Daily Titan Staff Writer

It’s that time of year again – roses, romantic dinners, lingerie and whipped cream. That’s right, it’s Valentine’s Day season and Aphrodite is inciting sensuality and love in couples everywhere.

When people think of Valentine’s Day, they imagine fancy restaurants, dreamy walks on the beach and, if you’re lucky, a rendezvous in the bedroom.

Food is an essential part of Valentine’s evening, and there are many tasty treats that have been know to stir ardor. These sexy foods are called aphrodisiacs.

The word is derived from none other than the Greek goddess Aphrodite. Aphrodisiacs come in many forms, but Webster’s Dictionary says they are ultimately a substance that arouses sexual desire. Consuming edible aphrodisiacs can, quite possibly, up your chances of ending Valentine’s night on a good note.

The sultan of aphrodisiacs is pure dark chocolate. According to Alternet.org, chocolate is believed to contain the “love chemical” phenylethylamine (PEA), which is linked to stimulation of the pleasure parts of the brain. Strawberries are another common aphrodisiac. Put the two of them together and your chances of a fun night might just increase.

Alternet.org listed many “exciting” foods, including oysters, almonds, avocado, honey, wine and garlic. Yes, garlic. Believe it or not.

According to WebMD.com, aphrodisiac foods were sought out to cure sexual deficiencies and increase performance throughout history, and they still are today.

In 19th century France, grooms would eat three servings of asparagus at the prenuptial dinner. Figs are considered aphrodisiacs because, as stated in the Bible, Adam and Eve wore fig leaves to cover their genitals.

Many foods are considered erotic based solely on their resemblance to sexual organs, such as cucumbers, cherries, melons and bananas.

Despite all the conjecture, is there really any scientific evidence that proves certain foods amplify sexual desire?

Dr. Carlos Protzel, psychologist at the Student Health and Counseling Center, links the phenomena to the placebo effect. This intervention is based on the belief or expectation a patient might have of a substance. The patient associates the food with a treatment and believes that it will cure their condition and causes a therapeutic effect.

“Their perception of the substance is the most powerful effect,” Protzel said. “They can create their own reality. It’s not likely that someone will pop an oyster into their mouth and then acquire a great sexual desire. The power of perception is greater than the power of the oyster.”

Protzel also said that some forms of aphrodisiacs can be dangerous. The Spanish fly, an accepted aphrodisiac made of crushed blister beetles, can cause minor complications, including irritation in the urethra.

“Drugs like ecstasy and cocaine have been linked to increase sexual desire,” Protzel said. “However, it can impair sexual performance.”

Regardless of debate, aphrodisiac foods continue to make their way into bedrooms, elevators and backseats across the world.

This Valentine’s Day, prepare your significant other a nice aphrodisiac meal. Oysters, salad, garlic toast (with mints handy, of course), pasta, a glass of wine and chocolate covered strawberries are perfect ingredients for a “home-run” recipe!

Daily Titan Opinion Editor

Step 1: Preparing the venue.

The most important thing you can do on this night (besides cooking the food right) is picking your venue. You are going to need somewhere the two of you can be alone for late into the night and somewhere that has an area where she can sit and watch you cook. While you prepare the meal, you need to give her the opportunity to have a conversation with you and get to know you just a little more. Plus, leaving her alone and out of sight in the living room while you cook will make her feel awkward.

Before she even steps foot into the apartment or house, you need to be sure everything is clean and set up for the rest of the night. Roommates leave a big mess? Sorry, but you are going to have to wash all of those dishes, take out the trash, vacuum the floors and, depending on where the night will take you, clean your bedroom. Make sure the kitchen is white and clean, the dining room is colorful (buy some flowers for her and put them in a vase) and be sure the living room is lively (have music playing quietly and entertainment prepared for after the meal).

Got all that done? On to the next step.

Step 2: The show.

Once you have shown her around the apartment and thrown on a bit of music you can both enjoy, begin cooking.

For risotto you will need a few tools:

1 Large pot that will hold about 10 cups of fluid

1 Large pot for the risotto (preferably a risotto pot)

1 Large skillet for mushrooms

1 Chef’s knife

2 Wooden spoons

1 Ladle

Now for the ingredients:

8 Cups chicken broth, low sodium

3 Tablespoons olive oil

1 Onion, diced

2 Garlic cloves, minced

1 Pound fresh baby portobello mushrooms, sliced

2 Bay leaves

2 Tablespoons thyme

2 Tablespoons fresh parsley, chopped

2 Tablespoons butter

Salt and pepper

2 Cups Arborio rice

1/2 Cup dry white wine

1/2 Cup fresh parmesan cheese grated

Fresh parsley, for garnish

Now, time to cook.

1. Heat the chicken broth in the pot and keep warm over low heat.

2. (The hard part) Heat 1 tablespoon of oil in the large skillet over medium heat. Add half of the onion and one clove of minced garlic. Cook, stirring, until translucent for about five minutes. Add the fresh mushrooms, herbs and butter. Saute for three to five minutes until lightly browned, season with salt and pepper. Saute one minute then remove from heat and set aside.

