The Road to Lent (or one bloggers attempt to avoid meat)

I have a resolution to attend church more. In an effort to stray away from being my self-proclaimed "Catholic-lite", I'm also partaking in Lent. In a New York minute, this means that for all Fridays between now and Easter (starting on and including Ash Wednesday) I will not consume meat. My definition of meat includes beef, pork, chicken, and most land animals. Protein-rich alternatives include seafood, eggs, nuts, and tofu. Seeing that steak and pork products are a few of my favorite things (cue Julie Andrews), this would not be easy. It's like in elementary school where you HAD to read the book and do a report on it. When it comes to food and my childhood, being told what I had to eat was frustrating. In an effort to help some fellow bloggers with the conundrum that is Lent, here are a few places I've tried in the last week. Signature Kitchen (South Coast Plaza) - Costa Mesa I was here picking up some concert tickets, and decided to spend my pre-workout dinner in this new take on a food court. Three culinary tastes all under one roof. The best part is being able to order off any menu at the register. Local favorite Nancy Silverton features some fresh mozzarella sandwiches, grilled Gruyere, and a tuna melt panini. Her secret is the La Brea Bakery bread used. When in doubt, just go with the special: Any half sandwich/panini with a house salad or cup of soup for $6.95. East coast's Marcus Samuelsson showcases his love of all natural, black Angus burgers. There's also a mahi mahi sandwich, feta salad, and the only selection with french fries *and* sweets. Iron Chef Cat Cora has got her 'que on with fresh global options. Smoking hot vegetable soup, cheddar madeleines, BBQ shrimp, and the option of fire-roasted veggies and smoked mozzarella. There are not only fresh croutons and a drizzle of pesto in the soup bowl, but even more bread served alongside. It is here where I enjoy my soup with cheddar madeleines and include some natural, skin-on fries. The pesto was a delicious touch to my smoking hot bowl. I found this to be a great alternative to the other options on this side of South Coast. Rockin' Baja Coastal Cantina - Newport Beach Decided to check out their OC Restaurant Week dinner special. Four starters and four entrees to choose from (plus dessert) all for $20. Didn't even factor in the tortillas (I had two too many), honey chile butter, chips and trio of dipping options. Carb overload? Yes. Also added a bottomless Caesar for $3, which "serves 1-2".....however, we realized too late that we were charged twice. I began with Tequila Lime Shrimp. Now if I liked corn more, I probably would've ordered the lobster corn chowder instead. I couldn't tell if my shrimp was portioned specially for restaurant week, but it was kinda minuscule with three pieces. Flavor-wise, it was not bad. Red pepper, cilantro and garlic gave it a little kick. Round two were their Tacos del Patron - beer battered slipper lobster tails with avo, onion, tomato, cabbage and sauce wrapped in flour tortillas. There were also rice and ranchero beans (more filler!) To tell you the truth, I don't even remember the fried ice cream. Maybe I just gave up at that point? The man began with the Caesar and ended with Rocky's Original Big Baja Bucket (a non-practicing dinner companion). For about $25, he was very pleased with delivery of carne asada, grilled chicken, Baja shrimp and lobster tails. Only required utensils for his sides! How very Man vs. Food. There was something for everyone that night. The standby: The Veggie Grill at Irvine Spectrum Can I tell you how much I enjoy this place? Seriously, if I forget where I am and just concentrate on the food ~ it tastes like chicken (or carne asada, as I had last Friday). Add some sweet potato fries (which I've had heated debates about how they counter those at The Counter) and you're set. I was a little "meh" on the chili, but steamin' kale is a good option too. I vouch for any of the "chickin'" entrees. Their Revolution iced teas are fantastic. I get bartendery and blend based on my mood. Somewhere I've been looking forward to: Fukada off Irvine Center Drive Tucked in one of those neighborhood centers (The Commons, to be exact) is the little non-chain that could, a Japanese space called Fukada. I've been craving their udon for a few weeks now, and since my lunch hour is so late in the day - it's the perfect time to go. As long as there's still a slight chill in the air, it's udon weather! Next week for me - deciding if I want my fish and chips from The Olde Ship (Santa Ana) or that place ...what's that name . .. . I found last year off Tustin Avenue. Hole in the wall with a super long line. Next door to a 31 flavors I think. Anyone?

Restaurant Weeks!

