In an effort to draw younger audiences, the Orange County Performing Artscenter launched its first indie-rock music series, “Off Center,” on Thursday night, with Peter Bjorn and John and Sea Wolf performing at the still somewhat-hidden gem of a new venue, Samueli Theater.

Hooking up with Indie 103 FM as a promotional partner for this series of monthly events, is, I think, a brilliant move by the Artscenter. Consider the stellar, must-see lineup of upcoming “Off Center” concerts: Delta Spirit (Feb. 28, $20-$40), Cold War Kids (March 27, $25-$40) and Matt Costa (April 24, $20-$40).

And the classy Samueli is a perfect venue for this series, providing an intimate, warm, almost-lounge feel balanced with plenty of space to walk around - a nice change from the cold, sometimes-grungy industrial spaces that typically host “indie” acts.

Orange County Register pop critic Ben Wener dug the venue and the show, too. Check out his complete review here.

So the local economy is supposedly tanking, companies are downsizing … and yet, life is GOOD when you can spend an afternoon sipping wine and tasting great cheeses of all shapes, textures, flavors and colors.

On Sunday, I checked out the final day of the first annual American Cheesemaker Awards gathering, a literal nirvana for foodies at the Fairmont Hotel in Newport Beach.

Thursday through Sunday, Nov. 15-18, the epicurean event brought together top local and national chefs, taste experts and purveyors, and 25 cheesemakers from California, Idaho, Indiana, New York, Oregon, Utah, Vermont, Washington and Wisconsin showing off their excellent artisanal cheeses.

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This year’s Music for a Cure benefit event brought together good music, a good cause, good hearts, plus beautiful people, places and things.

“The Heart of Rock ‘n’ Roll” party Friday night, Nov. 2, featured a concert by Sugar Ray and Smashmouth; artfully tasteful food and cocktails; a silent and a live auction, all at the gorgeous, intimate Samueli Theatre at the Orange County Performing Arts Center in Costa Mesa. All the event proceeds go to Music for a Cure, the heart-warming charity started by Sugar Ray bassist Murphy Karges and his wife, Julie, to bring music into the lives of sick and financially needy children.

The Kargeses have done everything from bringing performers to hospitalized kids to providing instruments and music lessons to underprivileged children. And on Friday night, the Kargeses presented a $1 million check to Children’s Hospital of Orange County to endow a music therapy program there.

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With song lyrics like that, how can you not love Los Abandoned?!

This bilingual pop-punk band is a KICK to see live, a quintessential Southern California band with goofy-clever lyrics, and tunes that range from cheeky-sweet melodies (like “Pantalon” quoted above) to driving punk beats (”Stalk U,” “Van Nuys (es very nice)”).

We saw the energetic-yet-graceful Lady P and her hombres Thursday night at the Galaxy Theater in Santa Ana, and it was probably the best live music deal in the O.C. that night: for $10 we got a great dose of infectious music, plus the always lively visual show…

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What is more decadently comforting than gooey cheese and/or chocolate fondue?!

I was reminded of this at the opening party this week for the new Melting Pot restaurant in Brea, the third Orange County location (Irvine and San Clemente are the other sites).

I’ve always loved the traditional Swiss cheese fondue at Melting Pot (Grùyere and Emmenthaler Swiss cheeses blended with white wine, garlic, lemon and even a bit o’ nutmeg), but at this party, I was introduced to the Wisconsin Trio ( Fontina, Butterkäse and Buttermilk Bleu stirred up with white wine, scallions and a hint of sherry). Yeah, sure, you betcha - I’m a sworn cheesehead after tasting that luscious blend.

But when it comes to the chocolates, I can’t pick a favorite. All of them are blissful - the raspberry dark chocolate, the silky white chocolate swirled with Disaronno Amaretto, the Cookies ‘n CreamMarshmallow Dream … with big, fat strawberries to dunk in them.

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Yup, yup, that’s me and lovely Laila with Billy Morrison and Dave Navarro during their Camp Freddy radio show on Indie 103.1.
We had a very fun half-hour of hanging with those lovely, highly entertaining guys on Saturday evening.
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There’s been a lot of events lately mixing great food and great causes, but among the best was the 20th anniversary celebration of Zov’s Bistro.

You foodies know what I’m talking about: if it’s an event at Zov’s, you know the food is going to be exquisite, the hospitality gracious and warm.

It’s no wonder Zov’s has been in business for two decades!
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Stopped by Crevier Classic Car Company in Costa Mesa the other day to check out the digs for our SqueezeOC 7 Deadly Sins Envy party TOMORROW NIGHT, and got even more jazzed – what a cool place for a party!
You won’t wanna miss our event in this spiffy space …

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I’ve never claimed to be a food expert. My usual diet never strays from pizza, cereal, nachos, chicken burritos, sour patch kids and orange soda. I’ll admit I am very uneasy about trying new food. One of the biggest factors is that I am highly allergic to seafood (all seafood - if it swims, I can’t eat it or instant death time). Everytime I try something new, some how, some way…there is some fish product in it and I get a trip to the ER and a stomach pump. So you see how I can be a little afraid of these things.

I went out to Wineworks For Everyone in Mission Viejo and tried LOTS of new things tonight. I went with my friend Cynthia - who has a divine taste and pushes me to expand my taste and try new things. We ordered a cheese plate and meat plate, along with a few different wines.

The cheeses were yummy-except for the Blue Cheese - Barf! Who wants to eat mold anyway? Then I became daring…I tried Pate (there is supposed to be a litlte accent mark on that because it’s ritzy but I can’t figure out how to make it so just use your imagination). I’ve never had it before…but I decided to just try it…liver…with some sort of fatty gross jelly on top which we dared Devin (another Squeeze food victim) to eat. He reported that the pate jelly tasted like a “booger jello.”
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“It’s still warm!”
“Mmmmm … ”
“I love the way it peels.”
“It’s so pretty!”
We ooohed and aaaaahed and tore into the lovely loaves of challah (or hallah) bread Matt brought tonight, fresh from the oven at cooking school.
We’re all so glad Matt’s taking this baking class. But I also fear I’m gonna be weighing quite a few more LBs by the time his course is over …
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