3. (The easy part) Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, one minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Now, with a ladle, add one cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, one cup at a time. Continue to cook and stir, allowing the rice to absorb each ladle of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in parmesan cheese, cook briefly until melted. Top with chopped or whole parsley. (Or transfer only half the mushrooms into the risotto and save the rest to put on top of the mixture with some parsley for more impressive plating).

Tips:

1. Make sure you have all the produce chopped, minced, diced and sliced ahead of time and kept in the fridge. This will cut down on cooking time and, if you aren’t and expert at cutting techniques, this will make sure she doesn’t see you fumble in the process. (If you don’t know the difference between chopping, mincing, dicing, and slicing, YouTube has a plethora of training videos to help you learn in about 10 minutes).

2. MEMORIZE THE RECIPE! If you can manage to make this meal without looking at the laptop or a print-out then you will be 10 times more confident. If you really need a cheat sheet, make one on a note card or put it on your cell phone. Otherwise, do your best to memorize the recipe.

3. Talk to her while you cook. Because the process of stirring broth into the risotto, ladle by ladle, is simple but time consuming, you have a chance to talk to your now or soon to be significant other, and get to know each other better.

Step 3: The after party

After enjoying the nice meal and talking for about an hour or two, you now have her full attention. Go ahead and enjoy a movie, play some Wii games (I have yet to meet anyone who does not enjoy the Wii) and then as the night begins to close, maybe show her those awesome records/figurines/posters/whatever you have (wink). You decide. Have a good Valentine’s Day.

Daily Titan Staff Writer

Enjoy a garlic and olive oil mixture with some freshly baked focaccia bread at Mama D’s in Newport Beach. Photo courtesy of Lauren Mccan/For the Daily Titan

The Mama D’s crew invites Cal State Fullerton students to come in and enjoy meals with classmates and friends at this authentic Italian restaurant, where beach cruisers and palm trees align Newport Boulevard down the sandy Newport Beach Peninsula.

According to general manager Luke Martin, any student who is part of an officially recognized university club will receive a club donation worth 25 percent of the bill, as long as they provide the club’s contact information.

“With budgets and tuition being so tight, we want to help students and their clubs. It is a way to benefit them directly. We thought this would be a good way to show our appreciation,” said Martin.

Locals, newcomers, regulars and passerby are sure to take a liking to the neighborhood Italian kitchen, whose mission and commitment is giving every guest a superior dining experience.

As you walk to your table, you can feel the warmth of Italian hospitality as you walk to your table. The kitchen, being the main focal point, is the backdrop. Homey Italian decorations adorn the walls, outlined by children’s illustrations, all while welcome signs, Frank Sinatra and “Rat Pack” posters decorate the cottage-like windows. Diner Sally Porterfield, who stopped in two years after her first visit, was in awe of the the hospitality and calm feeling.

“It’s like a mom and pop shop. You get the urge to relax, like you’re at home and be who you are. I remember my server Dave from two years ago because the service here is sincere and personal. They care,” said Porterfield.

The menu is an extensive list of affordable authentic Italian dishes, with the average entree costing $13.

There are many pastas, sauces, toppings, pizzas and specialities to choose from. Go ahead and ask for recommendations.
On a busy night, people waiting for their table are served a rotation of delectable enticers: moist, flavorful garlic foccacia bread, hearty homemade meatballs and a genuine smile from the hosts.

To kick start your tastebuds, a garlic and olive oil mixture with freshly baked focaccia bread is brought to the table.
For a tasty starter try the crispy Calamari Fritti, served with a marinara sauce, or the cheesy Bo’s Bruschetta that sits on a plate surrounding a plump mixture of ripe pomodoro tomatoes, basil and olive oil. Delizioso!

For newcomers, a homemade ravioli decorated perfectly with their red marinara sauce and filled with a light ricotta cheese is given to you as a complimentary welcome. You cannot go wrong choosing any one of their pasta dishes with the special “Mama D’s Original Pink Sauce.” Server Daniel Salisbury recommends anything and everything with it.

“I’ve tried pink sauce before, but there is something about Mama D’s Pink. I don’t know if it’s the alfredo or the marinara, but it’s out of this world here.”

Try the perfectly breaded Penny’s Chicken Parmigiana for a super satisfying meal. You are sure to have some leftovers, which are amazing the next day.

The next thing you know, if you opt for dessert, you’re brought Mama D’s delicious and warm chocolate chip cookies.

Daily Titan News Editor

The foamy amber liquid that has become synonymous with frat houses and debauchery may soon become synonymous with something new – something surprising.

Beer has become the subject of many medical studies in which scientists have postulated that, in moderation, the drink may have some health benefits.

“I didn’t think there were any benefits of beer,” said 19-year-old business major Haylie Patterson, who was surprised by the idea.
Oddly enough, alcohol has long been touted for improving heart health. In fact, the main medical benefit of moderate alcohol use, defined as about one glass per day, is the lowering of the risk for coronary heart disease, according to “Scientific American.”

This benefit was discovered in the early 1900s when pathologists found that the large arteries of people who had died of alcoholic liver cirrhosis seemed remarkably free of atherosclerosis, or put simply, the fatty plaque that can cause heart attacks. Beer itself has only recently come into the public health spotlight, following the surprising revelations about the health benefits reported to be in a glass of red wine – a cultural perk that the French have enjoyed for years.

