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November 21, 2014

Ladera Ranch Takes Time to Say Thanks THANKSGIVING DAY Next Thursday

November 21, 2014

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BULLOCK RUSSELL JOHN RUSSELL

FLO BULLOCK

T HE MOS T T R US T ED T E A M IN R E A L ESTAT E

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AGENT ALLIANCE OC BRE: 01343119/01512593

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November 21, 2014

Simply Savory Holiday Traditions The time has come to begin planning your holiday celebrations – filled with tasty food and happy guests. To ensure a savory and stress-free holiday, Jimmy Dean Chef Jill Houk shares her favorite go-to recipes and tips: • To feel confident in the kitchen, fill most of your holiday feast with recipes you’ve made before and then add one or two new dishes to the mix. • Whether you’re preparing a traditional side dish or a hearty appetizer, you can make your holiday staples extra special by incorporating flavorful ingredients, such as high quality Jimmy Dean sausage. Known for its great taste and quality, Jimmy Dean sausage comes in varieties that feature seasonal flavors such as sage, so traditional dishes like stuffing are as flavorful as ever. • Roasts, hams and turkeys need time to rest after they come out of the oven and before you slice and serve them – anywhere from 45 minutes to 1 1/2 hours. Use this time to cook quick items like vegetables, stuffing and dinner rolls. • Have a great mix of colors in your holiday dishes. Top green veggies with bright slices of citrus,

add cranberries to your salad and serve your main dish on a brightlycolored platter. Fill your holidays with flavor by trying one of these crowd-pleasing recipes or visit www.jimmydean.com for even more ideas. Sausage Cornbread Stuffing Yield: 8 1-cup servings Prep time: 20 minutes Cook time: 45 minutes 1 package Jimmy Dean® Premium Pork Sage Roll Sausage 2 cups chopped celery 1 cup finely chopped onion 4 cups toasted coarsely crumbled cornbread 1/4 cup chopped fresh parsley 1 teaspoon poultry seasoning 1 cup chicken broth 1 egg, lightly beaten 1/2 c u p c h o p p e d p e c a n s (optional) Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain. Spoon into large bowl. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.

Spoon into lightly greased 2-quart casserole or souffle dish; cover. Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes. Tip: To make crumbled cornbread, bake 1 package (8.5 ounces) corn muffin mix according to package directions. Cool, then coarsely crumble. To toast, preheat oven to 400°F. Spread cornbread in large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes. Stuffed Mushrooms Yield: About 50 mushrooms Prep time: 45 minutes Cook time: 20 minutes 2 pounds large mushrooms, stems removed and reserved 1 package Jimmy Dean® Premium Pork Regular Roll Sausage 1 clove garlic, minced 4 ounces cubed and softened cream cheese 3/4 cup dry Italian breadcrumbs, divided 1/2 cup (2 ounces) grated Parmesan cheese, divided 1/4 cup chopped fresh parsley 1 tablespoon olive oil Preheat oven to 350°F. Finely chop enough mushroom stems to measure 1 cup; discard any

remaining stems. Place mushroom caps, rounded-side down, in lightly greased shallow baking pans. Cook sausage, chopped stems and garlic in large skillet over mediumhigh heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain and return to skillet. Add cream cheese, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese and parsley; mix well. Spoon into mushroom caps. Combine remaining breadcrumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms. Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.

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November 21, 2014

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Top Ten Tips for Hosting Thanksgiving By Lisa Stewart Thanksgiving is a day to be enjoyed with family, friends and good food. However for those who host this joyous occasion, it is too often a day of stress. As someone who has hosted Thanksgiving for many years, I have learned to throw worry out the window as experience has made me wise. The following tips are the pearls of wisdom I have gathered to guarantee my guests and I have a terrific turkey day! 1. Get a definite head count on who will attend. Often Aunt Mille and Uncle Earl will say they are coming and cousins Johnny and Susy may be there as well. You know your sister is coming, but she’s not sure if her new boyfriend Homer will be with her. The difference of a few people can make a big difference in the size of turkey you buy and how you are going to arrange seating and place settings. If people give you “maybes” let them know what date you need to know for sure. For example, “Great, I am glad you are coming and would love it if Homer can attend as well. I’ll give you a call next Monday and you can tell me then if he will be able to make it.” 2. Be aware of any special dietary needs. Make sure you know if anyone has restrictions when it comes to food. You don’t have to plan your entire menu around it, but is nice to take into consideration. You don’t want to make sausage stuffing if you have guests that don’t eat

pork. If you have anyone who is diabetic, you can offer a no sugar added dessert. Your guests will appreciate your consideration and it will avoid any awkward surprises when you offer a dish to someone and are told, “I can’t eat that.” 3. Delegate, Delegate, Delegate! People will offer to bring things - take advantage of this! Before you speak with your guests about what they can bring, think about what would make your life easier. If money is tight, perhaps you’d like to have a couple of guests bring a bottle of wine. Perhaps you’d rather not worry about appetizers when you are busy working on the meal - ask guests to bring these. Baking not your forte? Have your guests bring the pies (or pick them up at a local bakery!). You are doing enough don’t ruin your day by trying to do it ALL! 4. Don’t experiment with new recipes. If you see a recipe that looks good and you think it would be the perfect addition to your Thanksgiving table, go for it! But do a trial run ahead of time just to make sure it tastes as delicious as it sounds! 5. Plan your dishes, serving pieces and glassware. It seems obvious to make sure you have enough place settings, but what about serving spoons, wine glasses and serving dishes? Figure it all out in advance so you have time to pick up any extra pieces. Especially side dishes. Think about which vessel best suits which side in terms of size, heating and serving.

6. Don’t overdo the appetizers. Appetizers are delicious; appetizers are fun; BUT appetizers are also filling. You don’t want your guests to sit down to your fabulous meal already full! Serve enough appetizers to give everyone something to snack on, but when it doubt, cut one out! Try to offer some less filling vegetable based options. 7. Make food in advance. When you plan your menu, be sure to include several items you can make ahead of time. You can freeze most soups, a lot of appetizers, and pies. Chop vegetables the night before, mix up a dip. Many casseroles and side dishes can be made a day or two in advance. It is much easier to warm things up on the big day than start everything from scratch! 8. Maximize your warming/cooking options and consider timing. Chances are there is going to be a great big turkey in your main oven. Think about your other options for cooking/warming up dishes and have a plan. Do you have a second oven? What can you fit in it? How about a crock pot? A large toaster oven? Is your microwave an option to warm something up? And WHEN are you going to get each dish ready so everything comes together at once? Plan when and where you will cook or warm up each item ahead of time so you aren’t stuck trying to figure it all out as you go.

