The occasion was a one-hour event called “Live Más LIVE” that was live-streamed from Las Vegas as part of Super Bowl LVIII festivities.

Shakes, previewed in December at two Orange County restaurants, are coming, according to chief food innovation officer Liz Matthews.

“We keep chasing the ideas until we do something amazing,” said Matthews, who shared more of “what’s going on behind the doors of the test kitchen.”

Among the concepts were a triple-decker taco with a third shell of jack and cheddar cheese; a partnership with Beekeeper Coffee on a horchata latte; a partnership with Salt & Straw for a dessert reminiscent of the discontinued Choco Taco; a combination of a chimichanga and a Chalupa; elote queso; Baja Blast pie; Cinnamon Twists dusted with Baja Blast flavor; and additions to the vegan menu.

Chief marketing officer Taylor Montgomery appeared near the end for what MC Armani White called the “big reveal,” all of Taco Bell’s product innovation for 2024.

“Tonight we get to be the leak,” he said.

Among them were revelations about Nacho Fries, a wildly popular limited time offer that has been regularly returning since its launch in 2018.

“We’re going to have Nacho Fries in our restaurants longer than we’ve ever had them before,” he said. “While we haven’t fully figured it out, we want to make them permanent.”

He also said Nacho Fries would be coming back with a new hot sauce in partnership with Portland, Oregon.-based Secret Aardvark and that there will be tests of Tajin tacos, Twists and a Freeze.

He was more definite about a cheesy chicken “riff” on an empanada he said is coming to “every single Taco Bell” next Thursday.

He confirmed rumors that Taco Bell chicken nuggets with new sauces are on the way, “all white meat marinated in jalapeño buttermilk,” with two sauces, a “signature Bell Sauce” and jalapeño honey mustard.

Other revelations included an addition to the new Cravings Value Menu, a chicken and steak grilled cheese dipping taco; a cheesy Chalupa version of a street taco with carne asada and cilantro; dulce de leche Cinnabon Delights; Baja Blast gelato coming to restaurants this summer; and redesigned sauce packets.

He teased a “Chicken Cantina” menu that will be introduced “next year” without revealing what items it would include except for a new avocado verde salsa. An accompanying video showed quesadillas, tacos and burritos.

And he said that loyalty members will get to vote on which retired menu item they would like to return around Halloween: the Meximelt or the Caramel Apple Empanada.

Montgomery’s final reveal was a Crunchwrap built around a giant Cheez-It, 16 times the size of a regular cracker. Taco Bell has been working on a Cheez-It mashup for a long time. Last winter it previewed a Cheez-It tostada for social media influencers in Taco Bell’s Irvine test kitchen.

The program also included a greeting by chief executive officer Sean Tresvant, musical performances and an award ceremony honoring the fan community Living Más and its founder, Blake Hundley.

With the first customer arriving around 10 p.m the night before, coffee zealots came from as far away as Arizona to try out the chain’s latest store on Magnolia Street in the Village Shopping Center. A line of cars snaked out of the shopping plaza and down the street by 8.a.m. An employee, decked out in hues of pink with butterfly-winged shoes, carried a large sign with rainbow felt lettering that read, “Questions? I can recommend a drink.” A gaggle of employees from the Lancaster Dutch Bros came to support the new store. The mass anticipation was palpable, giving credence to the company’s cult-like status.

“I was here at 5 a.m. with my kid, but left to drop him off at school, then came back to wait in line again,” sad Pilar Vidal of Huntington Beach, who eschewed the line of cars to wait in the queue of people lined up outside the walk-up window. “I love the different options they give you, and they make any coffee to your liking,” she adds.

Vidal added that she had planned on driving to Las Vegas this week specifically to go to Dutch Bros, but after hearing about the Fountain Valley opening, she stuck close to home. “This is going to get me addicted, being so close.”

After waiting in line, customers carried their caffeine-spiked hauls back to their cars. Some sat in SUVs with the back doors open in order to enjoy their very first Dutch Bros. The shopping plaza resembled a pre-game outside SoFi stadium.

Colleagues and friends Jocelyn Ortizano and Ally Cruz, who hail from Fountain Valley and Costa Mesa, respectively, arrived at 6 a.m. and waited in line roughly an hour before getting their drinks. Ortizano opted for the Golden Eagle Chai Tea while Cruz enjoyed the Kicker, a blend of espresso, half and half and Irish cream syrup.

“It has such a cult following, we had to come. We will definitely be back,” Ortizano said.

The secret to Dutch Bros’ success, in addition to its dizzying array of espresso beverages, energy drinks, smoothies and muffin tops, is its focus on sweetening relationships with customers. Oscar Moreno, Dutch Bros corporate trainer — or, as he clarified, “a mobster,” the sobriquet given to all Dutch Bros employees — said, “This is the biggest Dutch Bros opening in my history with the company.”

Lance Risser, vice president of field operations for Dutch Bros, concurred, saying, “This is unlike anything I’ve seen before in my 17 years with the company.” He notes that Friday’s opening marks the company’s 856th location.

