Blazing Noodles at Pechanga Resort Casino in Temecula has a new head chef in 27-year-old Bobby Cheng, but Cheng is far from new to the restaurant or Asian cuisine.

Cheng, who previously oversaw Blazing Noodles’ front of house operations for three years, decided to go behind the scenes by being in charge of the kitchen.

“I’ve always wanted to make Asian food how I grew up with its flavors, essences, and have a team around me who are involved in creating great things and have the passion and enjoy what we do,” Cheng said in a news release from the resort.

Most of Cheng’s career has been spent in restaurant management at casinos in New Jersey, Connecticut and California, but before that he worked in restaurants that his parents owned in Philadelphia’s Chinatown and Atlantic City. Outside of the restaurants, he remembers big family dinners where his grandmother would cook up dishes such as soy sauce scallion chicken wings.

According to the news release, Cheng has already made some updates to Blazing Noodles’ popular dishes and added hints of his grandmother’s old world cooking.

My husband loves Green Goddess dressing. He remembers it from his childhood in the ’50s as a fancy-restaurant treat, recalling in loving terms its alluring flavor and verdant hue. In the cookbook “Lost Recipes” by Marion Cunningham (Knoff), the author details its history. The dressing was created around 1925 by the chef at San Francisco’s Palace Hotel to honor a play titled “Green Goddess.”

To my husband’s delight, lately it’s been popping up on menus. Here’s a version that is thick enough to use as a dip. To use as a salad dressing, make it pourable by adding milk little by little until the desired consistency is reached.

Green Goddess Dip with Veggies

Yield: 6 to 8 servings

INGREDIENTS

1 cup sour cream

2/3 cup mayonnaise

2 anchovy fillets, rinsed, patted dry

1 1/2 cups chopped Italian parsley

1/2 cup chopped fresh basil leaves

4 green onions, trimmed, chopped, dark green stalks reserved

Salt and freshly ground pepper to taste

1/4 cup chopped fresh tarragon

Assorted vegetables such as cherry tomatoes, carrots, sugar snap peas, celery

PROCEDURE

1. In a food processor, puree sour cream, mayonnaise, anchovies, parsley, basil, and green onions (white and light green portion). Season with salt and pepper. Transfer to bowl and cover; refrigerate up to 24 hours.

2. Finely chop reserved dark-green portion of green onions. Add to dip along with tarragon. Serve with vegetables to use as “dippers.”

Source: Adapted from “Martha Stewart’s Appetizers” by Martha Stewart (Clarkson Potter)

Lazy Dog Restaurant & Bar will open the first of two new Inland Empire locations at 11 a.m. Wednesday, Nov. 6.

The new restaurant is in Corona Hills Plaza along the 91 Freeway. It occupies the site of a Claim Jumper that closed on Dec. 26. The building was bulldozed, and work began on the new Lazy Dog in March.

Wednesday’s ribbon-cutting will be preceded by pre-opening Habitat for Humanity fundraisers, according to a news release.

Lazy Dog is a full-service restaurant chain. It is based Costa Mesa but has a Rocky Mountains theme with canine embellishments.

It focuses on comfort foods, sometimes with adventurous ingredients. Its current fall menu items include lamb shank pot pie, lamb barbacoa tacos and wild boar chili.

The chain is dog-friendly. It allows well-behaved pets on its patios, where their people can order them brown rice, hamburger and grilled chicken off the dog menu.

Gabriel Caliendo, vice president for food and beverage, creates the menus in a test kitchen at the chain’s Brea location. He is a beer enthusiast, and Lazy Dog offers a beer club membership as well as a dog club that includes quarterly toys and treats as well as dog meal discounts.

Lazy Dog announced it is completing construction another Inland location in the Montclair Place shopping center. It is expected to open by the end of the year.

Lazy Dog Restaurant & Bar

Where: 380 McKinley St., Corona

Information: lazydogrestaurants.com

Restaurants are turning out in force to honor America’s military on Veterans Day.

Deals range from free doughnuts to discounted steak dinners.

Most offers are for veterans and active duty military and are good for one person. Most are good on Monday, Nov. 11, only. And nearly all of them require valid identification.

There are likely other restrictions, so check out websites and read the fine print before you make your choice. And be aware that some locations may not participate.

Here’s a sampling of what’s out there:

Acapulco Restaurant y Cantina: Complimentary three-item combo with choice of tacos, enchiladas, chicken taquitos, chicken tamale or chile relleno. acapulcorestaurants.com

Applebee’s: Free meals. Choices include burgers, 6-ounce top sirloin steak and chicken salad. applebees.com/en/veterans-day-free-meals

BJ’s Restaurant & Brewhouse: Free entree worth as a much as $14.95 plus a free Dr. Pepper. bjsrestaurants.com/VeteransDay

Black Angus: Veterans Day plate for $9.99, including an 8-ounce sirloin steak with mashed potatoes, broccoli and a non-alcoholic beverage. blackangus.com

Bubba Gump Shrimp Co.: Military personnel and their families receive 20 percent off food and retail purchases. bubbagump.com/featuring/veterans-day

California Pizza Kitchen: Complimentary entree and choice of soft drink or iced tea. cpk.com

Chili’s Grill & Bar: Choice from seven free entrees, including bacon burgers and grilled chicken. chilis.com/restaurant-events/veterans-day

Cracker Barrel Old Country Store: Choice of a free slice of Double Chocolate Fudge Coca-Cola Cake or a Pumpkin Pie Latte. crackerbarrel.com/veterans-day

Dunkin’: One free doughnut of choice, in-store only but no purchase necessary. dunkindonuts.com/en

El Torito: Complimentary three-item combo with choice of tacos, enchiladas, flautas, tamales, or chile relleno. eltorito.com

Famous Dave’s: Free two-meat lunch combo, dine-in only. famousdaves.com/veteransday

Farmer Boys: One free Big Cheese burger at participating locations, in-store only. farmerboys.com/veterans-day-2019

Golden Corral: Free dinner for veterans and active duty military, 5-9 p.m. militaryappreciationnight.com/

Little Caesars: Free lunch combo with Detroit-style pepperoni pizza and a 20-ounce Pepsi beverage between 11 a.m. and 2 p.m. littlecaesars.com/en-us/promotion-rules/veterans-day

Lucille’s Smokehouse Bar-B-Que: 20 percent off throughout November, excluding Thanksgiving Day. lucillesbbq.com/promos/military-family-month

Menchie’s Frozen Yogurt: Free 6-ounce serving at participating stores. menchies.com

Red Lobster: Free appetizer or dessert. A dozen choices include Sweet Chili Shrimp, mozzarella cheese sticks, vanilla bean cheesecake and key lime pie. redlobster.com

Red Robin: Free Tavern Double Burger with bottomless steak fries, dine-in only. redrobin.com/value/veterans-day.html

SAJJ Mediterranean: Free entree to veterans and active duty military. sajjstreeteats.com

Weinerschnitzel: Free chili dog, small fries and small Pepsi. wienerschnitzel.com

Yard House: Complimentary appetizer. yardhouse.com

He was recently awarded a Michelin star for his flagship restaurant in Beverly Hills, he’s got a new eatery opening this month in Dallas and he stars in his own television series on PBS. When you’re Chef Curtis Stone, life is  good.

Except that the California wildfires were drawing near and he was evacuated from his Brentwood home, kids, pets and all. “Sorry,” he says after abruptly muting a telephone interview. “I had to yell at my dogs.”

That’s totally OK, we’re just happy he’s got time to step away from his whirlwind life.

Maude, his Michelin-starred Beverly Hills restaurant, where the menu changes every three months, has been a hit from day one. He spun off another place, Hollywood’s Gwen Butcher Shop & Restaurant, in 2016 with his brother Luke Stone. This month they will open Georgie by Curtis Stone, which is similar to Gwen, with restaurateur Stephan Courseau in Dallas.

Stone is married to actress Lindsay Price and they have two sons. Still, he makes time to travel, seeking inspiration for his menus. “You never stop learning as a cook,” he said. Although he’s got plenty of training, having started in the business at 18 at the Savoy Hotel’s restaurant in his hometown of Melbourne, Australia. “I love that exploration and the collaboration. I’m far from a one-man band,” he says.

His PBS show, “Field Trip with Curtis Stone,” airs through Nov. 30 and will be back for another season. The program follows Stone and his culinary team as they travel the world in search of hands-on foodie adventures, deeper knowledge of global cuisines and delicious wines.

We caught up with him to learn more about the show and find out what’s up at his restaurants.

Q: How did this show come about?

A: We were  always doing our menu development this way. And I had a friend who was a cinematographer who said you’ve got to film this, it would be an incredible TV show. So that’s really where the idea came from.

Q: Sounds like a grueling traveling schedule. Like being a rock star without the applause?

A: It is. But you know, I pinch myself every time I go, we’re just so lucky. You’re not just a tourist, you’re there with a mission. We blind call chefs we admire or maybe someone we know and say, “What can we do to really understand the region?”

