A Little Bit of Paradise Here in OC

Splashes at the Surf and Sand Resort

1555 South Coast Highway

Laguna Beach, CA 92651

This summer overall has not been crazy hot, except for the last month or so. The last few weeks have become unbearable. I really shouldn't complain, with all the flooding that has gone on in Colorado, and the tornadoes that have touched down in the Midwest, we in California have had it pretty easy. Only a few weeks of 90 degree weather, as compared to what the rest of the nation goes through all year round, we got it easy. Even though I should be thankful we don't have to go through what the rest of the US goes through, I was still excited when we were invited to come down to the Surf and Sand Resort in Laguna to meet their new chef, get a sneak peek at their new Fall menu, and of course escape the blistering heat inland.

You could not ask for a more beautiful setting than the Surf and Sand. When we got out of the car, I told Katie it instantly felt like we were on vacation in a tropical paradise, instead of just being fifteen miles from home. We were ushered to the pool area, which overlooks the Pacific Ocean. Wow, what a view. Chef David and his team were busy preparing last minute details on the food we were going to be having, so we made a beeline for the bar, to try the two new cocktails at the Surf And Sand.

The first cocktail I tried was the oxymoron named, New Old Fashioned. This take on the old standard drink of are elders, got new life at the Surf and Sand. This version uses Hudson Bourbon and Koval Honey Chrysanthemum Liqueur, which is aged in an oak barrel for 2 to 3 months, then is combined with muddled sugar, bitters, orange, cherry, lemon, and soda water. The result is a not too sweet cocktail, which is refreshing, but not too strong. I am not much of a bourbon drinker, but all the fruit helped to neutralize the bourbon taste for me in this drink. A very solid drink for the bourbon drinkers out there.

As much as I liked the New Old Fashioned, this Pamplemousse Fizz was more to my liking. This drink started with a base of Hendricks Gin and Pamplemousse liqueur, which is also aged in a barrel for two months. It is then muddled with mint and grapefruit, then topped with soda and a lemon twist. This is a drink that could get me in some trouble. It went down way too easily. I could easily imagine having a couple of these by the pool at the Surf and Sand.

As I quickly downed my second drink, Chef David Fune was just about ready with everything. Chef David recently came aboard at the Surf and Sand Resort as their new Executive Chef of the property, including the critically acclaimed Splashes Restaurant. Chef David comes from San Diego, where he worked at the Hotel Del Coronado. He also had stints at Pechanga, as well as his latest gig before the move to Splashes, as Executive Chef at the Temecula Creek Inn. As if that was not enough of a resume, Chef David has also appeared on the TV show, "Chopped", one of Katie's favorite shows. The show aired in June, and I do not want to give anything away, but he did do pretty well. He welcomed us, and told us a little about what he is trying to do at Splashes. He really loves local flavors, and describes his food as simple and fresh coastal cuisine. After getting to know Chef David, I was very excited to see what he had planned for us.

As soon as Chef David was done talking, it seemed like everyone headed straight to this Wild Mushroom Flatbread. This was definitely a favorite of almost everyone in attendance. This flatbread was topped with tallaggio cheese, mushroom duxelle, and an onion veloute. I learned two things about this dish when I got home, and found the answers on Google. Duxelle is finely chopped mushrooms, and the onion veloute was the cream sauce on this flatbread. I acted like I knew what I was eating, but I really had no idea until I looked it up later. Hopefully I acted like I knew what I was doing on this night. I know my secret will stay safe, since none of my fellow food loggers ever read my blog. This was a very good flatbread. Very crispy, the mushrooms provided an earthiness, and the toppings were very subtle and fresh.

Since it has been so hot lately, the last thing I expected to enjoy was soup. That was until I tried this Charred Eggplant Bisque. This was topped playfully with a crumble made from everything bagels. I am not a big eggplant lover, but this had a very comforting smokiness that really brought to mind the fall season. Not too salty, and a very smooth taste. This was another favorite of all in attendance.

It seems like everywhere we have been lately, there has been ahi on the menu. This was also the case here, with this Ahi Mi Cuit. Of course this had me rushing to Google as well, and I learned that mi cuit means semi cooked. I guess I should have took French in high school. This ahi was joined on the plate with pickled pear, onion, and a quail egg. The ahi was very fresh, and the accompaniments did not get in the way of the flavor of the tuna. For me, the other items on the plate were really just about textures, adding some crunch to this. I was also a fan of the presentation with this one, a lot of attention to detail.

