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News: Chapter One in Downtown Santa Ana Debuts New Spring Menu

News: Chapter One in Downtown Santa Ana Debuts New Spring Menu

News: Chapter One  Debuts New Spring Menu

Chapter One Excutive Chef Jason Montelibano debuts new Spring Menu 

Excerpt from Press Release – I have tried and reviewed Chapter One, although I have not tried the new Spring menu

Downtown Santa Ana’s Vibrant Dining Destination Introduces Unique And Creative Dishes Utilizing Seasonal and Local Ingredients

 

Chapter One Spring Menu - Crispy Skin Fried Chicken

Chapter One Spring Menu – Crispy Skin Fried Chicken

Chapter One LogoSANTA ANA, CALIF. – Chapter One: the modern local’s new spring menu brings exciting additions from its Executive Chef Jason Montelibano, also known as, “Chef Chicken Wing”. Since taking over the reins last fall as Executive Chef, Montelibano has shown endless dedication, creative zeal and consistent execution. Montelibano’s new spring menu features many new and revamped dishes that utilize local and sustainable ingredients, which has always remained Chapter One’s focus. With the recent opening of the Farmers’ Market in Downtown Santa Ana on Thursdays, Chef Montelibano is fortunate and proud to add this to his arsenal of fresh, seasonal produce sourcing.
Chef Montelibano’s new seasonal menu stays true to the focus of showcasing classics from around the globe spiced with a unique Chapter One twist. Chef “Chicken Wing” also tapped into his Filipino heritage on several dishes to take Pacific Islander classics he grew up on and make them approachable and contemporary. For guests wanting to try classic Filipino recipes they can dine on Sunday evenings when Chef Montelibano and Sous Chef Rizi Manzon prepare dishes inspired from their grandmothers’ recipes.

Highlights of the new spring lunch and dinner menus include:

Hamachi Collar – Grilled Hamachi collar served with tamarind broth and tomato-onion relish.

Beef Skewers – Filet tips marinated in five-spice, served with cilantro plum sauce

Lumpia – Marinated pork and beef blend, fish sauce, scallions, onions, carrots all served with Atchara

Sisig Fries – Pulled pork, pig ears, pork belly, pig jowl, salsa criolla, fried egg

Compart Duroc Pork Chop – Grilled tomahawk pork chop, peewee potatoes, local vegetables, sauced with cherry demi-glace

Crispy Skin Fried Chicken – Two Mary’s Chicken leg quarters, braised and fried, garlic risotto, fried garlic, soy ponzu

Chapter One has also added new and creative seasonal cocktails:

Monkey Party: Illegal Joven, Looza Banana Juice, Stroh 80, St. Elizabeth’s Allspice Dream, egg whites

Druid Divination: Muddled Harry’s Berries Strawberries, thyme and basil, Knot Irish Whiskey, Kappa Pisco, 15-year aged balsamic, lemon juice

Parrots & Death Metal: Fair Vodka, Aperol, simple syrup, muddled grapes and mint leaves, topped with Wit’s End Beer

About Tom Holmberg

Tom grew up in a cultural diverse neighborhood and a culturally diverse family, so he has learned to appreciate all types of food. "I am not a Chef, nor do I play one on T.V., but I have learned to appreciate food from years of eating and cooking." Tom also spent 10 years in the restaurant industry in various roles, from Prep Cook to server.

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