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 Have a nostalgic yen for Disney’s Jungle Cruise or the Enchanted Tiki Room, but don’t have the three bills to drop on a family trip to the Magic Kingdom? Bring the family to the Rainforest Café and be transported to a strange and magical dining adventure that is sure to enthrall children of all ages. The excitement includes waterfalls, animatronic animals, giant tropical fish tanks, a starry night sky and thunderstorms every 30 minutes. The Rainforest Café is a tribute to the beauty and splendor of one of the world’s most exotic and mysterious natural wonders, and the company is committed to preserving it, with fun facts and activity books that entertain and educate. The food is tropical fun for everyone. Appetizers include standards such as hot wings and spinach dip; entrees include pizzas, burgers, seafood and barbecued ribs, steak and chicken, all with an exotic spin. On my visit, I watched as children ran from animal to animal, shrieking with delight at every movement and sound. Grandparents were taking videos, and the eatery really had a theme park setting. The service is fast and efficient, and everyone seems genuinely proud to work there. I sat by an enormous waterfall, and the rush of water almost made me forget it was a Tuesday afternoon during a frantic week. I opted for the blackened fish tacos, which came with rice, lettuce, pico de gallo and a black bean mixture. The tacos were some of the tastiest I’ve ever had, and I’m no stranger to Baja. The corn tortillas were light, and complemented – without overpowering – the fresh fish, salsa and cabbage ingredients. I would have loved to indulge in the Rainforest Café’s signature dessert, which is worth a trip itself. The Sparkling Volcano is made up of chocolate brownies, ice cream and caramel-and-chocolate sauce, and it features a sparkler on top – an explosion of decadent flavor. > Locations Anaheim (Downtown Disney) Costa Mesa (South Coast Plaza) Ontario (Ontario Mills) rainforestcafe.com Susan Belknapp is the associate editor of OC Family magazine. RECIPE OF THE MONTH:  The perfect picnic: Warm Lemon Herb Potato Salad By Chef Jamie Gwen As warmer weather approaches, it’s the perfect time for a picnic! Pack your picnic basket with slices of spring ham, pickled vegetables, sliced melons, crusty bread, a flavorful hard cheese, lemonade and wine. Add this freshly prepared warm potato salad at the last minute, and head out the door. Ingredients: > 2 pounds small Yukon Gold potatoes or New potatoes, cut into quarters > Extra-virgin olive oil > 12 peeled garlic cloves, left whole > Zest (outermost rind) of 1 lemon > 1/4 cup fresh lemon juice > 1/4 cup fresh tarragon, finely chopped > 1/4 cup fresh basil, finely chopped > 1/4 cup fresh mint, finely chopped > 1 tsp. Dijon mustard > 2/3 cup extra-virgin olive oil > Small cherry tomatoes, halved > Salt and pepper to taste Directions: Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes with the garlic cloves and a drizzle of olive oil to lightly coat. Season liberally with salt and pepper. Arrange the potatoes on a baking sheet and roast for 30 minutes, stirring occasionally or until tender and golden. In a small mixing bowl, whisk together the lemon juice, fresh herbs and mustard. Slowly pour in the oil in a slow, steady stream, to create an emulsified dressing. Season the dressing with salt and pepper. Place the roasted potatoes, along with the roasted garlic cloves, in a serving bowl. Toss with the dressing to coat well. Top with the halved cherry tomatoes. Serves 8 JAMIE GWEN is a celebrity chef, certified sommelier and cookbook author with a weekly radio show. For delicious recipes and cooking tips, visit chefjamie.com. ASK THE NUTRITIONIST Q: At what age can my child start to eat fish? Are the mercury levels a concern for kids as well as women of child-bearing age? A: Most health experts recommend starting fish (presuming no fish allergies are identified) after 12 months of age. Wild pacific salmon, light tuna (but not albacore) and pollock are the healthiest options. The Food and Drug Administration suggests children under 12 years of age can eat up to 12 ounces a week of a variety of fish and shellfish that are lower in mercury. However, they should refrain from eating shark, swordfish, king mackerel, tuna steak and tilefish, as well as many freshwater species. Erin Silva, MS, RD Registered Dietitian The Fitness Camp (Irvine) thefitnesscamp.com |
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