According to “Nutrition Today,” beer can potentially provide nutrients such as soluble fiber, antioxidants and dextrin. Additionally, many studies have shown that the grains used to make beer contain silicon, which boosts bone density. Researchers have also asserted that hops, a main ingredient of beer, is a significant source of polyphenols that are thought to lower cholesterol, fight cancer and kill viruses.

One recent study, published in the “Nutrition Research Newsletter,” found that moderate drinkers have a lower risk of Alzheimer’s disease and cognitive decline. People in these groups also tend to have lower risks for dementia than people who do not drink.
Despite the recent findings, some Cal State Fullerton students aren’t flocking to the underground pub to fill their prescription just yet.

“I don’t really believe it,” said Christie Dobrovodsky, an 18-year-old biochemistry major, adding that she thinks, “It could potentially harm more than help.”

One thing that these researchers seem to share is the opinion that while moderate consumption of beer can have benefits, more than three drinks a day can only have negative effects on the human body.

Daily Titan Staff Writer

Daniel Ramos takes a bite of a giant, juicy hamburger. Photo courtesy of Lanae King/For the Daily Titan

It’s become downright fashionable to eat meat again.

The fashion started a couple years ago, when vegan actress Jennifer Connolly succumbed to her pregnancy cravings for turkey burgers. Next, former-vegan actress Mariel Hemingway, who starred in Woody Allen’s “Manhattan,” began touting the virtues of buffalo meatloaf and grass-fed pot roast. Recently, acclaimed vegetarian chef and cookbook author Mollie Katzen admitted that she too is foraging for more than just roots and berries down on the farm.

What’s prompting this carnivorous conversion among the rich and not-so-famous? For some former vegans and vegetarians, it’s the availability of cruelty-free, fully-sustainable, free-range beef, lovingly raised on small farms by producers concerned more with the animal’s welfare than with their profit line. Many people say this kinder, gentler form of cattle-raising mitigates the factors that caused them to become vegetarian or vegan in the first place.

Sociology major Crystal Wishart, 34, converted to vegetarianism three years ago after watching Fast Food Nation, a 2006 film that examined the health risks involved in the fast food industry and its environmental and social consequences.

“I was so grossed out by it, I couldn’t fathom eating meat of any kind,” she recalled.

Last year during a trip to New Orleans she “succumbed to all the yummy smells and sights” and began eating meat again. Now she peruses the aisles of Trader Joes and Whole Foods Market for humanely-raised, sustainable beef and chicken without regret, she said, not only because of the way the animal was raised but because the meat is healthier, fresher and tastier than factory-produced meat.

“Do I think that I am unethical or immoral because I eat meat? No. It’s just a personal choice,” Wishart said. “I see how some people can think that (eating humanely-raised meat) is more ethical or moral because the animals are fed better and treated better, but I hate to sound harsh – the ending is just the same for them.”

The term “sustainable” that has crept into foodie lexicon over the past few years, refers to products that can be produced indefinitely with little impact on the system in which they were produced. Experts say the current meat industry is not sustainable because it is abusive to the environment, the animals and the humans that process the animals – a system that will cause worse damage and suffering if it continues on its present course.

Heather Stoltzfus, outreach chair for Slow Food Orange County, a non-profit organization that promotes consumption of sustainable, natural foods, explained there are several reasons to eat sustainable meat.

“You support a producer who is a steward of the environment as well as animal and human life instead of a corporation pursuing the bottom line,” she said. “At the same time you enjoy an animal knowing that it has lived its life as it was meant to be lived.”

Stoltzfus said many vegetarians give up meat in protest of industrial farming conditions that are harmful to the animals, the environment and the people who work with and eat them. Meat raised in a manner where these conditions are not present may be attractive to them.

A vegetarian for 18 years, Stoltzfus has recently considered adding sustainable meat to her diet.

“I try to support the best producers possible,” she said. “So is it better for me to buy and eat a sustainably-raised chicken and help the farmer stay in business or buy GMO tofu from a large corporation that is destroying the land they grow on? In some cases eating meat is a sustainable and even compassionate choice.”

While some former herbivores cite taste and environmental concerns as primary reasons to eat meat again, others emphasize that a well-balanced diet that includes meat offers nutritional benefits they cannot get from vegetables alone. Indeed, experts say that grass-fed, free-range beef packs a nutritional punch, offering health benefits that factory-produced, corn-fed beef does not.

Archana McEligot, associate professor of health sciences at Cal State Fullerton, explained that grass-fed beef has been shown to have lower saturated fat and higher polyunsaturated fatty acids and a better omega-6 to omega-3 ratio, reducing the risk of cardiovascular disease and some cancers.

But she adds that vegetarians can get similar benefits by consuming a plant-based, dark leafy green diet, taking an omega-3 supplement or eating flaxseed oil and walnuts.

Ultimately, for some staunch vegans and vegetarians, there are few arguments that will convince them to return to their meat-eating ways.

By Luke Cherney

Daily Titan Staff Writer

No one ever said that cooking in the dorms was easy. With shared spaces, minimal appliances and typically a lack of cooking experience, most students opt for Hot Pockets or frozen burritos, which are neither a satisfying or healthy solution. How long can students live like that?

