KUDOS April 2019 Travel Issue

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CHEF’S CORNER A Well-Seasoned Establishment: Revisiting Prego’s Prego’s Classic Classic Fare Fare Short Rib served over polenta cake, sprinkled with parmigiana and fresh herbs Article Anne Marie Panoringan 36 KUDOS Newport Beach | April 2019
PHILANTHROPY. PERSEVERANCE. PERFECTIONIST. Prego Mediterranean may have changed their address, but Executive Chef/Partner Ugo Allesina’s hospitable nature is unwavering. As a member of the Prego family since 2000, chef’s leadership in the kitchen allowed this establishment owned by Ruth and Tony Bedi to thrive and create an Irvine mainstay for the last 18 years. An expanded repertoire from the original Von Karman Avenue menu, we explored a number of plates to become reacquainted with their regional cuisine. A meatless marvel of grilled eggplant, artichokes and mushrooms, the Four Seasons pizza perfectly prepares us for our subsequent courses. Its crust is of respectable density, showcasing the diced vegetables atop fresh tomato sauce and cohesive mozzarella. If this pie appears familiar to diners, in a previous iteration it was also presented with ham—not that we’re missing it. Our meal progresses to hearty Short Rib over polenta cake. Reminiscent of osso bucco, herbs such as sage and thyme bring out the complexity of this “meat and potatoes” entrée. The dish is also a nod to Chef Ugo’s insistence on creating stocks from scratch and butchering all their meats to utilize nearly every part of the animal. A full-bodied red from their generous selection of wines by the glass proves to be an appropriate pairing Chef’s annual charity work for the American Liver Foundation and Table for 10 reminded us that everyone’s talent can be utilized. Donating his time and resources towards fundraisers is equally effective as a monetary gift. “When I get up in the morning, I wonder what I can do better,” Allesina confides. Showcasing his culinary experience is a generous contribution to both the community and the events he’s associated with. Between courses, we grazed on a Charcuterie spread alongside scratch-made focaccia and breadsticks. Alternating bites of tangy giardiniera (a pickled vegetable condiment), paper thin slices of Mortadella Bologna, Prosciutto di Parma, and handcrafted Alle-Pia Italian salami occupy our eager taste buds. Charcuterie fact: The Alle-Pia brand is a private label operated by Chef Allesina’s brother out of San Luis Obispo County. These savories tide us over to the final course. Prego’s free-range, Mediterranean Chicken is plated over vegetable rice with homemade curry sauce. Thoughtfully marinated for 48-hours in a yogurt and 10-spice blend that includes coriander, garam masala and paprika, the poultry maintains an exceptionally moist texture. For a region surrounded by the Mediterranean Sea, our entrée represented its area well. Prego Mediterranean Executive Chef/Partner Ugo Allesina Having dined at Prego over the years, we can attest to its personable service and reliable selections. It is attributed, in part, to Chef Ugo Allesina’s mantra, “Never believe you are the best; you will still be learning, even on your last day of work.” Despite an extensive industry background that includes properties in Germany, Italy and the United States, chef remains humble and eager to make every guest interaction meaningful. Prego Mediterranean is located inside The District at Tustin Legacy. 2409 Park Avenue/949.553.1333; PregoOC.com KUDOS Newport Beach | April 2019 37
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KUDOS April 2019 Travel Issue

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