TORRANCE TRIBUNE February 4, 2016 Page 5 ORDER YOUR HEART-SHAPED PIZZA TODAY! $18.70 w/ One Topping Plus Tax Extra Toppings $2.10 each MANHATTAN BEACH 975 Aviation Blvd. EL SEGUNDO 150 S. Sepulveda Blvd. 310-318-5959 310-426-9494 Beefy Nacho Shells and Cheese Ingredients • 1 package Velveeta Shells & Cheese Bold, Jalapeño • 1/2 pound lean ground beef • 2 teaspoons taco seasoning mix • 1/2 cup water • 1/2 cup crushed tortilla chips Preparation 1. Boil 6 cups water in saucepan. Stir in shell pasta and jalapeños; cook 8-10 minutes or until tender, stirring occasionally. 2. Drain pasta and jalapeños. Do not rinse. Return to pan. 3. Add cheese sauce; mix well. 4. Brown ground beef in skillet; drain. Add taco seasoning mix and water; simmer until most of the water is cooked off. 5. Add meat mixture to cooked pasta with cheese sauce; mix well. Top with tortilla chips. Review of McCormick & Schmicks of each crisp corn kernel. The garnish on top was a drizzle roasted corn salsa with a hint of chili oil. Next a Tuscan Kale Salad was brought to our table. I was skeptical at first because I know how kale can be a little bitter. From the first bite to the last this salad was loaded with Fuji apple match sticks, radish slices and tossed with a warm bacon apple vinaigrette. It was topped with Feta cheese and spiced pecans. The end result was a delicate flavor of the vinaigrette crossing with the other ingredients without a hint of bitterness. For our entrée we ordered the Sustainable Salmon with fall vegetables. If you’re not familiar with this type of salmon it is raised in the wild. This is where the extremely low stocking density for these fish are 99 percent water to one percent fish raised in an area of the North Atlantic Isles. The salmon we had had no fishy ocean taste but rather had a subtle but firm unique By Gregg McMullin El Segundo has been the home of a widely popular restaurant to the South Bay for years. This fine dining restaurant is touted as a seafood restaurant but don’t let you meat lovers be dissuaded because McCormick & Schmicks has an extended menu that features the choices cuts of meats to fancy any meat lover. This is a restaurant that caters to the most discernable diners looking for a culinary separation from the ordinary. Diners are first welcome from a pleasant and friendly staff at the front entrance located at 2101 Rosecrans Avenue. From the time you enter the building to the time you’re ready to leave this capable staff helps make your dining experience memorable. The interior has been updated with friendly details. The menu is extensive and the quality of the food has never been compromised. The menu promotion can be seasonal and with the Winter Promotional in full swing diners can be assured that Executive Chef Kina Deth has something special waiting for you. Chef Deth, who has been with the McCormick & Schmicks for the past 14 years, has put together a special menu for the Winter Promotion. It includes an appetizer, homemade soup, a special salad and three different entrees along with three delectable side dishes to choose from. To start the appetizer brought to my table was a roasted mushroom flatbread. This was a perfect starter that set the tone of the entire meal. This crispy grilled flatbread is topped with sundried tomato pesto, goat cheese, spinach, pan roasted mushrooms and Fontina cheese. If you enjoy soup then try the tantalizing Blue Crab & Corn Chowder. This was a creamy chowder that had a hint of zest with the chili oil used. It was perfectly balanced with a tinge of spiciness yet subtle enough for your taste buds wanting more. In each bite I savored crab coupled with the freshness flavor that was perfectly seasoned. This piece of heaven on my plate was a generous portion that was basted with scampi butter. Paired with roasted potatoes and brussel sprouts tossed in a balsamic glaze, this Winter Promotion and the special attention your servers give you will have any discriminating diner returning. An alternative to the salmon could be Jake’s Famous Bouillabaisse that was full of clams, black mussel, shrimp, fresh cod, calamari tubes, and king crab all in a special Jake’s Bouillabaisse with a hint of garlic and a generous amount of shallots for an inviting taste. Try the roasted fall vegetables that consist of roasted to perfection diced red and gold beets, roasted cipollini onions and asparagus spears and all drizzled with a hint of black pepper and a mild but tasty horseradish sauce. Or try the wild mushroom spinach sauté that is a perfect blend of roasted mushrooms and spinach tossed and sautéed in a delicate whit wine and house seasoning. There are tasty endings to your meal but I opted for the Chocolate Bag. The Chocolate Bag is a special dessert meant to be shared. It is dark chocolate formed in the shape of a paper bag filled with white chocolate mousse and fresh berries topped with chocolate shavings. The level of service at McCormick & Schmicks is what you might expect from a restaurant that has been successful over the years. The only thing better was the food and its extensive wine list and Happy Hour. The management at McCormick & Schmicks can also make your visit personal. If you give them an advanced notice they can personalize your own menu such as an anniversary with your name on it. If you’re planning to sit in the dining area, call for reservations and ask if their private booths, closed off by curtains for that romantic feel, is available. Dinning on the patio under the warmth of heaters or fireplace can be extra special and relaxing. To take advantage of the Winter Promotion visit McCormick & Schmicks at 2101 Rosecrans Avenue, El Segundo. For reservations call 310) 416-1123. • This Sustainable Salmon with Fall vegetables could be a McCormick and Schmicks signature dish. The Chocolate Bag should be on everybody’s culinary dessert wish list. Servings: 3
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