Most don’t realize that, aside from these two frozen delicacies, there’s a third option: a big, juicy steak.
Making a steak is not something to fear. All it takes is a little preparation and time. But how do you cook somewhere like the dorms without calling mom or the fire department?

Before cooking, select a medium, thick piece of meat and allow it to thaw. For pan searing, choose a T-bone, a porterhouse, or something from the sirloin section. You want the color to be a light cherry red color, not deep red, and be sure to stay away from gray meat. For the best quality, buy from the butcher’s counter and not the pre-packaged stuff. When in doubt, ask the butcher. If you do buy packaged meat, stay away from any with excessive moisture or tears.

If it’s frozen, throw the steak in a Zip-Lock bag with cool water running over the bag in a bowl, so it can thaw about thirty minutes before cooking. Take olive oil, salt, pepper and whatever other spices you want to coat it with, and massage the mixture into the meat with your hands. I suggest chopped garlic and onions.

Now for the cooking. Start with high heat and add a bit of olive oil to the skillet, just enough to cover the surface, and watch it get really hot. Add the meat just before the oil begins to smoke. The oil should not be popping or crackling. If it is, you are burning the oil. If that happens, just add a drizzle more and throw the meat on because you are ready to cook.

If you can find one, get a large cast iron skillet. They aren’t that expensive, and they are great for searing meats and sauteing vegetables. Because they don’t have a nonstick surface, some of the meat’s juices will stick to the pan. These are important in adding rich flavor to any dish.
“If you use a nonstick, you’ll have no drippings to flavor the sauce,” said French chef Jacques Pépin in a February 2010 GQ article. You can make a great sauce afterward by adding some beef stock and caramelizing some chopped onions or garlic.

Cook the steak for three to seven minutes depending on thickness and personal preference. Like your mother said, don’t play with your food. Let it sit and sear for about half of your cook time, then flip to cook the other side.
“Make the okay sign with your thumb and index finger. Poke the base of your thumb. That’s what rare steak feels like,” noted chef Steve Greer, owner of the Golden Ox in Kansas City, Mo.

Set the meat aside on a plate and wrap it with foil or put it in an oven that’s been turned off for about five minutes.
Letting the meat rest is probably the most important part of cooking a steak. If you carve too soon, all the warm juices will escape, leaving you with a dry slab of leather. They need to reabsorb back into the meat.

Now, carve and serve.

Bon Appétit.

During the fall season, many companies and eateries offer pumpkin spice-flavored or scented foods, drinks and other products. Several beer companies have their own seasonal brew with pumpkin flavoring and can be found using DrinkCraftBeer.com. Photo by MCT.

However, it seems that pumpkin flavoring doesn’t stop at just those anymore; pumpkin is now taking over Hershey’s Kisses, pancakes, muffins, scones, bread, candles, tea and ice cream.

Starbucks Coffee is a pumpkin lover’s dream. With the pumpkin spice syrup, any type of beverage can be made – from pumpkin spice lattes (hot or iced) to pumpkin spice steamers (just syrup and milk, no espresso) to pumpkin spice Frappuccinos (made with either coffee or cream). They also offer pumpkin cream cheese muffins, pumpkin scones and pumpkin bread.

Jack in the Box offers a seasonal pumpkin pie ice cream shake, topped with whipped cream and a maraschino cherry. This treat is for the pumpkin lover with a sweet tooth. The shake tastes like a sweet, blended slice of pumpkin pie.

Jamba Juice blends a limited-time smoothie called Pumpkin Smash. Similar to the Jack in the Box shake, the smoothie tastes like a blended slice of pumpkin pie. Though the smoothie is not as sweet. It doesn’t skimp on taste. Think of it as a healthier alternative to the shake.

Cold Stone Creamery even gets in on the pumpkin action with their two seasonal concoctions: the Harvest Crunch and the Pumpkin Pie in the Sky.

Harvest Crunch is a mixture of pumpkin ice cream with Heath Bar pieces, caramel and walnuts. Pumpkin Pie in the Sky combines pumpkin ice cream with graham cracker pie crust, caramel and whipped cream.

For flavored coffee lovers, Coffee Bean & Tea Leaf offers pumpkin-flavored coffee beans in 12-ounce bags. Although Coffee Bean & Tea Leaf does not offer pumpkin-flavored tea, it can easily be found online at Amazon.com or on eBay.

The classic, American beverage beer even gets its own autumn makeover. There are several types of beer that come in pumpkin flavor. Check out the Web site DrinkCraftBeer.com for a pumpkin taste-off to help you decide which pumpkin beer you may like. In the meantime, head over to BJ’s Restaurant for BJ’s Pumpkin Ale. It’s a good beer for both regular and irregular beer drinkers.

For the people who love ambiance, Bath & Body Works’ Pumpkin Patch and Sweet Cinnamon Pumpkin scents will make it instantly feel like fall in the comfort of your own home. Both scents are available as candles, concentrated room spray and home fragrance oil.

Whether it’s bread or beer, their is a cornucopia of ways to get your fill of pumpkin flavor during autumn.

Cal State Fullerton students commented on all the pumpkin that has invaded our lives.

“I don’t like pumpkin-flavored things because they’re too sweet and don’t taste like pumpkin, but I love pumpkin pie because it’s just sweet enough and awesomely delicious,” said Jonathan Lee, a 20-year-old accounting major and Fullerton resident.