“People are attracted to our hospitality and our service,” he said. “There aren’t a lot of companies that want to fill cups besides coffee; we’re going after relationships with our customers. Don’t get me wrong, our drinks are fantastic, but if people aren’t leaving here without a smile on their faces, then our job isn’t done.”

Risser revealed that a second Dutch Bros, which will be located a stone’s throw from its latest one at Magnolia and Warner, is tentatively set to open in fall of 2024. Another location will open in La Habra either in late 2024 or early 2025.

SEE ALSO: Cult-favorite coffee shop Dutch Bros opening first OC location this week

Why is Dutch Bros is so beloved with such intensity, especially in the midst of a third-wave coffee movement that’s seen both chains and independent coffee shops sprout up in nearly every American neighborhood? Moreno says it boils down to human connection.

“People can go anywhere, but they don’t get the kind of customer service that we have,” he said. “We ask every single customer how their day is going. It can throw them off, not being used to it, but it helps us understand who we’re serving. I can learn who might have, say, a diabetic condition and offer them something suitable. I can learn who might prefer oat milk to dairy. It’s a way to set the bar and go above and beyond it.”

Inside the 950-square-foot space, employees brimmed with energy due in large part to the EDM music filing the room. The “green beans,” the company’s affectionate term for new employees, helped customers through the drive-through and walk-up windows, with Moreno conducting all of the day-one action.

The long line of drivers, who began queuing up late the night before and stretched down to Oak and Talbert Streets by mid-morning, were monitored by both Dutch Bros staff (armed with tablets to take orders from drivers à la In-N-Out) using company-branded cones, as well a a handful of police officers standing by.  This kind of frenzied reception is nothing new to Dutch Bros, where people come from all over to taste the company’s goods.

SEE ALSO: 15 Southern California coffee shops with creative, quirky themes

“We were expecting it to be busy, but this is even bigger than I had expected,” said Tiara Loville, who recently moved from Denver to Fountain Valley in order to operate the Fountain Valley shop. “In fact, we did our morning dub shot with the first 10 customers at around 4 a.m.” For the uninitiated, the dub-shot ritual is a morning practice Dutch Bros bro-istas (the preferred term Dutch Bros employees use in lieu of “barista”) wherein they drink two shots of espresso in unison to get the day going and the energy bumped up.

Wait times from when cars pulled up to the window, got their order, and drove away varied from two to five minutes. Within that time, employees chatted with their new customer base, inquiring about their jobs, general preferences and overall mood.

Dutch Bros, conceived in 1992 by brothers Dane and Travis Boersma in Grants Pass, Ore., features beverages that are whimsical in name and flavor profile. A few examples? The Caramelizer, featuring espresso, chocolate milk, caramel sauce and whipped cream; the Double Torture, a double shot of espresso laced with vanilla syrup, chocolate milk and whipped cream; and the company’s signature brand of fizzy Rebel energy drinks in such iterations as Aftershock with strawberry, blackberry, raspberry and lime or the Golden Gate Rebel, featuring passion fruit and a strawberry float topping it off.[

The 9-1-1, a beverage that comes spiked with six shots of espresso, proved to be a strong yet smooth drink despite its ingredient list that, as its name suggests, might have some reaching for the defibrillator.

Clarisse Banci, who first fell in love with Dutch Bros while living in Northern California, arrived with her two dogs to wait in line at 7:30 a.m. to try the Salted Caramel Protein Latte. When asked why she wanted to wait in line at Dutch Bros when a handful of other cafes are nearby, she explained, “I like the prices here, especially when compared to Starbucks. There’s also more variety. And I like the positive vibe here. They know how to make it a good experience.”

Dutch Bros in Fountain Valley will operate from 5:30 a.m. to 10 p.m. Sunday through Thursday and 5:30 a.m. to 11 p.m. Friday and Saturday.

Find it: 17954 Magnolia St., Fountain Valley

Some spots will offer Valentine’s Day menu specials (like tacos with red tortillas made with beet juice or truffle-laced lobster rolls), while others will keep their menus as-is. Wherever your palate, there’s something here for everyone, even the lonelyhearts (see: 24-hour doughnut shop). Here are a handful of the most romantic date-night spots in Orange County.

4th Street Market (Santa Ana): For a casual date night, head to one of OC’s greatest food arenas. With so much to see and so much to do, you won’t feel nearly as much pressure for conversation as you might at typical sit-down restaurants. And you’ll have so much from which to choose: Mexican-Californian specialty grocery store Alta Baja Market, which also serves breakfast and lunch from its cafe; Zacatecas taqueria Burrito La Palma; sandwiches from Deli Station; contemporary Hawaiian comfort food by Faka’s Island Grill, Gina’s Crepes and Waffles; plant-based, vegan and gluten-free taqueria La Vegana Mexicana, which specializes in tamales; Loose Leaf Boba Co.; build-your-own burrito or bowl Mix N’ Bowl Co., Recess by Playground for cocktails, sodas, beers and wines; sushi care of ShariNori; smashburgers and Nashville-style hot chicken at Golden Eatery; Thai-style chicken comfort food from the Chicken Rice; and chef-founder Toto Limsombat’s sublime Tuk Tuk Thai Street Food. 201 E. Fourth St. (at North Bush Street), Santa Ana.