My absolute favorite item of the night was this Pork Osso Bucco. I could not contain my glee with this plate, as I had three helpings of these. The pork was fall off the bone tender, with an almost pot roast type flavor. The sauce was a very rich Parmesan broth, and the pork was paired nicely with giant white beans, spinach, and pinenuts. Comfort food for the coming cooler weather. I will definitely be back for this item, so good.

As much as I loved the pork, I was not so enthralled with Chef David's version of Lasagna. Maybe because when I hear the word lasagna, I expect red sauce, pasta and meat. Chef David's interpretation was a little different. He started with Belgian endive as maybe the pasta, then used walnut butter and white bean chevre mousse as the sauce, and finished it with langoustine as the meat. I guess all the components are there, but I expected a little more from this dish. The flavors were way too subtle for me, and when I heard there was lobster in this, I could not recall tasting it. This was definitely not the dish for me.

Desserts are not to be missed at Splashes, as evident from this Maple Cheesecake. This is not just your standard, run of the mill cheesecake. This had a lot going on with it. The cheesecake starts with a base of graham cracker crust, then includes an apple bacon confit, a bourbon apple puree, and is finished with a walnut Parmesan tuille, which is a small curved cookie, (I had to look that one up too). I am pretty picky with cheesecake, because some can be dry and chalky. This was not the case here. The cheesecake portion was smooth and moist, while the maple definitely shined through. The bacon added just enough saltiness to balance out this dessert. I also was a fan of the torched top of this cheesecake.

As the sun set into the Pacific, it was nearing time to leave the Surf and Sand Resort. Our three hour vacation in paradise was wrapping up. It would soon be back to the real world; battling traffic down PCH, getting ready for work the next day, and of course, living with the 90 plus degree temperatures again. It was great meeting Chef David, as he has appeared to bring new life into the food at Splashes and the Surf and Sand Resort. I talked with a few of the people helping prepare the food on this night, and they all really love working with him, and like the direction that the kitchen is going. If this little taste of their new fall menu is any indication, I would say that I am very happy with it as well. Can't wait to come back to Splashes and the Surf and Sand Resort, and have another vacation for a few hours soon.

We would like to thank everyone at the Surf and Sand Resort for the wonderful service that they provided us on this night. Even though we were only miles from home, you guys made us feel like we were on vacation, without a care in the world. We can not thank you enough for that. We would also like to thank Chef David Fune, for taking the time to answer all of my questions, and share his passion for what he does. Lastly, we would like to thank Lindsay Weightman, and the entire J Public Relations team for thinking of inviting us to this great event. We really had a great time.

For more information about the Surf and Sand Resort or Splashes Restaurant, go to their web site here: http://www.surfandsandresort.com/ 

Great News, G Burger Opens In Irvine - CLOSED

G Burger

13256 Jamboree Road

Irvine, CA 92602

I felt like a kid on Christmas morning when I heard the news. One of my favorite burger places in OC was expanding. They would be opening up locations in Fountain Valley and Irvine. Much closer for me than the hour's drive to their first location in La Habra. Most people I told about G Burger would argue that La Habra was not even in Orange County. I won at least two bets by pulling out my phone and proving my misinformed friends wrong. I waited patiently for G Burger to open on August 15th and gave them three days to work out the kinks before we went. You could say I was excited.

This G Burger location is in the Irvine Marketplace, in the same general area as Target, and right next to Thai Spice, Baja Fresh, and Yogurtland. The Irvine location is slightly more spacious than their La Habra store, with about ten tables inside and plenty of seating outside in front of their restaurant. We arrived at about 4PM on a Sunday afternoon and were one of only two parties here. I had thought people had yet to find out about G Burger, but there was a constant line at the register when we left. We ordered at the counter and patiently waited for our food. Within five minutes, our meal was brought to our table. I hoped for the same great food we experienced on our trips to La Habra. Let's see if they could deliver.