“I love the fall season because it brings chilly weather and fun flavors like pumpkin. Although, I really only enjoy pumpkin pie because it taste more natural compared to the flavored candies or pumpkin spice lattes. I love the spicy smells that the pumpkin scent brings because it reminds me of fall and the cozy weather,” said undeclared major Lauren Gurley, an 18-year-old La Habra resident.

“I like the pumpkin flavor. It’s a great kick-off to the fall season. It’s sweet but also has a hint of spice. I enjoy the pumpkin spice latte, and my favorite pumpkin (flavored item) is the pumpkin loaf,” said Melissa Medrano, a 25-year-old Fullerton resident and returning student applying for the teaching credential program.

Couples Retreat is a romantic comedy that, in essence, illustrates what happens once the guy lands the girl at the end of the romance movies. The movie follows four couples as they get older, have children and careers, and work on fixing their homes and keeping their marriages together.

To keep their marriages intact, the four couples find themselves traveling to Eden, a resort located in a tropical region that is focused on couple’s skill building.

Jason (Jason Bateman, Extract) and Cynthia (Kristen Bell, Fanboys) plan the trip because not only are they the planners and organizers of the group (they show a PowerPoint presentation about the resort), but they are seriously considering getting a divorce.

Joey (Jon Favreau, I Love You, Man) and Lucy (Kristin Davis, Sex and the City: The Movie) are a dysfunctional couple who cheat on one another anytime the opportunity presents itself.

Dave (Vince Vaughn, Dodgeball) and Ronnie (Malin Akerman, Watchmen) think their marriage is right on track, but find out in therapy sessions that they are essentially living separate lives and pulling away from one another.

The biggest shipwreck of a relationship is Shane (Faizon Love, A Day in the Life) and 20-year-old Trudy (Kali Hawk, Pushing Thirty). Shane is on the rebound from an ugly divorce with the love of his life, Jennifer (Tasha Smith, The Longshots) and dates Trudy to make himself feel young again.

In addition to the star-studded main cast, supporting actors include Jean Reno (The Pink Panther), John Michael Higgins (The Ugly Truth) and everyone’s favorite naked Asian, Ken Jeong (All About Steve, The Hangover).

The movie shows the ups and downs that come after getting the girl in the end. The story doesn’t always end happily ever-after, but Couples Retreat shows how couples really can live happily ever after.

The midday sun beat down on the backs of Orange County music and beer lovers during the Karl Strauss Brewing Co.’s personal version of Oktoberfest in Costa Mesa, on Saturday.

The celebration, dubbed “Karlfest,” honored good music, company and beers, and with so much going on, it could have easily lasted longer than the four hours allotted for the event. Attendees of the festival enjoyed the gathering of nine local breweries, Karl Strauss’s own 12 brews and a total of more than 35 different beers on tap, as well as three up-and-coming local bands.

As people trickled into the circle of 19 booths that made up the festival, a ragtag group of four voice-melding musicians, The Fling, welcomed the crowd and set the mood.

With a uniform grunge look, drummer Justin Ivey stood out as the source of energy behind the band’s upbeat melancholy sound. While lead man Dustin Lovelis hunched over his guitar to extract soul from the instrument, Ivey careened from drum to drum, bringing the heart of the band forward.

Three of the four members caressed microphones with a blend of voices that engulfed the crowd, starting the festival off with a comfortable atmosphere.

With a residency every Monday in October at the Detroit Bar in Costa Mesa, The Fling is a band to watch, and their music has proven itself capable of catching the attention of many unsuspecting listeners.

“It’s cool to have different people in the crowds,” said Ivey. “We don’t get firemen complimenting our music very often.”

The Fling is expecting a full-length record to be released around the end of the year, and interested fans can visit their blog at TheFling.us.

As the people began to file into the small circle of friendly volunteers and warm-faced peers, the tempo of the festival began to rise. An elevated mood greeted the newcomers as the second little-known band mounted the stage.

Hailing from Newport Beach, The Colourist blasted the crowd with plucky guitar riffs and a constantly changing sound. With no lead singer, members were able to let their personalities loose, enticing listeners to keep on listening.

Keyboardist, and a business major at Cal State Fullerton, Justin Wagner described the band as majestic jungle rock, but The Colourist seemed more like a nonchalant group of inspired indie rock kids looking for a place to shake their hot pink tambourines and chant their views through repetitive lyrics.

The band’s energy was surprising when matched with the members’ stances and guarding black Ray Ban sunglasses, but drummer Maya Tuttle’s delightfully ominous warnings ironically lightened the mood.

“This song’s more aggressive, so don’t be scared,” cooed Tuttle before a dynamic performance.

The Colourist has a self-titled debut album available through iTunes; check out their Myspace for upcoming tour dates: myspace.com/thecolourist.

At the peak of the afternoon, the audience’s energy was at a crescendo. Packed to the brim, Karlfest had reached maximum capacity and needed the eclectic powers of the final band to take over.

Listeners welcomed Dusty Rhodes and the River Band as the bands six members crowded the stage and readied to provide a social and lively performance.

Setting up a violin and accordion for the show, the audience did not expect the classic instruments to be used as raging tools for rock and soul. Violinist Andrea Babinski let her energy drive through the tamed violin to push the limits while the band created dance-inducing down-home glory.