B&B Donuts (Fullerton): No, stay with me: A doughnut shop is, and will always be, at least for me, a romantic pitstop, especially B&B Donuts in Fullerton. Why? Because a) doughnuts and b) it’s open 24 hours. Among the more underrated swoon-worthy gifts one should receive in life is a box of maple bars at 2 a.m. after a late-night date or a lover’s spat. The midcentury design of this dessert spot also makes for a nice backdrop for any first-date photos. 925 Harbor Blvd., Fullerton.

The Cellar (Fullerton): This subterranean restaurant designed by a former Disney Imagineer who helped create the Pirates of the Caribbean ride is a choice spot for setting a romantic tone.  The semi-private banquettes, circular booth seating, and red velvet all work in unison to help create an intimate yet enchanting vibe. Menu highlights include chateaubriand steak tartare, escargot, shrimp cocktail, duck breast, bouillabaisse, chocolate or vanilla souffle, champagne floats and other white-tablecloth fare. 305 N. Harbor Blvd., Fullerton.

SEE ALSO: Valentine’s Day 2024: What restaurants are offering, from steak to chocolate

Chaak Kitchen (Tustin): Chef Gabbi Patrick uses her Yucatàn roots to create her modern Mexican cuisine. Highlights here include  an 11-hour Yucatecan-style cochinita pibil, tacos stuffed with pork confit and an entire branzino rubbed with achiote. Playing a strong supporting role is the warm decor with a dramatically draped skylight and the wraparound bar. Stunning all around. 215 El Camino Real, Tustin.

The Chart House (Dana Point): Both the views and the modernist architecture at this cliffside restaurant nestled along the Dana Point Bluffs are hard to beat when it comes to picturesque vibes. Although its main dining area features views of the Pacific, opt for the more intimate booth-style seating for dates that require more intimate moments. The Chart House, one of several located throughout the country, specializes in seafood fare and steaks galore. 34442 Green Lantern, Dana Point.

Driftwood Kitchen (Laguna Beach): One of many seaside dining spots in Laguna Beach, this one offers seafood, burgers, oysters, parker house rolls, lobster flautas, wagyu beef potstickers and other fusion comfort fare. But the main draw here is the view of the ocean while you eat. If you can swing it, try to grab a reservation around sundown to bear witness to a glorious sunset over the Pacific while as you feast. 619 Sleepy Hollow Lane, Laguna Beach.

Fable & Spirit (Newport Beach): This contemporary restaurant on Balboa Island features intimate two-seat tables for sidewalk dining. A Michelin Guide-recognized spot, Fable & Spirit is known for its elegant setting. The 12-hour Kurobuta porchetta with polenta, romanesco, Calabrian chili and chimichurri is a don’t-miss item. For Valentine’s Day, executive chef David Shofner will offer a 32-day dry-aged prime rib-eye, as well as seared scallops. 3441 Via Lido, Newport Beach.

Gema (San Clemente): For a refreshing break from chips-and-guac rowdiness, Gema offers some of the best Mexican cuisine in town under the care of executive chef Juan Pablo Cruz. His seasonal menu features mole verde, halibut en pipian, a sublime birria de res and an infladita with beef birria, cheese foam and arbol salsa. The bar program whips up craft cocktails (as well as nonalcoholic concoctions made with house-made syrups and purees) with more than100 mezcals with 32 varietals of agaves. Potted plants, floral arrangements and wooden accents give this place an earthy, contemporary charm. An ideal spot for gastronomes seeking a night out on the town. 110 S. El Camino Real (at Avenida Del Mar), San Clemente.

SEE ALSO: These chocolate bars are perfect treats to serve for Valentine’s Day

Knife Pleat (Costa Mesa): Founded by couple Tony Esnault and Yassmin Sarmadi, this Costa Mesa spot is one of three Michelin-starred restaurants in Orange County. The acclaimed eatery will feature a three-course Valentine’s lunch menu and six-course dinner menu with Tsar Nicoulai Golden Osetra Caviar, black truffle risotto, and American wagyu ribeye cap. Every couple enjoying dinner will leave with a box of macarons. South Coast Plaza, 3333 S. Bristol St., Costa Mesa.

Las Brisas (Laguna Beach): An exceedingly elegant beachside restaurant that offers views of the Pacific, Las Brisas features a menu of oysters, bone marrow, corn mousse tostada, seared scallops, butter squash tamales, beef filet, butter-poached lobster and more. From Feb. 15 through Feb. 18, it will also have a five-course prix fixe menu featuring grilled lamb chops, Maine lobster, tomahawk steak or beef filet. After dinner, be sure to take a stroll along Heisler Park, a walk that features a wooden gazebo overlooking the waves. 361 Cliff Drive, Laguna Beach.

