By Christella June 22, 2017
Food was amazing and their service is excellent!!! ...read more
By Kay Holloway June 14, 2017
I am giving this place a five out of five stars based on the quality of their service and the variety of goodies they offer. ...read more
By MoveMasters December 25, 2013
Yes truly a great team to call upon & thoroughly professional towards any theme given to them. Hope they retain their work man spirit & serve the society in the same manner. ...read more
Executive Chef and restaurateur Cathy Pavlos brings us Provenance, a new dining concept that delivers elements of California's Napa Valley to Newport Beach. The restaurant's menu of fresh, flavorful ingredients that change by season, and many of which are grown in the restaurant's own 1,300-square-foot organic raised-bed garden. And of course, the beautiful garden is open to all diners. A full bar complements the food with fresh, seasonal cocktails that follow the same locally sourced culinary philosophy. Chef Cathy emphasizes the absolute freshest ingredients by plucking heirloom tomatoes straight from the restaurant's garden to create the perfect summer Caprese salad. Similarly, in the bar, fresh raspberries and mint will be muddled for signature drinks that have been harvested just steps away and only minutes before they are served. Chef Pavlos opened her first restaurant, LUCCA, in 2005 in Irvine's Quail Hill. She has earned a reputation as one of Orange County's most unique and dynamic chefs. LUCCA is known for its one-of-a-kind menu, reminiscent of a European bistro, complete with an exquisite wine bar, wide selection of cheese and charcuterie offering and seasonal tasting menus. Provenance will take Chef Cathy, a lifelong Orange County resident, back to her roots, since her grandfather was a commercial farmer in Huntington Beach who knew the value of providing high quality produce.Chef Cathy's focus has always been on the use of healthy and high-quality ingredients and those hard-to-find seasonal items that give diners something to get excited about. By providing the best produce, grown right on her own property, Provenance gives Chef Cathy the freedom to explore her creative side by putting flavors together, finding great products and writing recipes that sparkle - all of which combine to provide an unparalleled dining experience. Chef Pavlos, who describes Provenance's menu of contemporary California cuisine as Napa-esque, will focus on seasonal garden offerings, with signature sandwiches and lighter fare at lunch, and the addition of larger plates at dinner, along with daily specials. The menu changes monthly, based on the garden's offerings. Chef Pavlos' culinary team makes all sauces, dressings and other items in-house with a focus on canning, preserving and smoking. The menu features only humanely raised meats, such as certified Angus beef, free-range turkey, hormone-free chicken and wild seafoods. Provenance's design can best be described as contemporary wine country farmhouse, porch and garden. This unique restaurant is dictated by its garden, which will supply the kitchen with seasonal ingredients on a daily basis. An on-site "farm," this organic garden area was designed by Native Soils' Kathy Agresto and the team responsible for similar spaces at the Montage Laguna Beach resort and Park Avenue Restaurant in Stanton. VANROOY Design - the team responsible for The Ranch Restaurant in Anaheim - designed the 2,500-square-foot restaurant, which features contemporary farmhouse elements throughout, complete with barn doors, rope pulleys and the use of wood, glass and metal. The main dining room and bar accommodate 60 guests, while the "back porch" provides an additional 35 outdoor seats overlooking the garden. Provenance is located at Eastbluff Village Center (2531 Eastbluff Drive). ...read more
By provenance December 12, 2016
Some people like to freeze-dry chicken because it can be stored up to a year and it also reduces the weight of the meat. The process involves removing all the moisture from the meat, which has less of an effect on the taste of the meat than normal dehydration. Freezing drying chicken can be easily don... ...read more
Cabbage is commonly used in coleslaw but it can also be steamed and used as a side dish. Red and green cabbage varieties make a tasty and nutritious juice that can be enjoyed alone or with your meal. You can easily transform an entire cabbage into a delicious, inexpensive juice with a countertop juicer. ...read more