There wasn’t a stagnant moment during the set as the band performed their four-part harmonies and revitalized basic melodies into new and unique personal sounds.

“We like to say we’re a midsize arena rock band,” said Babinski.

The band is working on a short film and has two LPs available. They will be performing at the House of Blues, Anaheim on Oct. 8.

For its sixth year, Karlfest welcomed customers to support a good cause as well as have a good time. This year the Surfrider Foundation South Orange County Chapter will benefit from Karlfest’s success, and all proceeds will be used to fund conservation efforts and generate awareness of Southern California beaches.

With the backdrop of community service, Karlfest is able to promote education while providing amusement.

Photo by Kevin Warn/For the Daily Titan

By Heather Rest
For the Daily Titan

From the colorful retro design concept to the comfort of the soul food it serves, Cherch Restaurant and Lounge in Downtown Fullerton is sure to not leave your senses disappointed.

Owners Joseph Hartman, 30, and Nicholas Lombardo, 32, have poured their hearts into creating this classy sophisticated lounge with a serious edge. If Twiggy and Carrie Bradshaw were going for cocktails, this would be their spot.

“We want to blow people away with exquisite cuisine, like blow their minds. The vibe is very crucial for what I want us to be known for, as well as good natural entertainment,” Lombardo said.

White leather studded walls, man-made limestone hallways and zebra wood are just some of the textures involved in creating the mix of 1970s retro and contemporary décor that is Cherch. Splashes of orange, dimly lit chandeliers and a changing color display of liquor are just part of the venue’s commitment to layers of textures, visually and conceptually. The unusual name just stuck.

“We came up with the idea about four or five years ago; the name Cherch really stood out. We didn’t want to offend anyone so we changed the ‘u’ to an ‘e’ to try to swing it that way,” Hartman said.

Cherch opened in February of this year after completely renovating what was once an antique shop into a fully functioning restaurant. The process took exactly one year and four days, according to Lombardo.

“We had to dig 4-foot trenches; it was like Indiana Jones running through all the tunnels. The place looked like a battlefield for a few months,” Lombardo said.

The menu features stand-out dishes like freshly made lobster risotto, creamy grilled chicken alfredo and 72-hour braised short ribs. Cherch prides itself on trying to please a wide range of customers. Whether you’re in for a nice night on the town or just stopping by for a bowl of pasta and a beer, they’ve got you covered.

“I love the 72-hour braised short ribs, those are my (favorite). Served with seven-cheese au gratin potatoes, they are to die for,” Lombardo said.

Babe Poyyak stood behind the colorful bar dressed in all black with a silver necktie around her neck. Poyyak smirked as she described her creation on the eclectic cocktail list, a combination of Don Julio Tequila shaken with cloudy apple juice, spiked by fresh chili peppers and lime juice.

“My contribution is the Fuego Manzana. If you’re in to tequila, the apple juice really compliments it. It really has a nice rounded flavor,” Poyyak said.

The venue features nightly entertainment ranging from live bands, stand-up comedians, art and fashion shows. Movie night is held on Wednesday, and Sunday and Monday night football are all displayed on the location’s signature 35-foot by 16-foot High Definition projector screen.

When the screen is not being used for football or movies like Sideways and Poltergeist, projections of colorful images of flowers and exotic landscapes contrast with the hard edges of the restaurant’s décor.

Heather Perez, 25, and friends made the journey from Riverside to watch their friend’s band, The Sequins, perform late Thursday night.

“I really like this place; it’s very Hollywood-esque, very chic. I love the ambiance,” Perez said.

The posh Fullerton spot is looking to stand out. Both owners know that they have the challenging task of maintaining an upscale restaurant in a college town, but they think it’s just what the doctor ordered.

“With all the different restaurant and bar concepts going on all over Fullerton, it’s not really competition. Everyone is helping each other out. We’re still college friendly; don’t be intimidated,” Lombardo said.

For more information, visit CherchLounge.com.

Belly dancer Christina O’nan, “Perizad,” entertain diners at Sophia’s Greek Cuisine in Placentia. Photo by Jonathan Montgomery.

Sophia’s Greek Cuisine gives customers a side of rhythm and dance along with their gyros and baklava.

Located on Kraemer Boulevard in Placentia, Sophia’s provides belly dancing entertainment every Thursday and Friday night, while customers dine on authentic Greek food.

The entrance to Sophia’s seemed nearly hidden in the back, partially covered by green bushes.

When customers walk inside, they will see a warm and cozy restaurant, thoroughly decorated in different statues and art, some of which were brought straight from Greece by family and other relatives. At first, the music was soft and acoustic; the workers were warm and inviting.

By 7:30 p.m., the music drastically changed to fast rhythmic guitar and drums. The click and clanks of finger cymbals were heard before the dancer, Christine O’nan “Perizad,” was even seen.

Then, she appeared in a flash, wearing sequins that reflected light as she moved.

She sported a black dress which exposed her stomach and a vibrant red scarf danced gracefully in the air around her. Even her polished red toenails seemed to add to her exuberant appearance.

Her movements were beautifully sexual, consisting of vibrating and pulsating jerks of her hips and body. Her fingers maneuvered delicately, inching slightly but producing quick sounds from the tiny cymbals wrapped around them.

