Laguna Beach Magazine: March 2018
Letters from the Editors
When it comes to comfort food, pasta has always been my go-to meal. Whether it’s a basic box of mac and cheese or a gourmet version with exquisite toppings, a heaping plate of noodles always hits the spot. But, like most dishes, a homemade base makes all the difference. So, we rounded up all of the authentic Italian restaurants in town that offer house-made pasta for eats that are as fresh as they are delicious. Check out “Homemade Homages” on page 36 to find out exactly where to go to indulge in pasta dishes with a strong Italian influence, from the recipes themselves to the hands that put them into action; and learn how to make your own pasta for those nights when you want to dine on restaurant-quality food, at home.
The gardening program at Top of the World Elementary School lets students get their hands dirty, with the homegrown produce being donated to the Laguna Food Pantry. | Courtesy of Laguna Beach Unified School District
Up Front: Around Town
Growing Education
Top of the World Elementary School has a new greenhouse on campus, after the Laguna Beach Unified School District completed construction in December. Students will use this greenhouse to learn firsthand about ecosystems, sustainability and gardening, and will also be donating fresh produce that they grow to Laguna Food Pantry, as part of the recently launched Giving Garden Food Program. This donation program came about after the school applied for the Seeds of Change Grant Program and was awarded second place, which included a $10,000 grant that was then matched by the school’s PTA for a total of $20,000 to fund the project.
The greenhouse itself comprises a geodesic dome and was designed by Colorado-based Growing Spaces specifically to facilitate year-round gardening. The space includes a solar-powered central air system, automatic vents to keep down the cost of heat and an above-ground pond that will eventually be home to koi fish and various water plants, which will help to keep the greenhouse humid and produce nutrient-rich water for the plants. (949-497-7700; lbusd.org)
Montage Laguna Beach’s partnership with Ritual Yoga | Credit Pacific Dream Photography
Yogi Paradise
Forbes Five-Star recipient Spa Montage at Montage Laguna Beach has brought in the popular Ritual Yoga to offer a new series of classes for yogis of all ages and abilities, and the sessions aren’t limited to resort guests—all are welcome.
Classes are held in the morning and afternoon, and include Gentle Flow, which incorporates breathwork, deep stretching and mindful vinyasa techniques; Power Yoga, which combines strength and spirituality training; and Restorative Yoga, which mainly consists of sustained stretching poses to increase energy without straining joints, bones or connective tissue in the body; as well as Vinyasa Flow, Mindful Meditation and Sound Meditation.
A single class will cost $40, while packages of five or more classes and unlimited monthly passes are also available. Participants who opt for a package of at least 10 classes will also be granted access to the spa for three hours on the day of their class, and purchasing a package of 20 or more classes, or the unlimited monthly pass, will come with spa access and 20 percent off salon services. (949-715-6010; montagehotels.com)
Kristin Miracle-Lewis, a Laguna Beach native and owner of The Garage Collective | Credit Radman Photography/Art of Being Female
Locally Sourced, Globally Minded
For its first anniversary, The Garage Collective storefront has expanded to a new location on South Coast Highway and the company is rolling out new product lines as well as educational workshops that aim to create a community of businesswomen like Kristin Miracle-Lewis, a Laguna Beach native, former Quiksilver merchandiser and owner of The Garage Collective.
This brick-and-mortar store boasts a “coastal bohemian aesthetic” and focuses on showcasing home goods from local and global craftspeople as well as Miracle-Lewis’ collection of antique furniture, handmade textiles, self-designed pillows and vintage rugs sourced from India, Turkey and Morocco. This year, the company will introduce product lines from Laguna Beach-based apothecary company True Wild Botanicals; Uganda-based and Californian-owned art and design studio Rose & Fitzgerald; Native Bear, which sells paper and gifts with a 1970s feel; and African artisanal brand Kazi. In addition to the new products being offered, the workshop lineup includes recurring seminars such as Coffee & Conversations with Katie Saffert of Hatched Collective and Bath Bombs with True Wild Botanicals. The Garage Collective is also now offering curated interior styling services. (949-371-6049; shopgaragecollectivelaguna.com)
Laughter yoga on Main Beach | Credit The Laughter Yoga Institute
Laughing into Wellness
They say that laughter is the best medicine, and local author, yogi and director of The Laughter Yoga Institute, Jeffrey Briar, has written a new book on the topic. Published in late 2017, “Happiness Out Loud: Quotations on Laughter and Life” is a compilation of inspirational quotes about everything from advice for a happy life to gratitude, the value of laughter and much more.