Marché Moderne (Newport Beach): Located in the Crystal Cove enclave, this modern French affair will have a special La Saint-Valentin prix-fixe menu for the heart-throbbing holiday. Look forward to lobster bisque, oysters, sashimi hamachi, sauteed sepia, steak tartare, bone-in short rib, a pavlova/vacherin with grapefruit mousseline and more. Outside of Valentine’s Day, Amelia Marneau’s glamorous bistro is sure to impress any other day of the year. 7862 Pacific Coast Highway, Newport Beach.

Mayfield (San Juan Capistrano): With plates designed to be shared, as well as being located a stone’s throw from a cinema across the street, Mayfield is the place to go for dinner-and-a-movie nights out. For starters, Mayfield has some of the best interiors in South County, with soaring ceilings and floor-to-ceiling windows that somehow manage to keep the vibe lively yet intimate. There’s also a heated back patio (with blanket service to boot) for diners seeking a quieter dining experience. Also of note: Mayfield serves some of the best food in Orange County, from roasted lamb with minted peas, pomegranate and harissa glazed pork chop and twice-cooked sweet potatoes with yuzu kosho and preserved lemon tahini. 31761 Camino Capistrano, suite 5-6, San Juan Capistrano.

Nok’s Kitchen (Westminster): The Laotian food (please get the Lao sausage and sticky rice), the cozy space, the food arriving on wicker platters to the table. Chef/owner Nokmaniphone Sayavong’s spot is a must for anyone who yearns to bond with someone over complex flavors. 9378 Westminster Blvd., Westminster.

Orange Hill (Orange): An upscale, hilltop restaurant with koi ponds, waterfalls and outdoor seating is perfect when paired with a menu of New American dishes like caviar fries, wedge salad with pickled shallots, wine-braised short ribs, caviar and truffle baked potato and more. Look for a four-course prix fixe menu on Valentine’s Day. 6410 E. Chapman Ave., Orange.

Puesto (Anaheim, Irvine): For Valentine’s Day, this contemporary Mexican restaurant will serve its tacos on red tortillas made in-house and naturally colored with beet juice. Guests can also add octane to their Valentine’s Day fete with beverages from Puesto’s craft bar program, which features freshly-squeezed juices, house-made sodas, and an impressive list of agave spirits sourced from Mexico. 1040 W. Katella Ave., Anaheim; 3311 Michelson Drive, Irvine.

Sushi Roku (Newport Beach): The rich and decadent truffle lobster roll with champagne butter is worth paying this sushi spot a visit. In addition to its regular sushi fare, this Fashion Island spot will also have special menu items for Valentine’s Day. 327 Newport Center Drive, Newport Beach.

A deadly outbreak of listeria in 11 states has been linked to dozens of dairy products, including popular Super Bowl snacks queso fresco and Cotija cheese, the US Centers for Disease Control and Prevention has announced. But what can you do reduce your risk of becoming infected?

What to know

Listeria is a hardy germ, so determined to stick around that it can continue to grow while refrigerated, which even fellow bacterial villains salmonella and E. coli cannot do.

In the United States, listeria is the third leading cause of death from foodborne illness, killing about 260 a year, according to the CDC.

“Even with adequate antibiotic treatment, the disease has a high mortality rate” of 20% to 30%, the US Food and Drug Administration said.

Adults and children with healthy immune systems may simply develop a mild or unpleasant illness that will not require hospitalization or antibiotics. However, anyone immunocompromised, such as older adults, organ transplant patents, those with cancer or kidney disease, diabetes or people with HIV/AIDS, can become seriously ill and die.

RELATED: Feds issue public health alert for a Trader Joe’s frozen chicken meal product

Pregnant people are about 10 times more likely to become sick from listeria, and the illness can be fatal to the fetus. Pregnant Hispanics are at highest risk, likely due to eating traditional soft cheeses such as queso fresco and other foods made with milk that is unpasteurized, the FDA said. Foods made with raw milk are 50 to 160 times more likely to contain listeria, the agency said.

The CDC said it is aware of 26 people from 11 states who have been infected with the current outbreak strain of listeria between June 2014 and December 2023. The two deaths associated with the infections were reported in California and Texas.

Recent interviews with sick people and facility screenings led the CDC to identify queso fresco and Cotija cheese made by Rizo-López Foods as the source of the illnesses.

Deli meat and hot dogs were a common source of listeria outbreaks in the 1990s, according to the CDC, likely because of the difficulty in cleaning the resistant bacteria from every nook and cranny in deli food preparation devices.

However, listeria outbreaks have been linked to cantaloupe, celery, ice cream, leafy greens such as spinach, soft cheeses and sprouts, the agency said.

How to protect yourself

Keep the kitchen clean: Clean your refrigerator regularly with hot water and liquid soap. Prepare meats and vegetables separately and be sure to sanitize food preparation areas, the CDC said.

