Under the creative direction of Ditte Reffstrup, Ganni is one of the most coveted contemporary brands among the fashion faithful, having inspired an Insta-cult following that has its own hashtag: #GANNIGirls. Based in Copenhagen, Ganni is beloved for its playful and colorful designs, which include signature elements such as large ruffled collars, puffed sleeves, smocking, patchwork, ruching and pretty all-over prints. Although Ganni looks have a recognizable fun-loving aesthetic, wearers are known to make it their own.

Silk Stretch Satin Dress; Leather Mid High Chelsea Boot; Melange Light Wool Suit, Gold Metallic Leather and Jewel Loafer

Influencers in Europe have long embraced this Scandi style while in the U.S., celebrity GANNIGirls  include Rihanna, Selena Gomez, Gigi Hadid, Kelly Ripa, Giada de Laurentiis, Emily Ratajkowski and the Jenner sisters. Earlier in the fall, a yellow bandanna print silk top and midi skirt and a cropped pink hooded denim jacket were among the looks featured in the first season of “Emily in Paris” – the Netflix hit starring Lily Collins – sending fans of the show searching for those Ganni must-haves.

Glitter Knit Dress; Organic Cotton Stripe T-shirt; Crochet Knit Beret

At South Coast Plaza, the Ganni boutique has been designed to complement the women’s collections, exuding a lively sensibility through a pastel architectural palette, mid-century styling and clean lines. All of it adds up to a vibe that’s welcoming to all types of GANNIGirls. The boutique is located on level 2 in the center’s contemporary fashion row, between Bloomingdale’s and Carousel Court.

Cropped Soft Wool Cardigan; Merino Fitted Sweater; Lamb Leather Jogger; Mixed Leather Hiking Boot

Visit Ganni on Level 2, Carousel Court

MEN’S FARLEY HOODIE – HEATHER STORM

The New York-based brand is known for its emoji-worthy bunny and crossbones logo and its boldly colorful take on menswear classics such as polos, sweatpants, T-shirts and shorts.

MEN’S CLASSIC POLO – LILAC PINK

The company was founded by two Roberts: Robert Godley, who drew from his experience in English bespoke tailoring and footwear, and Robert Goldman, who grew up in the fashion industry working for his family’s necktie company. According to Marketwatch, “Psycho Bunny gives people room to use the brand to bring some light humor to a heavy world,” especially with a “cheeky little logo that borrows heavily from internet meme culture.”

MEN’S PILSLEY SHORTS – VAST SKY

The company’s playful attitude is reflected in the store’s design, from the oversize white bunny skull and crossbones painted on the navy blue storefront, to the rainbow of hues splashed on off-white walls inside.

MEN’S PORTLOE LONG SLEEVE GRAPHIC TEE – HEATHER STORM

The men’s Portloe long sleeve graphic tee is made to match those with colorful personalities. A bright, bold Psycho Bunny graphic on the chest stands out in the sea of plain tees around you.

Visit Psycho Bunny on Level 2, Bloomingdale’s wing

Seasons 52

Curbside pickup available of family-style three-course dinner for four to six with choices of a spiral sliced ham for $100 or wood-grilled beef tenderloin, $140. Includes salad, two sides and mini-indulgences for dessert. Half portions available for two, inquire when ordering.

Mimosas to go includes bottle of prosecco and orange juice, $25.

Dinner will be chilled and ready to warm at home.

Easter Take-Out Menu

The full takeout menu will also be available for pickup April 12.

Order: Please call 714.437.5252 for curbside pickup.

Pickup: starts Friday, April 10, 12-8pm. Please note, pick-up hours on Easter Sunday: 10am-6pm

VACA

695 Town Center Dr. at Bristol St. (Park Tower by Segerstrom Center for the Arts)

Curbside pickup of family-style three-course dinners for two, four or six priced at $105-$270. Entrée selections are prime rib, Mediterranean branzino or paella de vegetales. Includes assorted tapas (appetizers), a side for the prime rib and branzino, and dessert.

Add two bottles of wine for $50. Cocktails to go available.

Easter Take-Out Menu

Order: Pre-order online now through Friday, April 10, 5pm  or by phone 714.463.6060 12-5pm

Pickup:  Easter Sunday, April 12, 12-6pm

Morton’s The Steakhouse 

South Coast Plaza Village

Curbside pickup options of three-course Filet & Lobster dinner for two for $109 or

Morton’s “Chef’s Table” Easter Home Kits for two–$119 or four–$149. Pickup, grill and cook in your home kitchen. Includes salad, steaks, lobster, lamb chop lollipops, sides and dessert.  All wines under $400 are 50% off.