This is his second book, after penning a guide to laughter yoga, which aims to use laughter as a form of exercise. The guidebook, published in 2016 and titled “The Laughter Yoga Book: Laugh Yourself to Better Health,” provides readers with information about the history, theory behind and practice of laughter yoga while also discussing the physical, mental, emotional, social and spiritual effects that the technique has on people’s lives.
Prior to his debut as a published author, Briar became a certified laughter yoga teacher in 2005 and now leads a daily laughter yoga group at Main Beach as well as a weekly class at the Rancho Senior Center in Irvine, where participants gather to put the techniques from his books into action. (949-376-1939; lyinstitute.org)
10 Boys Who Care at the group’s founding five years ago | Credit Candice Dartez
A Sporting Chance
Ten Boys Who Care, a group of teens from Laguna Beach High School, have been raising money for their Good Sportsmanship Scholarship since they established the group five years ago. Every year, graduating seniors who play a sport are invited to apply by writing an essay about their most embarrassing or memorable moment in sports and what that experience taught them about sportsmanship; two scholarship recipients are chosen from these entries.
Last year, the group also donated funds it raised to the athletics department of Godinez Fundamental High School in Santa Ana in support of a goal to provide every child with the opportunity to play at school. After one of the members, Sam Reynolds, applied for a grant from Youth Service America and The Walt Disney Co., the group’s project, Every Kid Should Play, was recognized as one of the best in the country and Ten Boys Who Care was awarded a $500 Disney Be Inspired Grant, which will once again be used to help the athletic program at Godinez Fundamental High School. (tenboyswhocare.org)
Hobie Surf Shop on Forest Avenue recently unveiled a remodel and expansion. | Credit Blue Engelking
Surf Shop Swells
Following a recent expansion and renovation, Hobie Surf Shop’s grand reopening was held Feb. 10 and included food, drinks, giveaways and live music by local group MoonShine. The event not only celebrated the unveiling of the new storefront, but also Dick Metz, who was Hobie Alter’s business partner and has significantly influenced the Laguna Beach surf lifestyle as well as the sport itself.
Changes made to this flagship on Forest Avenue involved adding on the neighboring suite, meaning the store now fills the entire building. The new space also comprises the original truss ceiling, reclaimed wood floors, a brand-new sales counter, upgraded lighting and surfaces, as well as art and products from local vendors—all of which work together to create a “cultural hub” for the community. The store, which has been in operation for 40 years, will continue to partner with San Clemente-based Surfing Heritage Foundation to incorporate the history of surfing and its significance in beach towns such as Laguna. (949-497-3304; hobiesurfshop.com)
The Laguna Art Museum exterior | Credit Ann Chatillon Photography
Up Front: Community
California Cool Art Auction
The Laguna Art Museum is celebrating its centennial—its roots can be traced back 100 years to the formation of the Laguna Beach Art Association, which eventually established the museum—so it seems only fitting that the 36th California Cool Art Auction on Feb. 10 raised a record amount of more than $466,000 to benefit the museum’s exhibitions and art education programs.
The evening at the museum comprised a live and silent auction, both of which featured artwork from more than 100 California artists. The live auction offered 20 pieces and garnered more than $196,000 on its own—the highest price tag was for a piece by Peter Alexander, titled “LAX XXXII,” which sold for $23,000. The silent auction showcased another 99 works and generated more than $173,000, with 90 percent of the collection sold during the event.
