As we ramp up into the hectic fall weekends filled with soccer tournaments and football games, hours spent scouring a massive shopping center for just the right Halloween accessory for our little ghoul or boy, the Irvine Spectrum seems like a great spot to get everything knocked off the list at once. The problem? You’ll only get halfway through before the “I’m staaaaarving!”s start.
We checked out Brio Tuscan Grille, partly because we liked the wine list (and the sound of those Black Raspberry Cosmos and Italian Lemonades!), but also because a quick spin around their children’s menu left us impressed. They treat kids like real people, with real palates.
Sure they have the kiddo standards, but they have an entire section devoted to small versions of the adult offerings (even mini’er versions for those with toddlers and preschoolers). And we really dig the ability to let the kids have their very own app or salad…and therefore not motor through all of our Calamari Fritto Misto!
“We understand how important food quality is to parents, which is why we offer many of BRIO’s most popular menu items to our younger guests, made exactly the same way, just in smaller portions,” said Brio Tuscan Grille’s Corporate Executive Chef, Alison Peters. “From authentically prepared lasagna, pizzas and pastas to fresh grilled salmon and salads, our children’s menu offers flavorful options that are designed to satisfy even the pickiest of eaters, along with their discerning parents.”
We certainly enjoyed our visit to Brio, from start (ohmigosh — that table bread!) to final sweet “ciao”…in the form of tiramisu.
Irvine Spectrum, www.brioitalian.com
The NBA season kicks off October 25, and one California family already has a game plan. As a busy wife and mother of two little girls, cookbook author and lifestyle expert (and wife to b-ball phenom Steph Curry), Ayesha Curry knows how challenging it can be for families to find time to enjoy a homemade meal together. (We won’t mention her husband’s habit of surprising her with last minute dinner guests!)
To help her family live a more balanced life and enjoy delicious homemade meals, Ayesha enlists the kids. “Cooking is a family affair in my household. My girls regularly help prepare meals. Not only does it build memories, but kids are more likely to try new things when they help out!”
Part of Ayesha’s plan is part of a growing trend of combining premade or mixes with homegrown ingredients and goods procured from the local farmers’ market, for a speedy but tasty result. “I love homemade cornbread to complement my meals, but time isn’t always on my side. I love the delicious, scratch-made taste of this recipe, and no one can tell that it came from a box!”
This recipe pairs nicely with Ayesha’s Game-Day Chili recipe from her new book, The Seasoned Life. For the full chili recipe, visit www.parentingoc.com.
Cast Iron Browned Butter and Jalapeño Cornbread
Ingredients
- 1 box Fleischmann’s Simply Homemade Cornbread
- 2/3 cup Buttermilk
- 1/3 cup of butter or
- margarine, melted
- 1 egg
- 1 seeded and minced jalapeño
- 4 tablespoons butter
- 1/2 cup brown sugar
- 1 tablespoon maple syrup, 1 tablespoon butter (melted together for optional glaze)
Directions
- Preheat oven to 375 degrees.
- Add first four ingredients in bowl and mix well. (The kids can help, here!) Gently fold in jalapeño.
- Heat a cast iron skillet at medium high heat. Add in 4 tablespoons of butter. Watch closely and stir until lightly browned. About 2-3 minutes. Remove from heat. Whisk in brown sugar with brown butter and leave in the pan.
- Pour the cornbread mix over the mixture. Make sure to smooth it out over the whole bottom of the pan.
- Place the cast iron skillet into the oven for 25-30 mins, or until lightly browned. Give kiddos a clean pastry brush and let them glaze with maple butter for a sweet touch.
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