Q: There are lots of contest and restaurant rescue shows, but this type seems to belong to a new breed started by Anthony Bourdain and continuing with Marcus Samuelsson’s “No Passport Required.” These shows go deeper. Conversation turned really philosophical when you were in Australia, fishing with plants that stun your catch instead of hooks.

A: We were very, very lucky when we got to spend time with the aboriginal people of Australia. These  ancient cultures are so sophisticated: I’m from a pretty recent sort of a culture, when you compare it. Research supports the fact that they’ve existed for over 100,000 years. They understand their environment so intimately, what to look for at what particular time of year. It really is fascinating.

Q: And at the same time, some trips are humbling. 

A: Oh, absolutely. I’m constantly with some sort of professional, I was just in New South Wales in Australia with this incredible driver and he’s (saying), “What’s your breath hold?” I said, “I don’t even know you’re talking about.” “How long can you hold your breath?” And I said, “30 seconds.” And he says, “Oh God.” And I said, “why? How long can you?” He’s like “20 minutes.”

Q: A lot of chefs who like to stay in the kitchen might have a tough time on camera, but you seem to be a natural. 

A: It happened totally by accident for me. I was asked to do this show, “London on a Plate,” and I did a morning TV segment. That was a compliment to put me in a book with a bunch of incredible chefs. And that led to other TV appearances. Then as a 25-26 year old someone asked me, “Do you want to travel and surf and cook and eat your way around the country?” Yeah! Of course! And I kept on going.

Q: So you got more comfortable on camera?

A:  When I look back I wasn’t probably very good in the beginning. But it’s a bit like golf, at first you hit it in the trees and then you just get better at it.

Q: So now that we’re up to speed on the show, catch me up on the restaurants. Gwen is doing well and you will open a second similar restaurant called Georgie in Dallas. You told Nation’s Restaurant News that Texas is a lot like Australia.

A: I think there’s a good sense of humor and an incredible hospitality in Dallas that you don’t find in other parts of the world, a real friendliness too. So I’ve always loved it. And then frankly the opportunity came up. Stephan, who I’m in partnership with in that restaurant, came and dined at Gwen and he asked me about my plans and I said I’m pretty happy doing what I’m doing, I don’t want to get too big. And he said, “Could I convince you to come and do something with me in Dallas?” and we started a friendship that way. And here we are down the track and it’s pretty exciting.

Q: At Maude you’ll have the Tuscany menu through December and that dovetails with the show because you went to Italy this season and went truffle hunting in Umbria.

A: Well, it’s white truffle season in Tuscany so we’re bringing those in. We’ve become known for our truffle menus over the years so we have that as a supplement. So you can do that in conjunction with the ten course menu if you like.

Q: What would you say to encourage readers to come to Maude? 

A: We ask diners to let us put them in our hands. We have some surprises and hopefully excite you. We match wines from the region to each course, it takes two and a half to three hours. It’s a pretty special experience. Let them know we’d love to cook for them.

Chef Curtis Stone

Watch: “Field Trip with Curtis Stone” airs at 7:30 p.m. Monday, Nov. 11 and through Nov. 30. For more showtimes visit pbssocal.org.

Dine at Maude: A 10-course dinner showcasing Tuscany, includes chicories with pistachio crema; hand-rolled pici pasta in a fermented vegetable ragu; and squab with kale, cannellini beans and rosemary. Dessert is a take on the Negroni cocktail. Wine pairing choices highlight Tuscan varietals such as vernaccia and sangiovese. Dinner reservations are available Tuesday-Saturday through the end of the year. Price: $150 per person (without wine pairings or truffle supplements in season). 212 S. Beverly Drive, Beverly Hills, 310-859-3418, mauderestaurant.com.

Rally’s has just opened in Rialto, and the city is expected to get another location in just a few months.

The new location has opened at 300 S. Riverside Ave., a spot that has hosted several restaurants over the years, including Telly’s Burger, Alanberto’s and, most recently, Lamberto’s.

However, the restaurant has been shuttered for several years.

Hours are 10 a.m.-2 a.m. Sunday through Thursday, and 10 a.m.-3 a.m. Friday and Saturday.

The second location is expected to open in February at 466 E. Foothill Blvd.

The site is currently a vacant lot, but the restaurant will be a prefabricated modular building, designed for quick construction.

A similar modular-design building was expected to open in March 2018 at 1605 W. Base Line in San Bernardino, but that has yet to come to fruition.

Thanks to frequent contributor Steve for the tip on the new Rally’s!

The chain also has locations in Moreno Valley and Corona.

Coming to Rialto

A new cheesesteak restaurant is coming to Rialto.

Signage is up at the former Starbucks and Coffee Nutzz location at 1611 S. Riverside Ave. announcing the future Charleys Philly Steaks.

No time frame is given for the opening.

It appears to be the first standalone Inland Empire location for Charleys, which also has a location at Fort Irwin and mall locations in San Bernardino, Riverside, Rancho Cucamonga, Ontario, Moreno Valley, Temecula, Victorville, and Palm Desert.

Colton Starbucks open

A new Starbucks has opened at 1590 W. Valley Blvd., Colton.

It’s the first eatery in a new center that will also include The Habit Burger Grill.

The center was built on the site of a former used car lot on the southeast corner of Pepper Avenue and Valley Boulevard.

A Popeyes was also previously announced to open in the center.

Starbucks is open 4:30 a.m.-10:30 p.m. daily.

Firehouse Subs expands

Firehouse Subs continues to expand here in the Inland Empire.

A new location has opened at 2598 Archibald Ave., Suite E, Ontario.

Other Inland Empire locations include Rancho Cucamonga, Chino, La Verne, Temecula, Loma Linda, Menifee, Beaumont, Palm Springs, Hesperia, Palm Desert, and Yucca Valley.

Flexitarian breakfast

Dunkin’ Donuts is the latest chain to offer the new generation of meat substitutes.

This week, the restaurant launched its new Beyond Sausage Sandwich, made with Beyond Meat’s 100% plant-based sausage patty.

The chain will give away samples from 8-10 a.m. Friday and Saturday, Nov. 8 and 9.

Inland Empire locations include Rancho Cucamonga, Riverside, Upland, Corona, Menifee, Wildomar, Murrieta, and Victorville.

Wiens Brewing turns 7

Wiens Brewing Company in Temecula will celebrate its 7th anniversary on Saturday, Nov. 9.

The event, set for noon-10 p.m., will feature the Cali food truck, music from DJ Gabe Real, and an anniversary beer release — Reincarnation Triple IPA — in cans and on tap.

Wiens Brewing Co. is at 27941 Diaz Road, Suite A.

Tour de Brews

Over the last couple of months, the folks at KCAL-FM have visited nearly a dozen Inland Empire breweries during their Tour de Brews.

The tour is culminating in a beer fest from 5-10 p.m. Saturday, Nov. 9, at Riverside Municipal Auditorium, 3485 Mission Inn Ave.

The event will also feature several bands, including Linkin Park tribute band In the End, Electric Ash, and a trio of bands from Rockstars of Tomorrow.

Participating local breweries include Chino Valley Brewery, Euryale Brewing Company, Kings Brewing Company, Old Stump Brewing Co., Rescue Brewing Co., Revolt Brewing Co., Route 30 Brewing Company, Solorio Brewing Co., Stone Church Brewing, 3 Iron Brewing Co., and Woody’s Moreno Valley.

Tickets are $17 (plus a $7 service fee) for general admission without beer tasting, and $27 (plus an $11 service fee) with the beer tasting. VIP tickets, which include early admission, beer tasting, and a T-shirt are $37 (plus a $13.25 service fee).

A buy-one-get-one-free deal is available on general admission tickets. Attendees must be at least 21 years old.

A portion of proceeds will benefit All-American Riders, a veterans support organization.

For more information, or to purchase tickets, visit www.kcalfm.com/tour-de-brews.

Lazy Dog update

The Corona Lazy Dog Restaurant & Bar — built on the site of a former Claim Jumper at 380 McKinley St. — opened this week.

A Montclair location at 5295 N. Montclair Plaza Lane — on the eastern side of Montclair Place — is projected to open next month.

Deals for veterans

Veterans Day is Monday, Nov. 11, and many restaurants are offering freebies and deals for veterans. Here’s a selection:

• John’s Incredible Pizza: Free admission and buffet through Monday, with coupon. Military families save 10% every day.
• Juice It Up!: Free medium Classic smoothie.
• Olive Garden: Free entrée from a select menu, including breadsticks and soup or salad.
• Rubio’s Coastal Grill: Free entrée with the purchase of an entrée, with coupon.

Fans of The Donut Man can look forward to two big events this winter: the return of the signature strawberry stuffed doughnut in late January and the projected opening of a second location in February.

After more than 47 years of serving Glendora, The Donut Man will have a presence in downtown Los Angeles as well. It will be a tenant of Grand Central Market, a 102-year-old public market reborn as a food hall with hipster cache.

