Kari Kohen-Leasure of Atomic Creamery

KARI KOHEN-LEASURE
FOUNDER | ATOMIC CREAMERY

Founder of Atomic Creamery Kari Kohen-Leasure has had hospitality instilled in her from the beginning. She was born into and raised by a Jewish family with roots are in NY, but with her father being a member of Naval Aviation, she grew up moving quite frequently. Her family’s ethnicity and her religious upbringing was always centered around fasting and feasting for holidays, major and minor, making food a centric part of her relationships. Learning to making challah with her grandmother as well as learning recipes from her mother alongside of her sister were a crucial part of her childhood. She was in middle school when her uncles ventured into the restaurant industry and opened their first restaurant in West Palm Beach, Florida which has since expanded into twelve locations. Kari began helping out in the back of the house while still in middle school and thrived in the organized and methodical environment of the kitchen. She credits this to her minor OCD, making tasks like chopping vegetables to be cathartic and enjoyable. It was here she began experimenting with flavors and coming up with dishes from very simple ingredients. Her first seven years were spent in Germany followed by Florida, with short stints in Maine, VA, TN, HI and DC. Her family settled in North Florida where she completed High school and began college, eventually transferring to a private San Diego based University to complete her nursing degree.

Nowadays you can find Kari alongside her husband, operating Newport Beach’s beloved ice cream shop, Atomic Creamery. It’s here she planted her roots and started to truly showcase her passion for creativity and quality ingredients. Kari and her team have worked tirelessly to develop a menu dedicated to the nostalgic flavors we all know and love with a modern twist, as well as unique flavor profiles just skirting the lines of odd but still familiar. Each creation, many of which are seasonal, is developed with care, offering both richness and depth. She finds inspiration for her flavors through her travels, and sometimes even pop culture, but is always aiming to do something different that no one else has done before.

“I think as an owner you need to be true to ones self in order to convey the menu and your concept.”

When Kari isn’t slinging ice cream, you can find her traveling or immersing herself in a book, interior design, or baking and cooking.

FIRST DRAFT BELOW

Kari was born into and raised by a modern, orthodox Jewish family from NY, where hospitality was instilled in her from the start. Her family’s ethnicity and her religious upbringing was always centered around fasting and feasting for holidays, major and minor, making food a centric part of her relationships. Making challah with her grandmother, learning recipes from her mother alongside of her sister, and more. She was in elementary school when her family ventured into the industry and opened a restaurant in West Palm Beach, Florida which has since expanded into twelve locations. Kari took a position in the back of the house while still in middle school and thrived in the organized and methodical environment of the kitchen. She credits this to her minor OCD, causing tasks like chopping vegetables to be cathartic and enjoyable. It was here she began experimenting with flavors and coming up with dishes from very simple ingredients. After moving around between New York, Florida, and Germany over the years, Kari came to Southern California to complete her nursing degree.

Nowadays you can find Kari alongside her husband, operating Newport Beach’s beloved ice cream shop, Atomic Creamery. It’s here she planted her roots and started to truly showcase her passion for creativity and quality ingredients. Kari and her team have worked tirelessly to develop a menu dedicated to the nostalgic flavors we all know and love with a modern twist, as well as unique flavor profiles just skirting the lines of odd but still familiar. Each creation, many of which are seasonal, is developed with care, offering both richness and depth. She finds inspiration for her flavors through her travels, and sometimes even pop culture, but is always aiming to do something different that no one else has done before.

“I think as an owner you need to be true to ones self in order to convey the menu and your concept.”

When Kari isn’t slinging ice cream, you can find her traveling or immersing herself in a book, interior design, or baking and cooking.

Atomic Creamery

LOCATED AT FASHION ISLAND IN NEWPORT BEACH, CA

www.atomiccreamery.cominstagram.com/atomiccreamery | facebook.com/atomiccreamery

FOUNDER , KARI KOHEN-LEASURE

Atomic Creamery’s ice cream is made fresh with all organic ingredients | photo courtesy of Atomic Creamery

Atomic Creamery’s ice cream is made fresh with all organic ingredients | photo courtesy of Atomic Creamery

ABOUT

Premium, unadulterated ice cream that will make you want to lick the bowl each and every time.

Atomic Creamery is Newport Beach’s purveyor of fresh, made to order, organic ice cream. Walk into Atomic Creamery and be transported to an era of simplicity and nostalgia. You won't see ice cream at first, because each scoop, sundae and shake is made fresh to order. Atomic Creamery's menu consists of classic flavors with modern twists such as Cherry Jubliee, made with Luxardo cherries imported from Italy.

While Atomic Creamery's expert Nitroteers® pour fresh ice cream base and liquid nitrogen into their patented “jetson”-like mixers, a show of chilly fog will billow over the countertop as the liquid nitrogen freezes each order. Within three to five minutes you’ll be eating the freshest, creamiest ice cream possible! Since all of their ice cream is made-to-order, there is no need for any stabilizers, gums, and other chemical ingredients that you'll find in other ice creamers. In addition, their organic base comes from California Cows (Straus Family Creamery) and consists of only five simple ingredients. As for the flavors, if they're not made in-house, they're sourced from Belgium, Lebanon or other exotic places the Atomic Creamery team has traveled to. With a team of creative and passionate minds, there is always a new flavor combination on the horizon at Atomic Creamery.