I had never had G G-style fries ($5.00) before, so we had to try them on this trip. They top their regular fries with smoked bacon, grilled onions, American cheese, and a house-made Thousand Island dressing. This is G Burger's version of the Animal Fries at In N Out. This version is way better, starting with the fries. They use a fry that comes out crisp and soft inside. The bacon adds flavor, and the American cheese does not overwhelm this side item. This is a way better version than the In-N-Out counterpart. I am no fan of the fries at In N Out; they lack any flavor, and the only way to eat them is to get them Animal-style. My views about In N Out are blasphemous in these parts, but I stand by my opinion. Get these G Style Fries at G Burger, and you'll be the judge.

Another must-get side item at G Burger is the Onion Rings ($4.00). I was blown away the first time I had these up in La Habra. They used red onions to make them, which was a nice twist. Now, they use the regular white onions that everyone else uses. Still good, but I liked the red onion a little better. The breading is sturdy and does not easily break away from the onion. These came out of the fryer scalding hot and had to sit for a few minutes. One of the better onion rings I have had. The ranch dressing here was too thin on this visit, and it would have been better if it was a little thicker.

G Burger is not all about beef. They offer three vegetarian options, one of which Katie selected, the Portobello Burger ($9.00). This is a grilled portobello mushroom with tomato, avocado, basil, fresh mozzarella, and Thousand Island dressing. It's like a Caprese salad but in burger form. It's no surprise, but this is not my type of burger. Katie, however, loved this. She found it to be more earthy, seasoned, and cooked well. The creaminess from the avocado and mozzarella made this sandwich a winner, and it has become one of her favorites in recent memory.

The two other times I have been to G Burger, I got their namesake burger, the G Burger, which has almost everything in their kitchen on the burger, but you tell them what you want to be left off of it. This time, I went with one of their custom burgers, the Garlic Spinach Burger ($9.00). Joining the sauteed garlic spinach on the burger was bacon, blue cheese, tomato, red onion, and a Dijon mustard sauce. This was a very juicy burger. When I ordered this, I thought the mustard sauce would overwhelm the burger, but it was subtly in the background. Different bites yielded different flavor bursts. The bacon, red onion, and blue cheese worked well together, like a Cobb salad on a burger. The beef was delicious, cooked to a perfect medium. The bun is soft but can absorb all the juices and hold everything together. Another winning burger here.

No, I did not eat two burgers on this trip. We recently returned to G Burger, where Katie got the same portobello burger, which helped me by cutting down on my writing. Thanks, Katie. Of course, I had to try something new, so I went with the G Fire Burger ($11.00 with bacon added). This burger was topped with red and green chiles, roasted red peppers, tomato, red onion, pepper jack cheese, and spicy aioli served on the side. I added bacon to this burger, but the heat really overpowered the bacon flavor from coming through here. I am always leery when menus claim that items are hot, but let me tell you that this burger had my mouth burning well. The heat was gradual, so you could taste the quality of the ingredients. Again, the burger was cooked to a lovely medium; it was juicy, and the bun again held firm. I liked the spicy aioli, but only a little heat came from that. It was more the peppers and chiles that got me sweating. I would definitely get this burger again.

So, after two trips to the new G burger, I can happily relate to the fact that it's just as good as the one in La Habra. I put these burgers right up there with some of the best burgers in OC. They are right on par with Mick's Karma Bar, The Counter, and Rider's Club Cafe. I know some will scoff at the price, but when it comes to burgers, I will pay for quality, and the burgers at G Burger are high quality. Both times we have been here, the service has been good. The girls running the food and taking orders ensured we had everything. Weekends around mealtimes are the peak hours for this restaurant, but there is plenty of seating outside, so you do not have to wait for tables like you do sometimes in La Habra. Christmas came early for me this year with opening a G Burger closer to my house. This is one gift I will definitely not return.

Out of five bags of popcorn (because growing up, we went to see a Disney movie every summer vacation, and they were all rated G), five being best to zero being worst, G Burger gets 3.5 bags of popcorn.

For more information about G Burger, go to their website, which you can find by clicking here: http://www.gburger.com/about_us

Bringing Life to Dana Point Harbor

Jimmy's Famous American Tavern

25001 Dana Point Harbor Dr.

Dana Point, CA 92629

If there is one area that needed a place like this, it is the Dana Point Harbor. Until I started this blog, I really had not been down to Dana Point Harbor. Sure, I came down here when I was in elementary school to see the Pilgrim Tall Ship, and to visit the Ocean Institute, but other than that, we would always hang out in Newport or Huntington Beach, places where there was some action.

