This year, haven collective (Haven Gastropub in Old Towne Orange, Haven Gastropub +Brewery in Old Pasadena, and taco asylum at the Camp in Costa Mesa) will lead a team during Orange County's March of Dimes "March for Babies" on Sunday, April 29th. The organizations mission to a nation of stronger, healthier babies is one that has become dear to us over the past few months.

Our Executive Chef Greg Daniels and his wife, Abby, gave birth to Madeleine Daniels a few months ago. Madeleine was born with several complications and spent more than a month in the NICU. While there, March of Dimes provided support and education to them. They offer a range of services, from small things, like phone chargers and snacks, to the more significant, such as infant CPR training for babies like Madeleine, who have had a tracheostomy.

March of Dimes asks nothing of parents for the services they provide.

Today, we are asking you to please join our walk as a member of Team haven collective.
If you are unable to join us on Sunday, April 29th, please support us with a secure donation by clicking the 'donate now' button on our page:
HAVEN COLLECTIVE MARCH FOR BABIES PAGE.

Your time and/or gift will support March of Dimes research and programs that help moms have full-term pregnancies and babies begin healthy lives. And it will be used to bring comfort and information to families with a baby in newborn intensive care.

The mission of March of Dimes is to improve the health of babies by preventing birth defects, premature birth, and infant mortality.

why march for babies?
When you walk in March for Babies, you give hope to the more than half a million babies born too soon each year. The money you raise supports programs in your community that help moms have healthy, full-term pregnancies. And it funds research to find answers to the problems that threaten our babies. We’ve been walking since 1970 and have raised an incredible $2 billion to benefit all babies.

look who’s walking!
This year, more than 7 million people will join their family, friends and colleagues in 900 communities across the nation. Our volunteers and staff will encourage and support you in your efforts to raise awareness and funds. No matter if this is your first year or your 25th, you can expect the event to be fun, compelling and rewarding. 

Thank you in advance for your time.

Haven Gastropub +Brewery is a finalist in the Hangar One California Blimp Tour! Our own Giovanni Matallana mixes our original "West Coast Swag" cocktail using Hangar One Vodka! Check out his video here: http://www.hangarone.com/california-tour/entry/228 - and be sure to "LIKE" (under his picture)! You have until Friday, March 2, 2012 and YOUR votes will choose the winner from our region!

Here's the recipe:

West Coast Swag
2 oz Hangar One Straight
Muddled cucumber
1 oz Simple syrup
3/4 Lime juice
dashes of grapefruit bitters
2 drops of habanero tincture
top with west coast IPA beer
garnished w/ a cucumber slice

You start w/ 3-4 slices of muddled cucumber. Then you add 2 oz of Hangar One, followed with simple syrup and lime juice. Then throw in a couple dashes of grapefruit bitters along with habanero tincture. Shake and strain before topping with IPA!

Don't forget to vote by clicking LIKE under Gio's picture HERE!

Chef Greg Daniels plays Cupid in Old Towne Orange & Old Pasadena


It’s a day to celebrate all things sensual and romantic, and that includes food. This Valentine’s Day, Tuesday, February 14, 2012, Executive Chef Greg Daniels is presenting a unique $40 prix-fixe menu at Haven Gastropub in Orange (190 South Glassell Street) and a separate $40 menu at Haven Gastropub +Brewery in Old Pasadena (42 S. De Lacey Avenue). A wine or beer pairing can be added to each of the three courses for an additional $20 per menu. Both restaurants will offer their regular dinner menu alongside the following holiday prix-fixe menus:
 

Valentine’s Tasting Menu – Orange
Executive Chef – Greg Daniels  |  Chef de Cuisine – Matthew Roman

$40 per guest / $20 with pairing
Orange Reservations: call 714-221-0680


~first course~

California Spiny Lobster
mizuna, shaved fennel, pomegranate arils, Kubler’s absinthe “green fairy” dressing