The Donut Man was founded in 1972 by Jim Nakano. It has gained a wide reputation thanks to the strawberry doughnuts, the peach stuffed doughnuts it serves in summer, and fans such as the late restaurant critic Jonathan Gold and TV personality Huell Howser, the latter of whom did an episode of his series “Visiting” with Nakano in 2000.

It still serves its customers through a walk-up window, although it has a couple of wooden benches if guests want to sit.

“I’m not sure if that would be permitted today,” said general manager Aaron Wearp in a phone interview.

The size of the original shop is a factor in the expansion, according to Wearp.

“It all comes down to demand and space,” he said. “We only have about 720 square feet in Glendora.”

He called Grand Central Market a good fit for the brand.

Doughnuts will be made on-site, and customers will be able to watch through windows into the kitchen. The menu might be more experimental to suit the clientele.

“It’s going to have an old-time feel, but at the same time I think we’re going to be a little more adventurous.”

The Donut Man currently charges $0.99-$2.95 for its doughnuts, except for strawberry and peach, which go for $4.50 when they are in season. Wearp said the fruits are bought daily at farmers markets.

Current specials include:

Pumpkin Cream, a glazed doughnut topped with a pumpkin spice swirl.

Apple cider, with crumb topping, vanilla glaze, or both.

PB&J, an over-the-top jelly doughnut with peanut butter custard as well as raspberry jelly filling.

The Donut Man

Where: 915 E. Route 66, Glendora

Hours: Open 24 hours except for major holidays

Information: 626-335-9111, thedonutmanca.com

A sister restaurant of The Goat & Vine, The Nightingale took a while to get up and running, but it has proved to be worth the wait.

The dining area at The Nightingale, which like Goat & Vine also is in Temecula, is lit by incandescent bulbs in a circular pattern on wooden chandelier mounts. The centerpiece in the space is the floor-to-ceiling clear glass enclosed wine cellar which recently held around 1,000 bottles and has received Wine Spectator’s Award of Excellence.

The wine list itself is pinot noir and cabernet centric, but has something for everyone including some aged Chateau de Beaucastel from Châteauneuf-du-Pape as well as Bordeaux blends. Nate Rivera, a dynamic second-level sommelier, is available to help you navigate through the wine list to find the perfect match for your entree selection.

The kitchen is helmed by head chef Rob Fry and chef de cuisine Chris Steussy. Watch them work their magic through the glass-enclosed kitchen. There is a rectangular table — which can be used for chef tables and small intimate wine dinners — that can seat eight to 10 right in front of the kitchen.

Another wall is taken up with shelves of assorted liquors used in the restaurant’s craft cocktail program. Hexagonal shaped planters are located on the walls, adding greenery to the overall effect.

Early each morning, fresh bread is baked and house-made pasta is prepared for the upcoming day. Local farms are utilized for fresh vegetables and fruits which are delivered daily.

During a recent visit, we began our meal with a couple of appetizers: crispy potatoes and steamed clams (cockles, actually).

Crispy potatoes sound rather innocuous, but you’d be wrong. Wedge-cut deep-fried pieces are served in a pool of shitake mushroom aioli and diced espellette peppers to provide some richness and a modicum of heat, resulting in an earthy, garlicky sweet heat which transforms the common potato into a snack that cojures up that old potato chip commercial: “Bet you can’t eat just one!”

The steamed clams were both plentiful and tender, lending a taste of the sea to the preserved lemons’ piquancy and the garlic’s assertiveness. But it was the smoked guanciale that brought everything together.

Guanciale is pig’s jowl which is generally cured and is a step or two up in flavor intensity from Italian pancetta. Adding the smokiness really boosts the overall flavor profile and allows you to taste all of the components individually, including the slight funkiness of this porcine goodness.

From the sea, we opted for two crisscrossed pieces of silky, luxuriant Baja striped bass filets sitting atop a blend of zucchini, olives, capers and romanesco (a pointy shaped chartreuse-hued vegetable which tastes like a cross between cauliflower and broccoli).

Everything is tied together with a basil pistou (in French cooking, a blend of herbs, spices, garlic, olive oil and nuts similar to Italian pesto, usually added to hearty vegetable soups). Here, it serves a similar purpose without the broth. I’d choose a CADE Sauvignon blanc from Napa to pour with this herb flavored dish.

And now, for something completely different. They offer an array of pizzas, but none more unusual than the garlic ’nduja version. Calabrese cooking in Southern Italy makes good use of its cured salami products, particularly those made by incorporating the home-grown red chile pepper flakes.

Calabrian ’nduja is a salami paste studded with Calabrian dried red pepper flakes. At The Nightingale, the pizza uses fresh mozzarella, fresh garlic, lemon zest and fresh arugula as well as dollops of salami blended with whole Calabrian chiles scattered over the top of the pizza. All the colors of the Italian flag are evident and this creation with its colorful presentation and bold gutsy flavors is a triumph of taste and originality.

I’d opt for a sagrantino or Nero d’Avola with this distinctive pizza or, better yet, ask Rivera which Italian red he’d drink with this dish.

With that, it was on to the pasta section where the chef’s talents really shine. Squid ink pasta is one of my favorites, and this spaghetti version is one of the best renditions I’ve encountered — a cacophony of multiple flavor sensations featuring a taste of the sea, in which plump shrimp, baby squid rings and pickled sweet peppers are enveloped in a low tide of grey-hued sauce. The ingredients are accentuated by a piquant garlic chile butter with Calabrian chile flakes and fresh chopped clams.

These bold flavors would easily stand up to an Australian Shiraz or a petite sirah from Paso Robles.The short rib pappardelle was a work of art, a palette of complimentary flavors incorporating fresh mint and basil, burnt orange (char the orange over flame, let cool, then juice), and Calabrian chile flakes all topped with parmesan. The gutsy herbaceous and fruit forward flavors blended with the beefy goodness of the short rib meat and a slow building heat on the palate.

This is another dish which needs a full-bodied wine such as a barolo from Piemonte, a Tempranillo from Ribera del Duero or perhaps a Stags’ Leap cabernet.

More great eats: Restaurant and dining guide for SoCal casinos

Still hungry? End this repast with some delicious orange-infused panna cotta along with a glass of Graham’s 20-year-old tawny port.

This was one of the finest meals I’ve had the pleasure of consuming in my recent and not-so-recent memory. Our server was splendid as well — anticipatory, cordial and very knowledgeable about the menu.

By all means leave yourself in Rivera’s more than capable hands. His selections will never lead you astray, and he’s one of the most personable individuals I’ve had the pleasure of meeting.Do not miss a night out at The Nightingale!

David Cohen is a freelance dining critic who also writes for Riverside and Redlands magazines. Send him an email at dcohen4@verizon.net and follow him on Twitter @dcfoodfiles.

The Nightingale

Rating: 3.5 stars

Address: 41923 Second St., Suite 102, Temecula

Information: 951-506-9929, thenightingaletemecula.com

Cuisine: Contemporary artisan

Atmosphere: Chic, wine country atmosphere

Hours: 4:30-9 p.m. Sunday-Thursday, until 10 p.m. Friday and Saturday; brunch Saturday 9:30 a.m. to 2 p.m. Closed Sunday.

Prices: $9-$18 Starters, $12-$14 Salads, $15-$17 Pizzas, $17-$21 Pastas, $28-$55 Entrees

Details: Full bar. Corkage is $25. Daily happy hour 4:30-6:30 p.m.

Recommended dishes: Crispy potatoes, garlic ’nduja pizza, short rib papardelle, squid ink spaghetti

Cards: All majors

What the stars mean: Ratings range from 4 stars to one. 4: World-class experience, not to be missed; 3: Worth a special trip, high-caliber cuisine; 2: If you’re in the neighborhood, the restaurant merits a visit; 1: Would not make an effort to eat here.

Growing up in a house surrounded by walnut trees, the tasty bounty played a big role in the autumn meals of my childhood. In those days my mom didn’t know that toasting those frisky nuts would enhance their flavor, mellowing out acerbic edges. That came later.

Their toasted flavor is especially delicious when balancing out sweet or starchy dishes. This pasta recipe is one example. Showcasing diced sweet potato and a perky mint pesto, the combination is delectable. The recipe is sourced from a new cookbook from John Whaite, “A Flash in the Pan” (Kyle Books, $24.99); the book showcases healthful dishes that can be prepared in a short amount of time. I appreciate the shortcut of cooking the veg along with the pasta to save time.

Pasta with Walnuts, Feta, Sweet Potato and Mint Pesto

Yield: 2 servings or one very hungry diner

INGREDIENTS

7 ounces dried fusilli pasta

1 large sweet potato, peeled, cut into 1/2-inch dice

Salt

Pesto:

2 1/4 ounces walnut halves

Handful of fresh mint leaves

1 3/4 ounces feta cheese, plus crumbled feta for garnish

1/2 cup plus 2 tablespoons oil, canola or extra-virgin olive oil

Freshly ground black pepper to taste

PROCEDURE

1. Toast walnuts: Heat medium saucepan over high heat. Add walnuts and toast, shaking pan frequently, until toasted (be cautious because nuts burn easily) – about 1 minute. Remove from pan and set aside.