9. Designate a BeverageAssistant. The last thing you want to have to worry about is making sure everyone’s glass is full. Pick someone ahead of time and ask if they wouldn’t mind being in charge of drinks. Possibly your spouse, one of your parents, or a sibling. They can help you get drinks for guests as they arrive and keep drinks replenished as the festivities progress. This person can also pour wine, if offered, with the meal since you will quite definitely be busy with the food! 10. HAVE FUN! If you follow all of these tips, is everything going to be flawless and perfect? No Way!! There are always bumps in the road, so accept that there will be. If something doesn’t go the way you planned, laugh it off. If you are stressed out and upset that is no fun and will put a damper on your guests’ moods as well. You’ve worked hard, so you enjoy yourself!!

Tips for an easier holiday season The holiday season is filled with gatherings of friends and family. As invitations to different holiday events begin to flood your calendar, one of the biggest challenges is figuring out how to attend everything. But for some, hectic schedules and public gatherings fill the holiday season with additional stress as they are combined with low self-esteem or

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lack of confidence, making this time of year a nightmare. If the holiday season creates worry and stress for you, rather than joy and excitement, consider these confidence-building tips: * Feel free to say “no.” - You don’t have to attend every party or gathering. If your stress and worries are caused by overbooking, make it a

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goal to only attend one event each weekend, and possibly one additional event during the week. Be sure to include any family visits or dinners in your tally. Limiting your activities will give you time to recharge and thoroughly enjoy the events you are attending. * Boost your smile. - According to a 2013 Fixodent survey conducted by Wakefield Research, 38 percent of denture wearers admit to skipping something because they feel self-conscious about their dentures. Whether you’re indulging in tasty treats, socializing or even traveling this holiday season, Fixodent provides you with strong hold and protection, helping to seal out food particles and killing odor-causing bacteria for a clean mouth and fresh breath - so you don’t have to miss any of your holiday activities. Visit www.facebook.com/Fixodent for helpful tips on keeping socially active this holiday season. * Pick the perfect holiday wear. - Sometimes much of the stress caused by the holiday season is a result of the outfit chosen for the event. For women, high heels look great, but can quickly hurt the feet, making it

uncomfortable to stand and socialize for long. Consider wearing beautiful flats or heels that have protective cushioning. Look for dresses that not only make you feel good about how you look, but are also comfortable to wear. For men, a tie presents a stylish look for a social gathering, but if wearing one feels constricting, try a distinguished look by hanging a scarf over a sport coat, instead. * Enjoy the food and drink. - Sometimes when we’re stressed, we tend to overeat or consume too much alcohol. Make a conscious effort to sample the foods and drinks provided at the family dinners and social gatherings you attend without overdoing it. One trick to help achieve this is to use a dessert/appetizer plate for entree items, so you’ll take less. This allows you to better mingle, socialize and enjoy the party, and when you go home, you’ll feel better - both physically and about yourself - giving you confidence to attend the next scheduled event on your holiday calendar. Put stress and worry on the back burner this holiday season and look forward to the social events you’ll attend this year with a smile on your face.

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November 21, 2014

F o u r- step PLAN H elp s S hoppe r s S av e o n B la c k Fr i day Retailers call the day after Thanksgiving “Black Friday,” because the holiday spending that happens that day generally moves their balance sheet into profitability and “the black.” Barbara Stark, director of community development and education at the national non-profit American Debt Counseling, Inc., serving clients throughout California, recommends following her simple, four-step P.L.A.N. during the holiday shopping season to keep your holiday budget in the black as well. “Retailers offer all kinds of deals to kick-start their all-important holiday sales numbers,” Stark explains. “The key is to have your own game plan for the day so that you take advantage of the opportunities to save on your holiday shopping without being tempted to spend more than you should.” Stark recommends following her simple four-step P.L.A.N.: Prepare a strategy that puts your financial resources to their best use. Realistically outline your holiday obligations and how much you have to spend. Just like at the grocery store, you’ll spend more at the mall without a list. Next, decide what gifts on your list are “must have” and set your sights on getting them for the best

price while they are still available. Layaway is a good alternative to credit cards for expensive purchases if the store or online site’s fee is less than 10 percent of the value of the items. You can reap the same bargains and enjoy the same selection as shopping on credit as well as the added bonus of knowing it is all paid for when you take it home. Layaway is also a good way to curb impulse buying later in the holiday season by enabling you to buy the gift you really want at a good price. Each store has its own rules and it is important to read the fine print carefully to be

sure you understand the fees and cancellation policies. Avoid using credit. Shoppers spend 30% more on average when shopping with credit cards rather than cash. Also think twice before opening a new line of credit for a discount on that day’s purchases since any fees associated with a new credit card can end up costing you more than the money you’re saving. Cash, checks and debit cards are the best choice, but if you must use credit, choose the card that gives you the lowest interest rate and most benefits, such as reward points or extended warranties. Navigate the deals. In their efforts to get you into their stores and not the competitions’, retailers advertise their sales. Many post them online as well as place ads in the paper. There are also internet sites devoted to announcing Black Friday sales in advance. Some stores open early or even on Thanksgiving Day and you should begin looking for the deals at the start of Thanksgiving week to be ready to put your holiday shopping and savings PLAN into action.

Thanksgiving is an emotional time. People travel thousands of miles to be with people they see only once a year. And then discover once a year is way too often.” ~Johnny Carson The Ladera Ranch News

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November 21, 2014

LOCAL DENtISt DR. MICHAEL tESSIER OFFERS COMPLIMENtARY SECOND OPINION ON DENtAL DIAGNOSES Two ladies came in last week. Their stories were similar. Both were new to the area, each went to a new dentist, each was told that she needed a Dr. Michael Tessier relatively large amount of dental work (one of the ladies said the estimate was $10,000), even though they each had been going to their dentist regularly for years. So, totally independently, they came in to see me to get their teeth cleaned and for a thorough comprehensive examination and second opinion. We did a full set of x-rays on each, checked gum health, took photographs, and checked for cancer. They were both in great shape, dentally, and just needed a maintenance visit. It does happen that patients come in needing a very expensive treatment plan to get their mouths back to a healthy state. Maybe times were tough and money was scarce, or they couldn’t get time off from work, or they didn’t have dental insurance (more on that in a moment), or they didn’t have a dentist they could trust. I did have a lady bring her children in once who’d taken them to see the dentist within the six months before moving here. Each of the children had pretty significant decay- eight and twelve

cavities each , several of which I could see without even putting a mirror in their mouth. Mom was understandably upset with what I told her and took the children to another dentist, who confirmed my diagnosis. She brought them back, and we got everything squared away to mom’s satisfaction. The point is, if something doesn’t sound right, or you don’t understand it, please get a second opinion. We see patients with questions all the time, those consultations are complimentary, and we’re glad to help out. Now, a word on dental insurance. Not all dental insurance coverage is good, coverage isn’t all the same, some companies aren’t easy to work with, and some people just don’t need dental insurance. They might end up paying more in “co-pay” and premium than they would if they just got done what needed to be done when needed. And, we offer “Care Credit”, which is effectively a credit card for dental work (doesn’t work at Nordstrom’s) that allows you to pay off a charge for dental work over twelve months without interest. So, if you or someone you know has a question about their dental needs, or would benefit from a complimentary consultation appointment, please don’t hesitate to call my office. The number is 949-459-7212, and the office is located at the intersection of Oso and Antonio Parkways, down the walk from Starbucks and the car wash at 28562 Oso Parkway.

