{"id":3428,"date":"2013-07-02T23:04:25","date_gmt":"2013-07-03T06:04:25","guid":{"rendered":"http:\/\/wendyfulworld.com\/?p=3428"},"modified":"2017-05-23T11:45:23","modified_gmt":"2017-05-23T18:45:23","slug":"early-bird-fullerton-media-tasting","status":"publish","type":"post","link":"https:\/\/wendyfulworld.com\/?p=3428","title":{"rendered":"Early Bird Cafe @ Fullerton – Media Tasting"},"content":{"rendered":"

What did they say about the Early Bird catches the ???\u00a0 Well, it certainly catches my tummy and taste buds.\u00a0 Allen and I were lucky enough to have been caught, I mean invited by Early Bird for their Summer Dinner Menu tasting that just launched 3 weeks ago.<\/p>\n

(Photos by Allen Taylor Photography<\/a>)<\/p>\n

\"\"<\/p>\n

I love the openness and simplicity of the restaurant.\u00a0 Owners Tank Menzies and Marcelo Caraveo along with Executive Chef Frank DeLoach set out to bring premier quality provisions to the neighborhood they grew up in. \u00a0Early Bird sources ingredients locally grown and raised in California or from certified sustainable family farms. Each dish is Chef-driven and made from scratch.\u00a0 Nothing in the kitchen is ever pre-made or frozen. \u00a0\"\"<\/p>\n

I was there for dinner so I didn’t have their famous Single Origin Coffee.\u00a0 But what I had was a tall glass of refreshing iced tea.\u00a0 Unlike most other iced tea which tends to have a little bitterness, this one is pure and clean.<\/p>\n

\"\"Allen and I were so lucky to have Chef Frank meeting us that night.\u00a0 He brought out the first dish of Amuse Bouche (Matsumoto Peach, Za’Tar Yogurt, California Olive Oil).\u00a0 The peach were very sweet and the pinch of sea salt enhanced the sweetness even more.<\/p>\n

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First small plate was Salmon Tartar (Asparagus, Rye, chive Aioli, Radish).\u00a0 They didn’t call it culinary art for no reason.\u00a0 This dish was presented like a piece of art!\u00a0 It was simply beautiful to the eyes as well as the taste.\u00a0 The salmon just melted in your mouth!<\/p>\n

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The Summer Squash (Shallots, Preserved Lemon, Za’Tar) was highly recommended by our lovely server, Tyda.\u00a0 She was right.\u00a0 They were light and crunchy.\u00a0 Nothing bugs me more than flimsy vegetables and these were perfect!\u00a0 I practically ate the whole plate by myself!<\/p>\n

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The Early Season Greens (White Lemon, Strawberry, Pecans).\u00a0 I loved the assortment of greens, fruits, and nuts.\u00a0 The lemon based dressing was light and a bit tart.\u00a0 This would be a perfect salad to accompany any entree.<\/p>\n

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Sweetbreads (Buffalo Sauce, Celery Relish, Ranch) were actually bone-less buffalo wings deep fried in sweet batter.\u00a0 The buffalo sauce was just a tad bit of sweet and tart.\u00a0 I really liked how everything was flavorful yet tasted so light because of the ingredients the sauces were made.\u00a0 Lemon juice was used in many sauces as a primary ingredient.<\/p>\n

\"\"<\/p>\n

Trout (Corn Salsa, Lime Butter, Taqueria Carrots).\u00a0 I am normally not a trout person because I find it a bit fishy to my taste but I loved it.\u00a0 I don’t know how Chef Frank did it but it was light without any trace of fishy taste.<\/p>\n

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Pork Belly Po’Boy (Smoked Sriracha, B&B Pickles).\u00a0 I don’t eat pork belly often because I can’t stomach the fat usually, but wow, I have to tell you, I could probably eat 3 of these.\u00a0 It was delicious!\u00a0 By the way, the sriracha is ‘home-made’ as were the pickles.<\/p>\n