Thanks to Sharon for reminding me of this one: Newport Beach Restaurant Week from January 18th through the 22nd, featuring $15 or $20 lunch prix fixe menus, and $20 or $35 dinners, depending on restaurant participation. Recently reviewed restaurants that are participating include: Wilma's Patio The Crow Bar & Kitchen And thanks to Jamie for letting me know about this one: Orange County Restaurant Week from February 22nd through the 28th, featuring $20, $30, or $40 prix fixe menus. There's a few overlaps, including Chart House, Bluewater Grill, The Crow Bar & Kitchen, and Zov's, in case you can't make it to all of your desired destinations during the first restaurant week! Recently reviewed restaurants participating in OC Restaurant Week include: Taps Fish House Mark your calendars!

Charlie's Chili - Newport Beach

Found this gem years ago when I received an Entertainment book for the holidays. We go here periodically when the craving is for some comfort and a stroll along the beach. Parking is a zoo, but expected, so not really a big deal. Especially when your driver has parking karma. It took all of five minutes to get a great spot and drop in an extra quarter. Glad DST kicked in, because sun was still high for 5 o'clock. Charlie's is an institution. Laid back, seat yourself kind of vibe. A scattering of tables outside, with roomy booths inside. We beelined for one in the back. At first glance, yes, it appears to be pretty run down. Just take a closer look. Three flat screen monitors strategically placed, and even closed captioning on one. The stained glass light fixtures convey this homey chic that appeals. Even Jack commented the upholstery appeared in better condition than he remembered. This place is maintained. If you want uber fancy, cross the parking lot and go inside Oceanfront 21. Breakfast is served ALL DAY. You know now why I'm so fond of Charlie. Usually, we start with zucchini sticks. It's a huge pile of deep fried happiness. Not this time. He wanted a cinnamon bun. It took over half a dinner platter and was warmed upon request. Not bad. Their menu covers a diner selection with burger, chili, seafood, and brekkie options. I tried the Baja breakfast. A scramble of onions, tomatoes, potatoes, and eggs with salsa on the side. Flour tortillas included and my meal was complete. You have the option of spicy salsa and corn tortillas too. It was very good. Potatoes were chunky and onions had had a 'just chopped' crunch to them. I inhaled it without a second thought. Jack ordered the fisherman's platter (what he always gets), which came with breaded and deep fried shrimp, cod, scallops and (skin-still-on-them) fries. Came with his choice of chowder which was just fine. As always, our server was consistently friendly and her timing was well-executed. The Muzak played new Sheryl Crow, one hit wonder Dido, and classic John Cougar Mellancamp. Afterwards, we took in the salty air and casually looped around the sidewalks before heading back home. Impromptu outings like this are great. Avoiding most of Newport Boulevard and taking Superior up to the 55, priceless. Charlie's Chili 102 McFadden Place Newport Beach, CA 92663 949.675.7991