The mission of their Veteran-owned team is and always will be to produce and serve outstanding tasting ice cream while using only fresh and premium sourced ingredients. Atomic Creamery -- Ice cream you won't forget!

More About: Founder Kari Kohen-Leasure

MENU

ORIGINAL. UNIQUE. DECADENT.

Atomic Creamery makes their product in small batches, so when they run out of something, they’re out for the rest of the day. This means that arriving closer to closing time might equate to fewer flavor choices. Each and every ice cream is made with five simple and organic ingredients: organic cream, organic nonfat milk, organic cane sugar, organic egg yolk and organic sweet cream buttermilk. Their limited Creamations change with the season and holidays, making their offerings always exciting (and difficult to choose between)! Indulge in classic and nostalgic flavors like Vanilla Bean and Cookies ‘n Cream, or branch out and try one of their signature combinations like the Gramhattan Project featuring Biscoff cookie butter or the Owen Experiment with strawberry ice cream stacked with Oreo cookies and marshmallows. No matter what you choose, you’ll certainly find yourself licking the bowl at the end of the experience.

Atomic Creamery’s Gramhattan Project Creamation made with irresistible Biscoff cookie butter | photo courtesy of Atomic Creamery

Atomic Creamery’s Gramhattan Project Creamation made with irresistible Biscoff cookie butter | photo courtesy of Atomic Creamery

SCOOPS, MILKSHAKES & MORE

NOSTALGIC FLAVORS: Cherry Jubilee, Rocky Road, Vanilla Bean, Butter Pecan Praline, Stewart’s Root Beer Float, ElemintChunk

SIMPLE FLAVORS: Bean Mi (coffee), Cookies ‘n Cream, Cotton Candy, Nutalal (nutella), Chocolate Atom, Cookie Dough, French Vanilla, Seasonal Fruit

TOPPINGS: Mini M & M’s, Brownies, Cookie Dough, Chocolate Chips, Oreo Cookies, Nutella, Mini Reeses PB cups, Gummi Worms, Gummi Bears, Pop Rocks, Marshmallows, Seasonal Fruit, Pistachio, Almonds, Fruity Pebbles, Cereal of the Month, Lotus Cookies, Sprinkles, Caramel Drizzle, Chocolate Drizzle, Marshmallow Drizzle, Sour Patch Kids Drizzle

CREAMations - SPECIALTY ICE CREAM BLENDS: AB2 (vanilla + birthday cake), Chocolate2 (cookies ‘n cream + brownies), Chocolate3 (chocolate cookies ‘n cream + brownies), Gramhattan Project (biscoff cookie butter), Buckeye (peanut butter + reese’s PB cups), Halvah (pistachio), Closed On Sunday (lemon), Owen Experiment (strawberry + oreo + marshmallow)

MILK SHAKES: Classic French Vanilla, Chocolate, Cookies ‘n Cream, Fairy Floss (cotton candy), Bean Mi (coffee), Saturday Morning (french vanilla + cereal of the month), Seasonal Fruit

SEASONAL ROTATING FLAVORS: Pumpkin Custard, Pomegranate, Minty Hot Chocolate (mint ice cream with a cold hot chocolate float), Gingerbread ice cream sandwiches, Pecan Turtle, Butter Beer, Not So Sticky But Toffee Pudding, and many more.

All photos above courtesy of Atomic Creamery

A scoop of Cherry Jubilee from Atomic Creamery is unlike any other, made with authentic Italian Luxardo cherries | photo courtesy of Atomic Creamery

A scoop of Cherry Jubilee from Atomic Creamery is unlike any other, made with authentic Italian Luxardo cherries | photo courtesy of Atomic Creamery

ADDITIONAL INFORMATION

LOCATION
ATOMIC CREAMERY AT FASHION ISLAND
549 NEWPORT CENTER DRIVE
NEWPORT BEACH, CA, 92660
(949) 630-588

Hours of Operation: 
DAILY
Monday - Thursday, 10:00 a.m. - 9:00 p.m.
Friday, 10:00 a.m. - 10:00 p.m.
Saturday, 10:00 a.m. - 9:00 p.m.
Sunday, 11:00 a.m. - 8:00 p.m.

Menu Pricing: $ 

Seating: Indoor & Outdoor Seating

Service: Counter

The Owen Experiment made with strawberry ice cream, Oreos and marshmallows | photo courtesy of Atomic Creamery

The Owen Experiment made with strawberry ice cream, Oreos and marshmallows | photo courtesy of Atomic Creamery

SAMPLE COVERAGE

…coming soon!