Easter Take-Out Menu

Chef’s Table Easter Take-Out Menu

Order: Please call 714.444.4834; Easter order deadline Friday, April 10, 8pm.

Pickup: Easter Sunday, April 12, 12-6pm

Water Grill

3300 Bristol St. Costa Mesa (across from South Coast Plaza)

Family-style dinners that feed four to six people. Ham dinner $120; prime rib dinner $195. Includes salad, sourdough bread, two sides and dessert.

Some items are “simply reheat and serve,” others require a little home cooking. Easy-to-follow instructions will be included.

Easter Take-Out Menu

Order: Now at watergrill.com/easter. Limited quantities.

Pickup: Saturday, April 11, 10am-4pm only (pickup time selected during online checkout)

The Capital Grille

Curbside pickup is available on Easter weekend for The Capital Grille’s three-course family-style dinner for four to six people, featuring a whole rack of bone-in filet as the main course for $185.  Available for two, $95. Includes salad, French rolls, bone-in rack of filet with sautéed mushrooms, two sides and dessert. Limited quantities.  Dinner may be prepared to reheat or ready to serve. Takeout menu also available. Wines by the bottle priced under $100 are 35% off, those over $100 are 25% off.

Easter Take-Out Menu

Order: Please call 714.432.1140 for curbside pickup

Pickup: Curbside pickup for Easter menu begins Friday, April 10, through April 12, 12-8pm.

Maggiano’s Little Italy

Curbside pickup of Maggiano’s cold-prepped Easter Bundle designed for celebrating at home, priced at $120.  Generously feeds 4-6.

Includes: Mini meatballs in marinara, Caesar salad, Mom’s lasagna, four-cheese ravioli, chicken piccata, spaghetti aglio olio, garlic broccoli, ciabatta rolls, tiramisu for dessert. No substitutions.

 Easter-Take-Out Menu
Click on “Easter Bundle.”

Order: Please call 714.546.9555 to reserve now—limited quantities available.

Pickup: Available April 10-12. 11am-9pm.

Take-Out and Delivery is also available at other South Coast Plaza restaurants
View Take-Out Restaurants

 

For Lunar New Year 2020, we invite you to explore a multi-story display celebrating the Year of the Rat. The festive display was designed by South Coast Plaza and built by Fiesta Parade Floats, the top award-winning company in the Tournament of Roses Parade.

In keeping with tradition, the display features an abundance of fresh and dried floral materials. A collection of 20 rat figures symbolizing the year 2020 are crafted from brown and white sesame seeds. The three largest rat figures measuring 14-ft. tall raise their arms as if to welcome a 6-ft. wide LED sphere displaying an ever-changing collection of eye-catching images. They stand in a garden of red anthuriums and lemon-lime dracaenas blooms, surrounded by an ornamental bamboo reed.

 

Tip: look around and you’ll spot nine rat figures in beautifully landscaped garden planters. Each one carries a good luck charm associated with Lunar New Year traditions. The edible symbols, a juicy Carp fish and a basket of oranges, symbolize abundance, the promise of having plenty of food in the coming year and good luck. 

Golden coins and the golden Chinese ingot both symbolize wishes for wealth and good fortune. Red envelopes bring happiness and wealth with wishes for a safe and peaceful year. Lucky Bamboo represents rising prosperity and longevity. A Happy New Year Scroll announces the Year of the Rat. The glittering firecrackers and Chinese mystic knot are meant to scare away evil spirits and keep away bad luck. 

 

Underneath South Coast Plaza’s iconic stained-glass dome are eight illuminated red satin giant lanterns, each one adorned with gold glitter and fringed beads and accompanied by a whimsical rat figure.

Stop by during center hours through February 9 to view the display on level one in Jewel Court. More on our center’s Lunar New Year celebrations.

Think of this as a mixed grill of late-summer veggies but in the oven. So you have more opportunity to create tenderness and not just char on the grill. There are a lot of vegetables here so you’ll need to use an 18 by 13-inch half sheet pan.

South Coast Plaza’s note: To prepare the recipes, Williams Sonoma Goldtouch Half Sheet Pans were used. They are made in the USA from heavy-gauge aluminum-coated steel, exclusively for Williams Sonoma. The multipurpose professional-weight pan handles a variety of needs, has a nonstick finish that releases baked foods easily, cleans up quickly and is dishwasher safe. The Goldtouch ceramic-based coating that reinforces the pans is not only aesthetically pleasing but makes them more resistant to abrasion than normal nonstick surfaces.

