer, but you are pretty unlikely to be able to make good beer.

Hopefully now you have at least a conceptual idea of what beer is and how it comes to be beer, along with the understanding of how important it is to keep things clean when brewing your own beer and why it is so important to keep them clean. (In case you can’t tell already, this really is the most important thing!) And now that you have satisfied your pre-requisite, hopefully you are looking forward to Homebrewing 102 next semester : )