{"id":6174,"date":"2014-07-07T08:16:07","date_gmt":"2014-07-07T15:16:07","guid":{"rendered":"http:\/\/wendyfulworld.com\/?p=6174"},"modified":"2017-05-23T11:15:18","modified_gmt":"2017-05-23T18:15:18","slug":"spaghettini-seal-beach-welcomes-chef-scott-howard-media-tasting","status":"publish","type":"post","link":"https:\/\/wendyfulworld.com\/?p=6174","title":{"rendered":"Spaghettini @ Seal Beach welcomes Chef Scott Howard – Media Tasting"},"content":{"rendered":"

Spaghettini was a vision created by\u00a0\u00a0restaurateurs, Cary Hardwick\u00a0and Laurie Sisneros, to provide unique dining and entertaining experience for LA and Orange Counties. \u00a0Conveniently located just off the 405 Freeway at Seal Beach Boulevard, this award-winning restaurant has been featuring exceptional\u00a0Northern Italian cuisine and top name entertainment since 1988. \u00a0Soon it will be bringing the same famed talents to Beverly Hills, CA.<\/p>\n

In preparation of the Spaghettini & the Dave Koz Lounge in Beverly Hills, Cary and Laurie welcomed highly acclaimed Chef Scott Howard to the Spaghettini family. \u00a0Allen and I had the pleasure of attending a recent media tasting to sample some of the new ‘ingredient-focused menu items’ by Chef Howard, Executive Chef and Victor Avila. \u00a0<\/span><\/p>\n

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

\"\"The restaurant has an old world charm to it. \u00a0It is much bigger that it looks with a lovely outdoor patio with a fire-pit. \u00a0The interior is classy and elegant. \u00a0\"\"Upon arrival, we were greeted and led to the patio area for some\u00a0champagne and pre-dinner o’dourves.
\n\"\"These appetizers maybe small-bites but you can definitely taste the care and thoughts that went into each. (Clockwise from top right: Shrimp\u00a0with Parmigiano-Reggiano on phyllo dough, Peach Bruchetta, Tuna Tartare and Tomato Bruchetta)\u00a0<\/span>\"\"I love an open kitchen where I can see all the actions and how each dish was prepared.<\/p>\n

\"jpg28\"<\/p>\n

The amazing wines that were paired with our dinner.\u00a0\"\"After given a tour of the lovely restaurant, we started our tasting with an amuse bouche – Butter Poached Morels<\/strong> (herbed soft polenta , prosciutto jus, parmigiano-reggiano foam) paired with barbera d’asti – prunotto fiulot – piedmont -2012.<\/p>\n

I don’t believe I’ve ever had Morels. \u00a0These are honeycomb-like\u00a0mushrooms prized by gourmet chefs. \u00a0The texture and flavor were more delicate than other mushrooms. \u00a0The polenta was so smooth and silky. \u00a0I simply adored this dish!<\/p>\n

\"\"Course One – Yellow Corn<\/strong>\u00a0Agnolotti<\/strong> (mascarpone, yellow corn, parmigian-reggiano) paired with sauvignon blanc – twomey – napa & sonoma county – 2013.<\/p>\n

This dish may look simple but it was as perfect it gets! \u00a0The homemade pasta was perfectly\u00a0al-dente! The sweetness in the yellow corn sauce paired very well with the citrusy fruity wine. \u00a0 \u00a0\"\"Course Two – Chilean Seabass<\/strong> (parmesan crust, yukon gold potato pur\u00e9e, spring squash, citrus butter) paired with chardonnay – kistler vineyards – les noisetier – sonoma coast – 2012.<\/p>\n

This dish blew me away at first bite! \u00a0The lightly\u00a0Parmesan-crusted<\/span>\u00a0sea bass literally melted in my mouse. \u00a0The vegetables were cooked perfectly and retained its crunchiness. \u00a0This was definitely everyone’s favorite of the night.
\n\"\"Course Three –\u00a0Slow-Braised Short Rib<\/strong>\u00a0 (risotto<\/span>,\u00a0black trumpet , baby carrots, jus) paired with cabernet sauvignon – code – napa cuvee – napa valley – 2010.<\/p>\n

We were told the short rib was slow-braised for 3 hours. \u00a0You can imagine how fork-tender it was. \u00a0The black trumpet risotto made this dish even more exceptional!<\/p>\n

\"\"Course Four – Coconut Panna Cotta (cherries – citrus) paired with semillon – sauvignon blanc – dolce – late harvest – nappy valley – 2007.<\/p>\n

To say this dessert made a happiest ending might be an understatement. \u00a0The panna Cotta was so creamy with just a right hint of coconut. \u00a0And I wish you could taste the sweetness of the cherries!<\/p>\n

\"\"We got to meet our amazing hosts (from left to right) – Owners, Laurie Sisnero and\u00a0Cary Hardwick; Kim Entringer, General Manager; Chef Scott Howard, Culinary Director; and Executive Chef, Chef Victor Avila. \u00a0\"\"At the end of the light, we all got a souvenir to take home! \u00a0These little treats were a reminder of a spectacular dining experience. \u00a0It was easy to see that while many restaurants have come and go, Spaghettini has\u00a0won over so many patrons in the last 26 years.<\/p>\n

The restaurant offers lunch, dinner, bar menu, and happy hour. \u00a0Private dinning is available for parties of all sizes in several areas\/rooms. \u00a0And if you haven’t tried the famous Sunday Brunch buffet, you must! \u00a0Included in the brunch is a entree made fresh to order.<\/p>\n

A lot of people ask me what my favorite restaurant is. \u00a0I can honestly say this easily makes one of my top 5 favorite restaurants of all time. \u00a0Exceptional food with outstanding service and great entertainment, Spaghettini is where you take your friends and family to.<\/p>\n

 <\/p>\n

Spaghettini
\n3005 Old Ranch Parkway
\nSeal Beach, California 90740
\n(562)596-2199<\/p>\n

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Spaghettini was a vision created by\u00a0\u00a0restaurateurs, Cary Hardwick\u00a0and Laurie Sisneros, to provide unique dining and entertaining experience for LA and Orange Counties. \u00a0Conveniently located just off the 405 Freeway at Seal Beach Boulevard, this award-winning restaurant has been featuring exceptional\u00a0Northern Italian cuisine and top name entertainment since 1988. \u00a0Soon it will be bringing the same...<\/p>\n","protected":false},"author":1,"featured_media":6274,"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":[295,465,621,931,955,624,953,954],"class_list":["post-6174","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-commercial","category-restaurants","tag-bar","tag-italian","tag-jazz","tag-lounge","tag-scott-howard","tag-sea-bass","tag-seal-beach","tag-short-ribs"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/wendyfulworld.com\/wp-content\/uploads\/2014\/07\/Spaghettini-51.jpg","jetpack_shortlink":"https:\/\/wp.me\/p3lTx3-1BA","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/6174","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=6174"}],"version-history":[{"count":9,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/6174\/revisions"}],"predecessor-version":[{"id":9536,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/6174\/revisions\/9536"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/media\/6274"}],"wp:attachment":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}