For more information or interview requests please contact

Bobby Navarro at 100inc Agency - Events and Promotions.

bobby@100incagency.com

100incagency.com

Faka's Island Grill

LOCATED AT 4TH STREET MARKET, DTSA

fakasislandgrill.cominstagram.com/fakasislandgrill | facebook.com/FakasIslandGrill

CHEF & FOUNDER DAVID PESE

ABOUT

FAKA’N DELICIOUS

Faka’s Island Grill is a new take on island food that started with a taco cart and a dream. Faka’s mission is to take traditional island culture and add their own part to the story. While inspired by the flavors of the South-Pacific, this isn’t your traditional island food; Chef and Founder David Pese set out to make his own rules when it came to building the menu and growing this business.

“We look forward to representing Island culture in a genuine way by serving up delicious traditional eats with a modern approach.” - Chef & Founder David Pese

More About: Chef & Founder David Pese

Faka Island Grill’s popular Chicken Katsu Plate and Garlic Shrimp Plate | photo courtesy of 100inc Agency

Faka Island Grill’s popular Chicken Katsu Plate and Garlic Shrimp Plate | photo courtesy of 100inc Agency

MENU

ISLAND FLAVORS WITH A MODERN APPROACH

Faka’s Island Grill is a South Pacific-inspired eatery bringing island culture and flavors to sunny Southern California. As one of 4th Street Market’s newest stalls, they’re adding to the diversity of food and drink offerings at the popular Santa Ana food hall. Dig into a comforting pile of So’Mo fries or an authentic plate of Hawaiian BBQ, but certainly don’t skip their infamous Kings Island Sandwich, made with crowd-pleasing King's Hawaiian® Original sweet dinner rolls. Similar to their neighbors within 4th Street Market, the average price point per item at Faka's Island Grill is $10-$12, making a journey to the islands far more affordable than a flight to Hawaii.

Faka’s Island Grill bringing the flavors of the South Pacific through their Garlic Shrimp, now available at 4th Street Market | photo courtesy of 100inc Agency

Faka’s Island Grill bringing the flavors of the South Pacific through their Garlic Shrimp, now available at 4th Street Market | photo courtesy of 100inc Agency

ISLAND-INSPIRED PLATES, SANDWICHES & MORE

SIGNATURES

Huge Faka’n Quesadilla: huge quesadilla filled with chicken katsu, waffle fries, monterey jack cheese, Faka’n cheehoo sauce and bacon

Katsu Sando: chicken katsu served on a toasted King's Hawaiian® Original dinner roll with sweet n’ tangy slaw and Faka’n knockoff sauce

Katsu Taco: chicken katsu, sweet tangy slaw and Faka’n knockoff sauce

King Grilled Cheese: grilled curry pineapple, crispy fried cheese, Faka’n cheehoo sauce between toasted King's Hawaiian® buns

Pig Belly Sando: marinated pork belly served on a toasted King's Hawaiian® Original dinner roll with sweet n’ tangy slaw and Faka’n cheehoo sauce

Pig Belly Taco: marinted pork belly, mango pico de gallo and Faka’n awesome sauce

PLATES

Garlic Shrimp Plate: garlic shrimp served with mac salad, buttered furikake rice, coleslaw, and grilled curry pineapple

Island Beef Plate: island beef served with mac salad, buttered furikake rice, coleslaw, and grilled curry pineapple

Island Chicken: teriyaki chicken served with mac salad, buttered furikake rice, coleslaw, and grilled curry pineapple

Katsu Plate: chicken katsu served with mac salad, buttered furikake rice, coleslaw, and grilled curry pineapple

Surf N Turf Plate: island steak and garlic shrimp served with mac salad, buttered furikake rice, coleslaw, and grilled curry pineapple

FRIES & NACHOS

Holy Faka’n Fries: seasoned furikake waffle fries and island beef topped with melted cheese, fried garlic, green onions and Faka’n cheehoo sauce

Macho Nachos: island steak, nacho cheese, grilled garlic, cotija cheese, green onions and Faka’n awesome sauce

So’Mo Fries: fries covered in melted cheese, house seasoning, bacon, fried garlic, green onions and Faka’n cheehoo sauce

Pork Belly Fries: fries covered in marinated pork belly, melted cheese, house seasoning, bacon, fried garlic, green onions and Faka’n cheehoo sauce

All photos above courtesy of 100inc Agency

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street
Santa Ana, CA 92701
Driving Directions via: Google Maps

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

Faka Island Grill’s Holy Faka'n Fries | photo courtesy of 100inc Agency

Faka Island Grill’s Holy Faka'n Fries | photo courtesy of 100inc Agency

SAMPLE COVERAGE

…coming soon!

Hawaiian plate from Faka’s Island Grill | photo courtesy of Faka’s Island Grill

Hawaiian plate from Faka’s Island Grill | photo courtesy of Faka’s Island Grill

For more information or interview requests please contact

Bobby Navarro at 100inc Agency - Events and Promotions.

bobby@100incagency.com

100incagency.com

David Pese of Faka's Island Grill

DAVID PESE
CHEF & FOUNDER | FAKA’S ISLAND GRILL

Representing island culture through food.

