Taking the lead from her family business, but turning it up a notch, Rosa's Bella Cucina brings the Italian food you know and love to the O.C. A little sample of what's on the menu: meat-filled and vegetarian arancini (savory Italian rice balls), Italian sandwiches filled with the best imported ingredients like prosciutto, fresh mozzarella, marinated artichokes and roasted peppers, and hot and cold specialty items like eggplant parmigiana and pesto pasta salad.
Louks Owner, is a first generation Greek-American. The menu is comprised of his favorite cuisine during his visits to Greece. Cleanliness and fresh ingredients are of the utmost importance to always ensure high quality meals.
Many ingredients including cheeses, honey, extra virgin olive oil, oregano, salt, dakos and kalamata olives are imported directly from Greece. Food is a huge part of the Greek Culture and we look forward to sharing this aspect of our culture with you!
Calbi BBQ is the combination of the classic and the new. It is where a traditional taste of Mexican taco truck meets the taste of authentic Korean BBQ. It's the new flavor of anticipation with the classic flavor. It's a fresh bold tang and it tastes so good that people will be asking for more. So as we roll by your neighborhood, you will see, smell and taste the excitement that we will bring to you.
John Corvino holds a Ph.D. in philosophy from the University of Texas at Austin and is an Associate Professor of Philosophy at Wayne State University in Detroit, Michigan. He is the editor of Same Sex: Debating the Ethics, Science and Culture of Homosexuality and the author of numerous articles and opinion pieces, which have appeared in regional and national print media, at the online Independent Gay Forum (www.indegayforum.org), and in dozens of journals and anthologies. Currently he is working on a book, Debating Same-Sex Marriage (with Maggie Gallagher) for Oxford University Press, as well as another book for OUP (yet to be titled) presenting a moral defense of homosexuality.
FEBRUARY 22nd, 11am-2pm, SSC Quad
Kogi
Spicy Pork Tacos, Kimchi Quesadillas and Short Rib Sliders satiate the hungry mouths of Angelenos who crave excellent food on a dime budget. Quality Korean barbecue meets traditional, homemade tortillas and fresh veggies to create a taste that carries the rhythms of LA street culture and exudes the warmth of all that California sun. Under the direction of Chef Roy Choi, Kogi has developed a menu that delivers high-end food at street level prices.
Panfiniti, home of panini, flatbreads, ciabatta, and more! All of our breads
are ordered fresh from local bakeries. Our meats are marinated with our own marinade
recipes, our sauces and aiolis are made by hand and our toppings come from the freshest
ingredients.
A contestant on the Food Network's Great Food Truck Race series, has experienced an uptick in business (and a few rabid fans) since the show first aired, and it's clear why. Crepes Bonaparte's charming, beret-wearing team serves up incredibly fresh, made-to-order crepes that rival those of a Parisienne café. The crepe requested by customers most often is the "HazelBerryAnna," a classic sweet crepe filled with freshly cut strawberries, bananas, and Nutella. But Murcia's personal favorite? The decadent "PCH," filled with peanut butter, Nutella, and honey. Murcia gushes, "It's just like a warm Reese's peanut butter cup. I like it with ice cream, so you get the hot and cold, especially on a day like this."
Spicy Pork Tacos, Kimchi Quesadillas and Short Rib Sliders satiate the hungry mouths of Angelenos who crave excellent food on a dime budget. Quality Korean barbecue meets traditional, homemade tortillas and fresh veggies to create a taste that carries the rhythms of LA street culture and exudes the warmth of all that California sun. Under the direction of Chef Roy Choi, Kogi has developed a menu that delivers high-end food at street level prices.
Chef Jordan Hamada attended California School of Culinary Arts, Le Cordon Bleu program, where he graduated with Honors. He has worked at a number of established restaurants ranging from fine dining to gourmet style breakfast.
