A mix of fine dining and entertainment is not new but Barton G. takes both to as new level.  Here along with each dish of a full dinner there is also an imaginative presentation.  If you start with popcorn shrimp it will be presented to you in a popcorn maker with the every breaded shrimp resting on a bed of genuine popcorn with not one but four original sauces.   Our appetizer was Lobster Pop  Tarts which arrived in a genuine real size toaster.  As you took your Tart from the toaster you had Maine lobster, gruyere and Pernod mornay sauce baked in flakey Phyllo pastry with Tabasco hollandaise, tarragon aioli.
When our "Great American Steak" arrived at table a tall four foot fork proclaimed its presence.  Looking past the fork was the filet mignon, char broiled with black pepper bordelaise and a real bone covered with the herbed butter.
Not to be outdone the Volcano Lamb Shank came with a cow shaped wooden sign proclaiming "Eat Lamb".  The Shank was served vertical and was memorable in flavor.  It had been prepared Moroccan braised with rutabago-brown butter puree, delicata squash and dukkah crumble surrounded with Vadouvan curry spice, roasted hazelnuts, sunflower & sesane seeds,  A tasty side dish offered an oriental touch with a quail egg, sunny side up, atop noodles.  Another was Lemon quinoa-raw market vegetables.
The fish course was lightly breaded fried snapper with zucchini sticks, always one of our favorites.
Our finale for this outrageous display, of  pomp mixed with superb quality,  was "Marie Antoinette's Head-Let Them Eat Cake".  This arrived as a towering,( yes the right word, it was three feet high) cotton candy pompadour, yesteryear candies and a Bananas Foster 'shake' Vanilla panna cotta, gianduja brownie, caramelized banana cream & Chantilly.
All of this was accompanied by an excellent Argentina malbec which we chose from a very large selection of world class wines. 
We had the opportunity to meet and chat with Horst Ringler, general manager, who told us the Barton G concept originated in Miami and then followed with a restaurant in New York, and four years ago opened the restaurant in West Hollywood.
Spectacular  presentation is not limited to just the food so be prepared when ordering the  Smokey Weiss or Enter the Dragon
cocktails.
We also watched with fascination what was taking place at nearby tables.  In one a wire basket big enough to contain a large hen was in place for what we learned was "Don't Be a Jerk Chicken.."  This was a whole organic jerk rubbed chicken, slow roasted and glazed with Caribbean rum, pickled peach chutney, crushed avocado and spinach fritters.
All of this activity truly was entertaining but did not deter from the excellence of the cuisine prepared by Executive Chef  Attila.
Barton G. is located at 861 N. La Cienga Blvd., in West Hollywood.  Tele. 310 388-1888, web www.bartong.com/restaurant.  It is open for dinner from 5 p.m. seven days a week.

We just like cruising so this time it was aboard Hornblower's Wild Goose whose home port is Newport Beach.  This ship achieved lasting fame thanks to its long time owner Actor John Wayne.  He once termed the ship 'his proudest possession".  Originally a US. Navy Minesweeper from World War ll, one of 481 that was built at that time.  Today Wild Goose is one of the remaining four.
Our two hour cruise through Newport Beach's Marina and Balboa shoreline was a relaxing delight on a perfect Spring evening with clear skies and a light breeze.  Once settles aboard first move was to step up to the bar for a glass of  Argentine Malbac to go with a spread of munchies for self service.
Then we took a tour of the spacious ship with entree on the Main deck into the Grand Salon which includes The Duke's round Poker table with chairs that have seated many famous people.  There is also the Fireplace room where John Wayne and his family watched movies and the furnishings are from the Actor's own.
Top deck can be open or enclosed depending upon the weather and including the tables and chairs for lounging or dining aboard.  Besides the large layout of chips, veggies and other tasties we were waiter served appetizers like stuffed small red potatoes, spring rolls, mini pizzas and much more and of course more trips to the bar.
Despite many trips to Newport Beach and Balboa it was our first real tour of the whole bay, marina and seemingly endless beautiful homes lining the shores, many with a yacht moored in their front yard.
At least for a few moments it made us regret our choosing being a newspaperman for a career and  taking the lifetime vow of poverty.
Our two hour cruise was just the right length and included watching the sun sinking into the Pacific Ocean.
The Wild Goose, besides these evening cruises, offers many special events.  For more information telephone 888-hornblower or on the web at www.hornblower.com.  Newport Beach address is 2431 West Coast Highway.