Keep the fridge cool: Because listeria can easily grow in cool temperatures, keep your refrigerator at 41 degrees Fahrenheit (5 degrees Celsius) or lower. The freezer should be at zero Fahrenheit (minus 18 degrees Celsius) or lower.

Raw milk: Eating foods made from raw milk is “one of the riskiest” ways to become infected with listeria and other harmful germs, the CDC said.

Soft cheese: If you are pregnant or at high risk, don’t eat soft cheeses, “such as queso fresco, queso blanco, panela (queso panela), brie, Camembert, blue-veined, or feta, unless it is labeled as made with pasteurized milk,” the CDC said.

However, know that some soft cheeses have been contaminated during cheese making, the agency said.

Sprouts: You can’t just rinse bacteria off alfalfa, clover, radish, mung bean or any type of sprout, the CDC said. High-risk individuals should not eat raw or even lightly cooked sprouts. Always thoroughly heat sprouts first — even homegrown versions can harbor bacteria, the CDC said. When eating out, be sure to ask that no raw spouts be added to your food.

Leafy greens: Certain leafy greens such as kale, spinach, lettuces and wild rocket grow lower to the ground and are more likely to become contaminated by listeria in the soil. Always thoroughly wash any greens to be safe, the CDC said. Use these steps:

• Wash up for 20 seconds with soapy water both before and after handling any leafy greens.• Don’t soak greens in the sink — that just spreads any bacteria on one leaf to all the leaves.• Remove any torn, bruised or outer leaves.• Under running water, scrub each leaf gently and then dry the leaves with a clean cloth.

Melons: Melons are another source of listeria infection. Eat cut melon right away and throw away any unrefrigerated for four or more hours, the CDC said. Refrigerate cut melons at 41 degrees Fahrenheit (5 degrees Celsius) or colder for no more than seven days.

Deli meats and hot dogs: If you are pregnant or at high risk, don’t eat cold cuts such as bologna, hot dogs, lunch meats, fermented or dry sausages or any other deli meats unless they are heated to steaming hot (165 degrees Fahrenheit or 74 degrees Celsius) just before serving, the agency said.

Anyone eating these foods at home should be careful not to allow juice from hot dog and lunch meat packages to get on other foods or food preparation surfaces, plates and utensils. Always carefully wash your hands after touching any type of hot dog, lunch or deli meat, the agency said.

Be aware of how long you store such foods in your home. Factory-sealed unopened packages of hot dogs, lunch and deli meats should be thrown away after two weeks in the fridge, the CDC said. Toss opened packages of deli meats or any sliced by a deli after three to five days, and hot dogs after one week.

Cold smoked fish: Don’t eat cold smoked fish “unless it is canned or shelf-stable or it is in a cooked dish, such as a casserole” if you are at high risk, the CDC said.

Shelf-stable foods, such as canned tuna, sardines and salmon, will not increase the risk of listeria. But not all canned foods are shelf-stable, the CDC said.

“Some canned foods are labeled ‘Keep Refrigerated.’ Examples of such items include cold smoked fish, such as salmon, trout, whitefish, cod, tuna, and mackerel,” the CDC said. “Cold smoked fish items are often labeled as ‘nova-style,’ ‘lox,’ ‘kippered,’ ‘smoked,’ or ‘jerky’ and typically found at seafood or deli counters of grocery stores and delicatessens.”

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Sprinkles CMO Michelle Wong admired Gold House’s efforts to amplify and honor the AAPI community. For the partnership’s second year, Sprinkles and Gold House, which seeks to connect and empower AAPI leaders, creators and entrepreneurs, wanted to reach a wider audience so they joined forces with the Bruce Lee Foundation, which made sense for so many reasons.

Lee’s birth year is the Dragon and his iconic 1973 martial arts movie, “Enter the Dragon” revolutionized action movies of the era. Wong, whose heritage is Chinese American, worked closely with Shannon Lee to have this cupcake bring awareness for the foundation.

Inspired by almond cookies, the cupcake is layered with a base made of Twin Dragon almond cookies topped with classic red velvet cake dotted with slivered almonds. The red hue symbolizes good fortune and the almond cookies also have a Southern California connection. According to the company’s website, JSL Foods started manufacturing Twin Dragon cookies at its Commerce plant in 1952. The almond cookies’ shape resembles coins, which symbolize good fortune. Beyond the Twin Dragon almond cookie crust, the cupcake is topped with an almond-infused cream cheese frosting and a dragon candy decoration.

“Would Bruce Lee have eaten cupcakes, you might ask?” said Shanon Lee, CEO of the Bruce Lee Foundation. “Well, ‘Yes!’ My father loved to celebrate and indulge in sweets from time to time! But beyond that, culturally and personally this partnership is extremely meaningful to us. … (The Bruce Lee Foundation’s) goal is to pass on my father’s teachings and practices to our young people to create more resilient and empowered individuals and communities.”

The Gold Dragon Bruce Lee cupcakes are available nationwide and regardless of sales, Sprinkles will make a donation to the foundation.