NO DRILL NO SHOT LASER DENTISTRY Dr. Michael A. Tessier

ADA and CDA Member

• Complete Dentistry for Children & Adults • Mercury-Free Fillings • Orthodontics (tooth straightening) • Emergencies seen promptly • Dentures Repairs / Relines • Tooth Bonding & Bleaching • We meet all prescribed standards of sterilization and infection control

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Ladera Ranch Birth Announcement The Ladera Ranch News is Happy to Announce the Birth of Your Newborn Baby’s Name _________________________ Date of Birth__________________________ Weight ______________________________ Length ______________________________ Parents _____________________________ ____________________________________

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November 21, 2014

No-Fail Thanksgiving Menu Ideas By Erika Mosin I did my research on what most “Traditional Thanksgiving Meals” contain in their menus. What I found was a list like this one: Roast Turkey, Stuffing, Mashed Potatoes & Gravy, Cranberry Sauce, Dinner Rolls, Yams, Pumpkin Pie. To that I’d add a Green Bean Casserole, some Sparkling Apple Cider, and subtract Yams for what I’d normally serve for Thanksgiving. And these are just the traditional Thanksgiving meal basics! Even if everything came out of the oven just right, you can imagine how long a meal like this would take to prepare from scratch. If you’re considering simpler options for this year’s Thanksgiving meal, read on for my no-fail meal ideas for a simpler [yet still mostly traditional] Thanksgiving. Turkey Breast Cutlets

Instead of the 20-pound turkey that you may normally purchase for Thanksgiving, consider a pack of Turkey breast cutlets. Just like you’d purchase chicken breasts in the grocery store, you’ll find packages of pre-sliced turkey breasts cutlets. If you sometimes find turkey to be dry, why not marinate the breasts in cranberry juice overnight for added flavor and moisture to the poultry? Turkey and cranberries taste great together, after all. Baking these cutlets in the oven for the 20 minutes, or so, it takes them to cook up is such a no-fail approach to roasting turkey. It’s such a simpler task when compared to not only baking a huge turkey, but also basting it, putting foil on just the right places, and checking it numerous times until it’s thoroughly cooked! Plus, the left-overs won’t last several Thanksgivings either!

at 350 degrees Fahrenheit for 25 minutes. Then, remove from the oven, sprinkle the remaining onions over the top of the dish, and bake for another 5. You literally mix and bake; it’s so simple for Thanksgiving.

Canned Dinner Rolls Let’s not pretend here. You know the refrigerated section of the grocery store has those Pillsbury Dinner Rolls, right? If you’ve ever had them, you’ll know they are super soft and tasty! Don’t feel guilty: if you want a no-fail Thanksgiving dinner, purchase some of these long rounded containers and bake the dough they contain in the oven right after the turkey breast cutlets come out to cool. Serve with butter (or without they’re just as good without!). Boxed Mashed Potatoes & Unless you don’t set the kitchen Packet of Gravy timer, these Thanksgiving dinner With all the time it takes to rolls will be absolutely no-fail! make home-made mashed potatoes, I’d recommend the boxed version any day that you want them to be easy and no-fail, but especially for a busy day like Thanksgiving. The Super Target brand, Market Pantry, makes a great-tasting boxed mashed potato, and it’s a really inexpensive product, too. These Boxed Stuffing mashed potatoes are almost as F o r t h e e a s i e s t a n d m o s t - simple to make as the boxed guaranteed no-fail stuffing idea, stuffing; you boil water, add butpurchase a boxed stuffing mix. ter, add the dried potatoes & the Kraft’s Stove Top is the one I’d flavoring mix it comes with, stir, recommend - and any flavor. If and remove from heat for about I remember correctly, all you do 5 minutes. And don’t forget the to prepare this stuffing is boil gravy! Just purchase a small some water before stirring in packet that you add to water and the prepared dry stuffing. You heat up. This Thanksgiving side then remove the pot from heat, dish will be waiting on you! and after 5 or so minutes it’ll be ready to eat. This boxed stuffing tastes really good, and if you’ve never had it before you just may buy this product all year round.

Green Bean Casserole A vegetable side dish doesn’t get much more no-fail than a green bean casserole. Gather the ingredients (4 cans Green Beans, 1 1/3 French Fried Onions, 1 can Condensed Cream of Mushroom Soup, 1 tsp Soy Sauce, & 1/2 cup Milk), mix them together in a baking dish (using only half the onions), and bake

Canned Cranberry Sauce I have no idea how you’d make the real thing (okay I suppose you’d cook some cranberries for a while and then mash them until they make a smooth sauce that’s my guess). No matter how it’s done, it’s gotta be easier to buy a can of pre-made Cranberry Sauce! All the brands I’ve tried have been very good! Just do like my grandmother did: open the can, pour the contents onto a narrow platter, and slice it up for easy serving. Unless you drop the sauce on the floor, this is for sure a no-fail side dish!

Frozen Pumpkin Pie A frozen pumpkin pie from the grocery store can easily be your no-fail Thanksgiving dessert. Once the Thanksgiving meal is over and your family and/or guests are ready to relax their bloated selves onto the sofa, you can pop this pie right from your fr eezer i nto your pr e- heated oven. It’ll be ready somewhere within the hour for anyone who wants it (or wait until later if you want to serve it warmed). Don’t forget the Cool Whip to go on top of each piece. Mmmmm! And so easy!

Sparkling Juice or Cider For a special no-fail beverage, choose a sparkling juice in a nice bottle. My family loves the sparkling apple cider, sparkling grape juice, and sparkling cranberry juice. The bottles look great on the table, or when poured into glasses. You may want to purchase more bottles than you think you’ll need, as these liquids go fast because they’re so good! There you have it, my no-fail Thanksgiving meal ideas for a basic traditional Thanksgiving dinner. Of course, if you really want to go no-fail you may want to pre-order with Boston Market and let them do all the kitchen work for you!

