Moments Magazine: Winter/Spring 2019
Tomahawk steak served tableside | Photo by Monarch Beach Resort
Eat & Drink
Tableside Delights
Bourbon Steak Orange County, A Michael Mina Restaurant offers more than just delicious cuisine, as its upscale gueridon services provide plates with flavor and flare.
After more than one year of impeccable service and standout dishes, both of which have earned Bourbon Steak Orange County, A Michael Mina Restaurant various local accolades, the elevated steakhouse continues to unveil unique offerings in order to enhance the guest experience. Most notably are the luxurious entrées that are finished tableside, which provide diners with an interactive element. This Bourbon Steak location is the first restaurant within the Mina Group to feature a tomahawk steak gueridon service with a specially crafted Japanese binchotan cart with a built-in charcoal pan, allowing for the chosen cut to be smoking upon arrival at the table, before being carved for the guests’ enjoyment.
“I believe when you say tomahawk, there’s a rustic appeal to it and a carnivorous appeal to it, so we offer it where it still has the meat on the bone, … you get the full dining experience and you really get to enjoy the essence of having a steak carved at your tableside,” says Executive Chef Bryan Brown. “It’s fun, it’s friendly, it’s not pretentious; you can pick up the bone and gnaw on it and no one’s going to look at you strange.”
Lobster pot pie | Photo by Huge Galdones
The experience can also be tailored to the guests’ taste by choosing their own cut. “They can get a prime, they can get American wagyu, they can get one that’s a little more aged, a little less aged [or] a little bit larger,” Brown explains, noting that a larger steak could feed up to eight people. “… The smallest [cut] … we’ve done is about 2.5 pounds and the largest one we’ve done was almost 8 pounds.”
The meat is sourced from a few different farms and ranches, including the likes of Mishima Reserve and Snake River Farms (both feature additional cuts on the dinner menu) as well as Premier Meat Co. and more. Many of these companies have Japanese roots that emphasize sustainable philosophies, humane practices and authentic meat, such as from Japanese black cattle that are never crossbred.
“All of these ranches that we work with, they raise the cattle from 100 to 150 days longer than traditional American cattle, but it’s not a stressful environment,” Brown says. “Typically, you’d think older cattle would be tougher, but it’s not. It’s actually had more time to have better feed, so the marbling is much higher [and] the flavor of the beef is much heavier.”
Though it isn’t guaranteed that guests can source their meal from one particular ranch or farm, they are encourage to call ahead and make a request so that the kitchen can obtain the desired cut prior to their reservation. When dining in, those who are not as familiar with steaks may ask for the raw cuts to be brought to the table in order to make their selection.
The “Instant” Bacon appetizer at Bourbon Steak | Photo by Huge Galdones
The meat will then go through Michael Mina’s signature butter poaching method, which is how all of the steaks are prepared in order to tenderize the meat and lock in their juicy flavor. They are then charred, grilled and finished in the oven before being served on the binchotan cart, which is wheeled through the dining room to the table.
“The fat from the steak will be dripping on the charcoal while it’s coming out, so it’s doing this sizzle and … you get this smoking cart coming through the dining room,” Brown says. “One of our runners will be out there slicing it and talking about the specific ranch that that steak came from, … so there’s a little bit of guest interaction in the experience.”
Another standout offering is the broiled shellfish platter, which James Beard Award-winning restaurant critic Brad Johnson said was in his top two dishes that he ate throughout all of 2018. “We walk it tableside and there’s a lemongrass tea that’s poured,” Brown explains. “… It’s on a sizzle platter, so when you pour it, sometimes the salt pops and jumps and does all this fun stuff, and it’s steaming so you get the infusion of ginger and lemongrass in your nose along with the miso. It’s a pretty cool, sensory experience.”
Whole fried chicken | Photo by Huge Galdones
One other gueridon service comes with the lobster pot pie, which features up to 2.5 pounds of lobster under a golden pie crust, served in a copper pot with lobster cream, truffle and roasted market vegetables. “The server will carve the top, flip it upside down and then layer the lobster and the vegetables around it so they have the whole pot-pie experience,” Brown says.
There is also the hay-smoked rib-eye cap and eye tasting (both 4 ounces of American wagyu), the broiled tai snapper, a whole organic chicken, as well as the instant bacon appetizer, which are all finished, carved and served at the table. The latter includes house-cured pork belly over kimchi that is smoked in the kitchen and then walked through the dining room with the smoke underneath a cloche, which is released when placed on the table.
