Season's Fifty-Two
Do not go where the path may lead, go instead where there is no path and leave a trail.
A Great Place To Dine In Costa Mesa
We came to Season's 52 after seeing Shrek The Musical
Right across the street from OC Performing Arts Center
October 2011 After Seeing Shrek The Musical
A magnificent wine selection
She got me.....
Shrimp and Clam
Chiopinno
Did You Know? - t was developed in the late 1800s by Portuguese and Italian fishermen who settled in the North Beach section of San Francisco. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa, meaning "to chop" or "chopped" which described the process of making the stew by chopping up various leftovers of the day's catch. At least one restaurant in San Francisco, the eponymous Cioppino's, describes[3] an apocryphal story in which the name derived from the heavily Italian-accented cry of the wharf cooks for the fishermen to "chip in" some of their catch to the collective soup pot.
Swordfish
Post Paul swordfish remains
Did You Know? - The swordfish is named after its bill resembling a sword (Latin gladius), which together with its streamlined physique allows it to cut through the water with great ease and agility. Contrary to popular belief, the "sword" is not used to spear, but instead may be used to slash at its prey in order to injure the prey animal, to make for an easier catch. Mainly the swordfish relies on its great speed, capable of reaching speeds up to 50 mph (80 km/h), and agility in the water to catch its prey. One possible defensive use for the sword-like bill is for protection from its few natural predators.
Goat cheese ravili with tomatoes
Did You Know? - The earliest mention of ravioli appear in the writings of Francesco di Marco, a merchant of Venice in the 14th century. In Venice, the mid-14th century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth, a recipe that would be familiar today save for its medieval powdering of "sweet and strong spices".
In Tuscany, some of the earliest mentions of the dish come from the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Rome, ravioli were already well-known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549.[3] Ravioli were already known in 14th century England, appearing in the Anglo-Norman vellum manuscript Forme of Cury under the name of rauioles.
Sicilian ravioli and Malta's ravjul may thus be older than North Italian ones. Maltese ravjul are stuffed with rikotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese.
Roasted autumn squash
Did You Know? - In North America, squash is loosely grouped into summer squash or winter squash, depending on whether they are harvested as immature fruit (summer squash) or mature fruit (autumn squash or winter squash). Gourds are from the same family as squashes. Well known types of squash include the pumpkin and zucchini. Giant squash are derived from Cucurbita maxima and are routinely grown to weights nearing those of giant pumpkins.
Someone has great taste in this parking lot