Chef David Pese’s journey as a member of the culinary world started with a taco cart and a dream. While he grew up in Missouri, both of his parents came from the islands (Samoa and Hawaii), implementing a focus on these cultures and their flavors throughout his childhood. In high school, opening his own restaurant seemed like a pipe dream, but he never gave up on it. In 2011 he made his way to California, looking for a change.

Prior to opening Faka’s Island Grill, David’s restaurant experience was limited. He worked as a bartender for a couple of years in his early twenties, and a few years later he became the General Manager of a family member’s restaurant, eventually giving him the confidence he needed to start his own place. However, he feared the inconsistency of the restaurant business and felt he needed a ‘secure career’, and ended up back in school to become an RN. While enrolled at Mount San Jacinto College, he participated in their first-ever ‘Shark Tank’-inspired competition, and entered his business plan for a restaurant. He won first place, providing him with not only a sign to pursue his restaurant dreams, but also a prize of $5k to start his business.

David used his prize money to purchase equipment and to get the word out, while utilizing resources like Craigslist and Facebook to book gigs and advertise their offerings.

“We took every catering gig we could and signed up to participate in any event that would take us.”

As a chef, David and his team at Faka’s Island Grill have come quite a way since then, with a location in Covina, CA and now one of the latest stalls to serve at the Santa Ana food hall, 4th Street Market.   

David draws inspiration for his dishes from his favorite memories, including visits to grandma’s house, Fourth of July barbecues, late-night drunken feasts with friends, and more. He firmly believes that using another dish as inspiration is important, but that making it his own is key. Copying something he’s already tasted or experienced elsewhere is the one thing he completely avoids when creating a new dish. 

David is thankful for all who have assisted with his journey, particularly his family. His parents and sisters have been instrumental in helping Faka’s come to life as well as a great source of inspiration. His wife will often assist with the creation of dishes; David will create something and she will come along and help take the flavors to the next level. In addition, his mother-in-law often uses her instinct to tweak his dishes after tasting them.

“I want my food to tell a story; I feel like it should take you to where I'm from, introduce you to my people, and show you where we’ve been. Most of the dishes offered at Faka’s Island Grill are inspired by fond memories, which I believe elevates the food to a special place.”

David looks forward to Faka’s Island Grill bringing a fresh new story and cultural dining experience to 4th Street Market and the SoCal community.

Little Saigon Night Market

LITTLE SAIGON NIGHT MARKET

AT THE ASIAN GARDEN MALL

facebook.com/LittleSaigonMarket | instagram.com/asiangardenmall | asiangardenmall.com | facebook.com/AsianGardenMall


ABOUT LITTLE SAIGON MARKET

AUTHENTIC. FOOD. FAMILY.

Little Saigon Night Market takes place every weekend throughout the summer at the Asian Garden Mall in Westminster, CA. Guests can experience local, authentic Vietnamese street food, shopping plus live performances every Friday - Sunday, 7pm - 11pm in the open air market.

“We’re so glad that those who attend the Little Saigon Night Market get to experience nostalgic street foods from our home country, Vietnam.” - Lyna Le of Bridge Creek Marketing

Bring the whole family to feast on Grilled Pork Skewers, Street Corn and other local street food at Little Saigon Market | photo courtesy of 100inc Agency

Bring the whole family to feast on Grilled Pork Skewers, Street Corn and other local street food at Little Saigon Market | photo courtesy of 100inc Agency

WHEN

EVERY FRIDAY, SATURDAY, & SUNDAY
7PM - 11PM
Now - September 1st, 2019

WHERE

The Asian Garden Mall is the largest majority Vietnamese-owned and operated mall in America, and a one-of-a-kind shopping experience. The two-story mall houses dozens of shops, restaurants, and wholesale stores of all types, including a wide variety of imported products and foods.

9200 Bolsa Ave, Westminster, CA 92683

Eat, shop and play at the Asian Garden Mall’s Little Saigon Market | photo courtesy of 100inc Agency

Eat, shop and play at the Asian Garden Mall’s Little Saigon Market | photo courtesy of 100inc Agency

AUTHENTIC VIETNAMESE STREET FOOD & MORE

Little Saigon Night Market is bringing together dozens of talented local vendors serving up authentic street food that’s sure to please plenty of palates and curve countless cravings. The average price point per item is $6-8, so whether the cravings are for jumbo grilled scallops or sweet treats, the night markets items are not only delicious, but affordable and versatile. With such a large number of participating vendors bringing the best of their offerings, guests are guaranteed to leave full.