Bayside Restaurant -- Newport Beach

I first tried Bayside Restaurant last month, during Newport Beach Restaurant Week. The promotion was successful, at least in my case, because I've already been back, this time for lunch with a colleague and a visiting scholar (yes, another work meal). Bayside is part of the "Dining As Art Collection" restaurant group, along with Bistango and Kimera. To tell you the truth, I didn't notice any art, but then, I wasn't looking for any. Still, the dining room is definitely aesthetically pleasing, with dark woods warming up the smooth sleek modern lines of the decor. There are three dining areas: a tall, open-feeling inside space on the bar side of the room, with a piano. My friend and I sat there last month, and enjoyed the jazzy piano player. Another inside dining room is on the other side of the bar, and presumably quieter. On my second visit, I sat on the patio, which offers comfortably padded wicker chairs and a nice view of boats in the nearby harbor. A table of "ladies who lunch" looked very much at home here, demonstrating their stylish laughs over a second glass of wine. On my first visit, I started with what they laughingly refer to as the "simple green salad." Yes, it is green, and it is a salad. But it is pleasantly un-simple. Circled by toast crisps, piled generously with wonderfully tangy blue cheese, it is sprinkled throughout with pine nuts and topped with julienned strips of crisp, sweet pear. The combination is not exactly unique, but it works well, and the high quality ingredients push it beyond "just another salad" status. Also, as I was reminded when the visiting scholar ordered this for lunch later, this is a big salad. If you consider that the cheese toasts are basically small sandwiches, you could count the salad as a light lunch all by itself. On my second visit, the waiter told us that we were very lucky to be there on a Wednesday, because the soup of the day on Wednesday is chicken, the virtues of which he extolled quite highly. So, I got the soup. The waiter may have exaggerated somewhat, but yes, it was good soup: flavorful broth, shredded chicken that actually tasted like chicken, well-soaked grain (rice, if I remember correctly) for added texture, and bits of vegetables. I would have liked more vegetables, but then, nobody ever gives me enough vegetables. The soup went well with the bread rolls, which are the round type that are almost-but-not-quite hard on the outside and soft on the inside. I slathered mine with soft butter and the bread was still warm enough to melt it just a little. The bread was thick and doughy on the inside, as though it were undercooked -- or should I say, as if everyone else cooks their rolls too much. Please, continue undercooking them. The wait staff noticed my first roll was gone and brought me another, so they get bonus points for not being stingy. My colleague ordered the tuna tartare as her appetizer, which looked excellent. Are we still doing stacks? Apparently so. I, for one, am happy to see one now and again. The stack was fairly simple as these things go: mostly tuna and avocado, with other decorative bits scattered around, all soaked in a sauce of soy, chili, and ginger that she remarked upon very positively. I realized later that I had salmon for my entree at both meals. For dinner the first time, I had oven-roasted wild mushroom crusted salmon, with potato puree, green asparagus, and Riesling sauce. The salmon was thickly sliced and meaty, with a perfectly crusty crust which added good texture, although it didn't taste much like mushrooms to me. The salmon was perhaps cooked a touch longer than it should have been, but was still within the acceptable range. The mashed potatoes and asparagus were unremarkable, even with the help of the sauce, which was fine (at least after I surreptitiously -- gasp -- added a bit of salt to it). For lunch the second time I had another baked salmon with another admirably crusty crust, but this time the crust was spicy: mostly pepper, with a touch of chile and something else, possibly cumin. Spicy enough to make my lips tingle, but still low enough on the heat scale to be appreciated by a wider audience. The salmon was thick and meaty again, and this time cooked to perfection. It was served on a couscous salad, which was room temperature, although the vinegary infusion made it taste cooler. The couscous had a nice texture, neither so dry that the individual grains fall like sand off your fork, nor so wet that it feels sloppy in your mouth; and although I assume it had oil in it to hold it together, it didn't taste at all oily. The couscous salad included cherry tomatoes, very thinly sliced strips of red and yellow pepper, minced red onions, and plenty of parsley. The zing level was right on, but again, I wish there had been more vegetables. The size of the dish overall was more than I needed for lunch, given the large bowl of soup I'd already consumed. I took home about half the salmon and two-thirds of the couscous, which was enough for another meal later. For her lunch entree, my colleague had the chicken breast with wilted spinach and lemon sauce. It looked fine, but I was more interested in the soft polenta that accompanied it, in a separate bowl. She did not seem crazy about it, and offered me a bite: I loved it! It had hints of corn pudding to it, which elevates it above the flavorless mash that is too often served under the name polenta. My guess about how it's made is that the polenta is mixed with crushed corn kernels, many of which are still mostly whole, and then baked in the shallow bowl. The smooth, thick polenta settles to the bottom, while the kernels rise to the top, solidifying into a chewier, chunkier layer. The result was a strong corn flavor and an interesting blend of textures. I had something chocolate and delicious for dessert when I was there for Newport Beach Restaurant Week, although I didn't take notes on it. The online menu says it was chocolate soufflé cake with hazelnut ice cream. That sounds about right: I only remember that I enjoyed it. On the second visit, we were running short on time, so we didn't order dessert. Bayside is not a top-dollar venue, but it's not inexpensive either. Dinner entrees are mostly $29-$32 (with two dishes priced at $20) and the charges for appetizers, drinks, and desserts add up fast. They have a relatively reasonable deal at lunch: $19.95 for two-course prix fixe, which includes any soup or salad and any entree (the pricier entrees cost an additional $3, but then, those entrees cost $19-20 by themselves). The deal includes a glass of house wine, a martini, or a non-alcoholic beverage. Forgetting to ask, I found out the hard way that their iced tea is flavored -- as I think of it, iced tea for people who don't like how tea tastes -- but it's more subtle than some. Overall, Bayside is a lovely dining experience. The food is good: a cut above many options in OC, with nice presentation and good flavor, if not foodie-level excellent. It's also a cut above in terms of price, which puts it somewhat out of range for me for "normal" dining, whereas the food quality is not quite high enough for me to endorse it for "splurge" dining. That said, I'll be more than happy to return whenever they have special offers, or when someone else is paying. Bayside Restaurant 900 Bayside Drive Newport Beach 949-721-1222 www.baysiderestaurant.com