2. Fill saucepan half full of well-salted water. Bring to boil on high heat. Add pasta and sweet potato. Boil for 8 minutes (pasta should be al dente — if the package directions say 10 minutes, cook the pasta for 2 minutes and then add the sweet potato and boil for an additional 8 minutes); drain, but reserve 2 tablespoons of the starchy cooking water. Meanwhile, carry on with the pesto. In a food processor, preferably a mini-size food processor, put all pesto ingredients plus 1/2 teaspoon salt and toasted walnuts. Pulse on-off until partially pureed but still mostly chunky, scraping down sides as needed.

3. Stir the reserved 2 tablespoons of cooking water into pesto. Return pasta and sweet potato to pan; add pesto and toss. Serve topped with reserved crumbled feta and a pinch of salt if needed.

Source: Adapted from “Flash in the Pan” by John Whaite

It’s turkey and tamale time at fast food restaurants. Many chains stretch their menus out of the ordinary during the holidays to provide something like a traditional family meal. One is even doing its own version of turducken.

It’s easier for chains that supply sweets. They’re leaning on cinnamon and of course pumpkin spice.

Here’s a sampling of what’s out there.

Coffee Bean & Tea Leaf: Seasonal sips include Peppermint Mocha Cold Brew, Winter Dream Tea Latte, which is made with black and rooibos teas, vanilla and spices; Red Velvet Cocoa, and Cookie Butter Latte. coffeebean.com

Dog Haus: Turducken is making its seasonal return to this Pasadena-based chain. A traditional turducken is a turkey stuffed with a chicken that’s stuffed with a duck. This creation is by Food Network personality Adam Gertler. It’s a turkey/duck/chicken sausage topped with turkey gravy, slaw, and crispy onion strings. It’s only available in November, and $1 from every purchase will be donated to No Kid Hungry, a meal program for at-risk children. Dog Haus also serves limited-time craft cocktails by mixologist Phil Wills in Pasadena and its other Biergarten locations. doghaus.com

Dunkin’: Peppermint Mocha tops what the coffee and baked goods chain calls its largest-ever holiday lineup. Other beverages include Winter White Chocolate, Gingerbread S’mores, and eggnog latte. dunkindonuts.com

El Pollo Loco: This year’s holiday twist is Chicken Tamale Bowls, rice and beans topped with chicken and/or chicken tamales. The menu also includes Chicken Pozole Verde, a soup with chicken and hominy, and Mexican hot chocolate. elpolloloco.com

Krispy Kreme: Doughnuts with toppings that make them resemble pies are available through Thanksgiving. Flavors are cherry pie, chocolate cream and Dutch apple. krispykreme.com

McDonald’s: The seasonal selection is Cinnamon Cookie Latte, hot or iced, and doughnut sticks with chocolate sauce. mcdonalds.com

Nekter Juice Bar: A limited-time Pumpkin Pie Smoothie includes banana, dates, nutmeg and cashew milk. The Santa Ana-based chain also has a Pumpkin Almond Bowl with toppings that include pumpkin granola, diced red apples and pumpkin spice. nekterjuicebar.com

Panera Bread: New pastries include an Apple Cinnamon Crunch Scone and an Apple Pie Almond Thumbprint Cookie. Beverages include Cinnamon Spice Latte and Cinnamon Spice Cold Brew. panerabread.com

Popeyes Louisiana Kitchen: It’s not fast food, but you can order a 13-to 16-pound heat and serve Cajun Style Turkey for $39.99 at participating restaurants. You may have to brave a line for chicken sandwiches. popeyes.com

Rubio’s Coastal Grill: “Surf & Turf” with a Langostino Lobster Bowl, and langostino taco and burritos combos, are available through Jan. 2. rubios.com

Slater’s 50/50: A Thanksgiving Burger features a turkey patty topped with stuffing, gravy, cranberry sauce, and garlic and sage aioli on a honey wheat bun. It will be available through Nov. 30. slaters5050.com

Starbucks: Look for the usual hot or iced drinks in a new collection of festive cups. Flavors include Peppermint Mocha, Toasted White Chocolate Mocha, Caramel Brulée Latte, Chestnut Praline Latte, and Eggnog Latte. The Holiday Turkey & Stuffing Panini is back, as is the Cranberry Bliss Bar and the Sugar Plum Danish. starbucks.com

Wienerschnitzel: Shredded beef tamales topped with chili and cheese are available through the end of the year. There are also pumpkin spice shakes and a pumpkin spiced dipped ice cream cone. And you can also pick up a can of Wienerschnitzel chili for $5 as a stocking stuffer. wienerschnitzel.com

Farmer Boys is experimenting with a value menu.

The Riverside-based chain has launched a “Happiest Hour Menu” that is available 2-5 p.m. daily at most of its locations. Find the list of participating restaurants at farmerboys.com/happiest-hours.

Items include:

$2 zucchini sticks or onion rings.

$3 four-piece chicken strips.

$4 chili cheese fries.

$5 Double Big Cheese burger.

The promotion is for a limited time, according to a news release from the fast-casual chain.

Farmer Boys has also brought back its seasonal bread bowls, which are chili or clam chowder in sourdough rounds from La Brea Bakery.

If the thought of thawing a frozen turkey, cooking sides and baking pies fills you with terror, you could always skip it, and eat out for Thanksgiving instead.

Southern California’s casinos will be among the places serving Thanksgiving meals at their buffets and restaurants.

Many of the restaurants will satisfy Thanksgiving traditionalists with dishes such as roast turkey, mashed potatoes and pumpkin pie, but if you’re not a fan of the holiday’s normal staples, there are other options. Some of the buffets will offer seafood, prime rib and Mexican and Italian favorites.

Here’s a list of what the casinos are cooking up on Thursday, Nov. 28.

Agua Caliente Casino Palm Springs 

401 E. Amado Road, Palm Springs. 888-999-1995, aguacalientecasinos.com.

Oasis Buffet: Roasted turkey, leg of lamb, baked ham, cornbread stuffing, green beans, pasta station, chilled seafood, assorted holiday desserts. 11 a.m.-8 p.m. $34.99 (includes champagne for adults 21 and older).

The Steakhouse (Palm Springs): Multi-course menu with choice of butternut squash bisque or fried goat cheese and arugula salad; choice of roasted turkey, herb roasted prime rib or baked salmon and crab; and choice of pumpkin cheese cake with coconut butter pecan caramel and seasonal berries or apple pecan tart with butter pecan ice cream and caramel. 4-10 p.m. Reservations recommended via 888-999-1995. $65 per person.

Agua Caliente Resort Casino Spa Rancho Mirage 

32-250 Bob Hope Drive, Rancho Mirage. 888-999-1995, aguacalientecasinos.com.

Thanksgiving Harvest Buffet: Slow roasted turkey, braised beef short ribs, seared Atlantic salmon, corn and chile tamales, salad bar, iced seafood bar, pies, cakes and cookies. 10 a.m.-3 p.m. in the Cahuilla Ballroom. $65 for adults (includes complimentary sparkling wine for guests over 21). and $34 for children (4-12). Reservations are required and can be made by calling 760-833-8300 and payment must be made at least 72 hours in advance.

The Steakhouse (Rancho Mirage): The Rancho Mirage resort’s fine dining restaurant will offer a three-course prix fixe menu. The menu has not yet been announced. 5-10 p.m. $65 per person.

Three Palms Buffet: The casino’s buffet will offer a Thanksgiving meal. 2-9 p.m. $26.99 per person.

Waters Café: The casual restaurant will have a three-course prix fixe menu.  The menu has not yet been announced. 11 a.m.-close. $36.

Thanksgiving To-Go: The resort will offer a prepared meal that serves 6-8. Comes with whole roasted sage turkey; butternut squash bisque; baby spinach salad with caramelized onions, mushrooms and bacon dressing; stuffing; whipped potatoes; yams; green beans; pumpkin pie and more. $195. Must be ordered no later than Nov. 25 via 760-202-2133 or hotwatercasino.com.

Augustine Casino

84-001 Avenue 54, Coachella. 760-391-9500, augustinecasino.com.

Café 54: Thanksgiving brunch with honey baked ham, roast beef with au jus, omelets, french toast, salads, pasta and pies. 7-11 a.m. $16.95. Dinner with prime rib, honey glazed ham, roasted herb turkey, soups, salad, seafood, pasta and pies. 11:30 a.m.-9 p.m. $26.95.

Cahuilla Casino 

52702 Highway 371, Anza. 951-763-1200, cahuillacasinohotel.com.

Roadrunner Bar & Grill: Roast turkey, sausage and herb stuffing, mashed potatoes, turkey gravy, green beans and cranberry sauce. Choice of pecan or pumpkin pie. 11 a.m.-9 p.m. $16.95 without club card, $14.95 with club card.

Fantasy Springs Resort Casino 

84-245 Indio Springs Drive, Indio. 760-345-2450, fantasyspringsresort.com.