When I started this blog, most of the restaurants that we went to in the Dana Point Harbor area were straight out of the early 70's, with many of the customers well into their 70's themselves. One of my first reviews was the Jolly Roger, which luckily got put out of its misery a few years back. We watched the great Phil Shane at Harpoon Henry's, but the only thing good about that restaurant was the entertainment, and if the food would have been put up on stage, people would have asked for their money back. We liked the food at Gemmel's, but this French restaurant was lacking in the service department, and the average age of customers in this restaurant were probably alive the last time the French won a war by themselves, (that would be 1884's Battle of Fuzhou, where the French defeated the Chinese). Yes, Dana Point Harbor needed a shot in the arm, and I think it got one, with the opening of Jimmy's Famous American Tavern.

Jimmy's Famous American Tavern, or as the "in the know" people call it, JFAT, opened at the end of August. This is their second location, the other one being in San Diego. I guess you can call JFAT one of San Diego's favorite places, because they get tons of four and five star reviews on Yelp., along with a close to 90 percent approval rating on Urbanspoon. Those are some impressive numbers, but that is not all that is impressive about Jimmy's Famous American Tavern.

Before they opened to the public, we were invited to their grand unveiling, which also doubled as a fundraiser for the Dana Point 5th Marine Regiment Support Group, which is a non profit organization that provides support and outreach to the Marines stationed at Camp Pendleton and the soldiers deployed , as well as their families. As you can see in the picture above, they raised over $9,000 for this very worthwhile organization. A very nice gesture by a new business in the community.

We got to JFAT just before 6PM, and the party was well underway. I really liked the dark wood and the sleekness of the restaurant. Near the doors are some real comfy looking leather booths, which will be nice on cold winter nights. What really got me excited was the back of the restaurant, where they have a patio, with garage like doors, that really invited the outside atmosphere into the restaurant. The cool breezes off of the harbor really were a nice feature on this warmer than average summer night. The middle of the restaurant is dominated by a large wood topped bar, with plenty of seating around it. The bartenders were filling drink orders fast and furiously, so we quickly grabbed a seat out on the patio and put in our drink orders.

During our inaugural visit to Jimmy's Famous American Tavern, I indulged in two of Jimmy's Favorite Drinks. These specialty cocktails joined a rather extensive wine list, sure to satisfy any wine drinker that wanders in, along with a beer lineup that deviates from the bigger, more well known breweries, by offering beer and ales from brewers like, Ommegang, Iron Fist, and Moylans. Not exactly household names, and probably some interesting beers for the more adventurous beer drinkers out there. The first of my two cocktails was the Gold Rush ($9). At Jimmy's they make this common cocktail their own by using Bulleit Bourbon, Clover Honey Syrup, and Fresh Lemon Juice. This was a very well balanced drink. I am not a big bourbon drinker, but the bourbon was evened out by the sweet from the honey and the sour from the lemon. The result was a very nice, refreshing cocktail with a little kick from the bourbon. My second cocktail was the Cucumber Cooler ($9). This one contained American Harvest Vodka, St Germain Elderflower Liqueur, cucumber and lemon juice. This was a very cool cocktail. This is the second cocktail I have had with Elderflower liqueur in it recently, maybe this floral liqueur is becoming a trend. Both drinks really made me look forward to my return trips here, and trying more of Jimmy's Favorite Drinks.

Most of the food we were going to be trying on this night was going to be tray passed appetizers, with the one exception being these House Made Potato Chips. These had a good crunch to them, with just a touch grease, which of course gave these an even better flavor. These are on the menu, but they are drizzled with a blue cheese sauce and scallions. I would imagine that the blue cheese sauce would make these chips even better.

One of the first things to make it out of the kitchen were these Bacon Cheeseburger Sliders. Besides being crazy photogenic, these were equally delicious. The buns are made by a local Santa Ana bakery, Bread Artisan Bakery. The meat, cheese and bacon worked together to form a very good burger. Having two of these sliders really got me excited to try one of their other six burgers. On my next visit it will either be the spicy Santa Fe Burger, or the Jimmy Burger. If this slider is any indication, I can not make a wrong decision with whichever burger I choose.

