Hapu Holidays
Hapu Upu U (epinephelus quernus) is one of boatloads of fresh fish from the tropics that will appear on our menu this winter. From the waters northwest of Hawaii, Hapu, a variety of seabass, arrives at your table days fresher than your favorite sushi, and its mild, clear white flesh makes it an excellent replacement for the northern halibut and wild salmon which fall off in number this time of year. Look for Kampachi as well, from the yellowtail family, and deep-water snappers—Peacock Snapper, Onaga, and Opakapaka. Nairagi and Kajiki make heavenly sashimi. Chef Rich will pair these and traditional seasonal favorites like trout, whitefish, and organically raised salmon with cool season farmers’ market vegetables from Weiser Farms, Schener Farms and Windrose Farms. A recent hit: Idaho trout crusted with pecans and served with a sage brown butter sauce and pureed roast butternut squash. And a smoked salmon and wild arugula salad with crunchy sweet onions and haricot verts was all the more engaging for the tiny, grape-sized red thumb potatoes from Wieser Farms, perfectly cooked and bursting with buttery potato flavor.
Hidden Heidi
You can still find Heidi Peterson Barrett's remarkable 2001 Sangiovese for Lynch Knoll Vineyard, a small production from a low-yield season and a one-time-only rarity, on our wine list at both restaurants. Snap up this intensely flavored, 100% Sangiovese while you still can.
Raul Roasts Chestnuts
at Crystal Cove
In December, more is more. Millions of lights, shiny trees, and baroque over-indulgence are deeply satisfying amid the scant gray days. Raul has that cool, calculating consciousness common to dessert chefs, and he’ll play us like a Christmas oratorio with his Chocolate Chestnut Trifle. Layering chocolate chiffon with chestnut mousse, he re-imagines a summer form in holiday drag, topping it with bourbon whip cream, hot fudge, and chocolate streusel. Again, for emphasis, hot fudge. See you there.
Second Saturday
Say you’re doing your holiday shopping one weekend, say the 10th, and you’re at Crystal Cove, because these are gifts, after all, for all those other people who are so deserving, and you wander by Sage at, say 2pm, you might just find Ian Hill, of Young’s Market Co., uncorking the most insouciant, the most fragrant, the most supple and superb and interesting wines and regaling you with stories of the Vosne-Romanée. Well, who is going to be the wiser, really?
Panic Time
Bosses, families, and dates-we-can-all-get-together: who can manage all three? If you get in a jam, let us come to you. Call Mary Ann for party platters, buffets, or a customized four course meal at 949-683-3184 or maryann4sage@earthlink.net. We still have December dates available at Eastbluff if you want to bring your brood in. Don’t panic, Santa wants to see you smile.
New Year's Eve
Resolve all you want, you still need sustenance to face the brisk blankness of January. Treat yourself to as much, as many, as few of our dishes as you want on our New Year's Eve a la carte menu. There won't be an inflated, all-inclusive price—just your favorites and a few especially great market finds, dressed up with considerable sophistication and taste. It will be an evening to savor. If you remember Danette's hand-rolled Belgian chocolate truffles from last year, with the subtlest boost of cayenne, you'll reserve now.
We're open Christmas Eve. Please come in.

Great Comfort Food For This Time Of Year!
Herb Butter Stuffed Roasted Chicken Breast Served On Sauteed Spinach With Mushrooms

Stuffing for Chicken Breast

1/2 lb.unsalted butter, softened
2 tbsp. minced shallots
1/2 cup chopped chives
1/2 cup chopped Italian parsley
salt and ground pepper to taste

Place all ingredients in blender (except salt & pepper) and blend, season with salt & pepper while blending to taste

Sauce for Chicken

4 cups chicken stock1/2 cup white wine
Reduce by half, season with salt & pepper to taste

 Directions:

Using 2 -1 lb. chicken breasts (boneless w/skin), season with salt & ground pepper. Take breasts and create a pocket under the skin by poking with finger. Take a large tablespoon of the butter mixture and place under the skin.Press butter mixture so it spreads out under the skin.Heat sautee pan with olive oil on high, place chicken breast skin side up in pan. Allow to cook 1-2 minutes then turn over onto skin side. Sear until brown, then place in preheated 350 degree oven. Roast in oven for about 25-30 minutes until firm to touch. Baste occasionally with juices in pan. When finished, remove from oven, place on platter, tent with foil and let rest.

3 bunches of spinach - cleaned, washed and chopped
1/2 cup chopped onions
2 cups chopped mushrooms
1 tsp. minced garlic
olive oil
white wine
salt & ground pepper

Heat pan, add olive oil and then add onions and mushrooms. Stir. Add garlic and sautee while stirring until onions are soft and translucent. Add dried spinach and sautee. Add a dash of white wine, season with salt & pepper and quickly remove from pan onto serving platter.Take chicken breast and slice at an angle and arrange on spinach. Place sauce on top.

Eastbluff Shopping Center
2531 Eastbluff
Newport Beach, CA 92660
949.718.9650
 Crystal Cove Promenade
7862 East Coast Highway
Newport Beach, CA 92657
949.715.7243