The Bistro: A la carte menu. Soup and salad options including wild arugula or baby kale salad with sunflower butter dressing; mushroom soup with cognac creme and cremini chips; or baguette with butter ($8 each). Entree of roasted turkey, cheddar whipped potatoes with gravy, cornbread stuffing with maple roasted sausage, candied sweet potatoes and more ($28). Dessert of pumpkin spice cheesecake ($10). 3-10 p.m. Reservations recommended. Can be made by calling 760-238-5654.

Fresh Grill Buffet: Maple roasted turkey breast, slow roasted prime rib of beef with au jus, honey mustard roasted Virginia ham, steamed Maine lobster claws, salads, soups, pies and desserts. 11 a.m.-9 p.m. $32.99 for adults (12 and up), $17.99 for children (3-11).

POM: A la carte menu. Soup and salad options including baby spinach or arugula salad with cranberry vinaigrette, butternut squash bisque or warm rolls with whipped butter ($7 each). Main course of roasted turkey, mashed potatoes and gravy, cornbread stuffing with maple roasted sausage, candied sweet potatoes, buttered broccoli amandine and cranberry sauce ($26). Desert of pumpkin pie ($7). Lunch, noon-4 p.m.; dinner, 5-11 p.m.

Harrah’s Resort Southern California 

777 Harrah’s Rincon Way, Valley Center. 760-751-3100, harrahssocal.com.

Buffet: Turkey, creamed spinach, stuffing, butternut squash bisque, pumpkin cheesecake; Mexican and Italian dishes; cookies, pudding and other desserts. 11 a.m.-3:30 p.m., 4:30-9 p.m. $32.99

Morongo Casino, Resort & Spa 

49500 Seminole Drive, Cabazon. 951-849-3080, morongocasinoresort.com

Cielo: Three-course prix fixe meal that comes with pumpkin chickpea stew, organic turkey and pumpkin cheesecake. Doors open at 3 p.m. $65 per person. Reservations recommended and can be made by calling 800-252-4499, ext. 6.

Good Times Café: Three-course prix fixe meal includes salad; maple-basted turkey breast with whipped sweet potatoes, sausage sage stuffing, green bean amandine, cranberry relish and giblet gravy; and pumpkin pie. 11 a.m.-2 a.m. $26.95 per person.

Potrero Canyon Buffet: Prime rib roast, rack of lamb, salmon, roast duck and turkey with dressing. 10 a.m.-10 p.m. $35.95 per person.

Thanksgiving To-Go: Take-home thanksgiving meal with option of 16-18-pound turkey ($155), 10-pound carving ham ($165) or an 8-pound slow roasted prime rib of beef ($195). Comes with choice of apple, pecan or pumpkin pie and side dishes such as sage stuffing, turkey gravy, baby carrots, creamed pearl onions, baked yams with honey and marshmallows, rolls with butter and cranberry sauce. Meals serve 8. Meals can be ordered through Nov. 25 while supplies last by calling 866-234-7006. Meals are available for pick-up starting Thanksgiving morning.

Pala Casino, Spa & Resort 

11154 Highway 76, Pala. 877-946-7252, palacasino.com.

Bar Meets Grill: Menu includes starter salad of limestone lettuce, pomegranate seeds, grapefruit and candied pecans; entree of roast turkey with butter whipped potato, green beans and cranberry relish; and desert of pumpkin pie served with sherry whipped cream. 5-11 p.m. $35 per person.

Choices, The Buffet: Maple turkey, ham, roast beef, bone-in pork loin, whipped potatoes, candied yams, green beans and giblet gravy. Non-traditional fare includes seafood risotto, octopus salad and ceviche. There will be pumpkin pie, ice cream, cookies and pastries for dessert. 10 a.m.-9 p.m. $46 per person. Free for children under 3. Discounts apply with Pala Privileges card.

Luis Rey’s Sports Bar: Turkey grinder sandwich with hand carved turkey breast, stuffing and cranberry relish, served on a soft hoagie roll. 11 a.m.-11 p.m. $15.95 each.

The Oak Room: Multi-course menu with choice of Waldorf salad or roasted beet and celery root salad with goat cheese; choice of seared day boat scallop or smoked wild boar tenderloin; choice of turkey with pan gravy, ham with pineapple glaze or salmon filet and lobster cake; pumpkin souffle for dessert. 5-10 p.m. Reservations recommended, and can be made by calling 760-510-5100 before 5 p.m., or 760-510-4540 after 5 p.m. $75 per person.

Pala Café:  Choice of soup or salad; choice of roasted turkey and gravy or prime rib (either entree comes with mashed or sweet potatoes, apple and sage stuffing and cranberry sauce); choice of pumpkin, pecan or apple pie for dessert. All day. $32 per person.

Pechanga Resort Casino 

45000 Pechanga Parkway, Temecula. 877-711-2946, pechanga.com.

Great Oak Steakhouse: Three-course meal featuring butternut squash and roasted apple soup; turkey with Italian sausage served with wild mushroom and polenta stuffing; and spiced bundt cake with apple caramel sauce. 5-10 p.m. Reservations recommended, available via pechanga.com or 877-711-2946. $38.

Journey’s End: The restaurant, at the casino-adjacent golf course, has a menu with roasted turkey and honey glazed ham, seasonal fruit, egg and omelet station, pastries and desserts. 9 a.m.-3 p.m. $32 for adults and $18 for children.

Kelsey’s: Butternut squash soup; smoked turkey and mashed potatoes, green beans, cornbread stuffing, cranberry sauce and gravy; and pumpkin pie. 11 a.m.-11 p.m. $27.

Lobby Bar & Grill: Thanksgiving buffet featuring a carving station with roasted turkey, gravy, honey glazed ham and cajun tri tip roast. Sides include mac and cheese, roasted pear stuffing, roasted brussels sprouts and brown sugar glazed sweet potatoes with marshmallows. 11a.m.-9 p.m. $28 for adults and $14 for children.

Paisano’s: Three-course meal with potato and leek soup topped with crisp pancetta crumble; roasted turkey, Italian style mashed potatoes, stuffing, turkey mushroom gravy and cherry pomegranate chutney; and pumpkin crème brulee. 4-10 p.m. Reservations recommended, available via  Pechanga.com or 877-711-2946. $32.

Pechanga Buffet: Traditional Thanksgiving foods as well as a carving station with various meats, steamed Maine lobster, cold snow crab, coconut shrimp, pies, cakes, cookies, ice cream and mini milkshakes. 9 a.m.-10 p.m. $46.99 for adults and $23.99 for children ages 3-11.

Pechanga Café: Roasted turkey with sweet potatoes, green beans gratin, cornbread stuffing, mashed potatoes, giblet gravy and cranberry sauce. All day. $22. Add a slice of pumpkin cheesecake for $5.

Pies to-go at Blends Coffee & Wine Bar: The casino coffee house will again offer whole pies for pick up for $17 each. Options include apple, cherry, pecan or pumpkin. Guests can also order sugar-free pies but those need to be ordered with 24-hour advance notice by calling 951-770-8511.

San Manuel Casino 

777 San Manuel Boulevard, Highland. 909-864-5050, sanmanuel.com. San Manuel Casino is open to guests 21 and older only.

The Pines Modern Steakhouse: Smoked turkey breast and turkey leg confit, toasted bread stuffing medallion, sautéed winter vegetable, rosemary potatoes, herb pan gravy, cranberry citrus chutney. 5-10 p.m. Reservations recommended, available via 909-425-4889 or sanmanuel.com.

Serrano Buffet: Whole turkey, prime rib, cola-glazed ham, mashed potatoes. Lobster tail and whole lobster available at dinner. 11 a.m.-3 p.m. for lunch; 4-11 p.m. for dinner. $21 for lunch, $45 for dinner. Discounts apply with Club Serrano card.

Soboba Casino Resort 

22777 Soboba Road, San Jacinto. 951-665-1000, soboba.com.

Canyons: Multi-course menu featuring choice of roasted winter squash and fall greens salad or roasted red kuri pumpkin soup; blood orange sorbet; organic roasted turkey with sausage ciabatta stuffing, yellow potato puree, turkey gravy, fall vegetables, cranberry orange compote and sweet potato; and pumpkin tart and salted caramel cheesecake. 5-10 p.m. Reservations recommended, available via 866-476-2622 or soboba.com. $24 per person.

Event Center: A Thanksgiving day buffet will be served. 11 a.m.-6 p.m. $32 per person. $6 discount applies with Soboba Rewards Card.

Fairway Cafe: Multi-course menu with choice of roasted pear and baby mixed greens salad or apple butternut squash soup; oven roasted turkey breast with sausage and cranberry herb stuffing, sweet potatoes, brussels sprouts, garlic mashed potatoes and cranberry sauce; and fresh pumpkin cheesecake. 11 a.m.-midnight. $19 per person.

Maze Stone Lounge: The restaurant, located at the casino’s golf course, has the same menu as Fairway Cafe. $19. 11 a.m.-3 p.m.

