Today I finally got myself over to Phoney Baloney's! It's hidden away in the backside of a strip mall, but definitely worth the hunt. The fine folks who took and made my order were super friendly and the food was ready really quickly. Because of the location (inside of a gym) I ordered mine to go and could hardly wait to get to my car and open up my lunch.
I ordered up a Grown Up Grilled Cheese. A unique blend of apples, onions & pepperjack melted between fig butter lined whole wheat sourdough - $5.95
|The Grown Up Grilled Cheese from Phoney Baloney's in Irvine|
It was amazing. The bread was toasty and grilled to perfection and all of the gooey insides were a perfect contrast to the crisp thinly sliced apples. And the fig butter was so good in there! This was a great sandwich. It really was. Now that I know where it is and how it happens to be on the way home from work, I know I will be stopping by there way more often.
And now for the cry for help...
I have started compiling recipes for my next cookbook. And I need testers! This will be a pretty quick round, as my manuscript will be due February 1, 2013. I know that sounds like ages away, but it is only a few months from now. Here's what I am looking for: Anyone who is willing to test recipes that are whole foods based. Everything from scratch. NO store The majority of these recipes will be made from ingredients that can be found at any well stocked grocery or farmer's market. There will be a few specialty ingredients, most of which can be found at any Asian or international grocer. Anyone interested will need to have a Google account so I can give you access to the super secret testing blog. And you must like cilantro. Cilantro haters need not apply.*
The theme? California Vegan Fusion: California cuisine is a style highly influenced not only by fresh, local ingredients, but also by an amazing amount of cultural diversity. From our pizzas to our mashed potatoes, you’d be hard pressed to find a dish that hasn’t been touched by some sort of ethnic twist. Just check out the burgeoning Mexican Asian fusion food scene in Los Angeles which has taken diners by storm. From ChaCha Chili, to Don Chow Tacos, to Kogi’s Korean BBQ Burritos. But why stop there? Out West, we like to take risks with our foods: Fresh takes on traditional favorites and lighter versions of traditionally heavy classics.
*My husband is a cilantro hater. I just don't get you people! But seriously, you can still apply. Just secretly do so, and then subtly do not test the cilantro heavy recipes.