The cupcakes are $6 at Sprinkles bakeries through Feb. 11. In Southern California, Sprinkles has locations in Beverly Hills, Irvine, La Jolla, Los Angeles, Manhattan Beach, Newport Beach and Westlake Village.

A bundle for $88 includes a trifecta of flavors including strawberry, dark chocolate, and the almondy Gold Dragon Bruce Lee cupcakes. The nine-cupcake assortment also includes eight Sprinkles x Bruce Lee x Gold House red envelopes, which are traditionally gifted during the holiday.

“Food is a primary gateway to accessing new cultures while honoring our heritage and ancestors,” said Rose Yan, Gold House VP of marketing. “Gold House is excited to collaborate for a second year with Sprinkles Cupcakes to celebrate Lunar New Year. For the Year of the Dragon, we are honored to join forces with the Bruce Lee Foundation to create the Gold Dragon cupcake to honor the indelible legacy of Bruce Lee and our joint commitment to honest self-expression in alignment with mind, body, and spirit.”

“After 29 years, our family is ready to pass the banana (pun intended) to the next family to carry on the tradition of serving smiles and memories,” said Courtney Alovis, who, along with her husband, Will, have owned and operated Sugar ‘n Spice for the last eight and a half years. “We look forward to coming back many, many times as customers, to continue to enjoy our favorite treats. May Sugar ’n Spice bring as much joy to their family as it has to ours.”

SEE ALSO: ‘Arrested Development’ dipped in humor of creator’s O.C. upbringing

To mark the occasion, Courtney and Will Alovis will host a free frozen banana giveaway on Thursday, Feb. 8 from 11 a.m. until 2 p.m. Free bananas will be handed out on a first-come-first-served basis. It will be a chance for banana fans to grab a sweet treat while also luring potential buyers of the primo real estate.

The approximately 400-square-foot stand has served sweet treats and frozen bananas for more than seven decades from its blue Dutch doors. Legend has it that it all began as a mistake care of the son of original owners, Bob and Dorothy Cook, who opened Dot & Bob Candies on July 4, 1945. One day, after asking their 11-year-old son, Don, to put a bunch of bananas in the refrigerator, he accidentally placed them in the freezer. Instead of tossing the glacial bananas in the garbage, the family had the idea to dip them in fudge and cover them with various toppings and — voila! — the frozen banana was born. The then-owners changed the name of the shop to Sugar ’n Spice in 1959.

In 2003, Sugar ’n Spice received an unexpected boost in sales after the Emmy Award-winning Fox comedy “Arrested Development” gave it new life; show creator Mitch Hurwitz based the show on a fictitious Newport Beach family that owns a frozen banana business, modeled after Sugar ’n Spice. (“It’s one banana, Michael, what could it cost, 10 dollars?” quipped the Lucille Bluth, played to perfection by the late Jessica Walter.) Hurwitz, an Orange County native, was inspired by his teenage years hawking cookies on the island. However, eagle-eyed fans of the show will note that scenes of the stand were actually filmed at Fisherman’s Village in Marina del Rey.

“Growing up, everyone has that iconic memory of what made them cherish their childhood,” said Annie Clougherty, Compass real estate agent listing 310 Marine Ave. “If you want to own an iconic piece of Newport Beach that reminds not only you but the world of Balboa Island, now is your time.” The Sugar ‘n Spice space will be listed alongside its adjoining residential unit featuring 1,166 square feet, three bedrooms and two-and-a-half baths.

While one cannot say for sure whether or not Sugar ‘n Spice’s future owners will keep the business running — so iconic to Balboa Island’s culinary landscape, it would be a shame to shutter operations — the current owners hope that the beloved banana stand stays open for years to come.

“It is our hope that somebody continues on with it,” said Courtney. “After all, it’s been there since 1945.”

“I am so very excited Fountain Valley will welcome the first Dutch Bros for Southern California,” said Kim Constantine, Fountain Valley councilperson and former mayor. “While I haven’t yet indulged in their delicious offerings, I am really looking forward to doing so this week. I’ve been putting out information on social media for quite some time now, and can tell you this first location for Fountain Valley will be busy.”

For the uninitiated, Dutch Bros, conceived in 1992 by brothers Dane and Travis Boersma in Grants Pass, Ore., features an extensive menu of espresso drinks, teas, smoothies and other beverages, most of which can be customizable with an impressive list of syrups and milks.

Such brews as the Caramelizer, featuring espresso, chocolate milk, caramel sauce and whipped cream; the Double Torture, a double shot of espresso laced with vanilla syrup, chocolate milk and whipped cream; or the 9-1-1 that features a staggering six shots of espresso with Irish cream syrup and half and half have, in part, helped turn this onetime pushcart enterprise into a multimillion-dollar public company with approximately 500 stores across 12 states.