And this wasn’t just a one-woman-show. Diners were also asked to participate and learn the art of the dance; Edith Castro, 43, was the first.

Castro stood next to Perizad following her instructions, looking as if she’d belly danced before.

“It was fun,” said Castro, despite being “a little nervous.” Castro said this was her second time visiting Sophia’s.

A disco ball attached to the ceiling added to the feel of the music, spinning swiftly while Perizad danced underneath it.

She moved to another table to teach a man how to do the dance before returning center stage, with all eyes on her.

At 7:44 p.m., she was finished. The lighting had changed, and the room went back to the soft, romantic ambience.

Perizad, has been belly dancing for eight years, but has a background in both modern and jazz dance. She said it took about a year to learn how to belly dance, but that it is always an ongoing process.

“(I’m) always striving to improve,” said Perizad.

A cook flambées cheese tableside as part of the Greek dish, saganaki. The cheese is doused with a spirit, lit on fire and extinguished with lemon juice.

She said a lot of the dance she performed that night was improvisational and interactive. She works off the mood of the crowd each night she dances, making each performance unique.

Additionally, she works as a dance instructor, teaching three classes a week in Laguna Niguel. She graduated from Cal State Fullerton with a BA in art, with an emphasis on commercial illustration, but she lives for the beauty of creativity, love of people and self-expression which dance brings.

When asked when she will stop dancing, Perizad responded, “Until I can’t walk.”

According to owner Marwan Dababneh, 35, Sophia’s has often been regarded as “the hidden jewel of Placentia.”

The front room is decorated not only in statues, but also past reviews and recently attributed awards.

One picture shows Dababneh standing with former professional basketball player Kareem Abdul-Jabbar.

“He’s pretty tall. He likes his lamb chops,” said Dababneh.

He said the implementation of belly dancing in Greek restaurants started in the United States but has extended over to Greece. For those looking for something different, Sophia’s also hosts folk dancing once a month.

Dababneh has no managers under him, but that doesn’t mean he is doing all the work by himself. Instead, Dababneh said they work like a family, which keeps things running smoothly and helps to avoid the feeling of a chain restaurant.
Sophia’s has gone through different owners and changes over the years; the original restaurant was located across the street.

Dababneh gained ownership of the restaurant four years ago and only added about 50 percent to the menu, most of which were his mother’s recipes passed down through generations.

Diners looking for a night of live entertainment, authentic cuisine and a full bar in a family-style environment, may want to check out Sophia’s Greek Cuisine for a “fun, comfortable, enjoyable evening,” Dababneh said.

By Katelin Paiz.

Daily Titan Staff reporter teaches us how to make a delicious, nutritious smoothie in just 5 minutes!
All you need are:

-Peeled bananas
-Sliced apples
-Chopped kiwis

-A handful of ice

-5 strawberries
-1/2 cup bluberries
-1/4 cup raspberries
-1/4 blackberries

-A pinch of flaxseed

and a blender, and you’re good to go!

Watch the video to learn how to make the ‘Titan’ Smoothie!

Indian cusine tantalizes taste buds at local eatery

Published: Sunday, April 5, 2009

Updated: Sunday, April 5, 2009

With the recent Oscar sweep of “Slumdog Millionaire,” Indian culture is hotter than my mother-in-law’s masala.

Thankfully, you don’t have to travel to India (or my mother-in-law’s kitchen) to get good Indian food.  I found it just minutes from campus at theHouse of Tandoor in Brea, where each boldly-spiced bite had my taste buds banging a bhangra beat.

Owners Paul Patel and Kulwinder Singh opened this eatery last September, choosing Brea for the location because of the lack of competition, Singh said.  Their strategy seems to have paid off. The restaurant was full of happy patrons on my first visit.

Michele Fishberg, Yorba Linda resident, was dining with her friend Nathan Smith of Villa Park.

“This is my second time here,” Fishberg said. “I brought him because I liked it. The tikka masala tastes really sweet and delicious.”

They said they plan to return when they’re in the neighborhood.

Despite the packed house, I was seated immediately and presented with a basket of crispy pappadum, served with sweet tamarind and mint chutney sauces for dipping – the Indian equivalent of chips and salsa.

While it won’t make anyone’s heart-healthy list, vegetable samosa ($3.95 for two) is a must. The plump pastries were filled with seasoned mashed potatoes and peas and deep-fried until crisp. Dunked in the ubiquitous tamarind and chutney, they were the ideal way to start the meal.

North Indians are known for their flatbreads and the naan was perfection – chewy bread, slathered with ghee (clarified butter) and served piping hot. It’s available in several varieties, but I opted for the garlic, dotted with slivers of fresh garlic and sprinkled with cilantro. At $2.95 a basket, it’s a bargain, so I ordered two to sop up the rich gravies and sauces I was anticipating.

I didn’t have to wait long – the shrimp vindaloo ($15.95) featured plump, tender shrimp and potatoes swimming in an ocean of tangy, amber-colored gravy. The dish was fiery, rich and complex, just like I imagine the Indian sub-continent to be.