Newport Beach Restaurant Week 2008

It's time! January 20th to the 24th is Newport Beach Restaurant Week 2008, with restaurants such as Abe Newport Beach, Chart House, The Cannery, Roy's, French 75, Five Crowns, Zov's, The Bungalow, Tommy Bahama's, just to name the restaurants I've eaten at (although admittedly not all in their Newport Beach locations). This lineup looks pretty star-studded to me! :-) p.s. Thanks to my wife who let me know about this! <3

Blue Coral - Newport Beach/Gelato Paradiso - Corona del Mar

Well, it's blue.... Kidding! Since the opening of Paul Fleming's newest OC concept, we've been back about once a quarter to pay our respects. For us, that's a compliment. Repeat performanes are few and far between, since we are always looking for the next culinary adventure (that was not a reference to David Wilhelm). From the P.F. in P.F Chang's to the Fleming in Fleming's, his chains appear to have a steady following. Our favorite dining companion, Joshua, was back in school, and we wanted to provide a friendly reminder of life outside of budget restraints. This is our story. Friday night, 6:30. We pull up to Fashion Island and as usual, the parking gods were looking down on Jack as a space became free. Take that, three cars behind us! We spend a few outside while Joshua has a smoke. I appreciated the chairs and benches flanking its entrance while we chilled. Making our way inside, the familiar sights and sounds greeted us. Their illuminated wall of vodka, duo flat screens projecting behind cascading 'walls' of water, and the tiles. I love the tiles. If I had a HGTV bathroom redux, these oceanic blues would be my muse. But I digress. Michael welcomes us. Instead of specials, he provides an overview of his favorites for our consideration. We deliberate over sides to share and make our final decisions. It is time to order.....just as soon as I select my cocktail. Their selection of lemonades and mojitos do not disappoint. Yes, as much as I love tiles, I heart lemonades & mojitos even more. I select a lemongrass lemonade, accented with muddled basil. Refreshing! Joshua indulges with a little Ciroc vodka. Before our flaky biscuits and creamy sweet butter can overpower us, appetizers make an appearance. Fanny Bay oysters salute us on a throne of ice with a bloody mary granita. Steamer clams join in with their intoxicating aromatics of white wine and garlic. After a sampling of both, I conclude that I am still not a fan of oysters (more for Joshua) and clams make delish comfort food (especially when cooked with pancetta). The men polish off the shellfish while I sit back in our coveted seashell highbacked booth and peoplewatch. Dinner consists of three distinct dishes. At one end, we have the signature cioppino. Colossal shrimp, jumbo sea scallops, Alaskan king crab, Manila clams, p.e.i. mussels, and fresh fish in a tomatoey broth. There's no doubt in my mind that he will enjoy his meal. Upon Mike's recommendation, Joshua receives the sea scallops. The meyer lemon glaze enhances the overall flavor and wins him over. I took a chance and welcomed the Pacific wild swordfish 'Oscar style'. Who is this Oscar, and why is he styling my plate? Oh, you mean it's a mix of crab meat and hollandaise? Well, okay then. Oscar was a savory treat. The fish itself was dense and moist with flavor. Portion control was on the money for all three entrees. On the side, we helmed an aerial assault on white truffled french fries. Per the kitchen's suggestion, we allowed a shower of grated parmesan to invade as well. Not as tasty as Stonehill Tavern, but it will do. The grilled farmer's market vegetables gave me a flashback of a meal at the Versailles chain when I requested a tomato salad, and I got sliced tomatoes with a sprig of basil. Our plate consisted of half a tomato, a few genetically enhanced asparagus spears (kidding!?), halved zucchini and Japanese eggplant, and a thickly sliced portobello cap. Their balsamic flavor provided a welcome subtle kick. Anytime we're in the Newport area, our Kryptonite resides under the alias Gelato Paradiso. Their flagship location can't decide if they want to be more Newport or CDM, as you'll see from the address. There is ALWAYS a line here, and for good reason. Our friends agree it can hold its own with their overseas counterparts. Our first time there since the recent remodel, we noted rich browns enhancing the countertops and flavor signage. The light and dark chocolate hazelnuts (Gianduia and Bacio) looked enticing. Oh, and pumpkin was in the house! Ah, my first pumpkin treat of the season. It passed the time with a traditional hazelnut (Nicciola). Jack went for a mediano menta/mint chip plus dolce de leche/caramel. Joshua kept up with us and ordered pistachio. We strolled thru the aisles of Bristol Farms while savoring each spoonful. A fantastic flavor-filled evening came to a close. Blue Coral Seafood and Spirits (Fashion Island) 451 Newport Center Drive Newport Beach 949.856.2583 http://www.bluecoralseafood.com/ Gelato Paradiso (Corona del Mar Plaza) 951 Avocado Avenue Newport Beach 949.640.9256 http://www.gelatoparadiso.net/