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Salt Cod (Crispy Rice, Thai Chiles, Herbs and Young).\u00a0 This was a sort of Asian inspired dish.\u00a0 The cod was creamed like a mashed potato topped with crispy rice, herbs, vegetables, and peanuts.\u00a0 It was not possible to not like this dish because I love peanuts in any dish.\u00a0 I do want to caution that the cod was a bit salty so if you are sensitive to salt, mention it to the chef.<\/p>\n

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Twice Fried Chicken (Vinegar Dip,Scallions).\u00a0 This dish took me by surprise.\u00a0 It was fried but not crispy because of the ‘Sweet & Sour’ sauce.\u00a0 The chicken was super tender and moist.\u00a0 The vinegar used was apple cider vinegar, so it took a couple of bites to get to used it.<\/p>\n

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Singaporean Chili Crab (Fresh Dungeness Crab, Chili).\u00a0 I could not believe a non-Asian restaurant could cook up an Asian favorite as good as Early Bird did!\u00a0 My only explanation was – Chef Frank is a genius!\u00a0 A bit of secret on Chef Frank, he is a self-trained Chef. So yea, he is a genius chef!<\/p>\n

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Lemon Curd (Sugar Cookies, Blueberry).\u00a0 By now you must be thinking, really?\u00a0 Did I really have room for desserts?\u00a0 I didn’t really but C’mon!\u00a0 How could I pass this?\u00a0\u00a0 I loved that the curd was smooth and it was not terribly sweet nor too tart.<\/p>\n

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Candy Bar Terrine (Vanilla Agave Caramel).\u00a0 If heaven has a taste, this would be it.\u00a0 It was ridiculously addicting!<\/p>\n

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Frutta (Tangerine, Strawberry, Nectarine, Fennel, Local Olive Oil).\u00a0 Although this was on the Small Plate menu, it works as a dessert because of the fruits and sweetness of the dish.\u00a0 You know how at the end of the meal, you get a plate of fruits to sort of refresh your palate.\u00a0 Yea, it’s kind of like that.<\/p>\n

\"\"<\/p>\n

Thank you Chef Frank (pictured above) for your hospitality and creating one of the most memorable dining experience Allen and I have had.\u00a0 Your fearless creativity makes Early Bird a not-to-be-missed gem in OC.\u00a0 Thank you, Tyda, for your attentiveness and friendliness in making sure we had everything we needed.\u00a0 Special thanks to owner Tank Menzies for the invite.\u00a0 Allen and I can’t wait to come back to try the breakfast and lunch soon!<\/p>\n

EB changes its menu frequently, so makes sure you come back often to try Chef Frank’s new creations.\u00a0 Happy eating!<\/p>\n

 <\/p>\n

Early Bird Cafe
\n1000 B E Bastanchury Road
\nFullerton, CA 92835
\n(714) 529-4100<\/p>\n

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What did they say about the Early Bird catches the ???\u00a0 Well, it certainly catches my tummy and taste buds.\u00a0 Allen and I were lucky enough to have been caught, I mean invited by Early Bird for their Summer Dinner Menu tasting that just launched 3 weeks ago. (Photos by Allen Taylor Photography) I love...<\/p>\n","protected":false},"author":1,"featured_media":3445,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"pp_embeds":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[246,68],"tags":[672,671,95,235,644,539,676,675,674,86,673,670,528],"class_list":["post-3428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-commercial","category-restaurants","tag-blueberry","tag-candy","tag-chicken","tag-crab","tag-dessert","tag-fried","tag-frutta","tag-poboy","tag-pork-bely","tag-salmon","tag-squash","tag-tartar","tag-trout"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2013\/06\/EarlyBird-24.jpg","jetpack_shortlink":"https:\/\/wp.me\/p3lTx3-Ti","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/3428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3428"}],"version-history":[{"count":46,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/3428\/revisions"}],"predecessor-version":[{"id":9617,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/3428\/revisions\/9617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/media\/3445"}],"wp:attachment":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}