Celebrate #30YearsofZovs with these throwback dishes at original menu prices!

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Angel Hair Pasta

Zov’s Restaurant Group will celebrate 30 years since the opening of its Tustin flagship location in January 1987 by offering popular menu items at throwback prices. During the last week of each month Zov’s locations in Anaheim, Irvine, Newport Coast and Tustin will feature one dish at its original menu price.

Chef Zov Karamardian—originally a home cook and then a caterer—started her restaurant group in 1987 in Tustin and is regarded as one of the founding chefs of the Orange County culinary scene. Inspired by (and later a friend to) Julia Child, Zov has authored 2 cookbooks while growing her restaurant group to locations in Anaheim, Irvine, Newport Coast, Tustin and John Wayne Airport.

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Zov catering a party!

Zov’s was awarded the 2015 Small Business Award by the State of California, and Zov cooked at the James Beard House for the third time in late 2015. She was honored as the 2016 Golden Foodies Chef of the Year by the Orange County Restaurant Association in late 2016.

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Zovs Tustin in 1987

Chef Zov—known for her unique Middle Eastern-fusion cuisine—turned to social media for input on what dishes should be featured.

“These flavors represent the foundation of my cooking,” Chef Zov said. “Over the years some of these dishes may have come and gone, but seemingly they have not been forgotten. We’re excited to share these special menu items in celebration with our longtime guests.”

The Dishes: 

Jan. 29-Feb. 4: Angel Hair Pasta with garlic, basil, parsley, tomato, pine nuts, feta, parmesan and extra virgin olive oil; $9.50
Feb. 26-March 4: Golden Lentil Soup
March 26-April 1: Sautéed Calamari
April 30-May 6: Roasted Rack of Lamb
May 28-June3: Fusilli Pasta with Chicken
June 25-July 1: Pork Prime Rib with Sour Cherry Sauce
July 30-Aug. 5: Mezze
Aug. 27-Sept. 2: Swordfish Piccata
Sept. 24-30: Rosemary Garlic Chicken
Oct. 29-Nov. 4: Cavatappi Pasta with Vegetables and Fontina Cheese

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Chef Zov, with OCHSA culinary students, at a recent demo

In addition to this promotion, Zov’s also welcomed Gelato Paradiso to Zov’s Bakery in Tustin where several flavors of gelato and fresh waffle cups are being served.

For more information, and Zov’s full menu, visit zovs.com.

Niyaz’s Top 20 O.C. Dishes of 2016

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My top food moment of 2016 … Zov winning the Golden Foodie Award for 2016 Chef of the Year!

It’s been a great year for Orange County foodies.

We have Lobster Fries, Spaghetti Pizza and Churro Loops; Top Chefs in the kitchen and new openings at such a rapid pace it’s hard to keep up. There’s been a lot of delicious dishes to try, and while I couldn’t get to them all, I did manage to enjoy my fair share of awesome plates.

Here’s the 20 best things I ate and drank this year!

Read more…

Zov Karamardian honored as Golden Foodie Awards 2016 Chef of the Year

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Chef Zov Karamardian—an Orange County culinary legend who in her early 40s turned an at-home catering business into a cafe, and nearly 30 years later has a multi-location restaurant group—was honored as “Chef of the Year” at the 2016 Golden Foodie Awards, Sept. 25, 2016, at the Fairmont Hotel in Newport Beach.

The Golden Foodie Awards is the Orange County Restaurant Association’s premiere annual gala, attended by regional and national celebrity chefs, restaurant industry folks and the food media. “Chef of the Year” was the final category announced at the gala; many in the audience were cheering Zov’s name before the winner was announced.

Upon receiving her award, Zov had the following remarks for the crowd:

“Thank you so much for this prestigious award. I would like to thank my entire staff, and I would like to share this award with all the chefs in this room. We know how hard it is day in and day out. It’s been 30 years, in and out of the restaurant, and it’s not easy. But it’s still going strong. So I thank my family and my entire staff for being by my side every single day, and I thank you so much for this award.”

