Naugles now open daily, plans for 1,000 more in the works

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For Christian Ziebarth—raised in Fountain Valley, a former website designer and food blogger who’s now the president of Naugles—it’s always been about Mexican food.

“My dad worked in LA and was always trying new Mexican food. One of his criteria on whether it was good or not was if gringos didn’t want to eat there,” Ziebarth says. “If they had food blogs back then, he probably would have been a food blogger.”

It was Ziebarth’s dad who introduced him to Naugles, as he would make Ortega Burgers at home, an idea he borrowed from the fast food chain. Ziebarth would later experience the real thing on a trip to his grandparents’ house in Joshua Tree. He remembers thinking, “This is really good! Now I know why everyone’s talking about it.”

Though the brand would eventually die due to merger, now at age 47, Ziebarth is the guy responsible for wrestling Naugles back from Del Taco in a trademark lawsuit.

He’s become a champion of the fast-food world—also landing on the OC Register’s 100 Most Influential People of 2016 list—and now he’s on the cusp of the biggest venture yet: Turning Dick Naugles dream in to a reality again, by resurrecting the fast food brand and building it into a 1,000-unit behemoth. … Read more…

Grits’ “California Love” Beer Dinner highlights the Golden State in 6 plates

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So far this year, Grits Fullerton‘s beer dinners have seen Chef Cody Storts explore, among several themes, Blood & Guts with Noble Ale Works and The Dirty South with Golden Road Brewing. But he had yet to properly mine his home state of California for inspiration.

For the “California Love” beer dinner Sept. 9, the Grits crew set out to prove why the West Coast is the Best Coast.

They tapped Chico, California’s Sierra Nevada Brewing Company, their Barrel Room and popular Beer Camp series for six beers to pair with courses highlighting the traditional twists and out-of-bounds ideas Chef Cody’s known for.
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THROWBACK THURSDAY: Break of Dawn gets RAW, again; looks ahead to Filipino pop-up

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This Saturday, July 16, Chef Dee Nguyen of Laguna Hills’ Break of Dawn will unveil his latest pop-up themed “Pinoy Summer,” a journey through Filipino cuisine. While I’m sad I’ll miss Saturday’s event, I did have the pleasure of dining in late May at his “RAW 2” dinner, a second stab at a concept he masterminded last year with Daniel Doki Kim, now of Sushi Roku.

No menu or descriptions of the dishes were provided. For the many prix-fixe meals I’ve been to, I definitely enjoy this element of surprise. It’s something Grits Fullerton Chef Cody Storts pulled off well with his recent “Blood & Guts” dinner with Noble Ale Works, and I hope the trend of mystery dinners continues to grow. (Speaking of which, did anyone else grab a ticket to Foodbeast Chef Linh Nguyen’s “Wu-Tang” pop-up at Mesa in August? Talk about ‘Raaaaawwwww.’)

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Dee’s dinner felt like a summation of everything he’s done since the first RAW, from a trip through South America to foraging the hills and beaches of Orange County. As cliche as it sounds to say he gets better every time, he really does—creating a style of Asian-influenced global cuisine like nobody else in O.C.

He did post the dishes on Facebook after the event, so everything is accurate to what we ate, though some of the ingredients were things I couldn’t have imagined because I’d never heard of or eaten them before. Keep reading for pictures of each course (and a few surprise guests!) …

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