They came to Los Angeles bringing with them all the friendliness, enthusiasm and purpose that Texans are famous for.  They were from San Antonio and  in Los Angeles to brief the media on  exciting events  taking place this year for the  City's Tricentennial anniversary.  That's right three hundred years. 
They also brought with them some outstanding chefs including Chef John  Brand  of the famous Emma Hotel which enjoys a good deal of longevity as well.
Then there was Chef Justin Ward of the Culinary Institute of America San Antonio campus.  For starters there were cocktails including a locally popular  Margarita.  What caught our eye was a Spanish wine, Senor De Lesmos 2014 Rioja.  This proved the perfect accompaniment to the appetizers and tasties that began flowing from the kitchen..
One of the themes for the event, which was held at  Crafted Kitchen iin the Arts district, was a large number of Spanish paintings dating as far back as 1500 that will be on exhibition at the San Antonio Art Museum.  The Spanish influence still shows in San Antonio which first flew Spain's flag.  Also on show were many products now produced in San Antonio and surrounding region.
But let us get back to those culinary goodies now being passed around.  These included Picos camperos, olives and pintxos, raisin bread, spiced quince jam and serrano ham, Spanish flautas, morcilla and garbonzo.  Then there was a unique fish and chips with salt cod croquettes, crisps of anchovy and potato followed by grilled Octopus and citrus olive salad.
To go with this culinary artistry there was the entertainment of a Spanish dressed duo, he the guitarist and she singing traditional Spanish songs from Las Coroneles group.  We decided it just couldn't get better than this, well maybe by traveling to San Antonio and experience some of the Tri centennial events  first hand.
Chefs Brand and Ward were not finished.  Out of the kitchen came vegan Jicama tacos--pineapple, chamoy, chayote slaw and japone butter featuring Twang-a-Rita Paloma love, a local product.  Followed by smoke roasted pork, charred red cabbage, apples, onions, marcona almonds and raisins.
And yes there was dessert as well,  Perrunillas  (Spanish cookies) and Spanish cheeses.  Also Arroz con leche frita (fried sweet rice, and Mexican chocolate sauce).
Some of the Spanish paintings were shown on screen and besides the quality of the artist, interesting themes that reflected the era when they were produced.  We were told that many to be shown in San Antonio were going to be on exhibit away from Spain for the first time.
There was also time for us to reminisce on our press trip to San Antonio, now seemingly eons ago, as well as explorations in Spain.
If it was the aim of the Texans to entice us to write about and maybe visit San Antonio they succeeded very well.  And don't get us started on the culinary delights to be found.

 When we learned that Anaheim had an outstanding German restaurant we wanted to seek it out and dine there.
On arrival at Jagerhaus Restaurant we discovered a small bit of Germany in decor, ambiance and food. We met Owner Sandra Schweiger who told us that Jagerhaus has been featuring authentic homemade German food for over 39 years. Sandra took over sixteen years ago after the original owner decided to retire. But some of the employees have been there for all of the three decades.
We were instantly impressed with Sandra who shows enthusiasm for her restaurant, its employees and the food, ethnic German in every detail with the breads, desserts and much else made on site. Most of the beers and wines are imported from Germany.
Sandra started us with portions of three sausages, Bratwurst, Knackwurst and Polish with a house made German mustard. Then arrived Szebediner Goulash, Jager Schnitzel with in house made sauerkraut, Weiner Roastbraten.
Since Jagerhaus is open for breakfast, lunch and dinner seven days a week the menu offers many traditional American sandwiches and breakfast items as well as the large list of German specialties.
So Wiener Schnitzel and Sauerbraten are listed beside Buffalo wings and Veal Cordon Bleu. Seafood is not neglected with fish & chips, grilled boneless trout, fried shrimp and grilled Norwegian salmon. Side dishes include German potato salad, Spatzle German noodles, Sauerkraut and a list of fresh veggies.
Our beverages with dinner included a German Pilsner on draft, served in a traditional mug, and a German red wine, produced in the southern region.
We had to sample two of the house made desserts, Apple Strudel and Bread Pudding with Vanilla sauce. Besides the main dining rooms this restaurant has a large banquet hall seating one hundred as well as smaller meeting rooms, all decorated with colorful German memorabilia.
Jagerhaus Restaurant is located at 2525 Ball Road, adjacent to the 57 Freeway in Anaheim with free off street parking. Open seven days a week for breakfast, lunch and dinner hours are 7 a.m. to 9 p.m. Monday thru Friday, and 8 a.m. to 9 p.m. on Saturday and Sunday. Telephone 714 520-9500, web www.jagerhaus.