“The whole gueridon service is kind of a nod to the past: Nobody really does it anymore because it’s cumbersome and it’s time-consuming; it’s all the things that restaurants don’t want to be, but we’re not looking to bring people in just to give them some food and send them out the door. We want them to get lost in the experience,” Brown says. “… It’s just fun to be able to do stuff like this. I think it’s not just from the guest experience, but from the culinary experience, too.”
The martini cart | Photo by Monarch Beach Resort
Majestic Martinis
Tableside service isn’t limited to the food at Bourbon Steak Orange County, A Michael Mina Restaurant. Hailed as “a love letter to the iconic cocktail,” the Bourbon Steak Martini Cart experience allows diners to craft a drink specifically for their palate.
Cocktail options include a classic martini with the traditional orange bitters and a lemon twist; the dirty martini featuring Castelvetrano olive brine for an umami salinity; the Floral Martini, which accentuates the meadow aspects of the liquor; and the Fresh Martini with prominent notes of herbs and fruit.
Choose between a base of Ketel One vodka or Nolet’s gin and then add accompaniments, such as a house-blend of French vermouths as well as cocktail bitters, tinctures and spritzes that complement the aromas of both liquors. Though the mixology team prefers to stir their martinis —unless it’s a dirty vodka version—guests are welcome to request their drink to be shaken.
Martinis are also served with a sidecar (a carafe filled with ice) to help keep your drink perfectly chilled.
Photo courtesy of Monarch Beach Resort
General Feature
Beachfront Bliss
The recently remodeled Monarch Bay Beach Club reflects the quintessential California experience in a relaxed, exclusive setting.
Board the private beach tram and be transported to Monarch Bay Beach Club—a hidden, oceanfront oasis only accessible to resort guests and local Members. The recent remodel of this quintessential California beach club served as the final installment of a larger renovation project that transformed the resort into the beach house hospitality haven that it is today.
“One of the reasons we left it for last was because we wanted to be very thoughtful about what it became,” says Ian Pullan, general manager and vice president of Monarch Beach Resort, who refers to the beach club, which reopened in late May, as the “crown jewel” of the property. “… We’ve connected the entire resort to the beach. We’ve activated [the presence of the beach club] very well over the last couple of years, but now, it was time to put the finishing touches … and make sure it all continues.”
From completely redone architecture and landscaping to a reimagined menu filled with locally sourced seafood, plus refreshed beach facilities and new cultural programming, there is plenty to explore and discover at Monarch Beach. So pull up a chair, order a cocktail and soak in all that this gorgeous, private locale has to offer.
A lobster clambake for two | Photo by Outshine PR
Engaging Aesthetics
When you gaze out on the Dana Point skyline, you’ll see architecture reminiscent of the early 1960s, the same era in which the beach club was originally constructed to serve as a simple refreshment shack. Updates to the building’s exterior pay homage to these origins, allowing for a more cohesive look with its surroundings. The landscaping has also been reworked in order to open up the views at the entrance as well as through the panoramic glass windows and doors that look out to the ocean.
Details like porcelain wood tile flooring, light oak walls and a custom-made wine tower that holds more than 350 bottles of desirable varietals all work to tie the dining room together. Just beyond the wine wall is a separate space for private functions, adorned with art and photos that will change on a regular basis, many of which come from Members and other residents. Catering to up to 24 people, this room also boasts its own set of private restrooms. The bathrooms in the main dining room have been enlarged, so as to accommodate more guests.
“Similar to what we’ve done at the resort, there are a lot of aesthetic changes, but there are a lot of practical and functional changes that our customer and our Member wants,” Pullan explains.
The outdoor area features an extended patio as well as additional fire pits, including one specifically designed for larger groups. Both are ideal for sipping libations while watching the sunset or sharing a bite of dessert, such as the nostalgic s’mores experience.
“It’s kind of separating the club into different experiences,” Pullan says. “So I get the beach bar experience when I go into that larger living room area. I can then move over and have a very special California seafood experience with our chef, [who has] … relationships with fishermen and different local suppliers. Then I can go down onto the lawn and [have another] experience, whether it be sitting in that Adirondack chair [or] having a fire pit experience.”
