KUDOS April 2019 Travel Issue

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