Spotlight 29 Casino 

46-200 Harrison Place, Coachella. 760-775-5566, spotlight29.com.

Capitata Buffet: Capitata will serve a Thanksgiving buffet. 11:30 a.m.-10 p.m. $25.95 for adults. $16.95 for children (ages 3-8). Discounts apply with Club 29 card.

READ MORE about Southern California casinos 

• Casino expansion: What’s new at SoCal casinos and what’s planned
• Restaurants: Casino dining guide | SoCal casino buffets
• Non-gambling amenities: Video games, cigar lounges, concert venues and more
• Gambling: High-limit rooms getting flashier, multiplying 

It’s back!

Miguel’s California Mexican Cocina & Cantina’s signature exclusive tequila, Miguel’s Herradura Double Barrel Reposado, is back for a limited time.

The tequila, which is distilled in Amatitan, Mexico — the birthplace of tequila — is aged for 11 months in oak barrels, then aged in a new toasted oak barrel for a final month, which gives the tequila a light smoky flavor.

In celebration, the restaurant is offering $4 off a pairing of a carnitas plate with an Anticuado cocktail.

The carnitas plate includes slow-roasted carnitas topped with cilantro and onions and served with salsa and a side of Sonora beans and Spanish rice.

Miguel’s Anticuado is made with Miguel’s Herradura Double Barrel Reposado — obviously — with bitters, agave nectar, muddled orange, and cherries, and is served on the rocks.

The discount is available through Nov. 27.

In other Miguel’s tequila news, the restaurant is hosting a tequila tasting for its Casamigos tequila from 6-9 p.m. Friday, Nov. 15.

The tequila is available in several of Miguel’s signature drinks, including a cucumber cilantro margarita, made with Casamigos Blanco tequila, triple sec, housemade sweet and sour, cucumber slices and cilantro. The cocktail is $2.50 off through the end of the month.

Miguel’s has two locations in Corona: 1920 Frontage Road, and at 2715 Lakeshore Drive in The Shops at Dos Lagos.

Cookie Plug expands

The Cookie Plug is now a chain.

The dessert shop, which opened in Riverside in May, opened Thursday at 501 E. Citrus Ave., Suite B, in downtown Redlands.

The cookie menu reads like a little like one for a cannabis dispensary, with names like CPB Nugget and Purple Haze, and a “Dime Sack” of three cookies for $10.

Daily specials include two-for-one on “Stack ‘Em Up Sunday” and $5 off a Fat Sack — a dozen cookies — on “Fat Sack Friday.”

Hours are noon-10 p.m. Sunday through Thursday and noon-midnight Friday and Saturday.

Here we go again

The “revolving door” restaurant at 601 E. Foothill Blvd. in Rialto is turning yet again.

The location has flip-flopped between Mexican and Asian restaurants pretty much ever since Tasty Goody Chinese Fast Food closed about seven years ago.

It’s gone Mexican again, with Tacos La Central in the midst of taking over the site.

Tacos La Central, as you may know, opened in the old El Burrito spot in Colton in 2016.

There’s still a bit of construction to be done, but I expect the new Tacos La Central to open in the next few weeks.

Backyard Bottleshop turns 5

Backyard Bottleshop and Taproom in Murrieta is celebrating its fifth anniversary with a series of events this weekend.

The festivities kick off with a pre-party social from 5-10 p.m. Friday, Nov. 15.

The free event will feature discounts on local drafts, collaboration beers, and coffee releases.

A special coffee blend from Rusted Iron Coffee Roasters will be available on nitro cold brew and as fresh-roasted whole beans.

An anniversary party is set for 5-10 p.m. Saturday, Nov. 16, and will feature food, samples of rare beers, and raffles.

The raffle grand prize is a magnum of Bottle Logic’s Red Eye November, one of just 30 such bottles.

Tickets are $35 (plus $2.74 service fee if purchased online) and include an anniversary glass, food, and five rare beer tasters. Purchase at the store and receive a free raffle ticket.

An anniversary brunch bottle share is set for 11 a.m.-1 p.m. Sunday, Nov. 17.

The event will feature a breakfast burrito bar. House cellared beers will be available to share, as well as collaboration beers and cold brew.

Tickets are $20 (plus a $1.99 service fee if purchased online).

For more details — and a link to purchase tickets — visit the shop’s Facebook page: www.facebook.com/backyardbottleshop.

Backyard Bottleshop and Taproom is at 39400 Murrieta Hot Springs Road, Suite 123A.

Skyland turns 5

Skyland Ale Works is also celebrating its fifth anniversary this weekend.

The event — set for noon-10 p.m. Saturday, Nov. 16 — will feature new beers every hour, music from Echo Love Chamber and Blue Haze Band, and food from Meat Up BBQ.

A limited number of anniversary glasses will be given away with attendees’ first pour.

Skyland is at 1869 Pomona Road, Suites E, F, Corona.

Nutrition is important for boosting your immune system and fall harvest foods are here to help. Now that it is cold and flu season, stay healthy by making sure you are eating right and getting the nutrition you need. Here are key nutrients to protect you this season.

Protein from Pistachios

Immune system cells and antibodies that work to fight disease and infection rely on protein to function well. When seeking out protein, many people think of meat, but plant protein is also a reliable protein source for a strong immune system. This is harvest season for pistachios, which grow right here in California and are an unexpected, but good source of plant protein. Wonderful Pistachios No Shells Lightly Salted are convenient for healthy recipes that need an added crunch. Pistachios’ pop of green color derived from antioxidants adds visual interest to rice pilaf, baked goods and fresh salads on any holiday table.

Polyphenols from Pomegranate

If you have heard about the health benefits of polyphenols, wine and chocolate probably come to mind. However, pomegranates are a seasonal food with serious antioxidant superpowers for your immune system. To maximize the polyphenol antioxidant levels, POM Wonderful 100% Pomegranate Juice is made by a whole-pressed process that extracts the polyphenols in the rind, pith and arils. So one 8-ounce bottle contains the nutrients from two whole pomegranates. That’s 700 mg of polyphenols per serving. You can incorporate this juice into your holiday meal by poaching pears in pomegranate juice for a sweet treat, adding it to your cranberry sauce or using it along with herbs and spices in a meat or poultry marinade.

Beta Carotene from Winter Squash

Beta carotene is a pigment in red and orange fruit and vegetables. It is converted to vitamin A in the body, which in turn helps support a healthy immune system. Beta carotene has both anti-inflammatory and antioxidant properties. It assists in keeping the mucous membranes, or cells lining the lungs, digestive tract and other parts of the body that are susceptible to infection, nourished to properly withstand harmful viruses and bacteria. Winter squash like butternut, acorn, kabocha and spaghetti squash are rich in beta carotene. Squash is easily incorporated into seasonal and holiday recipes like soup, stuffing, pie, roasted vegetables, and sautéed greens.

Vitamin C from Brussels Sprouts

Vitamin C cannot be produced by the body so it is essential that we get it from food. Vitamin C plays a role in repairing tissue all over the body. Studies have looked into the possibility that vitamin C can even help decrease the length of cold symptoms. When it comes to vitamin C, most of us think of oranges, but there is a world of foods that can rival the vitamin C content of an orange. For example, ½ cup of cooked Brussel sprouts, which are in season now, contains more than half a day’s need for vitamin C.

Antioxidants from Culinary Herbs

While fresh and dry herbs are available year-round, they are a cozy way to add a depth of flavor and aroma to your favorite fall dishes. Herbs like rosemary, oregano, sage and thyme are known for their anti-inflammatory, anti-microbial and immune-boosting properties. You can reap the taste and health benefits of herbs by adding them to stew, soup, roasted potatoes and pasta.

Eating a variety of nutrient-dense foods that are in-season is a great way to take care of your immune system. Of course, you can also protect yourself by practicing regular hand washing and getting your yearly flu shot.

LeeAnn Weintraub, a registered dietitian, provides nutrition counseling and consulting. Check out her blog, Familymealsinheels.com, for delicious recipes for busy families. Send LeeAnn an email at RD@halfacup.com.  

Champagne brunch is returning to the site of The Castaway in San Bernardino.

Now known as the Hilltop Collection Banquet Center and under new ownership, website and social media posts announced that it will begin serving brunch this Sunday, Nov. 17. Hours are 9 a.m.-2 p.m.

A ribbon-cutting ceremony will precede the opening at 8:15 a.m., according to Eselle Lopez, director of catering.

The Castaway was part of a chain of theme restaurants until it closed in the spring and purchased by new owners, who also operate a catering service called the Great Caesar’s Banquet Hall in Tujunga.  The new owners have 20 years experience in the hospitality industry, according to Lopez, who said she was with The Castaway before the ownership change.

They’ve given the San Bernardino property “a little bit of a face lift,” she said.

Brunch is returning “by popular demand.”

“I’ve had a lot of regulars that loved the Sunday brunch.”

The spread, according to an Instagram post, will include a carving station, Asian station, Mexican station, omelet bar, seafood and assorted desserts.