All photos above courtesy of 100inc Agency


LITTLE SAIGON MARKET VENDORS INCLUDE:

Bin BBQ & Dessert: Chuối Nếp Nướng (grilled banana in sticky rice with coconut sauce), BBQ Pork Skewers, Roasted Corn, Xoi ống lá dứa (pandan steamed coconut cake roll), Banh Trang Trung Chien (rice paper with fried egg), Papaya Crab Salad, Xoi Xoai (mango sticky rice), and more

Buba: Boba Milk Tea, Coffee, and Thai Teas, Ga Chien Nho (popcorn chicken), Khoai Tay Chien (tornado fries), Coconut Juice, Suong Sao Hot Luu (rainbow dessert), Logan Grass Jelly Dessert, Logan Coconut Dessert, Pandan Mung Bean Dessert, Che 3 Mau (3 Color Bean Dessert), Che Trai Cay (Fruit Dessert), Rau Ma Nuoc Dua (pennyworth aka coconut drink), and Mocha, Matcha, Caramel Smoothies

Eiffel Cafe: Grilled Scallop, Oc Hap Sa (steamed apple snail with lemongrass), Grilled Bloody Clam, Steamed Clams, Coconut Sauteed Snails, Grilled Oysters, Korean BBQ, Oc Mong Tay (grilled razor clam), Bach Tuoc Nuong Muoi Ot (grilled octopus with chili salt), Oc Nuong Tieu (grilled snail with black pepper), Acai Bowls, and more

Fruities Panda: Mango Coconut Pudding, Fruities Yogurt, Nep Cam Yogurt, Fruitta Bowls, Fruit Smoothies, and more

Hong Phat Deli: Bap Xao (Vietnamese sautéed corn), Banh Nuong Khoai Mon (fried taro cake), Bo La Lot (betel leaf-wrapped beef), Chim Cut Chien (fried quail), Thit Nuong (grilled pork skewers), Ga La chanh (lemongrass chicken jerky), Luoi Bo (beef tongue), Taiwanese Wheel Cakes, Chuoi Chien (fried bananas), and more

Ngon Restaurant: Thai Salad, Nuoc Mia (sugarcane drink), Bap Nuong (grilled corn), Hot Vit lon (balut), Thit Nuong (BBQ skewers), Xoiống Lá Dứa (pandan steamed coconutcake roll), Banh Trung Cut Nuong (quail omelette topped with shredded pork with tamarind fish sauce), Banh Duc Man (steamed coconut rice cakew with shrimp and fish sauce), Nem Bo & Heo Sa (lemongrass grilled sausage), Banh Bao Cade (egg custard steamed bun), Bánh Bò Dừa Chocolate (coconut, chocolate and honeycomb cake with shredded coconut), Crepes, and more

One Zo Bubble Corporation: Boba Tea with (wintermelon and honey green), Boba Milk Tea (roasted rice, matcha, bamboo), SnowCap Milk Tea, Fruit Tea, Egg Waffles, and more

Phuong Mai: Tofu with ginger sugar (served hot or cold), Tofu Pandanus, Xoai Lac (mango tossed in chili salt sauce), Suong Sa Hot Luu (pomegranate mung bean and jelly dessert), fresh fruits, and more

The Gift Shoppe: Animal Ice Cream, Herbal Tea, Non-Alcoholic Beer, Baby Back Ribs, Grilled Pork Skewers, and more

*Vendors Subject to Change

Lemongrass Grilled Sausage… bet ya can’t have just one! | photo courtesy of 100inc Agency

Lemongrass Grilled Sausage… bet ya can’t have just one! | photo courtesy of 100inc Agency

ADDITIONAL EVENT DETAILS

TICKETS & FEES
Entrance to the Night Market is FREE. All food, beverage and retail items are available for individual purchase.

EVENT PARKING
FREE -- public parking available in adjacent parking structures and additional spaces throughout the mall property. There is also FREE Valet parking from 6pm - 9pm.

AGE
The Little Saigon Night Market is open to all ages, with children to be accompanied by an adult.

PETS
Due to health regulations, animals are not allowed at the market.

Animal Ice Cream and other fun desserts are perfect to share with friends at Little Saigon Market | photo courtesy of 100inc Agency

Animal Ice Cream and other fun desserts are perfect to share with friends at Little Saigon Market | photo courtesy of 100inc Agency

 

For more information or interview requests please contact

Bobby Navarro at 100inc Agency - Events and Promotions.

bobby@100incagency.com

100incagency.com

Joon Baek of Mealtop

JOON BAEK
CEO OF MEALTOP USA

If you’ve ever traveled somewhere and have felt so inspired by the place, culture and cuisine, then you’ll relate to Joon Baek’s story. Born and raised in Seoul, Korea, Joon grew up having an affinity for travel, and was always inspired by the United States, specifically California. While studying abroad and living in Los Angeles he noticed there was an abundance of Korean cuisine and culture, but there was still so much room for growth for in the Korean market; and so, Joon made it his mission and a life goal to spread Korean culture through food and clothing. The word 의식주 (oo-ee sik joo) in Korean literally translates to clothing, food and home. From that concept, Joon aspired to bring it wherever he went, and when the opportunity arose to open Mealtop in the city he feels most inspired by, he took the opportunity and ran with it full on 의식주 (oo-ee sik joo).