CeFiore - Newport Beach

Orange County residents who've been waiting for pricey tart frozen yogurt with fresh fruit toppings served in trendy cafe-like settings need wait no more. No, sorry, you're not getting a Pinkberry yet. But CeFiore, owned by sushi buffet chain Todai, is opening in Newport Beach on Saturday, April 28. If you haven't had Pinkberry, you'll probably be quite pleased with this slightly tarty non-fat frozen yogurt with a selection of fresh fruit, nuts, and cereal toppings. And if you have had Pinkberry, well, this is pretty darn close to flavor, and a whole lot closer in distance. For a general idea, you can read my review of the Little Tokyo CeFiore . CeFiore 3305 Newport Blvd. #8 Newport Beach, CA 92663 949-566-0048

Sage Restaurant (Newport Beach) - LA-OC Foodie's Report

After hearing about Newport Beach Restaurant Week last month on this very blog, I knew it would be a good excuse to check out some OC dining at a discounted price (during Restaurant Week, 3-course lunches are $12.95, and 3-course dinners $26.95.) As I scroll through the list of participating restaurants, which include the usual popular suspects such as Newport Beach Brewing Company, Rusty Pelican and chains French 75 & Daily Grill, my eyes fell upon Sage Restaurant and its sister Sage on the Coast. At first, I thought they're rivaling/piggybacking the Stinking Rose with their own herb, but upon seeing their menus online I realized the restaurants specialized in "creative American cuisines" with a nod to Pan-Asian and Mediterranean styles. Interested, and relieved it wasn't "let's put sage in, on and around everything", I made my reservation and took a trip to Sage (not Sage on the Coast, which was a bit further south in Newport). Sage Restaurant is in the corner of the Eastbluffs Village Plaza, which has a small collection of shops and eateries and is anchored by CVS & Ralphs. The interior is both cozy and airy at the same time: dimmed lighting, blond wood floors with cream-and-sage colored walls and nondescript plants and paintings in a dining space that seats about . I went on a weekday around 8 p.m., and the crowd was pretty much professionals and colleagues having afterwork dinner, along with a few mature couples and foursomes. Normally I don't talk much about bread (let alone take pictures of them), but the warm, sage-infused foccacia here are something special - a nice crust with a soft texture and a green grassy, slightly-minty perfume of sage, just strong enough against the accompanying garlicky hummus-like spread. Shortly afterwards, my wine (a light, crisp & fragrant albarino) arrived with my appetizer: Spicy ahi tuna spring rolls with a sweet-spicy sauce with asian slaw - I had higher expectations of the bite-sized rolls, which, while light and crispy, turned out have fairly bland and dry fillings and I had to submerge each in the soy-based sauce (a cheap trick, in my opinion) to make them kind of palatable. But I did love the slaw, bespeckled with toasted sesame seeds and tossed in a wonderful fruity, nutty dressing. If it was me, I'd rather bill and build the starter as "heaven-on-earth Asian slaw, accompanied with tuna rolls", but that could be just me. Having mixed feelings already, my entree came: Herb-crusted salmon over risotto with leeks, peas, beans and mushrooms with a champagne-saffron cream sauce. A bit clichéd but Holy crap! This is frickin' delish! The buttery and slightly salty salmon melds wonderfully with the sublimely aromatic sauce, and the creamy vegetable risotto side dish are better than most of the risotto main courses I've had at other places. Even though I tend to be mindful of how much refined carbs I'm eating, I can't help but take another half-slice of the bread to mop up the rest of sauce, risotto bits and stray flakes of salmon. The wine paired well enough with the courses so far, even though in hindsight I should've chosen something a little more full-bodied (despite my love affair for lesser known, fragrant whites). Wrapping up it all up, a vanilla cheesecake with creme anglaise and a citrus salad. The cheesecake was light and airy (as opposed to the dense NY style ones) with good vanilla flavors, and the oranges and grapefruits were good for rounding off the palate. And so concludes my experience @ Sage Restaurant - all in all I really like the place and the food. I do feel just a little young and under-dresseed for the occasion, but when all your senses are locked upon great food and not how other diners are looking at you - who cares? The Bill: Three-course prix-fixe: $26.95 Wine: $8 Pretax/tip total: $34.95 The Rating: Ambience: 3/5 (A nice, cozy place with nothing particularly remarkable. Tables spaced just a little too close for my comfort) Value: 4/5 (For this event, I think the prices are more than reasonable -- perhaps less so for their regular menu which I also looked at, where a dinner can run around $35-50 a person, without drinks) Service: 7/10 (Staff was prompt, efficient and attentive, but not particularly beyond-the-call-of-duty stellar and there was a bit of a lag time between courses) Food: 16.5/20 (Lovin' it overall! The only downer was the spicy ahi tuna spring rolls) Bonus/Demerit: +.5 for a perfectly-portioned prix-fixe (most others I've had is WAY too much food, this one left me thoroughly satisfied, but not bloatingly full.) Overall: 31/40 (Worth the trip if in the area or for a slightly upscale occasion.) Other notes: *keep your change & small bills at home - ample free parking in the lot (thanks to Ralphs/CVS) *according to the Website, they also have a small plates, small tastes menu (reminds me of tapas) ~ I didn't notice it when I was looking at my regular menu, so probably best to call them up on it. *Sage on the Coast, on the other hand, offers a reasonably-priced prix-fixe menu year round ($30 , $40 with paired wines) Sage Restaurant 2531 Eastbluff Dr Newport Beach, CA 92660 (949) 718-9650 www.sagerestaurant.com