~choice of~

Roasted Venison Loin
polenta, bordeaux radishes, chocolate chili sauce, baby amaranth

Loch Duart Salmon
cauliflower risotto, tempura fried oyster, blood orange buerre blanc, micro peppercress


~dessert~

Flourless Chocolate Cake
frozen yogurt, blood orange


Valentine’s Tasting Menu – Pasadena
Executive Chef – Greg Daniels  |  Chef de Cuisine – Michael Wegrzyn

$40 per guest / $20 with pairing
Pasadena Reservations: call 626-768-9555


~first course~

Purple Baby Artichoke
yellow frisée, pickled black trumpets, preserved lemon, picholine olive mix (soppressata, parmesan), bull’s blood


~choice of~

Loch Duart Salmon
smoked white bean purée, grilled white radicchio, nasturtium leaves, cara cara gastrique

Elk Loin
red currant sauce, pommes purée, baby brussels sprouts


~dessert~

Flourless Chocolate Cake
frozen yogurt, blood orange
 
 
Pasadena Reservations: call 626-768-9555
Orange Reservations: call 714-221-0680
 

All menu items may be changed due to product availability. Pairings are offered for an additional $20 per person, per menu. As always, all individual menu items can be paired with one of our featured beers on tap or one of more than 100 bottled craft beers, as well as Haven’s full bar selection of unique spirits and worldly wine list, with nearly 50 wines by the glass.

Haven Gastropub regular food and beverage menus can be found online at www.havengastropub.com.

As folks across the country get ready for Super Bowl Sunday, our Executive Chef Greg Daniels shares some Haven Gastropub menu favorites that could serve as inspiration for the home cook! 

WATCH THE CLIP HERE!
(Sorry for the poor quality, but we'll replace it as soon as we can get a better version!)

Dishes seen on the show:

- Pig Skin Salad -mizuna, goat cheese, twice-smoked bacon lardons, and spicy bacon fat dressing (a special item created for the segment - not on our menu... yet!) 

- Buffalo Jidori Wings -housemade cayenne sauce, bleu cheese mousse, micro celery greens 

- Charcuterie Plate -assorted salumi, paté maison, house pickle, artisan bread 

- The Haven Burger -pickled red onions, roasted red bell peppers, wild arugula, st agur cheese 

- Jumbo Prawns -wrapped in applewood-smoked bacon, cheddar cheese grits, rustic tomato salsa, cilantro oil

Haven Gastropub is located in Orange and Haven Gastropub +Brewery is located in Old Pasadena! Menus, beer/wine lists, address and hours can be found online at http://havengastropub.com/.

Last year in Orange, we started releasing a BrewDog collaborations. Over the past few months, we've featured BrewDog Isle of Arran Paradox and BrewDog Springbank Paradox. BrewDog has been producing Paradox, its whisky cask aged stout, since it launched in 2007. The stout quickly built a strong reputation for itself among beer lovers and industry experts alike.

Next, we feature a beer we love -- don't worry, more collabs to come later:

January 31, 2012 @ 6 pm (Old Towne Orange location): BrewDog Tokyo

ABV:18.2% | OG:1140 | IBU’s:90
Malts: Marris Otter, Dark Crystal, Caramalt, Chocolate Malt, Roast Barley
Hops: Galena
Twist: Brewed with Jasmine and Cranberries. Dry-Hopped then aged on oak chips.

"The irony of existentialism, the parody of being and the inherent contradictions of post-modernism, all so delicately conveyed by the blocky, pixelated arcade action have all been painstakingly recreated in this bottles contents. This imperial stout is brewed with copious amounts of speciality malts, jasmine and cranberries. After fermentation we then dry-hop this killer stout with a bucketload of our favourite hops before carefully ageing the beer on French toasted oak chips. It is all about moderation. Everything in moderation, including moderation itself. What logically follows is that you must, from time, have excess. This beer is for those times."