Ultimately serving as a continuation of the social living room vibe at the resort’s lobby lounge, 33°North, the beach club intends to facilitate interactions between guests and Members. “Our guests want to meet locals and so that’s exactly what will happen there. … You’ve got guests who go down, they get to know … [our Members], they get to interact with them [and] they really get a true sense of place,” Pullan says, noting that the design was centered around the idea of upholding the residential feel, which is complemented by the warm and friendly, yet luxurious, service—the true embodiment of “chilluxe.”
Coastal Cuisine
With the ocean just steps away, it’s only natural for the kitchen’s main focus to be on seafood. The completely reimagined menu is the brainchild of another new addition to the restaurant: Executive Chef Hansen Lee, whose previous experience includes other hotels and resorts throughout Southern California.
“[Monarch Bay Beach Club’s] new executive chef … [is] looking at everything else at the resort and really making sure that what’s down there is unique and different in terms of, not just what’s available locally, but also what’s available at the resort,” Pullan says.
Lee says that a few of the standout options on the menu include appetizers like the roasted beet salad and octomari (a combination of octopus and calamari), as well as larger plates that are meant to share, including a clambake with the likes of lobster, littleneck clams, black mussels and more, as well as a seafood tower featuring shrimp, king crab legs, oysters and ceviche, plus all the fixings.
“I had a great opportunity to meet with local fishermen, and then I got inspired,” Lee says, noting that he is working with ingredients that are both seasonal and sustainable.
The Pilgrim cocktail at Monarch Bay Beach Club | Photo by Outshine PR
Monarch Bay Beach Club is also recognized by the Surfrider Foundation as a certified ocean-friendly restaurant, so the eatery prides itself on serving sustainable seafood, with daily fish specials based on what’s reeled in by fishermen in Dana Point as well as the nearby cities of San Clemente and Newport Beach.
Other recipes from the previous menu will remain, namely mainstays that regulars just can’t live without, but with a bit of a tweak when it comes to the local flavors. There will also be separate menus for each area of the restaurant: the lawn, dining room and bar; plus a specialized catering menu for larger groups. “It is slightly different, but you do still have beach club culture,” Lee explains.
One bar menu item that is sure to be a hit is the nut-crusted seaweed chips, a health-conscious snack that even children are sure to enjoy, as the chef’s own kids’ love of seaweed is what inspired the dish, as well as the family-friendly atmosphere. “Our restaurant is more like family dining,” Lee says. “… In my dictionary, people who share food … [are] family. … I want our guests to feel like they’re home.”
The food offerings aren’t the only ones getting a refresh, with a new drink menu available, too. Thanks to a partnership with Left Coast Brewing Co. in San Clemente, the restaurant will not only have draft beer for the first time, it will also have an ale handcrafted just for the beach club: the Monarch Beach Sunset Blond, which pairs well with the myriad seafood plates.
Also partnering with the makers of Nolet’s gin, the cocktail menu features the Pilgrim as an homage to the ship sailed by Richard Henry Dana Jr. (the city’s namesake). The martini-style drink has a gorgeous blue hue, reminiscent of the ocean, and incorporates agave nectar, local butterfly pea flower, plum bitters, egg whites and fresh lime juice to create what Pullan says is the exact drink you will want while relaxing on the lawn, looking out at the sea.
Pullan is especially excited about these changes, noting that even before the renovation, his favorite place to have a meal has always been down on the restaurant’s outdoor patio. “You sit down there on a Sunday and you have brunch; you think you’ve died and gone to heaven, honestly. There’s nothing else like it,” he says.
A decadent seafood tower | Photo by Outshine PR
Activities and Amenities
The beach club experience encompasses much more than just food and drink, as the Ocean Adventure Program continues to be a standout offering on top of many educational opportunities.
“The beach concierge experience has been alive and well for quite a few years and we do things through the programming like the falcon [interactions]—this is our third year—and we do family movie nights,” Pullan says of the offerings that have remained.
As for new additions, the Surfing Heritage & Culture Center has introduced the resort to the likes of ukulele lessons and California “talk story” (a Hawaiian concept that means to chat with friends and rekindle old times) that will focus on surfing folklore and the days of old.
“There’s a lot of really cool history and culture that our guest wants to learn, and so, [the question was] how do we integrate that into the programming,” Pullan says, noting that one way this was implemented was by starting happy hour with three rings of a ship’s bell.