The next round of appetizers came out rather quickly. I can never say no to shrimp, so I had more than one of these. I am not sure what the sauce was over it, but it was pretty good. I know I have written on this blog how I am not much of a hard boiled egg kind of guy, but these Jalapeno Bedeviled Eggs had enough heat to make me rethink my bias towards deviled eggs. I'm not going to go and order a whole plate full of these, but one or two were not bad. I guess I am making progress with my aversion to deviled eggs.

These were two of my favorites from this night. The individual Ahi Poke was very good. They placed the tuna on top of a crispy wonton, then topped it with a Yuzu cream and avocado. The ahi was fresh, while the flavors from the cream and the avocado complimented this appetizer. Few things are more American than tomato soup and grilled cheese, and Jimmy's Famous American Tavern put their spin on this classic dish. The Grilled Cheese already came pre-dipped into the Herbed Tomato Bisque. I really enjoyed this bisque. It was not too acidic, and had a nice, smooth flavor. The grilled cheese was perfect when dipped into the bisque. I can imagine having this sometime during the winter, when it gets down to a freezing 60 degrees.

The last of the appetizers made there way around the restaurant. The Spicy Chicken Sandwich Slider had some of my favorites on it. A jalapeno slaw, along with a chipotle aioli. The chicken was good, but not enough of it on the slider that I had. I always enjoy meatballs, and tend to get them when I see them on restaurant menus. The Buffalo Style Meatballs definitely will get my attention. These meatballs are served with a wing sauce and a blue cheese dressing. The sauces were more subtle than I was expecting, but the meatball was well made and tender. A nice finish to a great night of food.

The people of Dana Point have plenty to be excited about with the opening of Jimmy's Famous American Tavern. I saw lots of people with smiles on their faces when they were trying the food and drinks here. This is the kind of place that Dana Point really needed badly. A hip restaurant, where you not only go to eat, but it's also a place where you stay, relax, and have a few cocktails. Finally, a restaurant in Dana Point Harbor that does not resemble a retirement home. I would say this night was a total success. A great charity made over $9000, and we now have a destination restaurant in Dana Point.

We would like to thank everyone at Jimmy's Famous for a great night out. Everyone, from the busers, the wait staff, the bartenders, and the management team had all their guests enjoyment in mind on this night. I would also like to take this opportunity to thank the man behind the restaurant, the great David Wilhelm, whose resume is too long to mention here, but he made the time to talk with us, and we can tell that he is very proud of what they have done here at JFAT. Lastly, we would like to thank one of the best PR people in the business, the ever friendly Jennifer Morris, from Ajenda Public Relations. Thanks so much for thinking of inviting us, and we look forward to seeing you again real soon. Just like we look forward to coming back to Jimmy's again real soon too.

For information about Jimmy's Famous American Tavern, go to their web site here: http://j-fat.com/

The Heat Is On at Z' Tejas - CLOSED

Z' Tejas Southwestern Grill

3333 Bristol St. 

Costa Mesa, CA 92626

We go to a good number of media events at restaurants. I can usually judge how excited the food community is about a place, by who comes to a certain event. When we walked into Z' Tejas I knew we would be in for a treat. Almost every food blogger I have ever met was in attendance on this night. A sure sign that most of them knew we were going to be in for a good meal. I mean, it is their business to know what is good to eat in Orange County, so I got really excited when I saw who was here this night.

Z' Tejas, for those of you that do not know, is located at South Coast Plaza. They are kind of off by themselves, facing Bristol, in between Sears and Bloomingdale's on level 1. They have been in this spot a good many years. The first Z' Tejas opened way back in 1989, in Austin, Texas. They now operate 11 locations in four states. Lucky for us living in OC, their only location in California is this one. Their menu is heavily influenced by the Southwest of course, and it's something unique to the Southwest that has brought us all here on this evening, Chile Fest '13.

What is Chile Fest '13 you ask? It is a celebration of Hatch chiles, which are grown in, of course, the Hatch Valley in New Mexico, and are in season for just a short while every fall. Every year Z' Tejas pays homage to the Hatch pepper by featuring specially created menu items using the hatch chile. As if eating these delicious menu items were not enough, you can also feel good on the inside by purchasing one of them, because for each Chile Fest item sold, Z' Tejas will donate a dollar to the Blind Children's Learning Center. This worthwhile non-profit was founded in 1962 and is dedicated to helping children gain independence and achieve their full potential into adulthood. You can find out more information about the Blind Children's Learning Center by clicking here. The food was being brought out from the kitchen just in time, as both Josh and I were very hungry. Let's see what they were cooking up for us during this year's Chile Fest.