INGREDIENTS

1 medium eggplant, peeled and cut into ½ inch dice
2 light green Mexican zucchini, stem and blossom end trimmed
1 large red onion, peeled and cut in half vertically
1 firm large red bell pepper
1 basket of larger red cherry tomatoes, stems removed and cut in half
1 cup extra virgin olive oil

Salt and pepper to taste

5 large basil leaves
3 ounces French or Bulgarian feta cheese
½ cup roasted almonds, coarsely chopped

Handful of croutons, smashed

DIRECTIONS

Preheat the oven to 425 degrees F.

The eggplant will take the longest to cook so cut it small. I like it in a ½ inch dice here. Pre-salting the eggplant will help the finished texture. Toss it with salt and let it stand in a colander while you prep the remaining ingredients. Then rinse eggplant and pat dry.

Trim both ends of the zucchini then cut the zucchini in half vertically, then into crosswise half-moons about ¼” thick. Put the cut zucchini into a bowl large enough to accommodate all the vegetables.

Lay the halved onion cut side down on your cutting surface and cut vertical thin slices.  Add them to the zucchini. Cut the sides off the red bell peppers then thinly slice them. Slice the bottom piece too. Add it all to the onion and zucchini. Add the tomatoes to the bowl.

Drizzle the vegetables with olive oil and season with salt and pepper to taste. Toss well so that everything has a slick of oil.

Line the sheet pan with parchment paper. Lay the vegetables onto the baking sheet as evenly as you can. Roast the vegetables until they begin to brown, about 20 minutes. Remove from oven and mix and turn them with a metal spatula.  Return pan to the oven and continue roasting until they are tender and have deep flecks of brown, about 15 minutes more.

Remove from the pan and toss with the torn basil.  Taste again for salt and pepper and give another glug of olive oil if you want.  Serve on a platter topped with the crumbled feta and almonds and smashed croutons.

Yield: 3-4 portions as a side dish.

More Sheet Pan Meal Recipes

When you’re doing a fish sheet pan dinner, think about how fast fish cooks. It’s the most delicate and least forgiving protein when it comes to overcooking so you will want to either pair it with vegetables that cook equally fast or you’ll want to start your veggies first then add the fish after a few minutes. Make a pan butter with lemon zest and dill while the sheet pan is in the oven.  

South Coast Plaza’s note: To prepare the recipes, Williams Sonoma Goldtouch Half Sheet Pans were used. They are made in the USA from heavy-gauge aluminum-coated steel, exclusively for Williams Sonoma. The multipurpose professional-weight pan handles a variety of needs, has a nonstick finish that releases baked foods easily, cleans up quickly and is dishwasher safe. The Goldtouch ceramic-based coating that reinforces the pans is not only aesthetically pleasing but makes them more resistant to abrasion than normal nonstick surfaces.

INGREDIENTS

4  4-ounce salmon fillets, skin-on (wild, seasonal salmon preferred)

1  bunch medium-thick asparagus

1  large bulb fennel, round not flat

1  large or 2 small shallots, peeled and sliced

1  basket white or cremini mushrooms, cut in halves or quarters if large

Salt and pepper for seasoning

Pan Butter

1 tablespoon snipped fresh dill

1 teaspoon lemon zest

1 teaspoon of capers, rinsed (optional)

2 tablespoons butter

½ teaspoon minced or micro-planed garlic

DIRECTIONS

Preheat the oven to 425 degrees. Salt and pepper the salmon and set aside at room temperature while you prepare the remaining ingredients.

Cut or snap the bottom parts of the asparagus stalks so you’re left only with tender stems.  Lay them across one short end of the sheet pan in a single layer. Drizzle them with olive oil and season with salt and pepper.

Cut the top and bottom ends off the fennel bulb and remove the tough outer layer.  It will seem like a lot to throw away but the outer layer must go. Thinly slice the fennel and put it in a bowl.  Add the sliced shallots, olive oil, salt and pepper and toss the fennel and shallots to coat. Lay the mixture out on the opposite end of the sheet pan from the asparagus. 

Add the salmon, skin-side down in the center of the pan. Season the mushrooms with olive oil, salt and pepper, and place around salmon. Place sheet pan in the oven. Remove after 12 minutes; check fish for doneness, depending on thickness. Roll asparagus and fennel around to expose the lighter parts; return to the oven for a few more minutes if needed.

Meanwhile, melt the butter in a small saucepan with the lemon zest, dill, garlic and capers. Cook until you smell the aroma of the herbs and garlic. Set aside. When done remove sheet pan from oven, plate individually with vegetables and drizzle the herb butter over all. Serve with lemon wedges if desired.