SEE ALSO: Tustin’s Googie-style Alta Dena Dairy becoming a Starbucks

For those who prefer their caffeine in classic form, mochas, lattes, cold brews, nitro and americanos can be found here. However, the chain does not sell drip-style coffee, primarily espresso-based drinks. Most of the offerings can be made hot, cold or blended. And similar to another popular drive-through chain, Dutch Bros. has if-you-know-you-know style of orders, like “mafia style,” which means extra sweet with two additional shots of espresso. The company also sells energy drinks in sundry flavors, sodas, shakes and more.

The limited snack menu includes muffin tops (hat tip to proselytizer Elaine Benes) in lemon poppyseed, chocolate chip and orange-cranberry flavors, as well as a granola bar.

SEE ALSO: Dutch Bros. drive-through coffee shop plots first OC locations

In addition to its expansive menu, Dutch Bros. baristas, known as “bro-istas,” are known for their friendly disposition and chummy connection with customers. Memorizing patron preferences, inquiring about family members, and even handing out free drinks to customers dealing with difficult lives have helped bring people back again and again.

The new 950-square foot Dutch Bros building with a double drive-through at the northeast corner of Magnolia Street and Talbert Avenue in Fountain Valley will be the first of two stores planned for Orange County. Later this year, Dutch Bros plans on opening a La Habra store; the project is still in its early stages.

Dutch Bros in Fountain Valley will operate from 5:30 a.m. to 10 p.m. Sunday through Thursday and 5:30 a.m. to 11 p.m. Friday and Saturday.

Find it: 17954 Magnolia St.., Fountain Valley

They join the fast food giants breakfast lineup alongside McMuffins, pancake-like McGriddles and biscuits.

Among them is the Steak, Egg & Cheese Bagel, featuring a different kind of protein than the other breakfast sandwiches. It’s a thick patty ground differently than McDonald’s burgers and topped with grilled onions. Its suggested price is $6.39, although prices may vary by location.

Other sandwiches are Bacon, Egg & Cheese Bagel, $5.29; and Sausage, Egg & Cheese Bagel, $5.29.

A plain bagel toasted in butter goes for $2.29.

The bagel sandwiches were available at many locations last week but expanded to all Southern California locations on Monday, Feb. 5. They will remain on the menu “for the foreseeable future,” according to the company.

Information: mcdonalds.com

America’s Test Kitchen has developed this recipe for No-Bake Rocky Road Bars, a simple chocolate-almond-marshmallow-graham cracker pleasure that is a cinch to prepare. Be careful not to break the graham crackers into crumbs; they should be broken into one-inch pieces to make a lovely crunch.

If you prefer, substitute peanuts for the almonds.

No-Bake Rocky Road Bars

Yield: 16 bars

INGREDIENTS

Soft butter for greasing foil

6 whole graham crackers, broken into 1-inch pieces

2 1/2 cups lightly packed miniature marshmallows, divided use

1 cup whole almonds, toasted and coarsely chopped

4 tablespoons unsalted butter

8 ounces semisweet chocolate, chopped

2 tablespoons light corn syrup

1 silicone spatula greased with a little soft butter

DIRECTIONS

1. Make a foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up the sides of pan, smoothing foil flush to pan. Grease foil with a little soft butter (not the overhanging foil, just the area against the sides and bottom of the pan.

2. Toss graham cracker pieces, 1 cup marshmallows, and almonds together in large bowl; set aside. Melt 4 tablespoons butter in medium saucepan over low heat. Add remaining 1 1/2 cups marshmallows and cook, stirring constantly, until melted and smooth, about 2 minutes. Stir in chocolate and corn syrup and continue to cook, stirring constantly, until incorporated, about 30 seconds.

3. Working quickly, pour chocolate mixture over graham cracker mixture. Gently fold until evenly coated. Transfer mixture to prepared pan and press into even layer with greased spatula. Refrigerate until firm, about 2 hours, Using the foil overhang, lift bars out of pan, loosening sides with paring knife, if needed. Using a chef’s knife, cut into 16 bars and serve.

Source: “America’s Test Kitchen Everything Chocolate” from America’s Test Kitchen

Here is a sampling of what chains in Southern California are offering. Prices come from their websites, social media or news releases and may vary by location.

Full service

Acapulco Mexican Restaurant and Cantina: A three-course meal for two costs $55 and is available Feb. 12-18, according to the chain’s website. Entrées are chicken, shrimp or steak fajitas, crab and shrimp enchiladas or a Muy Grande Platter. acapulcorestaurants.com

BJ’s Restaurants & Brewhouse: The casual chain is offering a Sweetheart Pizookie make with strawberries, Ghirardelli chocolate chunks, choice of vanilla or chocolate ice cream and pourable chocolate sauce. It’s also mixing a Strawberry Rose Lemon Drop cocktail. bjsrestaurants.com

Black Angus Steakhouse: A Campfire Feast Dinner for Two costs $68 with choice of prime rib or grilled salmon, according to a news release. A surf and turf dinner for two costs $115. blackangus.com

Broken Yolk Cafe: February’s specials include a raspberry swirl pancake topped with cream cheese frosting and a Bellini cocktail with Wycliff sparkling wine topped with raspberries, according to a news release. thebrokenyolkcafe.com