Starting us off was one of two appetizers on the Chile Fest menu, the Hatch Chile Onion Rings ($6.95). They slice up Hatch New Mexico chiles and onion rings, then fry them. The big mound of chiles and onions is then topped with Cotija cheese and cilantro. These are paired nicely with a barbecue dipping sauce, as well as a hatch chile sauce. These were not as greasy as I imagined they would be. The Hatch chiles provided a good amount of heat, but nothing that overwhelmed the appetizer. I am never too fond of barbecue sauce used as a dip, so I used more of the Hatch dipping sauce with this platter. I also felt they were more than generous with their serving size here.

Not on their Chile Fest menu, but you can never come to Z' Tejas and not have their Corn Bread Skillet. I am pretty finicky when it comes to cornbread because I find most of them to be too dry. This was not the case here. It was very moist, without being too soggy. My buddy Josh ate way more than his fair share of this cornbread. That's what I get for bringing Josh "the Endless Pit" as my plus one on this night. Sorry to my table mates.

Hatch chiles were not just limited to the food. The creative mixologists at Z' Tejas also used them in their cocktails. The Skinny Smokin' Margarita ($8.50) was a lot of fun to drink. The bartenders combined Herradura Anejo, DeKuyper Peach, Grand Marnier, fresh lemon juice, agave nectar, and as an added kick, Hatch chiles. I appreciated the spiciness here, as it helped cut down on the sweetness. A very good drink, that could have been chilled a bit more. The more fruity of the two drinks was the Skinny Z'Smash ($8.50). This drink used the same Herradura Anejo, fresh oranges, lemons, mint, and agave nectar. This one was a little too sweet for my taste, but Josh was more than happy to polish this one off for me.

When I looked at the Chile Fest menu, I was immediately drawn to the plate that I eventually got, the Adobo Steak Relleno ($13.95). With this plate, they roasted a Hatch Chile, then stuffed it with steak, jack cheese, and caramelized onions. It was then topped with chipotle corn relish. I am not a pansy when it comes to spice, but this chile was smoking hot. Josh and Steve who were at my table, could not even finish this, because it was so hot. I liked this a lot, even though I am not really a big fan of chile Rellenos. The steak was pretty tender, and the chile provided all the flavor I could handle. This relleno was served with Hatch chile rice and spicy red beans, which both helped add to the spicy quotient.

For some unexplained reason, when it was Josh's turn to order, he went with one of the lightest things on the menu, the Tamarind Chicken Salad ($13.95). For someone with such a big appetite, I was shocked Josh ordered this salad. The salad was made up of mixed greens, grape tomatoes, sweet pickled Hatch chiles, candied pecans, goat cheese, and chicken breast, and was then tossed with a cumin vinaigrette. I thought the chicken was tender, and the produce was fresh, but I really missed the spiciness from the Hatch chiles in this salad. If you are averse to spiciness, and still want to order off of the Chile Fest menu, this is what you should probably order.

You thought there was no way they could create a dessert using Hatch chiles? The Hatch Chile Coconut Flan ($5.95) would prove you wrong. I really enjoyed this dessert. It kept my taste buds guessing. You see flan, and you naturally expect it to be sweet, but then you get some of the Hatch chile, and it throws a monkey wrench into everything. I would have liked a little more caramel sauce on this, but it was a pretty interesting dessert nonetheless, and a great way to finish out our Hatch chile experience at Z' Tejas.

Much like the Hatch chiles themselves, Chile Fest '13 is only around for a limited time. It runs through the end of this week, ending on 9/16. If you did not make it to the Hatch Chile Festival in New Mexico, this might be your last chance to experience Hatch chiles this year.

We would like to thank everyone at Z' Tejas for the wonderful food and service on this night. Everything was great. We also enjoyed getting to know, General Manager MatthewScroggins and Executive Chef Danny Stevens. We would also like to thank everyone at Groff-Hinman, especially Daniel Garcia for the invite to this great event. Thanks for thinking of us, both Josh and I had a really great time. Lastly, thanks to all of my fellow food bloggers who inspire me with their great writing, and make coming to these events even more special.

For more information about Z' Tejas, go to their website by clicking here: http://ztejas.com/