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Total remodeled home with a large yard/spa and built in BBQ. Very private location. Offering approx. 1900 sq. ft with 3 bedrooms, 2.5 baths and a large loft area which could be converted to a 4th bedroom. 43 Spoon $599,000.00

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November 21, 2014

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Page 9

The Only Weekly Newspaper Exclusively for the Ladera Ranch Area

November 21, 2014

The Ladera Ranch News

S a n t a M a r g a r i t a W i n t e r S p o r ts S e a s o n E x p e ct a t i o n s R u n H i g h a f t e r L a st Y e a r Santa Margarita Eagles Played to four team CIF Championships and two individual CIF Champions as SMCHS Raises Goals for this Year

Story by Sean Zeitler Photos by Robert Russell Last winter may go down as Santa Margarita’s most successful individual season in history, capturing four team CIF Championships and two individual CIF champions. In 2013-2014, the SMCHS Eagles girls’ water polo team clinched their second consecutive Division 2 CIF Championship after defeating Mater Dei. Soon after, the SMCHS Eagles girls’ basketball team clinched the Division 3A title, followed by the Santa Margarita Eagles girls’ soccer team winning the Division 1 crown, before closing out the season with the Santa Margarita’s boys’ basketball team winning the Division 3AA Championship. From an individual standpoint, the SMCHS Eagles wrestling program crowned two individual CIF Champions in Jeff Holsinger and Nathan Fier. This winter looks to be equally exciting with expectations riding very high for SMCHS Eagles winter sports teams. After consecutive appearances in

Junior Machaela George

Sophomore point guard Tori Anderson Page 10

the division 3AA championship game, SMCHS Eagles boys’ basketball team has been moved up to division 1AA. Despite losing the division 3AA CIF Player of the Year in Devonte Klines, the Santa Margarita Eagles now boast an even more intimidating backcourt with the addition of the Rasheed brothers, Noah and Kaden. The Santa Margarita Eagles will also rely on the veteran play of junior guard Colin Ferrier who has been to consecutive CIF Championship games for Santa Margarita. The varsity team will open up their regular season December 1st at Crean Lutheran when Santa Margarita’s Eagles take on Farrell Academy. The Eagles girls’ basketball team is returning seven players from their championship roster last year and are introducing four freshman to the roster with only one senior. The Eagles lost division 3A CIF Player of the Year in Zaire Williams, now at New Mexico State, but they welcome back All-CIF first team sophomore Tori Anderson. Santa Margarita’s girls’ varsity team will open up their regular season with the Husky Invitational at Fairmont Prep High School December 1-6. Santa Margarita’s girls’ soccer program is famous for reloading after graduating athletes and will rely heavily on Machaela George, Maggie Ghotbi and Madeline McFerren to lead this year’s varsity squad in hopes of defending Santa Margarita’s division one title. Santa Margarita’s girls’ soccer team has a streak of five consecutive Trinity League Championships and will look to extend that to six this season. Santa

CSUF-bound forward Jake Fisher of the boys soccer team

The Ladera Ranch News

Junior point guard Colin Ferrier of the defending CIF-SS Division 3AA championship basketball team. Margarita’s girls’ varsity soccer team just two years removed from a Trinity will open up the Eagles regular season League title, graduated several at San Juan Hills on December 2nd. varsity starters from last season, The SMCHS Eagles girls’ water but are returning Orange County polo team graduated several starters First-Team and All-CIF forward, and are left with a huge void to fill CSUF-bound Jake Fisher. Fisher was with the departure all-everything, selected to the All-Trinity League first Haley Wan, now at Princeton. Wan, team after 26 goals, which put him in an Orange County Player of the the top five in the county. He had eight Year, CIF Player of the Year, and multiple-goal games, twice finishing OCADA Female Athlete of the Year, with a hat trick and looks to lead the was the cornerstone of a program Eagles this season. The boys’ varsity that will be taken over by a youthful soccer team will open up their regular 2014-2015 roster. Santa Margarita’s season with the Aliso Cup when they Eagles will look to veteran goalie, travel to Yorba Linda High School on UCSD-bound Nikki Doumas to December 3rd. The SMCHS Eagles winter guide them going forward. Doumas has been in goal for back-to-back preseason is well underway, but CIF Championship’s and the team the Eagles will not see any live will look to her experience as they winter competition this week and will charge through the season. Santa begin to pick up after thanksgiving Margarita’s girls’varsity team will break. The Coto de Caza News will open up their regular season when follow OCVarsity’s Preseason Top they host Dana Hills High School on 10 Rankings to see where Santa Margarita’s winter sports teams land. December 3rd. Santa Margarita’s Boys’ soccer,

Junior point guard Colin Ferrier of the defending CIF-SS Division 3AA championship basketball team.

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November 21, 2014

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November 21, 2014

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“Rock the City” Raises $255,000 for Pretend City Children’s Museum Nearly 160 of Orange County’s most notable philanthropists and business leaders attended Pretend City Children’s Museum’s third annual Rock the City Gala and Auction held within the cityscape of the museum in Irvine. Attendees helped to raise $255,000 to benefit Pretend City Children’s Museum’s educational mission for Orange County’s children and families, including funding for its free autism and development screening programs for children. The music-inspired event showcased a “rock elegance” vibe, with attendees showing how they “rock their black ties” while dancing the night away to Empire Records, an interactive band from Las Vegas, as well as enjoying dinner of filet mignon and Chilean sea bass. “We are deeply appreciative to our amazing supporters that helped to make Pretend City Children’s Museum’s 2014 Rock the City Gala a success,” said Sandra Bolton, executive director of Pretend City Children’s Museum. “This is our largest fundraiser of the year to support the museum, and is critically important to help the funding of our programs for local youth, such as our development screenings, which connect families to resources to help identify developmental milestones for kids.” A live auction presented prizes including a stay in a luxury home in Hawaii; an opportunity to have one’s child featured as a Pretend City All-Star with their image on the exterior of the museum; a Night at the Museum for 20 kids and their family to sleepover at Pretend City Children’s Museum with a catered midnight snack or breakfast; a Fast Toys luxury car membership; and more. Also during the event, a video highlighting the museum’s Autism Nights was premiered, which was created by a 14-year-old and 16-year-old of the nonprofit’s Youth Leadership Council, and showed the impact the program is making on those affected by this developmental disorder in the county. Sponsors of Rock the City included Double Platinum Record sponsors Alexandra and Alan Airth and Fast Toys; Platinum Record sponsors included RUHM Destination Marketing, William Lyon Homes, Chris and Emily Winn, Solvay Solexis Inc., STA Jets, Applied Medical, Fidelity National Title, First American Title and Tyler Rose Swimwear; Gold Record sponsors included Jill and Blake Bertea, Dan and Tatsiana Dixon/VTRAC Auto, KPMG, IMA, KCOMM, Innerpoll Forum, Wells Fargo, STA Jets, and KPMG. Since opening, Pretend City has seen over 750,000 guests, distributed more than 20,000 developmental screenings, hosted monthly specialized family events for children on the autism spectrum and facilitated more than 10,000 scholarship field trips to the young, underserved Orange County community. Pretend City Children’s Museum features a small, interconnected city designed to “build better brains” through purposeful play, hands-on learning experiences, role playing, and educational programming. As a non-profit 501(c)(3) organization serving all children, it depends on community-based funding and guest support. Through 17 interactive exhibits and activities guided by a highly trained professional staff, children learn foundational math, reading and science skills, while fostering curiosity, creativity, critical thinking, problem solving, organization, teamwork, self-confidence and socialization. The museum is a unique community resource offering developmental screenings and tools for families, educators and community agencies working to ensure that each child gains the experiences needed to discover their potential and build toward a productive and fulfilling future. For more information on the museum and its programs, visit www.PretendCity.org. Page 12

