Gotta Have a Steak While in Orange County, CA-Try Some of These

While I love and crave salads, my mate of 26 years thinks the best meal is your good old-fashioned steak and potato plate-through the years, we've learned that we can both be happy but seeking out some of Orange County's restaurants that cater to all kinds of tastes.

It has taken some effort (ever see the prices at venues that specialize is beef?), but these places pleased both meat-lovers and those of us who prefer our fare to be non-artery clogging:

Morton's-definitely the highest end of our evenings. The portions are huge. Besides the obvious, I ordered some spectacular fish. A nice touch, here you pick out what piece of beef, fish or chicken you want prepared. Service very old-school. Even though many dressed very casually, the darkened elegant decor makes you feel as if you should dress up. Especially since the wait staff is dressed in what appeared to be tuxedos. Do not miss trying their famous hash browns. Located in Irvine, reservations are recommended. Also, check out the balance on your equity line-you might need it.

Ruth's Chris Steak House-Also located in Irvine. The motto here is "Home of the Serious Steak". Believe me, they are not joking around here. Do not go if you think it's possible to watch your waistline here-everything seems to come out sizzling with a scoop of butter on the top. I know the story behind how Ruth, a single mother, turned the original small restaurant into a spectacular chain and it's quite a fete! Reservations are recommended here as well.

Granville's Steak House-This romantic, serene spot makes it's home in Anaheim. The elegant decor and private area are conducive for special occasions. I know many families make reservations for this spot, but honestly, I'd make this a "date night" destination.

Stubrick's-This Fullerton spot is the only one on our list that didn't take reservations! But it was actually the one that was the most family friendly and affordable. The atmosphere was, for lack of a better description-comforting. Choices were plentiful and accommodating.

Trabuco Oaks-A county favorite that's tucked away in literally the back roads of Trabuco Canyon, they do take and recommend reservations. The plates are huge, baked beans are served family style in a big cast iron crock. Families flock here. Trabuco Oaks has been around for over 30 years and from what I understand, while the menu has grown and the ramshackle housing spreadout a might (much like the patrons who eat there frequently), the family behind it is the same. Word of warning: DO NOT WEAR A TIE!!! Or, if you risk it, be prepared for someone to snip it right off of you and add it to the collection that hangs down from the very low ceilings throughout the restaurant. We went here with a party of 12. Maybe it was because I wasn't really happy with my rather dry chicken or my encringing claustrophobia from the low ceilings and ties, but this really wasn't one of my favorite meals. But again, it was probably just me-could 30 years of loyal followers be entirely wrong?

Next time you visit at dinner time-come hungry and with a big steak knife.

Carine Nadel is on The Reader's Advisory Panel of Woman's Day magazine and has had numerous articles and recipes published both on various websites and print publications. To read more of her work, log onto: http://www.Carine-whatscooking.blogspot.com

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Americas First Celebrity Bartender

The cocktail is practically an American institution. One of the very first Bartenders to popularise the cocktail was Jerry Thomas, Americas original "Celebrity Bartender". Thomas wrote what is widely considered as one of the first books to contain cocktail recipes, The Bartenders Guide.

When I first came across this little volume (last published in 1887) in a dusty old book shop I was blown away. Here at last was cocktail history laid bare! I bought it on the spot and literally sat up all night and read the book cover to cover. For anyone with even a flicker of interest in cocktails and drinks its an enthralling read. Jerry Thomas is to cocktail culture what Louis Armstrong is to Jazz!

Here at last, set down on paper, were some of the very first cocktail recipes ever recorded. It was amazing, but it wasn't just cocktails, the book contained a host of other recipes, for "Punch, Egg Nogs, Juleps, Smashs, Cobblers, Mulls, Sangarees, Toddies, Slings, Sours, Flips, Negus, Shrubs, Pousse Caf, Cups" and many, many more.

In total there were some 230+ original recipes. Some were famous, some I'd never even heard of! They represented an amazing cross-section of exciting and wonderful drinks.

Jeremiah P. Thomas was born in Jefferson County, New York in November 1830 and first learned the bartending trade in New Haven. He then went to San Francisco and the California gold fields.

In 1851 he opened the first of four saloons in New York, below Barnum's Museum at Broadway and Ann Street. He then seems to have travel around the US for several years. Working as head bartender at top hotels in St. Louis, Chicago, San Francisco, Charleston, S.C., and New Orleans. Slowly turning himself into Americas first celebrity bartender! In 1859 he visited London and Paris. He took with him a set of solid silver bar utensils constructed at a cost of $4,000!

Returning to New York Thomas became the principal bartender at the Metropolitan hotel. Then in 1866 he opened his most famous bar located on Broadway between 21st and 22nd Streets.

Thomas was "an imposing and lordly figure of a man, portly, sleek and jovial, yet possessed of immense dignity". His trade mark was a "jacket of pure and spotless white which encased his great bulk". He also sported a huge moustache, in the Walrus style! Obviously a man once seen, not easily forgotten!

The various saloons he operated became showplaces where he demonstrated his mixologist's art. They were very popular with the sporting and theatrical celebrities of the day. To quote the New York times on his death in 1885 he was "at one time better known to club men and men about town than any other bartender in the city, and he was very popular among all classes".

He is credited with inventing the "Blue Blazer" and the "Tom and Jerry" and certainly popularised many other early cocktails and drinks. In reference to the Blue Blazer the Bartenders Guide says, The novice in mixing this beverage should be careful not to scald himself. To become proficient in throwing the liquid from one mug to the other, it will be necessary to practise for some time with cold water.

Thomas's book was first published in 1862, and quickly went through half a dozen printings. The book was updated in 1876 and the final edition published in 1887. In the first edition there were ten recipes which Thomas referred to as cocktails (by the 1887 edition the cocktails numbered some 20+). His book was probably the first to include actual recipes for cocktails and certainly the world's first bartender's guide.

Martin Lloyd is a long time cocktail enthusiast. He has recently published a new digital edition of the Bartenders Guide which can be downloaded from http://www.cocktailoriginals.com

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