Another huge focus is ensuring the resort remains sensitive to the environment and exemplify the role of an ocean steward. For this reason, employees are specially trained by experts at the Surfing Heritage & Culture Center as well as the Ocean Institute in order to provide guests with knowledge about the surrounding area, from surf spots to the trail systems and even facts about Santa Catalina Island, which is a short boat ride away.
“Our customer, particular the guests, want … something that isn’t in the tourist guide book,” Pullan explains. Anyone who visits is guaranteed to feel that they’ve received that unique experience, with access to not only a private club, but a secluded section of beach, too.
Though the beach activities offered (such as surfing and stand-up paddleboarding as well as complimentary beach chairs and umbrellas) are still available, the amenities have also undergone a renovation. This includes revamped lockers and the addition of surfboard storage, plus a changing canopy, as well as a redone staircase that leads to new restrooms and showers.
“There’s nothing else like this up and down the coast. And as we looked for inspiration (we even went to Florida and the East Coast), again, there’s no resort that has anything like that experience,” Pullan says. “… Of all the projects that we’ve done here, [and] … we’ve redone the entire resort from top to bottom, this … [was] the most fun.”
Whether you pop in for a day of fun in the sun, a cocktail, a full meal or an evening of roasting marshmallows, you’re sure to enjoy your time at the newly reopened Monarch Bay Beach Club.
Melissa and Saeed Irani | Photo by Dondee Quincena
Membership Spotlight
For Business and Pleasure
Melissa and Saeed Irani share many things, including a family business, fondness for fitness and a love for The Club at Monarch Beach Resort.
College sweethearts and business partners Melissa and Saeed Irani have been Members of The Club at Monarch Beach for nearly two years. After constantly traveling from their home in Sacramento to visit family in San Clemente, the couple finally decided to make Orange County their permanent residence.
Before the move, Melissa’s first course of action was to find a local gym, so she set out on her bicycle to Monarch Beach Resort. “I asked one of the valets where the bike rack was and they told me, ‘Oh miss, don’t you worry about that. We’ll take care of it for you,’ ” Melissa recalls. “… I went home and said, ‘We’re joining this club because they valeted my bike.’ And they still do; the valets are some of my favorite people on property.”
Saeed notes that his wife was hesitant to move down to Orange County until she joined The Club at Monarch Beach. “When she … became a Member here, that was one of the factors that brought her down here permanently. She really enjoys herself during the day, coming here and exercising,” Saeed says.
Now, Melissa visits the resort up to five days a week to use the state-of-the-art Athletic Club and visit her friends at valet as well as Membership. She says she loves how casual and personal the atmosphere is, noting that she’s so comfortable in the lobby that it feels like her own living room.
Saeed certainly agrees, noting that he enjoys being at the beautiful property and bringing clients here as well. “I had lunch at AVEO today for business,” he says. “But I like the … championship-size swimming pool in the spa, so that’s my favorite place to go.”
The couple has even incorporated fitness into their routine by riding their bikes to the resort together once a week for their individual workouts, followed by a meal shared at AVEO Table + Bar. “We go there every week for brunch and sometimes for dinner,” Melissa says of the resort’s Mediterranean restaurant. “The food is light and healthy, so I like it.”
They both also enjoy going to the beach and the exclusive Member events that they get to participate in, where they have continued to foster new friendships with other couples. Melissa particularly likes the ones held in The Wine Cave by Bourbon Steak, including a murder mystery dinner and another event that featured chef Michael Mina of Bourbon Steak as the guest of honor. “It was a five-course dinner that started with Champagne in the cellar. … It was fantastic,” Saeed says. “We met with Michael Mina himself, [he is a] very friendly guy, and we enjoyed the food and the drinks.”
But ultimately, the couple simply loves the atmosphere at the resort, and can’t get enough of it. “I think walking in here is so inviting,” Melissa says. “… It’s just a really gracious, hospitable environment here and a beautiful view and the openness and I just think it’s incredible. I love the furnishings, too, it’s just really tastefully curated. I’m not just saying this, I really love this place.”
Saeed especially appreciates the influence of the staff. “Like any business, it comes from the top,” he explains. “The staff has been trained very properly to make everyone feel welcome and that reflects what’s going on with the management. … It does feel like family here, when you come here as a club Member, and they treat you from the time you park your car … to when you leave.”
Thanks to this one-of-a-kind experience, Melissa and Saeed see the resort as their second home and look forward to continue enjoying it to the fullest.