If you’re unfamiliar, Mealtop is a bingsoo (Korean shaved ice) dessert house with locations all across Korea and Dubai. Mealtop started in 1985 in Korea and has coined the nickname The Luxury Bingsoo - Korean Shaved Ice - using only carefully selected ingredients from domestic areas to keep the taste and the traditional art of bingsoo alive. With the expansion of cafes all across Korea, Dubai and now Orange County and Los Angeles, Joon and his team are ecstatic to share Mealtop’s authenticity in the states!

Joon is excited and inspired to share his authentic Korean culture while implementing the laid back culture of Orange County and Los Angeles. He’s reflected that it’s important to stay authentic to Korean culture but to continue the ebb and flow of what it takes to be successful in Southern California culture. Mealtop’s recipes will reflect the two and blend together to bring the ultimate bingsoo experience to his consumers.

Joon is really humbled and excited to bring Mealtop to Southern California; the area has inspired him for so long, and looks forward to offering a piece of South Korean culture to this new community through traditional Korean desserts and bingsoo.

Off the Hoof

LOCATED AT 4TH STREET MARKET, DTSA

offthehoof.cominstagram.com/offthehoofdtsa | facebook.com/offthehoofdtsa

EXECUTIVE CHEF MICHAEL PUGLISI, GENERAL MANAGER JONATHAN ARHLEN, MANAGING PARTNERS STEVE SABICER & SHEILA ANDERZUNAS

ABOUT

A SLICE OF ELECTRIC CITY BUTCHER

From the minds of Orange County’s top butchery Electric City Butcher, comes Off the Hoof. Located in the popular food hall 4th Street Market in downtown Santa Ana, CA Electric City Butcher is a chef-driven, European inspired whole animal butcher shop. Off the Hoof is serving up a passionate menu featuring The same sustainable, humanely-raised, and delicious meats found at Electric City Butcher, and filling plates with flavorful specialties on the daily. Chef Michael Puglisi’s passion for the product is clear, and each ingredient is treated with great care.

More About: Co-Founder and Chef Michael Puglisi

The team behind Electric City Butcher is now offering sandwiches and ranch-to-table BBQ at Off the Hoof, now open at 4th Street Market | photo courtesy of 100inc Agency

The team behind Electric City Butcher is now offering sandwiches and ranch-to-table BBQ at Off the Hoof, now open at 4th Street Market | photo courtesy of 100inc Agency

MENU

Electric City Butcher brings their passion to the plate with ranch-to-table BBQ, sandwiches and more! All of their meats are hormone and antibiotic-free, sourced from small, family-owned farms, and the beef is 100% grass-fed and grass-finished. Electric City Butcher has been providing customers with “meat they can trust” for over four years, and their team is excited to continue this pursuit through their Off the Hoof restaurant concept.

“We try to make everything we possibly can from scratch, and if we can't, we buy it locally.” - Chef Puglisi

…get ready to enjoy a slice of ECB Santa Ana!

All photos above courtesy of 100inc Agency

BBQ, SANDWICHES & MORE

*MENU ITEMS ROTATE FREQUENTLY*

 SNACKS

Belly Bites: smoked pork belly, seasoned, deep fried and ECB mostarda

Dirty Tallow Fries: kennebec potatoes, BBQ Chopped Pork, ECB BBQ sauce and smoked cheddar

SANDWICHES

Cubano: french roll with ECB ham slices, homemade pickles, roasted Llano Seco pork, garlic aioli and yellow mustard

Patty Melt: rye bread, grass-fed beef patty, caramelized mushrooms and onions, smoked white cheddar, garlic aioli, whole grain mustard

BBQ Chopped Pork Sandwich: smoked Llano Seco pork, ECB BBQ sauce, home slaw, on a brioche bun

Muffuletta: focaccia roll, artichoke tapenade, provolone cheese, garlic aioli, chef’s selection of ECB salami

Butcher Shop Sausage of the Day: a different hand-twisted ECB sausage on a bun every day

Spicy Beef Dip: braised 100% grass-fed beef, pepperoncini, provolone, ECB bone-broth au jus, french roll

SIDES

Meaty Beans: chock-full of smoked pork, onions, and spices

Creamy Potato Salad: fingerling potato salad, egg, celery, pickled fennel and house mustard

Fresh Tossed Slaw: cabbage, green apples, carrots, parsley, red onion, and house vinaigrette

BBQ PLATES (AVAILABLE FRIDAY - SUNDAY)

Rib Plate: four or eight bones of Llano Seco pork spare rib with choice of two sides and white bread

1/2 Smoked Pasturebird BBQ Chicken: with choice of two sides and white bread

Pulled Pork or Sausage plate: with two sides and white bread

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street
Santa Ana, CA 92701
Driving Directions via: Google Maps

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

Off the Hoof’s Cubano Sandwich never disappoints | photo courtesy of Off the Hoof

Off the Hoof’s Cubano Sandwich never disappoints | photo courtesy of Off the Hoof


SAMPLE COVERAGE


…coming soon!