View this post on Instagram

Count down begins! Join us Next Sunday November 17th, 2019 for The Hilltop Collection Banquet Center’s 1st Sunday Champagne Brunch and every Sunday after. Experience our Breathtaking views & Delicious Brunch eats. For reservations click the link in our bio Or call 909-881-1502 Cheers

A post shared by The Hilltop Banquet Center (@hilltopbanquet) on Nov 10, 2019 at 12:55pm PST

The price for adults on Nov. 17 is $39.95, Lopez said. The following week it will be $44.95.

The price for children age 4-11 is $26.95.

It is also taking reservations for Thanksgiving brunch 10 a.m.-4 p.m. Nov. 28. Prices are $54.95 for adults and $26.95 for children age 4-11.

The Castaway, which opened in 1970, was known for its patio views of the San Bernardino Valley. It was a popular site for weddings and special occasions.

The brunch will have lawn seating so diners can enjoy the view.

Hilltop Collection Banquet Center is at 670 N. Kendall Drive, San Bernardino.

Information: 909-881-1502, hilltopbanquet.com

Family members gathered for a Thanksgiving feast reverently bow their heads in a moment of gratitude. When they’re done, Dad looks up and sees a stranger at his side with a notepad. “Can I get you something from the bar?” the stranger asks with a friendly smile.

Similar scenes will play out in Southern California and all across the country according to the National Restaurant Association. Its report from 2018 said that 9 percent of Americans plan to eat their holiday meal out.

What? Who would ditch home and hearth on the most sacred day of the year for a family feast?

A lot of us are happier doing so, said local industry types who see a ton of holiday business. Year after year they’ve watched the dine-out-on-Thanksgiving trend rise.

“When we opened in September 1999 we did a sit-down dinner and it was really for family and friends,” said Joe Manzella, founder of Taps Fish House & Brewery restaurants in Corona, Brea and Irvine. “At that time it was like almost unheard of. Like, ‘Hey, you don’t go out to eat on Thanksgiving. That’s crazy!’”

He felt conflicted about it because he typically gave his staff time off to be with family and friends. But the demand was too great. “Right around 2011, 2012, it just became this steady push on us to offer service,” he said. “We had literally hundreds of people inquiring.”

So, he opened his doors and never looked back. “It was really busy,” he said.

According to the National Restaurant Association, of those who go out, 31 percent said they would choose the same restaurant they traditionally go to on the holiday. Another 30 percent said they would go to a place they reserve for special occasions.

That’s serendipity for a handful of Southern California dining rooms that fit both those categories: Taps, Lawry’s Restaurants, Fleming’s Prime Steakhouse & Wine Bar and Del Frisco’s Grille and Double Eagle restaurants. They’ve all seen an increase in Thanksgiving business.

“It does mirror what we’re seeing and it’s been fun to watch it build,” said Audrey Quistorff, senior director of operations, west at Fleming’s, whose locations include LA, El Segundo, Woodland Hills, Pasadena and Rancho Cucamonga. By the first day of November, its Newport Beach location already had 1,000 Thanksgiving reservations.

So who’s dining? “We do see a lot of families. Typically one or two of the guests in the larger groups are some of our best guests,” Quistorff said. “You know that they chose us for a reason. But a lot of times the rest of the family might be from out of town and visiting,” she said.

Those regulars feel right at home. “Fleming’s feels like family to them,” she said. “We’re the place where we know them and they know us. And so it’s a familial atmosphere for a lot of guests.”

Lawry’s The Prime Rib in Beverly Hills will serve 2,000 Thanksgiving dinners. Holiday dining is such a tradition there and at Five Crowns in Corona del Mar that you’re not likely to get a prime time reservation at this point unless you’re in the loyalty club.

“We open up our reservations to our VIP program two months in advance and they book up very quickly,” said Ryan O’Melveny Wilson, chief marketing and strategy officer for Lawry’s restaurants worldwide and 4th generation member of his family business. “But don’t hesitate to call because there should still be some availability very early or very late,” he said.

And if you can’t get a reservation at the ideal time, Lawry’s, Five Crowns or Tam O’Shanter will pack Thanksgiving to go. The National Restaurant Association’s website says that 4 percent of those eating at home purchase take-out meals.

Lawry’s restaurants sell whole and half prime ribs, turkey breasts and thighs and all the fixings. Or make your own turkey and buy the sides. “I think people love the idea of roasting the turkey. But they don’t really want to deal with all the side dishes,” said Wilson. “You focus on the turkey and we’ll do the mashed potatoes, gravy, creamed spinach and everything else and you get all the praise for pulling a beautiful, golden brown bird out of the oven.”

It’s not just the comfort food that draws Thanksgiving diners. Jaded foodies go out because, honestly, turkey with the same old sides every year just bores them to death.

At Del Frisco’s gourmands can indulge in the signature cheesesteak egg rolls, stuffed with beef and oozing ooey, gooey fontina, and a lot more. Holiday menus always include the restaurant’s classics and best sellers. “We do our egg rolls, we do the jumbo lump crab cake, we offer all of our cuts of steak and all of our seafood,” said Katie Pavkov, a District General Manager at Del Frisco’s Grille.

Did we fail to mention that the bar will be fully stocked and the wine list a mile long?

So, who would want to stay home? Especially when it takes the pressure off home cooks struggling to organize a massive potluck and breaking up kids fighting over drumsticks. Imagine ditching the KP and just enjoying a cocktail with your favorite premium booze or a glass of French Champagne before dinner.

“One of the things that makes a day like Thanksgiving so fun is everybody’s celebrating,” said Quistorff. “There’s no trying to get through a rushed dinner before we go to a play or anything like that.” And there are fewer family feuds. “We have football on in the bar. A lot of people watch the game and they won’t get yelled at for being in the living room as opposed to being at the dining room table,” Quistorff said.

Bonus round? When dinner’s done you head home to a clean house.  “Just come in! Relax and be happy,” says Manzella. “Focus on your family, not the dirty dishes.”

If you go

Del Frisco’s: Thanksgiving prix fixe menu with choice of butternut squash soup or salad, turkey with side dishes and all the trimmings and pumpkin cheesecake or pecan pie à la mode. Prix fixe is $59; turkey plates are $27, $15 for children. Full menu of steaks and signature dishes will be available. Hours: 11 a.m.-8 p.m. Locations: Del Frisco’s Double Eagle Steakhouse, 1551 Ocean Ave, Suite 105, Santa Monica, 310-395-7333; Del Frisco’s Grille, Irvine, 772 Spectrum Center Drive, Irvine, 949-341-0376, delfriscosgrille.com.

Fleming’s Prime Steakhouse & Wine Bar:  Pre fixe menu with choice of Fleming’s salad or lobster bisque, sliced turkey, turkey leg or filet mignon with sides, and pumpkin cheesecake or Chocolate Gooey Butter Cake for $52; $22 for children. Full dinner menu, chef’s table menu and kids menu also available, prices vary. Hours: 11 a.m.-8 p.m. Locations: El Segundo, Los Angeles/L.A. LIVE, Newport Beach, Pasadena, Rancho Cucamonga, Rancho Mirage, Woodland Hills: flemingssteakhouse.com.

Lawry’s Restaurants:  Limited menu of turkey with all the sides, prime rib and seafood. Price: varies according to selection and location. Hours: restaurants will open early that day at 11 a.m. Locations: Lawry’s The Prime Rib, 100 N. La Cienega Blvd., Beverly Hills, 310-870-2620; The Tam O’Shanter, 2980 Los Feliz Blvd., Los Angeles, 323-664-0228; Five Crowns, 3801 E. Coast Highway, Corona del Mar, 949-760-0331, lawrysonline.com.

Taps Fish House & Brewery: An abundant buffet with turkey and all the fixings, carving stations, seafood on ice, salads, desserts and more. Price: $47.99, $14.99 for children 3-10. Hours: noon-7 p.m. Locations: 2745 Lakeshore Drive, Corona, 951-277-5800; 101 E. Imperial Highway, Brea, 714-257-010; 13390 Jamboree Road, Irvine, 714-619-0404,  tapsfishhouse.com.

Serve pumpkin pie as you like, but these might be more popular with your guests.

Pumpkin Cheesecake Crumble Squares

Yield: 20-24 squares

INGREDIENTS

Crust and Streusel:

1 cup unbleached all-purpose flour

3/4 cup golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled butter (cut into about 10 slices)

1 cup pecan halves

3/4 cup old-fashioned oats

Filling:

2 (8-ounce) packages cream cheese, room temperature

1 1/2 cups canned pure pumpkin puree

1 cup granulated sugar

1 large egg

2 1/2 teaspoons pumpkin pie spice

Topping:

2 cups sour cream

4 tablespoons sugar

1/2 teaspoon vanilla extract

PROCEDURE

1. For crust and streusel: Adjust oven rack to middle position. Preheat oven to 350 degrees. Generously butter a 13-by-9-inch baking dish. Pulsing on/off, blend flour, sugar, salt and butter in processor until coarse meal forms. Add pecans; pulse on/off until nuts are chopped. Add oats; using on/off, process until mixture is moistened but not clumping. Press 3 3/4 cups of crumb mixture onto bottom of prepared square pan. Transfer remaining mixture to rimmed baking sheet (do NOT wash processor). Bake crumbs on sheet until golden for 9 minutes, stirring after 5 minutes. Cool. Bake crust in dish until a light golden color, about 15 to 20 minutes. Remove from oven while preparing filling. Maintain oven temperature.