Often these days we despair of a future for fine dining but then remember just where to go to be reassured that it still exists.  The place is The Winery in Tustin which, in its seven years at The District, has amassed a large collection of awards and certificates of recognition for its excellence in cuisine, wait staff, kitchen skills and its huge selection of wines from around the world.
Our most recent visit to The Winery in Tustin was for a leisurely lunch and to learn about the latest expansion for since its success in Tustiin another The Winery was created in Newport Beach and now a third has recently opened in La Jolla.  To learn about this most recent restaurant we had a briefing by Partners JC Clow, Executive Chef Yvon Goetz and Sommelier Host William Lewis.
The success of The Winery at Tustin, as well those in other locations, has been achieved by making each a showplace restaurant offering a memorable dining experience.  In ambiance each location is unique but  the professionalism of the wait and kitchen staff is always present. 
At the Winery Chef Yvon shows a California regional menu and the pairing of food and wine is given much attention.  And each has a wine cellar, temperature controlled with a stock of vintages from around the world.
For the visitor to The Winery at Tustin all this points to an exciting dining experience.  In ambiance there is a casual California atmosphere with both indoor and patio dining rooms.  The outside patio is often used for  winemaker dinners which are a frequent event.  In this restaurant wines are offered in seven different wine glasses depending on the varietal being served.  On request the ordered wine will be decanted at the table by the Sommelier or Waiter.
At the Winery the customer comes first.  Here the valet parking is free at lunch and at the time you leave the restaurant your car is already at the door.
The Winery in Tustin is located at 2647 park Avenue in The District located at Jamboree Road and Barranca Parkway.  Hours for lunch are 11:30 a.m. to 3:30 p.m., Dinner 5 p.m . to 10 p.m.  Reservations call 714 258-7600, web www.thewinery restaurant.net.

The Uncover Santa Ana promotion is designed to show just how much in food, art and retail is available in the City which is the eleventh largest in California.
Certainly Santa Ana has always enjoyed a large number of award winning restaurants.
One Santa Ana restaurant that earns four star awards year after year is the Royal Khyber.  This restaurant has been presenting an exciting Indian cuisine at  Plaza Village since 1998.  In  that time the restaurant has achieved many awards both for its owner and founder, Arun Puri, as well as staff members and the cuisine.
On our most recent visit to this restaurant  we were greeted by Manager Ali Shahid who has been with Royal Khyber for thirty five years.  Once again we settled into these comfortable surroundings with its classic bar and lounge and then tables glistening with white table cloths, china and glasses.  The Indian inspired artwork decorating the walls  as familiar and enjoyable as ever.
My dining partner and I chose the Olive Naan which came with  mango chutney dipping sauce as our opener.  My entree was the  Tandoori Grilled Fish marinated  and slowly grilled in tandoor topped with a tamarind sauce.  The fish could be either salmon or swordfish and I chose the latter.  It came with Basmati rice and naan bread.
Spicy Tandoori Kebabs were my partner's choice, which were lamb kebabs and chicken tikka coated with house spicy sauce and accompanied with naan bread.  I had to try the mango creme brulee for dessert.
The menu is large at this restaurant with appetizers like curried mussels, smoked lamb cakes, onion Bhnajia or warm eggplant salad.  Entrees range from classic Tandoori dishes like rack of lamb to Methi chicken Punjabi with green chili or Kashmiri lamb rogan josh, 
The menu always shows chef specials, three course dinners, a Moghlai gourmet dinner and a Sunday champagne brunch with fourteen entrees.
Royal Khyber is located in  Plaza Village, 1621 W. Sunflower Avenue, Santa Ana  with both valet and free off street parking.  The restaurant is open for both lunch and dinner seven days a week.  Lunch 11:30 a.m. to 2 p.m. Monday thru Friday; dinner 5:30 p.m. to 9:30 p.m; Friday and Saturday to 10:30 p.m. and Sunday Brunch 11:30 a.m. to 2:30 p.m.  For reservations call 714 436-1010, on the web at www.royalkhyber.com.