 

For more information or interview requests please contact

Bobby Navarro at 100inc Agency - Events and Promotions.

bobby@100incagency.com

100incagency.com

Buqqa Mediterranean Grill

LOCATED AT 4TH STREET MARKET, DTSA

www.buqqa.cominstagram.com/buqqafood | facebook.com/buqqafood

OWNER & CHEF TONY ELMAS

Classic Halal Food from Buqqa Mediterranean Grill, now available at downtown Santa Ana’s popular food hall, 4th Street Market | photo courtesy of 100inc Agency

Classic Halal Food from Buqqa Mediterranean Grill, now available at downtown Santa Ana’s popular food hall, 4th Street Market | photo courtesy of 100inc Agency

ABOUT

Buqqa Medtierranean Grill boasts a one-hundred-percent natural and original menu. First a successful food truck, this halal food staple has found an additional home as a stall at the popular downtown Santa Ana food hall, 4th Street Market.

More About: Chef Tony Elmas …coming soon!

MENU

Classic Halal Food made with 100% Natural, Locally Sourced Products.

Buqqa’s original Mediterranean menu is prepared daily. All meats are locally sourced and seasoned with traditional, hand-prepared Mediterranean spice blends, imported directly from Turkey and Italy. They use a traditional Döner (Gyro) grill (a vertical rotisserie that turns and cooks the mea evenly, while the grease naturally drips off), to ensure the juiciest proteins for their items. Buqqa’s wraps, burgers and bountiful plates highlight these flavorful meats and local produce, along with housemade sauces and more.

Buqqa Mediterranean Grill’s menu items are all made with 100% natural and locally sourced products | photo courtesy of 100inc Agency

Buqqa Mediterranean Grill’s menu items are all made with 100% natural and locally sourced products | photo courtesy of 100inc Agency

MEDITERRANEAN WRAPS, PLATES & MORE

PICK YOUR STYLE: Pita Bread, Ciabatta Bread, Tortilla Wrap, Rice Platter, Fries Platter

PICK YOUR PROTEIN: Beef Lamb Döner, Chicken Kebab, Angus Spicy Soujouk, Chev Abi Grilled Meatballs, Shrimp Skewer, Falafel, Veggie

COMES WITH: cheese, red cabbage, tomatoes, cucumber, red onion, pickles, garlic sauce

SIGNATURE ITEMS

Chicken Gyro Pita: chicken, romaine lettuce, tomato, pickle, parsley, red onion, cheese, garlic sauce.

Giant Kebab Plate: chicken kebab, shrimp skewer, beef and lamb.

Lamb Chops Platter: lamb chops, pistachio, shepherd salad, fresh cut fries.

Grilled Vegetable Pita: seasonal grilled vegetables, cheese, garlic sauce.

Lamb Kebab Pita: lamb, romaine lettuce, tomato, pickle, parsley, red onion, cheese, garlic sauce.

SIDES: Buqqa salad, fresh cut french fries, homemade onion rings, hummus, stuffed grape leaves, potato salad, pita, macaroni salad, wings, and more.

DESSERTS: (All Homemade) Crispy Baklava, Toasted Nutella, Italian Tiramisu.

All photos above courtesy of 100inc Agency

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street, #129
Santa Ana, CA 92701
Driving Directions via: Google Maps
800.301.4402

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

Buqqa Mediterranean Grill’s Shrimp Skewer Pita at 4th Street Market | photo courtesy of 100inc Agency

Buqqa Mediterranean Grill’s Shrimp Skewer Pita at 4th Street Market | photo courtesy of 100inc Agency

SAMPLE COVERAGE

OC WEEKLY
3.21.2019 - OC GRUB GUIDE: SPRING FOOD HALL EDITION

 

For more information or interview requests please contact

Bobby Navarro at 100inc Agency - Events and Promotions.

bobby@100incagency.com

100incagency.com

Mealtop

NEW AT THE SOURCE OC & KOREATOWN, LA

mealtopcafe.cominstagram.com/eatmealtopcafe | facebook.com/Mealtop

CEO OF MEALTOP USA, JOON BAEK
CHEF EDEN LIM

ABOUT

MEALTOP BINGSOO CAFE … KEEPING TRADITION AND FINDING FRESHNESS

Established first in 1985 as mom-and-pop business, Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. By catching the attention of Hyundai (Korean automotive brand), and one of Korea’s most well-known food critics, Shin Ae Song, Mealtop quickly came into the national spotlight. With their help and dedication to their product, Mealtop has expanded to 20 locations over the last 34 years. Although the core of Mealtop is to conserve tradition, they acknowledge that in order to preserve culture, a coexistence between the history of the cuisine and the ever-changing modern trends is crucial. 