2. Filling: Blend all filling ingredients in same processor until smooth. Spread filling over warm crust; bake until set and dry in center, and beginning to rise at edges, about 30 to 35 minutes. Maintain oven temperature.

3. Topping: Whisk all topping ingredients in small bowl. Gently spread topping evenly over hot filling. Bake until topping sets and is barely bubbling at edges, about 6 to 8 minutes. Cool completely on rack. Sprinkle crumbs over topping; gently press into topping. Cover and chill until cold, about 2 hours. Cut into 16 squares.

Source: Adapted from “Bon Appetit Desserts” by Barbara Fairchild (Andrews McMeel, $40)

Try making this dish instead of the tried-and-true green bean casserole.

Julia’s Fresh Green Bean Salad

Yield: 8 to 10 servings

INGREDIENTS

2 1/2 pounds fresh green beans, trimmed

4 cups baby greens

1 lemon

1 teaspoon salt, kosher preferred

1 small clove garlic, peeled, finely minced

1 teaspoon Dijon mustard

2/3 cup extra-virgin olive oil

2 medium-size mild red onions, peeled, cut crosswise into thin rings

1 quart cherry tomatoes, halved

Pepper to taste

PROCEDURE

1. Several hours ahead or two days ahead, plunge beans into 3 to 4 quarts of rapidly boiling water. Boil, uncovered, 5 to 8 minutes or until beans are just cooked through. Drain in colander and refresh with cold water. Drain, wrap in kitchen towel and chill in plastic bag.

2. Prepare dressing: Up to two days in advance, finely mince zest (colored outer portion of peel) off half of lemon. Place in jar with salt, garlic, mustard and 1 tablespoon fresh lemon juice; beat with a fork. Add oil in thin stream, beating constantly. Taste and add more lemon juice if needed. Seal jar and refrigerate.

3. Several hours before serving, place onions in bowl. Toss with dressing. Cover and refrigerate.

4. Shortly before guests arrive, arrange greens on platter and toss with a little salt. Add blanched, chilled beans to onions and dressing. Taste and season with salt and pepper as needed. Arrange over watercress.

5. Add tomatoes and drizzle any dressing left in bowl on top. Cover and chill until serving time.

Source: Adapted from “Julia Child & Company” by Julia Child (Knopf, out of print)

Experiment with serving this instead of sweet potatoes.

Butternut Squash and Potato Gratin

Yield: 8 servings

INGREDIENTS

2 tablespoons butter, plus more to grease baking dish

2 large leeks or 3 small leeks, washed, chopped

Kosher salt and freshly ground black pepper

1 teaspoon finely chopped fresh thyme

2 cups heavy cream, plus more if needed

1/2 teaspoon sweet paprika

1/4 teaspoon grated nutmeg

1 butternut squash (with thick neck), about 2 pounds

1 pound Yukon Gold potatoes, peeled

1/4 cup grated Parmesan cheese

Cook’s notes: I used a 9-by-12-inch oval gratin dish. Another time I needed a large gratin dish because I was very ambitious in the amount of butternut squash that I used; for that one I needed 1 1/2 cups of additional cream.

PROCEDURE

1. Position rack in center of oven and preheat oven. Generously butter an 11 1/2-by-8-by 2-inch baking dish (you can use a 13-by-9-inch baking dish, adding more squash and cream. Preheat oven to 400 degrees.

2. Melt butter in large skillet over medium heat. Add leeks and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes. Stir in thyme. Remove from heat.

3. Bring cream, paprika and nutmeg to simmer in medium saucepan over medium heat. Stir in 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat.

4. Cut top (neck) off butternut squash where it meets the bulbous bottom (reserve the bulbous part for another use). Peel squash and cut in half lengthwise. Place flat side down and cut into 1/8-inch wide slices with a sharp, sturdy knife (or use a mandoline or V-shaped slicer). Cut potato into 1/8-wide slices, too. In large bowl, toss squash and potato slices.

5. Spread 1/3 of squash mixture in prepared dish and top with 1/3 of leeks. Pour 1/3 of cream mixture evenly over vegetables. Repeat with another 1/3 of potato mixture, the remaining leeks and another 1/3 of cream mixture. Finish with the remaining squash mixture. Slowly pour remaining cream mixture evenly over vegetable mixture, moving vegetables with a fork to spread them into an even layer, until they are barely covered with cream mixture, adding more cream if needed. Cover baking dish with aluminum foil and place on large rimmed baking sheet. Bake 45 minutes. Remove gratin from oven. Remove foil. Sprinkle with Parmesan. Lower oven temperature to 350 degrees. Continue baking without foil until gratin is golden brown and tender when pierced in center with the tip of a small, sharp knife and the cream has thickened, about 45 minutes. If top becomes too brown before vegetables are tender, tent the gratin with foil, Let stand 10 to 20 minutes before serving.

Source: “The Big Book of Sides” by Rick Rodgers (Ballantine Books, $30)

Turning out a traditional Thanksgiving menu isn’t easy on the cook. I contend that the devilish list of dishes was thought up by someone who never had to cook it, a big shot who just carved the bird and thought that was a lot of work — an essential task, bless their heart.

Well, the reality is there are a lot of moving pieces, and you need to get as much done in advance as possible. And you need to allocate, big time.

Guests can bring dishes from assigned categories and understand that if that dish needs heating and/or garnishing, they are responsible. Guests, especially those WHO didn’t bring something or are spouses of contributors can be assigned small jobs (I do this at the door as they enter): light the candles on the table, or pour the wine and/or make simple cocktails; or fill the water glasses; assemble the relish tray or arrange the salad.

And the kids can help too. They can clear the plates off the table at the appropriate times.

It’s a more joyous day when everyone helps.

Here are five recipes that can be made in advance to add a scrumptious twist to your Thanksgiving menu (for items 3 through 5, click on the name of the dish to see the full recipe). All dishes are portable, so guests can bring them.

1. Cashew Nibbles: Keeping in mind that only “a little something” is all you want guests to eat before the feast. Rosemary Almonds are the perfect hors d’oeuvres. Heat 1 tablespoon extra-virgin olive oil in a large deep skillet. Add 2 cups skin-on raw almonds, 1/2 teaspoon dried rosemary, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Toast almonds over medium-low heat, stirring often, until fragrant and the color deepens slightly, about 8 minutes. Transfer them to a plate lined with paper towels and allow them to cool before serving. You may also want to provide a relish tray with raw veggies, olives and pickles.

Make ahead: The cooled almonds can be stored in an airtight container for up to 5 days.

2. Cranny Nanas: These simple three-ingredient celebratory cocktails are beautiful and have an appealing balance of sweet and sour components. They look beautiful in Champagne flutes, but it’s easier to load stemless glassware in the dishwasher on a day when that sweet workhorse is challenged. I use stemless wine glasses or other smallish tumblers, and then only fill them half full. One day in advance chill a bottle or two of Prosecco or other sparkling wine of choice. In a pourable container, combine 2 cups sweetened cranberry juice and 1 cup orange liqueur such as Grand Marnier; cover and refrigerate. In advance assemble glasses on a tray. The guest assigned to cocktail duty adds about 1 to 2 tablespoons of cranberry mixture (to make things simple, they can just guesstimate it) to each glass. Top off with chilled bubbly and give a quick stir. Fresh lime wedges can be added if desired.

Make ahead: Make cranberry mixture 2 days in advance and refrigerate. Put glasses on tray — somewhere away from the kitchen.

3. Julia Child’s Green Bean Salad: Cooked in advance and chilled, green beans taste delicious served cold or at room temperature topped with halved cherry tomatoes and red onions, then slathered with a perky vinaigrette (recipe included). Yes, this could replace a traditional green bean casserole.

Make ahead: Cook and chill beans up to 2 days in advance, cool and wrap in kitchen towel — refrigerate; make vinaigrette 2 days in advance, refrigerate and stir before using.

4. Butternut Squash and Potato Gratin: Yes, you may still make mashed potatoes, but instead of sweet potatoes, serve this stunning gratin that teams plenty of butternut squash with Yukon Golds. (Keep this recipe handy, this dish is good for any gathering.)

Make ahead: Can be baked up to 8 hours in advance, cooled, covered with foil and stored at room temperature. Reheat until warm in a 350-degree oven.

5. Pumpkin Cheesecake Crumble Squares: Buy a pumpkin pie if you must, but these layered creamy-crispy squares will most-likely be the pumpkin stars.

Make ahead: Can be prepared 2 days in advance and refrigerated.

Happy Thanksgiving to all the cooks and all their helpers.