June Casagrande You’re standing in an open...

June Casagrande

You’re standing in an open area, surrounded by the enemy: To your

right, tiramisu. To the left, warm chocolate souffle cake. Succulent

pork ribs are straight ahead. Sausage sandwiches block your escape

route from behind.

What’s a dieter at the Taste of Newport to do?

This renowned event has the power to make gluttons out of even the

most reserved eaters. More that 35 restaurants this year will offer a

“taste” of their year-round offerings. The small portions are

designed to make the best use of limited stomach space, but with so

many mouth-watering menu items, it’s easy to overdo it.

Against these odds, most calorie counters just take the day off.

Considering the choices at the annual event -- literally the best

food in town -- it’s worth it. But what about those who have already

exhausted all their excuses? People who broke down for an office

birthday cake on Tuesday, couldn’t resist some buttered popcorn at

the movies on Wednesday then only had time to order pizza on

Thursday? Is staying home the only option?

The Taste of Newport has good news this year for the

health-conscious connoisseur. Fresh fish selections, salads and other

healthy choices abound at this year’s taste.

Here is the Pilots’ suggestions for doing the taste without adding

to your waist.

Perhaps the safest stop for dieters at this year’s Taste of

Newport Festival is the Marrakesh booth. The Costa Mesa restaurant’s

signature salad will be a headliner at the Taste. The authentic

Moroccan recipe mixes cilantro-marinated carrots with pureed

eggplant, roasted bell pepper, seasoning and cucumbers.

“Traditionally, Moroccan food tends to very healthful and very

flavorful,” said Ali Rabbani, president of Marrakesh. The secret to

keeping Marrakesh’s dishes healthy is sticking with tradition -- an

area where the restaurant’s resident chef, Latifa, shines, Rabbani

said.

For example the chicken kebobs featured at the Taste of Newport

are marinated with fresh seasonings and extra virgin olive oil,

Rabbani said.

The couscous has been a popular Taste of Newport treat since

Marrakesh first taking part in the Taste 13 years ago. This dish of

steamed semolina grains topped with stewed vegetables, garbanzo beans

and raisins is evidence why couscous keeps getting more popular

nationwide: healthy, light ingredients are flavorful and satisfying.

Geography is also an advantage to weight watchers. Newport Beach

is a hotspot for superb seafood and the Taste of Newport lineup

includes some of Newport’s best offerings.

Blue Water Grill’s smoked albacore tuna is a case in point. This

fat-free favorite is a classic example of the restaurant’s emphasis

on freshness and flavor, said proprietor Bill Carpenter, the healthy

part just comes naturally.

“That’s really what we’re all about,” Carpenter said. “We’re not

fancy food. We’re fresh seafood served simply. ... We don’t mask it

with a lot of different sauces. Since we’re confident in the

freshness of our fish, we serve it by itself.”

Blue Water Grill will also serve its famous Canadian Bay Shrimp

cocktail at the Taste. And for those who can’t resist some chowder,

there will be a healthier alternative: fresh, tomato-based Manhattan

clam chowder.

The Rusty Pelican is another favorite restaurant that will offer

delicious and naturally low-calorie dishes. Charbroiled fresh fish

skewers marinated in soy and ginger will be on the menu, along with

spicy Cajun shrimp. And of course, sushi always offers a

super-satisfying way to enjoy fish. Kitayama Restaurant will be

offering its spicy tuna and California rolls and shrimp tempura

rolls, too. Koto Restaurant will also be there offering its hand-roll

sushi, and both these Japanese restaurants will offer the

ultra-healthy edamame: boiled soy beans.

Chicken dishes and salads will also abound at the Taste, rounding

out choices for a guilt-free outing. Grilled chicken salad with

stilton cheese, apples and walnut vinaigrette will be available from

Pavilion at the Four Seasons Hotel. And Villa Nova restaurant will

offer its fresh pollo con rosmarino.

With all these selections and more, there’s plenty of ways to

enjoy a guilt-free Taste.

* JUNE CASAGRANDE covers Newport Beach and John Wayne Airport.

She may be reached at (949) 574-4232 or by e-mail at

june.casagrande@latimes.com.