Newport Beach Restaurant Week

In less somber dining news, the Newport Beach Restaurant Association is having its inaugural Newport Beach Restaurant Week this week only, from Jan 21st (yesterday, I know, sorry!) to the 25th. Over 75 of Newport Beach’s best eateries are expected to participate in the citywide, culinary celebration by offering delicious three-course, prix-fixe gourmet menus at $12.95 for lunch and $26.95 for dinner. I'm going tonight!

Sprinkles, Fact or Fiction

I'd read about Sprinkles first on The Delicious Life! where she blasted the poor cupcakes as just the latest example of fad theory. Fad theory and rumor theory, with the epicenter being Beverly Hills, and the hinterlands being represented by our very own Newport Beach. So when I found myself just doors away from the store a few nights ago, I had to find out for myself! The store itself reminds me more of Chuao Chocolatier, with a fairly shallow storefront hiding what are hopefully the Oompa Loompas and assorted magick implements in the back. What storefront there is, is dedicated to row upon row of cupcake dish trays, filled with near uniform renditions of each flavor, identified by small, brightly colored sugar-wafer circles that match up with the menu board above. I'd read that the lines were out the door for this place, but I got there in the evening, on a weekday, when it was drizzling, and so what customers there were, fit inside that night. And of course, the hordes seemed to have gotten there already, as many of the cupcake trays were empty, and they were down to only a handful of the interesting flavors, like coconut and banana. They seem to operate on the same menu principle as Strickland's Ice Cream, with their subset of flavors per day, hopefully getting you to come back on multiple days to try them all. I got six that night. I figured hey, when would I be back down this way? Verdict: almost insanely sweet. Jaw throbbingly, Pavlovian saliva-gland trippin' sweet. Hard to distinguish between flavors sweet. My kids were split- one loved the frosting so much that's all he ate, the other seemed to prefer the cake portion. I ate a bit of the dark chocolate, the coconut, a bit of banana, and a bit of carrot, but really I'd be hard pressed to tell which was which, in a blind taste test. They were good cupcakes- moist and spongy in the right place, with a frosting that had both the crispy sensation when biting into it as well as the melt-on-the-tongue fluidity that I like. I just couldn't taste beyond the sugar. They say that your taste buds die off and become less sensitive as you age, which, paradoxically, makes you more finicky and prone to notice nuances in flavor. There weren't any nuances here for me- it was as sure a blood-sugar-busting pick-me-up as, well, Jolt Cola. I was fortunate that my children didn't bounce off the walls all night long. (Or maybe they did, and I was just too sugar-low'd to notice) Sprinkles Cupcakes Corona Del Mar Plaza 944 Avocade Ave Newport Beach, CA 92660 (949) 760-0003