Jordan was the Executive Chef at Dana Points Wicked Garden, where he helped prepare a California Cuisine rotating menu. He then continued on to be Kitchen Manager at Caliente Coastal Cantina, serving South Western Cuisine. Jordan also trained under the highly known Dee Nguyen, the former Executive Sous Chef at The Ritz Carlton.
Working at Break of Dawn, he was introduced to French/Vietnamese Fusion.
With Jordans extensive knowledge in the culinary industry, he created a simple, yet refreshing Gourmet style Pacific Rim Fusion menu for the Refresh Truck.
At the age of 18, Stacey Lannert shot her father twice while he slept. He had sexually abused her from the age of eight, but the final straw came when he also began raping her younger sister. Lannert confessed and was found guilty of first-degree murder. The judge later said the mandatory sentence of life in prison without parole was severe for someone her age and somewhat surprising considering the sexual abuse by her father. At age 36, she was given a shot at redemption when the outgoing governor of Missouri commuted her sentence. Stacey Lannert tells the story of how she learned to be free while living behind bars.
April 12th, 11am-2pm, Lot 3 (lower campus)
CHOMP CHOMP NATION
Chomp Chomp Nation More than Singapore! striking and bold like our food, a high profile event vehicle, delivering premium mobile catering to the next level in Gourmet Food Trucks. With its authentic bright flavors, culinary creation, evocative marketing and striking design are meant to bridge New Palates to South East Asia. Evoking nostalgia amongst the Singaporean traditionalist who truly "knows" the cuisine and inviting the unaware with approachable familiarity who has never tried the cuisine.
Panfiniti, home of panini, flatbreads, ciabatta, and more! All of our breads
are ordered fresh from local bakeries. Our meats are marinated with our own marinade
recipes, our sauces and aiolis are made by hand and our toppings come from the freshest
ingredients.
Louks Owner, is a first generation Greek-American. The menu is comprised of his favorite cuisine during his visits to Greece. Cleanliness and fresh ingredients are of the utmost importance to always ensure high quality meals.
Many ingredients including cheeses, honey, extra virgin olive oil, oregano, salt, dakos and kalamata olives are imported directly from Greece. Food is a huge part of the Greek Culture and we look forward to sharing this aspect of our culture with you!
Project V.O.I.C.E. (Vocal Outreach Into Creative Expression) is a national movement that celebrates and inspires youth self-expression through Spoken Word Poetry. Conceived in 2004, Project V.O.I.C.E. encourages young people to engage with the world around them and use Spoken Word Poetry as an instrument through which they can explore and better understand their culture, their society, and ultimately themselves. Project V.O.I.C.E. brings together performance, writing, and a supportive environment to inspire youth to recognize that their views are significant, valid, and necessary.
Ray has just released a new EP called "It's About Time". With the title explaining itself he feels he has come a long way and believes in it much more than before. As Ray brings the objects that surround him to the world of music, he endeavors to show love, compassion, adventure and fun to those in need. Still striving for more everyday and still reaching for the stars.
"We are the metaphors that display on our screen" -Ray Jordan.
.
Chef Jordan Hamada attended California School of Culinary Arts, Le Cordon Bleu program, where he graduated with Honors. He has worked at a number of established restaurants ranging from fine dining to gourmet style breakfast.
Jordan was the Executive Chef at Dana Points Wicked Garden, where he helped prepare a California Cuisine rotating menu. He then continued on to be Kitchen Manager at Caliente Coastal Cantina, serving South Western Cuisine. Jordan also trained under the highly known Dee Nguyen, the former Executive Sous Chef at The Ritz Carlton.
Working at Break of Dawn, he was introduced to French/Vietnamese Fusion.
With Jordans extensive knowledge in the culinary industry, he created a simple, yet refreshing Gourmet style Pacific Rim Fusion menu for the Refresh Truck.
Disclaimer: This site may contain links to web sites not administered by Saddleback College or one of its divisions, departments,
units or programs. Saddleback College is not responsible or liable for the accuracy or the content of the linked pages.
Accredited by the
Accrediting Commission of Community and Junior Colleges, of the
Western Association of Schools and Colleges