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November 21, 2014

The Ladera Ranch News

Crispy Roast Duck with Giblet Gravy

Servings: 8 2 Maple Leaf Farms Whole Ducks (5 pounds each), thawed if frozen 2 cups chicken broth 1 cup water 1 onion, unpeeled and quartered 2 large carrots, cut into 1/2-inch chunks 2 small sprigs fresh sage 1 large bay leaf 1 teaspoon dried thyme leaves 1/2 teaspoon black peppercorns 3/4 cup dry vermouth or dry white wine 1/4 cup all-purpose flour Salt and pepper, to taste Remove giblets and orange sauce packets from ducks and reserve for another use. Rinse ducks; pat dry with paper towels. Place breast sides up on rack in large shallow roasting pan. Roast according to package directions. Place remaining duck giblets and necks in large saucepan. Add broth, water, onion, carrots, sage sprigs, bay leaf, thyme and peppercorns. Bring to a boil over high heat. Reduce heat; simmer gently uncovered 1 hour. Strain broth; set aside giblets and discard remaining solids. If broth measures less than 2 cups add water to equal 2 cups. Remove roast ducks from oven and transfer to rack of broiler pan. Preheat broiler. Pour off and reserve drippings from roasting pan. Add vermouth to pan and cook over medium high heat, stirring constantly with wooden spoon, until mixture is reduced by about half, 2–3 minutes. Spoon off 1/4 cup fat from reserved drippings; transfer to medium saucepan. Add flour; cook, stirring constantly, over medium heat 1 minute. Add 2 cups strained duck broth and wine mixture to saucepan. Add drippings to saucepan. Cook, stirring frequently, until gravy thickens. Chop reserved giblets and add to gravy. Simmer 3 minutes. Season to taste with salt and pepper. Broil ducks 5–6 inches from heat source until skin is well browned and crispy, 6–8 minutes. Cut each duck into quarters and transfer to serving plates. Pass gravy separately. Garnish with sage sprigs, if desired. For more recipes, visit www.mapleleaffarms.com.

Creamy Scalloped Potatoes

FAMILY FEATURES

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by the host. This season, impress family and friends with three traditional courses many come to expect at such a gathering: a juicy bird, a hearty side and a sweet ending. Featuring flavor-packed herbs, spices and the freshest ingredients, these recipes allow you to serve up the very best of the season to those you love.

Brown Sugar Pecan Pie

Prep time: 35 minutes Chill time: 1 1/2 hours or overnight Bake time: 15–20 minutes Cook time: 40–45 minutes Servings: 8 Crust: 1 cup all-purpose flour 1/2 cup (2 ounces) ground pecans 1/2 teaspoon salt 1/2 cup vegetable shortening, cold 1 egg yolk 3–4 tablespoons ice water, divided 2 teaspoons fresh lemon juice Filling: 3 eggs 1 cup packed dark brown sugar 1/2 cup sugar 1/3 cup butter, melted 1 teaspoon vanilla 1/2 teaspoon salt 1 cup pecan halves To make crust, mix flour, nuts and salt in large bowl. Cut in shortening with pastry blender until pieces are size of small peas. Mix egg yolk, 3 tablespoons ice water and lemon juice in small bowl. Add to flour mixture, 1 tablespoon at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into 1-inch-thick disk.

Page 14

Prep time: 45 minutes Servings: 14 2 1/2 pounds Yukon gold potatoes, scrubbed 1/4 cup butter 1/4 cup chopped onion 2 tablespoons all-purpose flour 1 teaspoon salt 1 1/2 cups 2 percent milk 1 cup Daisy Sour Cream 1 1/2 cups shredded Asiago cheese 1/8 teaspoon paprika Butter 11-by-7-inch (2 quart) baking dish and set aside. Slice potatoes to 1/8-inch-thick circles. Place potatoes in large saucepan or Dutch oven; add water to cover by 1 inch. Cook until tender and cool slightly. Heat oven to 350°F. In 2 1/2-quart saucepan, melt butter over medium heat. Add onion; cook 1 minute. Stir in flour and salt. Cook until mixture bubbles. Gradually stir in milk and cook until mixture boils. Reduce heat to low. Stir in sour cream and cheese. Cook on low until cheese is melted, stirring constantly. Layer half of potatoes in baking dish. Pour half the sauce over potatoes. Repeat with remaining potatoes and sauce. Sprinkle potatoes with paprika. Bake for 30–35 minutes or until bubbly and top starts to brown. For more recipes, visit www.daisybrand.com.

Refrigerate, wrapped in plastic wrap, 1 hour or overnight. Heat oven to 425°F. Roll out dough on lightly floured surface, rolling from center to edge, to form 12-inch circle. Fold into quarters; ease and unfold into 9-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2-inch overhang. Fold overhang under; flute edge. Refrigerate, covered, at least 30 minutes. Line piecrust with aluminum foil; fill with pie weights. Bake in oven until pastry is set, 8–10 minutes. Remove foil and weights; pierce pastry all over with fork. Bake until pastry is golden brown, 5–7 minutes longer. Cool completely on wire rack. Heat oven to 350°F. Beat eggs, brown sugar, sugar, butter, vanilla and salt in medium bowl until well blended. Arrange pecan halves evenly in bottom of piecrust. Carefully pour egg mixture over pecans. Bake in center of 350°F oven until knife inserted midway between center and edge of pie comes out clean, 40–45 minutes. Cool on wire rack. Note: Pastry dough can be made in food processor. Also, ground almonds, walnuts or hazelnuts can be substituted for pecans. For more recipes, visit www.IncredibleEgg.org.