More About: CEO of Mealtop USA Joon Baek

Mealtop’s Bingsoo features creamy shaved ice, braised red beans, seasonal fruit and more | photo courtesy of 100inc Agency

Mealtop’s Bingsoo features creamy shaved ice, braised red beans, seasonal fruit and more | photo courtesy of 100inc Agency

MENU

All of Mealtop’s Bingsoo variations include four classic ingredients: shaved ice, red beans, rice cake and condensed milk. The two pieces of rice cake are chewy and full of texture which makes the red bean desert full and complete. The Red Beans provide a traditional rich sweet flavor that can't be copied in any other way and the soft Shaved Ice provides a unique mouthfeel along with a milky flavor. The cast-iron braised sweet-but-savory red beans are the most important aspect, while the other three play equal parts in the taste of Korean tradition. Not only are Red Beans delicious, but they also offer numerous health benefits such as Vitamin B and E while having both the lowest fat content and highest protein content across all types of beans. They’re also said to help with preventing indigestion, maintaining blood sugar and more. All of the flavors come together in harmony and every ingredient is either made in-house using traditional techniques or locally sourced. In addition to the traditional shaved ice, the menu also highlights other shaved ice and desserts such as “rice cake” waffles and fresh fruit shaved ice. And, in recent years, Mealtop launched a new menu like Red Ginseng Bingsoo, Yogurt Bingsoo, O-gok Bingsoo where tradition and modern coexist.

Every one of Mealtop’s ingredients is either made in-house using traditional techniques or locally sourced | photo courtesy of 100inc Agency

Every one of Mealtop’s ingredients is either made in-house using traditional techniques or locally sourced | photo courtesy of 100inc Agency

CLASSIC BINGSOO

Milk Bingsoo: the original bingsoo of Mealtop

Green Tea Bingsoo: complete with a fresh aftertaste of organic green tea

Coffee Bingsoo: featuring a rich flavor of strong espresso and red beans

Strawberry Bingsoo: with refreshing natural syrup made from fresh strawberries

Fruit Bingsoo: with fresh seasonal fruits

Red Ginseng Bingsoo: provides the perfect harmony of red ginseng and shaved ice

Yogurt Bingsoo: with light yet very sweet yogurt flavors

Five Grains Bingsoo: provides the aromatic flavors of five-grains powders

All photos above courtesy of 100inc Agency

ADDITIONAL INFORMATION

SOCAL LOCATIONS

THE SOURCE OC, BUENA PARK
6940 Beach Boulevard, Suite C311
Buena Park, CA 90621

KOREATOWN, LOS ANGELES
450 S Western Ave. Suite 308
Los Angeles CA 90020

Hours of Operation: Daily
Monday - Sunday, 10:30 a.m. - 9:30 p.m.

Menu Pricing: $ 

Seating: Indoor & Outdoor Seating

Service: Counter

Select Mealtop locations also offer alternative desserts for those looking for something other than traditional shaved ice | photo courtesy of 100inc Agency

Select Mealtop locations also offer alternative desserts for those looking for something other than traditional shaved ice | photo courtesy of 100inc Agency




For more information or interview requests please contact

Bobby Navarro at 100inc Agency - Events and Promotions.

bobby@100incagency.com

100incagency.com

Chef "Ocho" Keith Garrett

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KEITH GARRETT AKA CHEF OCHO
OWNER & CHEF | ALL FLAVOR NO GREASE

If you haven’t had a chance to watch Keith Garett slay making tacos, burritos and quesadillas yet, you’ve been missing out. Keith Garrett, also known as Chef Ocho (as in “See ya on the Ocho!”), is the mastermind behind All Flavor No Grease. The buzz-worthy front-yard-quesadilla hustler transitioned into LA’s Most Famous Food Truck, and is now a brick and mortar at Downtown Santa Ana’s most coveted food hall, 4th Street Market. Chef Garrett is a personality to say the least, and a true embodiment of the energy and positivity that he brings to his kitchen (and food) on a daily basis.

While living in Watts, California in 2012, Keith needed a side hustle that meant something other than selling weed on the streets; so he found a little corner market, and used all he had to open up a corner candy shop to contribute to his community where adults and kids alike could come to hang out and purchase snacks. A little later into his shop, a friend of his jokingly suggested he offer real food other than just snacks and candy. He transitioned that casual comment into a real concept, and that’s how All Flavor No Grease was born. He started preparing tacos, burritos and quesadillas upon a plancha in his own front yard. With his positive personality and the help of a little social app called Instagram, All Flavor No Grease was officially on the map. They’ve been featured in multiple publications, viewed over 600 million times through online publications such as Foodbeast, First We Feast, and Business Insider, and even landed themselves a television slot with Steve Harvey. The tenacity and grit and positivity Keith brings to the table is what’s given him and the All Flavor No Grease team huge success.

Chef Garrett doesn’t have any previous restaurant experience, but his personal mantra has helped him throughout everything; “Believe in yourself, always do you, and always push yourself, because yes, it’s going to get hard and nothing comes easy, but, if you keep focusing on you, good things will push through”. Keith also gives huge thanks to his FOODMANTI brothers for their constant support and inspiration, to God, and his momma, because without them none of this would be possible.

“Having a food stall at 4th Street Market is a dream come true”. - Chef Keith Garrett

Keith and the rest of the All Flavor No Grease team hopes to bring a colorful, tasty and soulful experience to the community in Santa Ana and Orange County.