California Pizza Kitchen: A “sweet deal for two” costs $50-$60 and includes one appetizer, two entrees and one dessert, according to the chain’s website. cpk.com/valentinesday

El Torito: A three-course meal for two is available Feb. 12-18. Entrées include chicken, steak, or shrimp fajitas, a fajitas duo, lemon butter salmon, or a Macho Combo with four items. The cost is $55. eltorito.com

Fleming’s Prime Steakhouse & Wine Bar: A three-course “menu for two” includes choice of petite filet mignon and crab-stuffed shrimp or Chilean sea bass for $245. The Valentine’s menu is available Feb. 8-19. flemingssteakhouse.com

Johnny Rockets: The diner has a buy-one-get-one-free deal on shakes Feb. 14-18, according to a news release. johnnyrockets.com

King’s Fish House: A three-course menu on Feb. 14 includes filet mignon and lobster tail at $80 per person. kingsfishhouse.com

Maggiano’s Little Italy:  A “That’s Amore” three-course dine-in meal for two will be available Feb. 8-18. Entrées include blackened salmon with Crispy Calabrian Shrimp and the signature Rigatoni “D.” Prices start at $99, according to a news release. Maggiano’s is also offering a carryout bundle for two. maggianos.com

Mountain Mike’s Pizza: Customizable 14-inch heart-shaped pizzas are available throughout February, according to a news release. Customers who order one can get an order of Mini Churrs, which are bite-sized churros, for $2.99. mountainmikespizza.com

Polly’s Pies: The Orange County chain is baking sugar cookies with pink and red sprinkles and heart-shaped handheld boysenberry, cinnamon apple and cherry pies, shown in an Instagram video. The pies are available for $7.99 each in restaurants and can be ordered online at $35.99 for a pack of four with next day nationwide shipping through Feb. 13, according to a news release. pollyspies.com

Round Table Pizza: The chain will offer $5 off any large or extra large pizza Feb. 12-14, according to a news release. Large heart-shaped pizzas qualify for the deal. Use code HEART5 at checkout. roundtablepizza.com

Urban Plates: A three-course meal is available Feb. 9-19 for dine-in or takeout at $55, according to a news release. Entrees include steak and salmon. Wine bottles will be half off for dine-in customers, the news release said. urbanplates.com

Water Grill: The celebration on Feb. 14 includes a photo booth, candles and a four-course pre-fixe menu with filet mignon or lobster, according to a news release. The cost is $135 per person with a wine pairing add-on for $50. watergrill.com

Quick service

Chick-fil-A: The chicken chain is bringing back its heart-shaped trays through Feb. 24. Diners have a choice of Heart-Shaped Trays with 30-piece Chick-fil-A Nuggets, ️12 Chocolate Fudge Brownie halves , 6 Chocolate Chunk Cookies or 10-count Chick-n-Minis during breakfast hours, according to a news release. chick-fil-a.com

Corner Bakery: The chain is offering one free sweet with purchase on Feb. 14, according to a news release. To receive the code that unlocks the deal, sign up for the chain’s loyalty program. cornerbakerycafe.com

Dunkin’: Heart-shaped filled doughnuts are available through Feb. 21, according to a news release. Specialty drinks include a Pink Velvet Macchiato with cream cheese frosting. dunkindonuts.com

Fazoli’s: Customers get a free Italian Cream Cake, made in partnership with The Cheesecake Factory Bakery, with any entrée purchase using code the VALENTINES24 at participating locations only, according to a news release. fazolis.com

Farmer Boys: The Riverside-based chain will be selling a “Burger Bouquet” for $30 from Feb. 9 through Feb. 17. It includes five Big Cheese burgers in a special box along with a Valentine’s Day decal, a card and a coupon worth $5 off purchases of $30 or more, according to a news release. Bouquets are available while supplies last at all locations. The chain is also holding a contest asking guests to submit their love stories for the chance to win a $50 gift card. Guests can submit their stories through Instagram on on the chain’s website through Feb. 29. farmerboys.com

The Halal Guys: Guests will receive a slice of Red Velvet Cheesecake with the purchase of a platter or a sandwich on Feb. 14, according to a news release. thehalalguys.com

Hart House: A new Chocolate Covered Strawberry Shake with chocolate cookie crumbles will be available beginning Feb. 12, according to a news release. myharthouse.com

Krispy Kreme: There are four new filled doughnuts in the Valentine’s Day collection, available through Feb. 14. They include “You Color My World,” with cake batter filling; “I Love You A Choco-Lot,” with chocolate filling; “You’re Berry Sweet,” with white filling and strawberry-flavored icing; and “Without You I’d Crumble,” with cookie dough flavored filling. krispykreme.com

Pieology: The pizza chain has brought back its red velvet cookie. pieology.com

Yogurtland: New flavors include Chocolate Hazelnut Lava Cake and Chocolate Covered Strawberry. yogurtland.com