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Eat Up

Retro Ruby's A tasty trip down memory lane by Ashley EliotPublished: May, 2010

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Returning to the good ol‘ days of Ford Thunderbirds, roller-skating and juke boxes, Ruby’s Diner, known for its 1940s-style décor and menu, is bringing back carhop service.     The Anaheim Five Points location is the first to acquire a Ruby’s drive-in. Wearing the eatery’s red-and-white-stripped attire, as well as contagious smiles, servers glide on roller skates to car windows so customers can enjoy the whole carhop experience.     Suzanne Broughton, OC Family’s lead mom blogger, used to work as a Ruby’s waitress; she was there to report on the opening of the new drive-in. Reminiscing with Doug Cavanaugh, Ruby’s founder and CEO, and the restaurant’s namesake, his mother, Ruby, Suzanne reflected on her days of working at the diner’s Balboa location. You can watch Suzanne’s video by going HERE and clicking on "Ruby's Diner Opens Drive-in."      “Carhops and drive-ins were a part of my mother’s favorite memories about growing up during the 1940s in California,” said Cavanaugh. “So this drive-in concept was something I’ve wanted to do for a long time to build on the Ruby’s brand.”     Headquartered in Irvine, Ruby’s Diner has 47 locations in California, Nevada, New Jersey, Hawaii, Texas, Pennsylvania and Washington.     The new drive-in has 12 shaded parking spaces with a special menu. Inside, the restaurant offers the full breakfast, lunch, dinner and dessert menu.     The historical Five Points building in the Anaheim Colony District has been around since 1928, which adds to the old-fashioned feel of this new Ruby’s.     “The Anaheim Five Points building was the perfect space to make the drive-in vision come to life,” said Cavanaugh. “We’re pleased we were able to work with the city of Anaheim and the historic preservation society to complete this renovation.”     Ruby’s Diner Drive-In at Five Points is located at 1128 West Lincoln Ave. rubys.com Ashley Eliot is a video producer and editorial assistant  for OC Family magazine. CHEF JAMIE'S RECIPE OF THE MONTH Granola French toast with very berry maple syrup By Chef Jamie Gwen This recipe is dedicated to my beautiful mom, on Mother’s Day, for her love of breakfast and for instilling in me her passion for fabulous food.     Moms and kids will clean their plates on Mother’s Day morning with this simple, crunchy, tasty twist using granola to spark up French toast.     Grade B maple syrup is the chef’s choice for its rich, delicious flavor. Happy Mother’s Day to my incredible mom and all other wonderful moms! Ingredients: > 1 cup maple syrup (preferably grade B) > 1 cup fresh or frozen raspberries or blueberries > 2 cups homemade or store-bought granola > 3 large eggs > 1 1/2 cups whole milk > 6 1-inch-thick slices challah or egg bread > 4 tablespoons unsalted butter Directions: In a small saucepan, combine the maple syrup and all of the berries. Bring to a simmer over medium heat, then remove the pan from the heat. Keep warm.     Using a food processor, grind the granola into fine crumbs and pour it onto a large plate.     In a large casserole dish, beat together the eggs and milk. Add the bread and soak until saturated, about 5 minutes. Transfer soaked slice of bread to the granola crumbs and coat both sides well. Repeat with the remaining bread.     In a large heavy skillet, melt 2 tablespoons butter over medium heat. Working in batches, add the granola-coated bread and cook, turning occasionally, until golden, about 4 minutes per side. Repeat with the remaining butter and bread slices. Serve the granola French toast warm with the berry maple syrup. Serves 4 Jamie Gwen is a celebrity chef, certified sommelier and cookbook author. For delicious recipes and cooking tips, visit chefjamie.com. ASK THE NUTRITIONIST By Erin Silva Q: Asparagus is now in season. What nutritional value does it have to offer? A: Besides being a low-calorie, low-sodium, high-fiber and fat-free food, asparagus is an excellent source of vitamin K (important for blood clotting and bone health) and folate (involved in cell production and metabolism). It also provides vitamins A, C, and thiamin (a B vitamin). At just 40 calories per cup, it’s a tasty way to get nutrients and feel full. Erin Silva, MS, RD healthierpackagedfoods.blogspot.com Click HERE to send us your nutrition questions.

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