In addition to the auctions, the event’s 300 guests were also treated to dishes from West Coast Event Productions, wines from the Wine Gallery, desserts by Simply Sweet Cakery, as well as specialty coffees and teas from Urth Caffé. (lagunaartmuseum.org)
Dinner Dance chairs Gorjana Reidel, Carol Moss and Sarah Durand | Credit Blue Sky’s Studio
SchoolPower Dinner Dance
The 33rd annual Dinner Dance, presented by local nonprofit SchoolPower, was held Feb. 10 at the Ritz-Carlton, Laguna Niguel. With a “Catching Dreams” theme, the evening included dinner, dancing, silent and live auctions, as well as a performance by 1980s-esque group The CoverUps Band. The event, attended by 300 guests, raised more than $320,000 to benefit Laguna Beach schools, including over $185,000 contributed by the crowd that night to go toward the organization’s 2018 Fund-a-Need campaign. Titled Navigating the Information Age, the campaign focuses on improving digital literacy for children in kindergarten through high school. The SchoolPower Endowment also donated $25,000 to help this cause, which will use funds to bring in a districtwide digital library specialist and part-time teacher coaches. The rest of the money that was raised will benefit SchoolPower’s continuous support of academics, music and art in Laguna Beach. (lbschoolpower.org)
Guests at the luncheon entrance | Credit Paul Gero
Beauty In Grace Luncheon
Beauty In Grace, a women’s giving circle that benefits the women’s health programs at MemorialCare Saddleback Medical Center in Laguna Hills, of which Laguna Beach resident Dawn Levine is a founding member, held its annual luncheon Jan. 25 at Shady Canyon Golf Club in Irvine. Sixty women attended the event to celebrate the group’s annual donation to the medical center, the money for which is raised through its membership fee of $1,000 per person. This year, the organization collected $68,000, which will be used to purchase video streaming equipment called NicView, which allows parents to have a constant live view of their babies from their smartphones, for the Neonatal Intensive Care Unit. This donation was supplemented with a speech by Sarah Baer, the mother of a premature baby who was treated in that very hospital, who expressed how much other mothers in positions similar to hers will appreciate this new equipment. (memorialcare.org)
Eat & Drink Special Section
Homemade Homages
Local chefs showcase fresh pasta with authentic flavors reminiscent of their vibrant Italian culture.
Celerini Alfredo at Studio in Montage Laguna Beach | Courtesy of Montage Laguna Beach
No matter the time of year, or even day, nothing is quite as satisfying as a steaming plate of fresh pasta. Laguna Beach chefs with connections to both Italian culture and cuisine are putting their own twists on traditional dishes, melding their heritage with their own personalities and cooking styles. There are Italian restaurants all over town, and all of the authentic places still make most of their pasta in-house, giving their food a special touch that emits a homey feeling.
From seafood pasta at Ristorante Rumari and fluffy gnocchi at Romeo Cucina to multicolored noodles at Taverna Laguna Beach or the unique raviolis at both Alessa by Chef Pirozzi and Salerno by Chef Pirozzi, there’s something for everyone’s taste. And when all of your choices are homemade, it’s almost impossible to go wrong.
Rigatoni bolognese with pork and veal at Lumberyard | Credit Dondee Quincena
Rooted in Italy
All of the Italian chefs in Laguna Beach have two things in common: their love for Italian cuisine and for their home country. After growing up in Italy and learning about the restaurant industry in their own ways, each of these chefs aimed to bring their authentic recipes to America, and that’s just what they did, eventually forging a path to Laguna.
Executive chef and owner of Ristorante Rumari, Vince Crivello, may have studied culinary arts through the Westin Hotels & Resorts and at Cerritos College, but most of his skills were learned while he was growing up in Sicily. “I think most of what I have, and what I feel for, comes from my parents—they’re my biggest influence,” Crivello says. “They taught me how to make pasta, how to cook the seafood … They’re great cooks.”
Another talented chef, Francesco Schintu, aids the entire Taverna brand from Dallas, where the chain’s corporate headquarters is located. Originally from the island of Sardinia, Schintu grew up surrounded by Italian cuisine, which led him to begin his culinary career, including his studies at Boscolo Etoile Academy in Tuscania. Over the years, Schintu worked in many kitchens, but there was one where he met a kind old woman who taught him her techniques for making traditional pasta. Today, he has taken those methods and modified them in order to develop his own homemade pasta recipe.
On the Italian mainland is Calabria, where Antonio Romeo, executive chef and owner of Romeo Cucina, grew up and first became involved in the restaurant industry because his parents ran an eatery in his hometown for 45 years. Romeo and his parents are not the only chefs in the family, as his four brothers and two sisters all followed the same career path. “We moved here about 30 years ago … and, basically, we tried to bring our recipes and new way to cook in California,” Romeo says. As far as professional schooling, Romeo studied culinary arts in his home country for five years and subsequently earned his degree after working under various renowned Italian chefs.
Romeo isn’t the only chef in town who was greatly influenced by family. Another example is Alessandro Pirozzi, executive chef and owner of both Alessa and Salerno, who grew up in Naples with his three sisters. Being the only boy made squabbling with his siblings almost inevitable, so Pirozzi would escape to the kitchen, where his grandmother taught him everything he knows about the culinary arts.