 Come and get it while we've got it. When it's gone, it's gone, but stay tuned for:

Date TBD: BrewDog Smokehead Paradox -- This brew is the result of a collaboration with Smokehead, Ian Macleod Distiller's Single Islay malt Whisky. One of the most celebrated Paradox stouts! If you're not familiar, Smokehead is a fantastic single malt whisky packaged with a real edge! 

Date TBD: BrewDog Mikkeller Devine Rebel -- According to legend, two of Europe's most experimental, boundry pushing brewers - BrewDog and Mikkeller - combined forces to produce a rebellious beer that combined their respective talents and brewing skills. The 12.5% Barley Wine fermented well, the champagne yeast drew it ever closer to 12.5%. The beer was brewed with a single hop variety and was going to be partially aged in oak casks.

www.havengastropub.com

Our friend Cathy Thomas, Food Columnist at The Orange County Register, paid a lunchtime visit to Haven Gastropub in Orange and we are so grateful to have been featured among her picks for favorite eats! Read about her "luscious lunch" here and be sure to check out her blog online HERE.

Chef de Cuisine, Matthew Roman with Haven’s Goose Pastrami Sandwich!

Coleslaw, Russian dressing, house-made coarse-grain mustard, oh-so-perfect artisan rye bread, with pickled vegetables and potato chips (I ordered mine with a frisee salad instead of the potato chips, so that I could have two desserts).

Pastry Chef ~ Santanna Salas’ Butterscotch Pots de Creme

Oh, I think Santanna is such a masterful pastry chef. She pairs tried-and-true themes with such provacative twists.

Here she teamed super-luscious butterscotch pots de creme with chunks of pumpkin spice cake, candied squash, and crisp pumpkin seeds. 

In a town where the trees sway with cool, winter breezes, and the community shops, chats and eats along historic sidewalks, the perfectly situated Haven Gastropub fits right in. Like its home in Old Towne Orange, Haven settles right into the fabric of old-world coziness with a modern flair, like it was supposed to be there all along. Inside, with its stone and vintage wood interior, Haven is just as inviting as its address. Locals agree, with regulars coming in three to four times a week. Chef and partner Greg Daniels’ hard work and passion for life are two things that ring true for one of the hardest working men in Orange County.

Chef Daniels’ steadfast belief in quality of product and service shows in his simple yet fresh interpretations of how pub food should be represented. Daniels and his team have helped the public gradually understand what the term of gastropub truly means. “It’s a casual space with good, freshly cooked food and a good selection of beer, wine, and spirits. A good place for anyone to hang. It’s not just a bar,” Daniels said. It’s a welcoming perspective that reflects his personality and life’s work.

To read the entire cover story by Suzanna Hoang in Great Taste Magazine, CLICK HERE.

Haven Gastropub has recently become a member of The Positive Plate, a Southern California based sustainable restaurant certification program.  All of the restaurants participating in The Positive Plate believe it is our responsibility to positively impact our community and the environment as much as we can.

Participating in The Positive Plate helps us do just that.    

The Positive Plate Dining Club is an important part of this program, enabling members to save $245 at eight of OC’s most dynamic restaurants, all while supporting great local non-profit organizations.  There are only 200 memberships available, and many have already sold.

The way our dining club works is very simple:
·  Your membership is a tax-deductible $99 donation to Ecofficiency.Org   
·  Receive a one-time 50% discount at eight OC restaurants that have committed to sustainability through The Positive Plate (total savings equals $245; see dining club page online for full details)
·  Dine well, knowing that you are also doing good for your community

Participating restaurants include:
Avanti Café • Duke’s • Haute Cakes • Haven Gastropub • Sage • SOL Cocina • Taco Asylum • Xanh Bistro

For full details, please visit: http://www.thepositiveplate.org/dining-club/

All discounts are valid through Oct 31, 2012, and are good for one visit to each restaurant.

If you have any questions, please call Jesse Baker at (714) 280-2045.