Taste What’s Tasty in Fullerton – Orange County Register
“Come fly with us” invites the Fullerton Helper League, which will host its 43rd annual Taste of the Town from 5-9 p.m. June 3 at Hangar 21 at Fullerton Airport.
I spoke to Marilyn Buchi, in charge of marketing and communication, and to treasurer Jean Corty about the evening’s festivities.
“We had been there for quite a while. Someone had come to Hanger 21 for an occasion and suggested we try it,” Corty said of the new location.
All entertainment, food and beverages are included in the $70 presale ticket price ($75 at the door).
Participating restaurants include: Ruby Red’s BBQ, Bourbon Street, The Brownstone Café, Fratellino’s, Patty’s Cakes and Desserts, Roman Cucina, Gem Meat and Produce, The Old Spaghetti Factory, Spice Social, Jaxon’s, Farolito of Fullerton, Acai Republic, Costco, Monkey Business Café, The Olde Ship, Polly’s Pies, Fullerton Brew Co, Islands, Let It Brie, Milk & Cookies, Zama Lounge, Edible Arrangements, Portillo’s and Zombie Donuts.
Brea Diamond Direct will supply the beer and Southern Glazer’s Wine and Spirits will supply the wine.
To purchase tickets, go to assistanceleague.org/Fullerton.
“We have a DJ as well as a casino band,” Buchi noted. “Last year’s theme was Vegas, and it went really well. Jeweler’s Touch offered raffle prizes, $1,500, $1,000 and $500 gift certificates for first, second and third place.
“We are running a raffle for 20 gift baskets and a silent auction for great gifts including an espresso machine, La Mirada theater passes, a two-night stay at San Clemente Cove Resort, a card -$50 gift to Via Ranchito restaurant, pilot’s airplane ride, $50 gift card to Yard House, Paramount studio tour for four – cheapest item is a card- $25 restaurant gift.
Proceeds from the event support the Assistance League’s many philanthropic programs, including Operation School Bell, which provides new clothing for children of limited means.
“Kids are referred to us by schools in Fullerton and surrounding towns,” Buchi explained. “In addition, we provide personal hygiene products, which can be expensive,” Corty added.
“We are so indebted to the support these companies have given us for so many years,” Buchi said. “Without their support, we couldn’t do the work we do in the community with, for example, Pathways of Hope, Meals on Wheels, and we’re trying to grow to help older people as well. We donated to the police department to replace one of their canine dogs. We reach a large part of the community.
While menus are to be determined at the time of this writing, I asked Brownstone Café chef Glen Rhynes, a longtime Assistance League supporter, about his legendary Tomato Basil Bisque, which reminds me the tomato bisque we had at Domain Chandon in Wine Country years ago.
“No matter what soup of the day, we have to serve it every day,” said Glen, who along with his wife Kim owns and operates this popular restaurant in Fullerton’s historic Villa del Sol. Ah, you wanted the recipe? Sorry – it’s classified.
Glen and Kim did, however, offer their African Peanut Soup as a delicious consolation.
Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” His website is cookingjewish.com.
BROWNSTONE CAFE AFRICAN PEANUT SOUP
Yield: 6 to 8 servings
Ingredients:
- 1 ounce fresh ginger root
- 2 cloves garlic
- 1 teaspoon crushed peppers
- 3 1/4 cups canned or fresh tomatoes, diced
- 1 3/4 cups unsalted dry roasted peanuts, plus more for garnish
- 1 medium red onion, chopped
- 4 cups canned or fresh tomatoes, diced
- 1 1/2 cups chicken broth
- 3 cups of water
- 8 ounces cooked turkey or chicken, cubed
- 1/4 cup melted butter
- 1/4 cup flour
Method:
1. Combine ginger, garlic, chiles and 3 1/4 cups tomatoes in a food processor or blender. Add the peanuts, onion and 4 cups of tomatoes and mix. (Leave chunks.) Add to pot with chicken broth and water. Cook 15-20 minutes over medium heat.
2. Add turkey or chicken and continue cooking 5 to 10 minutes more.
3. Make a paste with butter and flour. Heat the soup until it begins to boil and add as much paste as needed to thicken the mixture, then simmer for a few minutes. (Dilute with water if needed.) Top with peanuts.