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The Only Weekly Newspaper Exclusively for the Ladera Ranch Area

November 21, 2014

Make Your Own Pumpkin Pie from Scratch! By Tig Troutdale When I was little, the day after Halloween my mother would take our Jack O’Lanterns and turn them into pumpkin pies. It seemed like magic and we enjoyed the pies even more, knowing they’d been our carved pumpkins only a few hours before!

YOUR PIE CRUST

Put 1/2 cup of Crisco shortening in a mixing bowl (or, you can use 1/4 cup Crisco, and 1/4 cup ]1/2 a stick] of butter if you want ). Add 1 cup of all-purpose white flour, 1/4 teaspoon salt, 1/8 cup of sugar (half of a 1/4 measure) and 1/4 teaspoon of baking powder (not baking soda -there is a difference!) Cut the Crisco (and butter if you used it) into the other ingredients. You can either use a pastry cutter which has a plastic handle, and 4 curved wires in a semi-circle which connect at either end of the handle, or two table knives. If you want to try the knife trick, don’t use paring knives - you could easily cut yourself! Besides, something that sharp isn’t necessary. Just use two regular table knives and hold them so that one is facing east and one is facing west. It doesn’t matter where east and west actually are in your kitchen, just imagine where east and west are on a map. Bring the knives towards and past each other with a cutting action. Now face them north and south, and bring them towards each other, passing by each other. This action cuts and mixes the shortening into the flour. It is not quick nor particularly easy, but if you do not have a pastry cutter, you will need to do this to have a flaky, tender crust. When the flour mixture has become pretty evenly mixed with the shortening, you will have pea-sized bits of flour. Now it is time to add about 3 tablespoons of ice water to your pie crust mix. Put some ice cubes into a glass of cold water and let it sit for three or four minutes. The water will be nice and cold. Measure out the water, but don’t add ice cubes to your pie crust. Gently mix the dough. Wash your hands and use your hands to press the pie crust dough together. Make a big ball with the dough. If the dough is too stiff, add a little more ice water. If it is too soft and hard to manage, add a little more flour and mix it in. Roll the dough out on a floured counter, wooden cutting board (if it is big enough) or a pastry cloth. Be sure and flour whichever one of these you decide to use so the dough doesn’t stick to the surface. My choice is a well-floured pastry cloth. When I’m done using it, I shake the flour into the sink and roll the cloth around my rolling pin for storage! www.armchairworld.com sells a pastry cloth which comes with a rolling pin and rolling pin cover. A rolling pin cover is a stretchy, thin fabric tube that goes around your rolling pin. You flour the cover just like you’d flour the rolling pin itself. The cover helps to keep pastry from sticking to the rolling pin. Every now and again you need to pull the cover off and wash it. I also have (and use) a Tupperware’s “Simply Perfect (tm) Pastry Sheet” which is a nonstick surface handily marked with 5 standard pie crust diameters. Whichever you chose to use, the surface you are going to roll out your pie dough on should be well-floured! It is very annoying to go to all this

pumpkin pie filling into your unbaked pie shell. Bake for 15 minutes, then reduce the oven’s temperature to 375 degrees and bake for another 30-45 minutes, or until a knife inserted into the center of the pie comes out fairly clean, without pumpkin pie stuck all over it. If you check your pie after 30 minutes (at 375 degrees) and it is not done, check it every 10 minutes or so after that. The crust gets a little extra brown if you don’t wrap aluminum foil around it for the first half of the baking time. That is a step that I never bother with - just too darned much trouble for a pie that is consumed so quickly! Cool before cutting and eating it (if you can wait that long). Pumpkin pie is very good with vanilla ice cream or whipped cream. If you want to dress your pie up, or don’t feel like fussing with the traditional crust, find a gingersnap crust recipe or use a graham cracker crust instead. Another embellishment is to cut out leaves with a leaf cookie cutter and sprinkle some granulated sugar over the top. Bake separately on a cookie sheet at 375 degrees and put the leaves on top of the finished pumpkin pie after it has cooled. I have an alphabet cookie cutter set and sometimes make a message out of extra pie crust dough, bake PUMPKIN PIE FILLING the letters, and add them to the top of the cooled 2 cups pumpkin puree pie. The message could be “Happy Birthday!’ or 1/4 teaspoon salt “Happy Thanksgiving” or even “Look what your 3/4 cups granulated sugar pumpkin did!” 1 teaspoon ground cinnamon Try making a pumpkin pie from scratch a try this 1/2 teaspoon ground ginger fall! Now you’ve got the instructions that I didn’t 1/4 teaspoon nutmeg have, over 37 years ago, before the Internet, help1/4 teaspoon ground cloves ful TV cooking shows and the handy kitchen appli2 eggs 1 (12 fluid ounce) can undiluted evaporated milk ances that we have nowadays. May your pies be (NOT sweetened, evaporated milk!!) right out of smooth, creamy, and oh so delicious. Happy Halloween, Happy Thanksgiving, and happy baking! the can, folks! Preheat the oven to 425 degrees. Pour the

trouble, just to have your pie crust stick to the surface underneath it. Gently flatten your ball of pie crust on the floured surface. Rub flour on the rolling pin, then start rolling out the pie crust. Roll from the center of the dough ball outward, Go back to the center, and roll again, from another direction. If you roll north, south, west and then east, over and over, the dough tends to stay more round. When the dough is about 12 or 13” across, place the rolling pin at one end of the dough, and roll the dough around the rolling pin. Then unroll it into a 9” diameter pie plate. Pie crust is very tender and can break off easily, so rolling it around the rolling pin is a safe way to transport it to the pie plate without losing pieces en route! Center the dough in the pie tin or plate, and make “S curves” in the outer rim of the crust. Now you are ready to make the filling. If you want to use the Libby’s pumpkin pie recipe on the label of Libby’s solid pack Pumpkin, and just substitute your pumpkin for theirs, go ahead. If you don’t have a can of Libby’s solid pack Pumpkin in the cupboard (and I admit, it works fabulously) here’s a recipe that you can use:

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November 21, 2014

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November 21, 2014

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GOLF CARTS ARE WONDERFUL! - Lots of fun with low cost, high mileage, air conditioned pleasure. Let’s make you a deal on a 2013 club car $1,000.00 bonus cash! Come in for a test drive today! Just off the five freeway at El Toro Road - Cart Mart 24366 Swartz Drive in Lake Forest. (Across from Chase Bank) Bring in this ad and receive a $25.00 complimentary gift card ROOMSCAPES innovative design, great for parts, service, or rental. (949)-597-2094 products, even better value. Discover the SILENT SALESMAN WORKS 24 HOURS difference. Kitchen - Bath - Home. 949-448-9627 A DAY! - Classified ads are your most affordable advertising bargain! You are living WWW.ROOMSCAPES.NET proof that everyone reads the classifieds. CONSIDER HAVING YOUR WINDOWS BUYERS who read Newspaper classifieds PROFESSIONALLY CLEANED! - Our have money to spend immediately. Let them highly skilled team of window experts spend it with you. Effective and affordable. will supply both the products and the Just fill in the handy form on this page and muscle necessary to bring your windows your ad will appear here this coming week. back to the condition they were when you first bought your home, no streaks, STABLES no mistakes, and our services are very affordable. Our customers are our best Maxwell Stables in Coto, stalls available referrals, window and pressure washing. 12x24 covered stalls, feed & clean twice Screen repair. Mini blind cleaning. Rain daily. 949-858-9700 or 636-3458 gutter cleaning. Concrete and stone cleaned and sealed. Call us for a quote! California Window Cleaning (949)-4543888

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Ladera Ranch News Legal Notices

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NOTICE TO CREDITORS OF BULK SALE (Division 6 of the Commercial Code) Escrow No. L- 032473-JB (1) NOTICE IS HEREBY GIVEN to creditors of the within named Seller(s) that a bulk sale is about to be made on personal property hereinafter described. (2) The name and business addresses of the seller are: OTG DINING, INC, 25612 CROWN VALLEY PKWY, STE L1, LADERA RANCH, CA 92694 (3) The location in California of the Chief Executive Office of the seller is: (4) The name and business address of the buyer(s) are: FPR GROUP, INC, 2521 FOOTHILL BLVD #4, LA CRESCENTA, CA 91214 (5) The location and general description of the assets to be sold are: FURNITURE, FIXTURE, EQUIPMENT, COVENANT NOT TO COMPETE, TRADENAME, GOODWILL, LEASE, LEASEHOLD IMPROVEMENTS of that certain business located at: 25612 CROWN VALLEY PKWY, STE L1, LADERA RANCH, CA 92694 (6) The business name used by the seller(s) at the said location is: CHOYA JAPANESE CUISINE (7) The anticipated date of the bulk sale is DECEMBER 11, 2014, at the office of TOWER ESCROW INC, 3600 WILSHIRE BLVD, #426, LOS ANGELES, CA 90010, Escrow No. L032473-JB, Escrow Officer: JULIE BAHANG (8) Claims may be filed the same as “7” above. (9) The last date for filling claims is: DECEMBER 10, 2014 (10) This Bulk Sale is subject to Section 6106.2 of the Uniform Commercial Code. (11) As listed by the Seller, all other business name(s) and addresses used by the Seller within three years before such list was sent or delivered to the Buyer are: NONE Dated: OCTOBER 29, 2014 TRANSFEREES: FPR GROUP, INC, A CALIFORNIA CORPORATION LA1476824 LADERA RANCH NEWS 11/21/14

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The Only Weekly Newspaper Exclusively for the Ladera Ranch Area

November 21, 2014

The Ladera Ranch News

ladera ranch news R est aurant Antonucci’s Restaurant

Diho Siam

Serving authentic Italian seafood and award-winning pizza since 1976 with exciting appetizers and a full bar and live entertainment on Saturday evening.

Authentic Thai and Chinese food at affordable prices. Many varieties of Thai and Chinese delicacies. Chicken, Beef, Pork, Tofu and Vegetarian! Barbecue Chicken, Crispy Duck, Beef w/Oyster Sauce. Spicy Cat Fish. Hours: Open daily from 11am to 9pm; Sat. & Sun. until 9:30pm.

24190 Alicia Parkway Mission Viejo. 949-472-4332 Blk Burgrz

Offering an extensive menu of premium American Wagyu and Kobe beef burgers, along with salads and entrees such as chicken, salmon and salmon risotto. There is a full bar with more than 50 craft beers, more than a dozen draft beer, and bottles of your favorite domestic and imported beer. Sunday – Saturday 11am-1:30am

27702 Crown Valley Pkwy E-3 365-8777 Don Gustavo’s

G u id e

Latte Da Bagelry & Grill Breakfast, Lunch and Dinner served all day. Fifteen different types of bagels made daily. Salads, burgers, plus Italian specialties like Chicken Alfredo. opens at 6am daily; closes at 9pm Monday through Saturday, open until 4pm on Sunday.

21612 Plano Trabuco Road at Santa Margarita Parkway in the Albertson’s Center in Rancho Santa Margarita. 949-589-6405 Loving hut

27742 Antonio Pkwy Ste K7, Ladera Ranch 949.429.6666

Authentic Mexican Food with homestyle flavor, menu items include Chile Relleno, Carnitas, Fajitas, Eggs Machaca, Chimicangas, Veggie Burrito, Fish Tacos, Shrimp Enchiladas, Taco Salad. Margaritas, Tequilas y Mas! Plus catering at your home or office. Open for lunch & dinner 7 days a week, plus Weekend Breakfast. Located at Oso/ Marguerite in the Pavillion’s Shopping center,

Gourmet cuisine made with wholesome, vegan ingredients, and it offers an accessible starting point for those making the noble transition to a plantbased diet. Monday – Friday 11am – 3pm 5pm –9pm (Closed from 3 PM to 5 PM) Saturday 11am – 9pm Sunday 12pm – 8pm

Cinnamon Productions Bakery Café

26012 Marguerite Pkwy #A, Mission Viejo 348.2386

27522 Antonio Parkway, Suite P2, Ladera Ranch. 949-365.1077

Breakfast can be delightfully decadent with sugary cinnamon rolls like grandma used to make or lighter eggs and toast or scones. Some interesting sandwich possibilities and strong hot coffee OPEN Sunday/Monday 6:30am to 4:00pm Tuesday, Wednesday, Thursday 6:00am to 8:00pm

25672 Crown Valley Pkwy. 949-218-1515 Claim Jumper Monster salad bar, great steaks, full bar with a wide selection of beers and wines to choose from.

27845 Santa Margarita Pkwy, Mission Viejo 461.7170 Corky’s Kitchen & Bakery Famous for their pancakes as big as your plate and their breakfast combos. They also serve a variety of lunch and dinner items as well as homemade pies and cookies. Open 24hours

27522 Antonio Pkwy, Ladera Ranch 949.364.4439 Cosmo’s Italian Kitchen Owners Bob Quinn and Dick Fisher celebrate their 5th anniversary with special dinners Monday, Wednesday and Sunday. Open 11am Monday to Friday.