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Chef Zov Karamardian is interviewed after her win by fellow Golden Foodie Award winners Grub Tribe.

Zov recently founded #ZovsFamilyTable, pairing with local nonprofits to provide healthy family meals to Orange County families, and she’s gearing up for the 30th anniversary of Zov’s Restaurants in early 2017. The Karamardian family will also open their first South Orange County Zov’s location in San Clemente in late 2017.

For more information about locations, menus and upcoming events, visit www.zovs.com.

3 Golden Foodie Award nominees you should know

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Sunday marks the fifth annual Golden Foodie Awards at the Fairmont Newport Beach. The Orange County Restaurant Association’s premiere event features regionally and nationally-regarded celebrity chefs, tons of great food and an awards gala honoring the best in Orange County’s culinary world.

It was a big year for Orange County chefs and their restaurants, and this year’s show will be themed to honor both the legendary chefs who paved the way and the trailblazers of today. Three of the restaurants Knife & Spork Public Relations works with are nominated this year. Whether they bring home Golden Foodies or not, here’s why you should know them:

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Zov Karamardian of Zov’s Restaurants
Nominated for Chef of the Year
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There’s a handful of pioneering female chefs in Orange County (thankfully, more so today), and Zov Karamardian is one of them. Her blend of Middle Eastern flavors and French influences have garnered local enthusiasts for 30 years come 2017. What started as one cafe in Tustin has grown to restaurants in Anaheim, Irvine, Newport Coast and Tustin, with a first-ever South Orange County location in San Clemente in the works.

While trends come and go, Zov manages to remain on trend year after year, adapting versatile menus that highlight her style of cooking while always showcasing what’s hot now, too. The Stadium Menu at Zov’s Anaheim is exemplary of her ability to reframe familiar classics including pizza, tacos and burgers in unique ways.

In late 2015 she cooked at the James Beard House in New York for the third time in her career and Zov’s was named the 2015 Small Business of the Year by the State of California for the 37th Senate District. In 2016, Zov founded #ZovsFamilyTable, pairing with local nonprofits to provide healthy family meals to Orange County families.

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Falasophy
Falafel & Hummus Bar on Wheels
Nominated for Best Vegetarian
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Few food trucks on the road in Los Angeles and Orange County are as ingenious as Rashad Moumneh’s “Falafel Chariot.” The roaming falafel and hummus bar serves up Middle Eastern classics punched up with bold flavors and even bolder ideas. The former Taco Bell corporate executive started Falasophy with the idea of promoting plant power and, specifically, the nutritional powerhouse that is the noble garbanzo bean.

Rashad’s falafels are crunchy bites of bright green heaven, but it’s not just how good they are, but how he uses them that sets Falasophy apart from the faux-lafel fakers out there.

Try them in critically-acclaimed tacos, with pickled veggies and a spicy-cool crema, or shoved into a pita with Vietnamese-style veggies just like a banh mi. There isn’t much like this on the streets, so a stop at Falasophy is a must. Schedule here: http://falasophy.com/#schedule.

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Grits owners Cody Storts and Darlene and Erik Arevalo.

Grits Fullerton
Nominated for Best Beer Selection
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Grits Fullerton and beer go together like maple syrup and fish sauce, look it up. Boozie puts together a killer beer selection with taps and bottles from craft breweries near and far, complementing the “American-Food-on-Acid” style of cuisine Chef Cody Storts is known for.

Their ability to source great beer is best exemplified in their ambitious, themed beer dinners, which have seen the Grits crew pair with some of the best breweries in the country including Stone Brewing Co., The Bruery/Bruery Terreaux, Noble Ale Works, Golden Road and Sierra Nevada. Cody asks the breweries to truly dig into their archive or create new takes on beers they may be working on already.

The results are never disappointing, and even led to the creation of the best beer I’ve had all year—”Poop Goes the Weasel” by Noble Ale Works during Grits’ “Blood & Guts” dinner. It’s a civet-poop coffee stout that I couldn’t get enough of. There were only 6 gallons made and it went fast. If I had a glass, I’d raise it!

Congratulations to the nominees!!