Find out why diners say ‘yum’

June Casagrande

Shallot-crusted sea bass. Rich raspberry white chocolate creme

brulee. Chocolate redemption cake that puts a healthy spin on a

decadent indulgence.

Sound like the kind of stuff you can only enjoy if it’s prepared

by a skilled professional chef? Think again. People attending this

year’s Taste of Newport are about to get a lesson in “yes, I can,”

from the expert culinary instructors from the Art Institute of

California-Orange County culinary arts program.

“We have an incredible culinary staff here, their accolades and

their background are just incredible, and the Taste of Newport is a

great opportunity for them to showcase what they can do and also

showcase some of the students, their professionalism and skill,” said

Peter Striffolino, executive chef for the school, who will be

demonstrating his own recipe of shallot-crusted sea bass on Friday

and Saturday.

“It’s a great dish, very flavorful, hardly any fat,” Striffolino

said. “It looks like a very complicated dish but it’s really very

easy to put together.”

The school began offering cooking demonstrations at the Taste of

Newport festival last year. So many people stuck around after the

demonstration that this year the school will hold an “Ask the Chef”

session at 2:30 p.m. on Sunday with Chef Julia Elkins. It’s a chance

for visitors to find out all they always wanted to know about

culinary arts but were afraid to ask.

Another popular event at the Chef’s Pavilion will be a

demonstration by Chef Chris Lauderdale on his signature “Chocolate

Redemption Cake.”

“It’s a twist on chocolate decadence, but unlike the original

chocolate decadence, which has 28 grams of fat and 400 calories per

slice, I’ve brought it down to three grams of fat and 170 calories

per slice,” Lauderdale said.

“More and more people are getting concerned about their health,

but they don’t want to give up those ooey, gooey chocolaty desserts,”

he said. “I’m showing them that they can have their cake and eat it,

too.”

* 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.