All Posts Filed Under ‘Food’

The Marina del Rey Farmer’s Market is here!

Posted April 25, 2013 by Stephanie Ginzburg

Grab your re-usable shopping bag and come on down! To our delight, the Marina del Rey’s Farmer’s Market, officially planted roots in our backyard today. Executive Chef Edward Valles and Executive Sous Chef Wilson Angel enjoyed meeting folks from the community, talking with growers and vendors and becoming familiar with the items that are available to us each Thursday from 9:00am – 2:00pm.

The weekly Market will offer fresh, locally-grown organic and conventional fruits and veggies, gluten-free bakery items as well as prepared and packaged foods, hand-crafted products and much more!

Meet todays Growers: Denny’s Organic Farms, Fair Hills Farms, Gonzaga Farms, Xiong & Moua Chua, Gama Farms, Gaytan Farms, Scott Farms, Jonas Bees, Adams Olive Ranch, Ha’s Apples, Etheridge Farms Angel Farms, Ruby Farms, Avila and Sons, Salam Ranch, Maust’s California Poultry, Novy Ranches, Skyline Flowers, Atkins and Evergreen Nursery.

Meet todays Vendors: Messy Jesse BBQ, Ruben’s Nuts, Me Gusta Gourmet Tamales, Moms Products, Conscious Foods, Mom’s Specialties, Border Grill, Diana’s Bakery, Juice Crafters, Flor de Lima, Meditea, Rushhour Flowers and Joelle Olive Oil and Radiance Skincare.

The Market is located at 4101 Admiralty Way – Marina “Mother’s Beach” – parking lot 10. Stop in and say hello since you’re here!


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What’s Happening in Marina del Rey?

Posted April 4, 2013 by Stephanie Ginzburg

If you haven’t ventured into Marina del Rey lately, you may be surprised at all the cool things going on. FantaSea Yachts & Yacht Club is proud to have been a member of the coastal community for the past 33 years and is always excited to witness the new and exciting things that pop up. Thanks to our wonderful Marina del Rey Convention and Visitors Bureau for their efforts in spreading the word and keeping us all updated.

  • “Beach Eats” returns to Marina Beach today and will run every Thursday from 5:00pm – 9:00pm. Come enjoy Food Truck Paradise! Featured trucks tonight include Slammin SlidersKomodo, Holy Aioli, Rolln Loyster, CityDogs, Sweet Arleens and The Grilled Cheese Truck. We gotta say….Perfect for the casual cool Wedding Rehearsal crowd coming our way each Thursday.
  • The Marina del Rey Farmer’s Market will officially begin April 25 and will be held Thursday mornings from 9:00am – 2:00pm – also at Marina Beach.
  • Paiche, the highly anticipated new Peruvian restaurant from acclaimed chef Ricardo Zarate, will open April 12.
  • The Marina del Rey’s Summer Concert Series returns to Burton Chase Park this July.
  • The Hilton Garden Inn will open May 1 and is now accepting reservations.
  • “Hop on Hop off” (the popular city sightseeing tour operated by Starline) will also make it’s Marina del Rey debut May 1. Service will begin at Fisherman’s Village, travel along Admiralty way by FantaSea Yachts, then to Venice Beach and Santa Monica, where it connects to other LA routes.

When you do come down, come on in a say hello to the FantaSea Family – we are here to serve you!


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Are you ready for some football….SNACKS?

Posted January 30, 2013 by Stephanie Ginzburg

Whether rooting for the 49ers or the Ravens, you’re gonna need some delicious Super Bowl snacks on Sunday, February 3. Team FantaSea is sharing their favorites as well as a few recipes for game day. Go team!

Daniel ~ Cheese Quesadilla’s loaded with Guacamole and Salsa Stephanie ~ Bud’s Crockpot Sombero Dip 1 lb. Seasoned Ground Beef * 1 Block of Velveeta Cheese, cubed * 1 Can of Ranch Beans * ½ cup chopped medium Onion * ½ cup chopped Black Olives * ¼ cup diced Jalapeno peppers {Add Velveeta cubes and Ranch beans to crockpot on medium heat for 30 minutes. Stir.  Season and brown ground beef and onion.  Combine with remaining ingredients. Cook on high until bubbly. Enjoy with your favorite Tortilla or Corn Chips!}

John ~ Jacob Family Hummus 2 – 14oz. cans of Garbanzo Beans – drained and liquid preserved for later * 5 cloves of garlic * 3 – tbs olive oil * 3 – tbs Tahini * 3 – tbs lemon juice * Salt to taste {Combine all ingredients in blender, saving garbanzo liquid to be added as you blend for desired consistency. Enjoy with Pita, Lavosh, Flatbread crackers or Fresh Vegetables.}

Alex ~ Barney’s Beanery Buffalo Shrimp

Tiffani ~ Cream Cheese Pineapple Ball 2 packages (8 ounces each) cream cheese, softened * 1 can (8 ounces) unsweetened crushed pineapple, drained * 1/4 cup finely chopped green olives * 2 tablespoons finely chopped onion * 2 teaspoons seasoned salt * 1-1/2 cups finely chopped walnuts {In a small bowl, beat the cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with assorted crackers.}

Jasmine ~ Philly Cream Cheese Block covered in Pace Picante Salsa Delicious with Scoops or Tortilla Chips

Chef Eddie ~ Bonellos Pepperoni and Mushroom Pizza….with a little added Feta and Kalamata Olives

Chef Ruben ~ Red Devil Buffalo Wings, Celery and Ranch Dip

MaureenWarm Cheddar and Artichoke Dip 10 oz spinach (frozen cut or chopped, thawed) * 12 oz  artichoke hearts (drained and roughly chopped) * 1 – 2 cup whipped cream cheese * 3-4 cup sour cream * 1 cup cheddar (grated) * 12 tsp kosher salt * 14 tsp black pepper {Heat oven to 400° F.

Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread and the lemon wedges, if desired. Happy Game Day!}


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