After our tour of the exhibits Bowers still had more to offer.  This is the Tangata Restaurant located in one section of the museum overlooking the gardens and offering a contemporary mission style decor and ambiance.  The restaurant is part of the Patina Restaurant Group founded by renown Chef Joachim Splichal. 
Tangata features a Pacific Rim styled cuisine and has consistently earned four stars for its culinary excellence.  Our group was offered a menu that has starters like Maryland style crabcakes and salmon rillettes, salads like little gem Caesar or chopped salami with veggies.
We ordered the cavatelli pasta which was hand made pasta with wilted spinach, crisp shallot, parmesan in a white truffle sauce.  Sandwiches include thick cut BLT, grilled beef or lamb burger as well as tuna melt panini.  As a group we all had to taste the desserts which included chocolate croissant bread pudding, creme brulee or sorbeto and gelato.
We had the opportunity to meet with Al Kanjo, General Manager, to tell him how impressed we were with the whole exceptional dining experience Tangata offers.  It is open six days a week for luncheon with the same hours as the Bowers Museum, closed Mondays.

 As a part of our Uncover Santa Ana-Epicenter of Creative Urbanism tour we had the opportunity to visit the Bowers Museum.
The Bowers Museum enjoys a national reputation and its current exhibition featuring the life and presidency of John F. Kennedy is a perfect example. 
The photographs tell the story of the Kennedy family, his early years as well as his time as a PT Boat Commander whose ship was struck and sunk by a Japanese Destroyer and then after Word War II his entry into politics.
The day that President Kennedy was shot and killed in Dallas brought to mind my own experience that fateful day.  I was actually in Santa Ana to purchase a Swedish styled metal fireplace for the new recreation room we had added to our home. 
While I was in the store making the purchase the neighbor in the adjacent building came running in to say that he had just heard on the radio that the President had been shot.  When my business was concluded I got back in my car for the long drive back to my office which was then located in Beverly Hills.  As I was driving through downtown Los Angeles I watched as all over the city flags were being lowered to half mast.  It was a dramatic moment that I have never forgotten.
Another Bowers exhibition that has received much attention is that of Earnest Shackleton's ill fated Antarctic expedition aboard the Endurance which ended up crushed by the ice that imprisoned the ship.  Aboard was Photographer Frank Hurley and his dramatic photographs tell the expedition story in graphic detail.  The quality of the photographs taken one hundred years ago is amazing especially when considering the hostile weather conditions when they were taken.  Here are the dramatic story of the shipwrecked men fighting for their lives on the ice pack of Antarctic.  The landing on Elephant Island and the Carnad, the small ship's boat that Shackleton and Frank Worsley used to make the crossing to South Georgia and rescue for his men.
Along with the social media and press exposure  expected from the Uncover Santa Ana program is a new website www.uncoversantaana.com.  This is a visitor friendly information center describing the trendiest, tastiest and inspired part of Orange County.

A new program to reveal more about Santa Ana has been unveiled.  Entitled Uncover Santa Ana, Epicenter of Creative Urbanism it is designed to show how the city has reinvented itself for the 21st century.  Santa Ana is the seat of Orange County but has often been overshadowed by neighboring attractions like Disneyland, Beach recreation and shopping centers like South Coast Plaza.
Currently it has been reborn with an outstanding reputation for its innovative restaurants and culinary artistry.  We had the opportunity to experience this food innovation when we dined at Chapter One: The Modern Local.  This was formerly a book store and then a complete  restoration took place creating an expansive restaurant, bar and lounge. However the book theme remained in the name and the use of shelved books in the interior decor and ambiance.  There is a full bar and lounge and several dining areas.
We found the menu most interesting, original and most entrees using a wide range of sides for exotic flavors.  Our entree was Barbacoa Short Rib with Hominy and a cabbage slaw.  The Ora King Salmon arrived with butternut squash puree while the steak & Fetta with the steak chimichurri marinated.  Other choices included Brick Chicken with wild rice and kale, Berkshire Tomahawk pork chop with potato salad and jalapeno glaze or Agnolotti ricotta with basil. 
Chef Chicken Wang and Sous Chef Tony Castaneda were honored with a Diners Choice award recently.
Our dessert was a lemon lavender creme brulee.
Chapter One is located at 227 N Broadway in downtown Santa Ana. Telephone 714 352-2225, web www.chapteronetmi.com.  Hours are Monday-Thursday 11 a.m. to 1 a.m., weekends 11 a.m. to 2 a.m.  There is a Happy  Hour weekdays and a Sunday Brunch.
Santa Ana is now California's eleventh largest city with some 490 restaurants, sixty art galleries, a performing arts theater, and two museums.
We will have much more to tell of this new Uncover Santa Ana program.