More Sheet Pan Meal Recipes

These days it’s hard to find smaller broiler chickens.  I prefer them to the giant four-pound roasters that seem to be everywhere.  The meat is more tender on the smaller chickens and they cook faster when they lay flat.  Ask the butcher (even at the supermarket) to cut out the backbone for you. Take the backbone home and use it for broth. Or just do it yourself.  In Italy I watched home cooks use scissors for so much in the kitchen including this. Now I have a dedicated scissors just for the kitchen. If you like tools you can spring for a poultry shears which is a sturdier scissors. Either way you just set the chicken breast down on a cutting board or a towel and cut all the way down on either side of the backbone.  That’s all there is to it! Spatchcock is a funny word but it simply means a bird that’s had the backbone removed so it opens like a book. All that surface contact with the pan means faster cooking and more surface available for seasoning the bird and flavoring.

 My favorite combination is with potatoes, onions and carrots with lots of lemon and garlic and either rosemary or oregano.  If you use fresh rosemary don’t bother to chop it. Simply rub the chicken all over with the herb then add the sprigs to the bowl with the veggies. As for oregano here’s your opportunity to introduce yourself to the aromatic pleasure of Greek or Italian oregano dried on the branch. You can find it in many gourmet food shops or Greek/Italian delis. At first it seems cumbersome to use. It comes in a plastic bag that holds the whole bunch of herbs instead of a convenient little bottle.  But open that bag and smell a different experience. I usually open the bag and hold it over a bowl and gently roll the bunch in my hands. The leaves will start to detach from the bunch and pour into the bowl. After I have what I need I close the bag again. If the bag breaks, I put the bunch into a zip lock bag. Then I use what detached, keeping any extra in a small container. What’s interesting about this kind of oregano is it’s aromatic without being pungent. You can use a lot.

South Coast Plaza’s note: To prepare the recipes, Williams Sonoma Goldtouch Half Sheet Pans were used. They are made in the USA from heavy-gauge aluminum-coated steel, exclusively for Williams Sonoma. The multipurpose professional-weight pan handles a variety of needs, has a nonstick finish that releases baked foods easily, cleans up quickly and is dishwasher safe. The Goldtouch ceramic-based coating that reinforces the pans is not only aesthetically pleasing but makes them more resistant to abrasion than normal nonstick surfaces.
 

INGREDIENTS

1 whole chicken, 3.5 lbs. if available

1 large lemon, ends trimmed, cut in half

3 medium to large yellow potatoes, washed and cut into 4-6 pieces, depending on size

1 large onion, peeled, cut in half and sliced

3 large carrots, peeled and cut into 1-inch chunks

1 bulb of garlic, root end sliced and cloves separated but unpeeled

2 large or 3 small fresh rosemary sprigs or 1-2 tablespoons Greek oregano

½ cup extra virgin olive oil

Diamond Crystal Kosher salt and freshly ground pepper

DIRECTIONS

Preheat oven to 400 degrees.

After you remove the backbone turn the chicken so the skin side is up and press down hard on the breast bone to flatten the bird.

Line the sheet pan with parchment paper.

Cut the lemon in half vertically.  Squeeze one half over the chicken rubbing the lemon on the flesh and skin side.  Cut both halves of the lemon (included the one you just squeezed) into slices. If you are using rosemary rub it all over the bird.  If using oregano rub a teaspoon or so over it. Drizzle a bit of olive oil all over the bird and rub it in, then do the same with salt and pepper.

Put the potatoes, carrots, onion, garlic cloves and lemon slices in a bowl.  Salt and pepper to taste and add a healthy drizzle of olive oil. Toss to mix.

Lay the seasoned vegetables on the lined sheet pan.  Lay the seasoned bird on top of the vegetables skin side up.  If you prefer you may arrange the veggies around the bird so more get browned.  Personally I love when some of the veggies are cooked in the chicken juices.

Place in oven to bake until the chicken is golden brown and the juices run clear when you pierce a thigh, about 40 to 50 minutes. Let the chicken rest 10 minutes before carving.

Serve the chicken and vegetables on a platter bathed in the extra juices. Serves 4.

More Sheet Pan Meal Recipes

HANDBAGS

From studded hearts to embroidered roses that never wilt, she’ll love these “it” bags.

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SHOES

Worship the ground she walks on? Get romantic with the perfect pair of shoes.

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FASHION

Wear your heart on your sleeve with these love-themed Valentine’s Day looks.

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JEWELRY

Adorn the one you love with sparkle and shine she’ll wear for years to come.

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LITTLE LUXURIES

From cult beauty faves to delicious chocolate, put a smile on her face with these luxuries.

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