To expand their customer base, House of Tandoor recently added South Indian items to their menu, Singh said. One of those items isidly ($3.50) – two spongy dumplings made of lentil and rice flour, served with a cup of sambar, a lentil-based stew, thick with tomatoes, carrots, cilantro and spices. I dunked the idly, then topped everything with a spoon of coconut chutney and the flavors literally exploded in my mouth.

Pausing between dishes, I glanced around the well-lit room. Lemon-hued walls provided a colorful backdrop for the fire engine red tables filled with couples and families enjoying a night out.

Fullerton residents Carolynne Thompson, 6, and her mother, Robyn, were dining at the restaurant for the first time.

“(The food is) good because it’s not that spicy. I like the flavor and I like watching the movies,” the younger Thompson said, referring to the two flat screen TVs showing Bollywood film clips.

This mother and daughter duo like to bond over Indian food once a week, they said.

“We will definitely come back,” Robyn said. “The lentils are really good.”

Buoyed by the quality of the first few dishes, I was ready to tackle the restaurant’s namesake: Chicken tandoori ($11.95) which is the most popular menu item, Singh said.

The dish and the restaurant is named for the clay oven in which the meat is cooked. Temperatures inside the oven can reach 800 degrees,executive chef Manoj Sananse said, but because the meat is cooked slowly, it retains its moisture. And he was right; the meat was moist and flavorful and beautifully presented on a bed of sizzling onions.Shrimp and fish are also available tandoori style for $15.95 and $14.95.

By this time I was beginning to appreciate the expansion qualities of the Indian sari, and wished I was wearing one. But there was no way I could pass up themasala dosa ($6.25) , wafer-thin crepes crisped on a cast-iron griddle, then rolled and stuffed with sweet onions and seasoned mashed potatoes. I made a rare decision toforgo dessert, loosened my belt and dove in.

The following day I returned for the lunch buffet ($7.95 Monday-Friday, $9.95 on weekends), which was adequate but not memorable. It offered a variety of North Indian vegetarian and chicken dishes, the standout being the creamydal makhni, which is three types of dark lentils stewed in a buttery sauce that beckoned me back to the buffet.

For newcomers to Indian cuisine, the buffet is a good way to sample some standard Indian dishes. But those who like their food hot may want to add some of the chutneys and chilies found at the end of the buffet. Sananse said he tones down the spice level so the buffet will appeal to everybody.

“People think that Indian food is very spicy, but there are different levels,” he said. “If it’s too mild, you can ask for more spice.”

House of Tandoor is located at 600 S. Brea Blvd. in Brea.  They offer a 15% discount for CSUF students (student ID required).

Located at the Pike, a classy little section in Downtown Long Beach, the Mai Tai Bar has an upscale, but not snobby, vibe and does it’s best to give its patrons the illusion that they are on holiday in Hawaii.

Not only is the atmosphere great but so are the drinks. Most themed bars use a gimmick as an excuse to jack up the prices, but not the Mai Tai Bar. Many of the restaurant’s best drinks are available for only $4 during the late night happy hour. The bar also features live music every night and an open-air patio overlooking the Rainbow Harbor.

Though this place does make great martinis, stick to its namesake, the Mai Tai. The Icy Mai Tai, which tastes like an alcoholic mango snow cone, is a favorite among patrons.

The bar also has great food to snack on, including pot stickers and calamari. During the 4 to 7 p.m. happy hour, these tasty morsels are just $5.

The bar’s vibe is laid back and is a haven for the twenty-something crowd and anyone who enjoys live music.

Many people have discovered this little gem since its opening last summer, which makes for a crowded bar on most nights. Get there early if you plan on sitting down. Don’t plan on causing too much of a raucous at the Mai Tai Bar as security is very tight.

Also, the bar adheres to its dress code, which includes no baseball hats, so anyone planning to check this place out should be prepared to do their hair. However, Hawaiian shirts and grass skirts are always welcome.

Those looking to try Asian fusion, should head to Westminster’s fine-dining Vietnamese restaurant, S. Don’t be fooled by the empty parking lot; the restaurant is open for lunch and dinner and should not be passed up. Inside, the amazing architecture and Vietnamese-themed artwork leave patrons with the sense that they’ve landed in Vietnam. S also features an intimate open air patio. The servers are attentive and, while the place may be empty, servers and owner Stephanie Dinh enjoy striking up conversation with their customers.

Light eaters can enjoy the Pho Bo ($7), a soup made with fresh rice noodles in a beef broth with roasted ginger, shallots, chopped onions and cilantro served with beef brisket in a large bowl. Diners shouldn’t miss the signature martinis and cocktails ($5-$7), like the refreshing LycheeTini. Dinh also owns a Little Saigon bakery, so the desserts, like the Chuoi Chien, a fried banana topped with rum caramel and ice cream and served in a martini glass, are tantalizing ($6-7) .

S offers lunch and dinner entrees ($7-20), along with an array of soups and salads. One of the lunchtime favorites is Ca Ri Ga, tender chicken and potatoes simmered in a spicy curry sauce, served with slices of baguette ($11). Seafood lovers should try the Cua Lot Chien Don, fried soft shell crab sauteed in garlic and scallion chili sauce, served with steamed rice and vegetables. S offers a vegetarian menu and caters to any dietary need. S is located at 545 Westminster Mall Drive and is closed on Tuesdays. For more information call (714) 898-5092.