Jerry’s Wood Fired Dogs

Breakfast served daily from 8am to 11am Smokey Joe Croissants, Sausage, Eggs, Bacon.Try their hot link Breakfast Burrito, for lunch the wood fired dogs have all best flavors, tastes and toppings.

1701 Corporate Drive, Ladera Ranch (949) 364-7080 Jalapeno’s Restaurant Open for breakfast, lunch & dinner. Authentic Mexican food including Chili Verde, Omelettes, Huevos Rancheros, Tostadas, Carne Asada, Menudo, traditional burritos including Beef, Chicken, Fish, Beans (Vegetarian), Chile Rellenos, Taquitos, Enchiladas. Imported and domestic beers.

27602 Antonio Pkwy, 949.364-5614

at the Arroyo Trabuco Golf Club. Sunday Brunch at O’Neill’s is a delicious and leisurely experience. Zagat calls it the “best value in Orange County.” Daily specials include fresh fish, steaks, pizza and hearty sandwiches.

26772 Avery Pkwy, Mission Viejo. 949-305-5100 Peppino’s Newly remodeled restaurant on the Lake, expanded the dining area, full service bar, waiting lounge and a front dining patio. The rear-dining terrace offers a beautiful view of Lake Mission Viejo. Happy Hour daily from 3:00 to 7:00 pm.

27780 Vista del Lago, Mission Viejo 859.9556 P.F. Changs China Bistro

kan pai sushi Sushi and Japanese Cuisine Sunday lunch 12pm-2pm dinner 5pm-9pm. Monday-Thursday lunch 11:30am-2pm dinner 5pm-9pm. Friday-Saturday lunch 11:30am-2pm dinner 5pm-10pm

27742 Antonio Pkwy Ste K6 949.429.2772

28562 Oso Pkwy 949.216.9029

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O’Neill’s Bar & Grill

Superb Shanghai Street Noodles, available in few places on the globe, make the trip to Mission Viejo Mall a veritable necessity.

800 The Shops at Mission Viejo, Ruby Rosensteel, 364-6661 The Ranch Sports Grill All Laker games, NHL, Fox Soccer and all Top Games. Taco Tuesdays, Slider Wednesdays, Taste of Italy Thursdays, DJ Friday nights. Happy Hour 2pm to 6pm Mon.- Thurs. 11am to 6pm Friday.

27412 Antonio Pkwy. 429-7737 The Ladera Ranch News

Selma’s Chicago Pizzeria & Tap Room Selma’s serves 6 different styles of pizzas: Deep Dish, Chicago Pie, Low Profile, Artisan, Artisan Wheat, and Gluten Free. Plus great pastas, gourmet salads, Panini sandwiches, appetizers, desserts, and one of the largest selections of beers & wine in the area. Selmas’ offers full service or drop and go Catering.

27702 Crown Valley Pkwy, Ladera Ranch. (949) 388-7260 Simply Fondue Fabulous fondues composed of delicious meats, cheeses, breads, fruits and vegetables with steaming savory sauces. Worth the short trip to

31761 Camino Capistrano, San Juan Capistrano 949.240.0300 Trabuco Oaks Steakhouse Forty years serving choice meats and seafood. Home of the famous “2-pound steak.” Relax while you sip one of our sumptuous wines or cocktails or a frosty beer. Everyone welcome - straight from work or off the trail or dressed for a night out. OPEN: Sun.-Thurs. 5pm to 9pm; Fri. and Sat. 5pm to 9:30pm. Please call after 2pm for reservations.

949-586-0722

Restaurant Reviews Wanted!

Have you dined out recently in Ladera Ranch? The Ladera Ranch News would like your opinion and we are actively looking for more reviews of local area restaurants that are NOT already listed on this page. Please make it brief and informative with 50 words or less. Reviews must include your name, phone or email address (please do not send reviews on fast food or strictly pizza places). Please send your Restaurant Review to newseditorials@yahoo.com

The Ladera Ranch News

The Only Weekly Newspaper Exclusively for the Ladera Ranch Area

November 21, 2014

GOT CATERING? Ito t'sstart that time of year again – time planning your holiday dinner parties and office events!

URBAN will customize a menu to your specifications and arrange for your every need including wait staff, rentals, flowers, and valet parking, etc. Call us now to make plans for all of your holiday events! Phone: (949) 340-2055 • Fax: (949) 340-0095 27412 Portola Pkwy, Suite D • Foothill Ranch, CA 92610

www.UrbanGrillandWineBar.com

Trabuco Oaks Steak House • Menu Specials • Full Bar • Appetizers & Deserts Available

THURSDAY IS

ALL DRINKS HALF PRICE IN OUR BAR & LOUNGE

LADIES NIGHT at EMBARCADERO CALIFORNIA BISTRO NOW OPEN IN RANCHO SANTA MARGARITA’S EL PASEO SHOPPING CENTER!

BRING YOUR LADY OR MEET ONE HERE

HALF PRICE DRINKS

Come join us at Trabuco Oaks Steakhouse Today! Reserve Ofﬁce Parties, Birthdays, Family Reunions, Wedding Rehersals and Anniversaries.

ALL NIGHT LONG THURSDAY EVENING IN OUR BAR & LOUNGE. LIVE MUSIC EVERY THURSDAY, FRIDAY AND SATURDAY

CUSTOMIZE YOUR PARTY’S MENU Please Contact Manager Reyes Gallardo For Details 949.929.4636 OR Reyesgallardo925@gmail.com 20782 Trabuco oaks road, trabuco canyon

949-586-0722

TRABUCOOAKSSTEAKHOUSE.COM

directions to Trabuco oaks Steak House, take Santa margarita parkway to plano Trabuco, one mile past o’neil park, turn left on Trabuco oaks drive.second building on the right. or el Toro road to Trabuco Canyon, turn right at Cook’s Corner.left down the hill past rose Canyon to Trabuco oaks drive, turn right on Trabuco oaks

Open 7 days a week. Lunch 11am-4pm. Dinner service begins at 4pm. HAPPY HOUR: 4pm-6pm every day Monday - Sunday

EMBARCADERO CALIFORNIA BISTRO

Located in the EL Paseo Plaza at 22332 EL Paseo in Rancho Santa Margarita 92688

(949)-709-2266 The Ladera Ranch News

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November 21, 2014

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The Only Weekly Newspaper Exclusively for the Ladera Ranch Area

The Ladera Ranch News