Pre-made pasta ready to be cooked | Courtesy of Romeo Cucina
Tricks of the Trade
As any of these chefs will tell you, when it comes to making pasta dough, the ingredients make a big difference in both taste and texture. Crivello opts for durum flour because it has more starch, which helps maintain a thick consistency. He mixes the flour with either eggs, to give the dough a bit of elasticity, or water, which he says is a good substitute for diners with allergies or for those watching their caloric intake.
Romeo also uses durum flour, but chooses to blend with a semolina flour; both of which are imported from Italy. “We just got new flours from … [Naples, from a] factory that is about 500 years old, so it’s an extra exquisite touch on … the pasta,” Romeo says. He also uses fresh eggs in the mixture and makes his pasta almost every day, only keeping it for a maximum of two days before making a new batch.
Schintu also likes to use a blend of flours, as well as egg yolks, a bit of olive oil and a small amount of salt to make his pasta dough. He recommends utilizing a KitchenAid mixer to get your dough to the right consistency. He also notes that the amount of time spent mixing the ingredients can affect the elasticity of the dough, and suggests mixing for no more than five minutes.
The type of machinery or tools used to form the pasta depends on the shape that the chef aims to achieve. For example, if the goal is to create a round pasta like rigatoni or penne, it is necessary to use a special machine that will cut the dough into that particular form. Meanwhile, flatter noodles like spaghetti or fettuccine can be handmade by simply rolling out the dough and slicing it to the desired thickness.
If you’re thinking of making pasta at home, Crivello says the trick to perfect pasta is as easy as using the right amount of each ingredient. So, you first need to gather the basics: 1 pound of high-quality flour, 8 ounces of water and a roller as well as a bit of salt. Of course, you can choose to add other ingredients such as eggs, olive oil or sugar, depending on your taste. Then, you simply mix the ingredients together until it has a doughy consistency. If opting to make the pasta by hand, you must roll it out until it is extremely flat and then cut into pieces, otherwise, run the dough through a pasta-making machine. “You just have to be very specific when you make your dough [to ensure] that it won’t stick or it’s too dry,” Crivello says, noting that too much water can actually cause the dough to lose its moisture.
Signature Dishes
Of course, Laguna’s Italian eateries specialize in perfectly made pasta—and some rather unique ones. The Linguine Nere del Mare al Cartoccio at Ristorante Rumari is a black seafood linguine that gets its dark hue from a natural ingredient: squid ink. “Once we have … [dyed the pasta], we saute all the clams and shrimp in a tomato sauce with a little bit of brandy and, once we combine those together, we bake it in the oven at about 550 F for 10 to 15 minutes,” Crivello explains. “When you bake pasta, the pasta will absorb all the flavor from the sauce, so it’s creamier [and has] a lot more flavor.” Crivello praises this finished dish for its buttery flavor, which is especially prominent in the thick and creamy tomato sauce.
Black linguini at Ristorante Rumari | Credit Dondee Quincena
Other standout dishes at Ristorante Rumari include the lobster ravioli, which is served in a cream sauce with chopped tiger shrimp and saffron; the pappardelle puttanesca with tomato sauce, anchovies, garlic, capers and olives; and the Spaghetti Malanese with cauliflower, pine nuts, raisins and breadcrumbs for a lighter bite.
At Romeo Cucina, one must-try pasta dish is the Gnocchetti alla Grappa, which comprises homemade “potato pillows,” zucchini, sun-dried tomatoes and mushrooms in a pink grappa sauce. This dish is made by boiling peeled yellow potatoes, mashing them and then adding flour along with a bit of salt and other spices. Some gnocchi recipes incorporate egg, but Romeo decided to make his version as basic as possible and doesn’t mix in any eggs, or even water. He then uses the dough to make each individual piece of gnocco to create a dish filled with light and fluffy pasta. “[Some Americans] don’t know the difference between gnocchi and pasta,” Romeo says. “Gnocchi is more particular, like homemade by your grandma or like how my mom used to make: really nice and soft and delicate.”
Romeo Cucina also offers a popular lobster ravioli dish, which is made by hand and stuffed with lobster meat as well as some crab, and the Tortelloni di Carne, which is filled with house-ground, wood oven-braised rib-eye and vegetables, and served with a creamy pesto sauce.
For a colorful dish with a retro feel, order the Paglia e Fieno at Taverna. “It comes from the ’50s and ’60s—it was very trendy at that time—so that was the inspiration to bring this recipe to the menu,” Schintu says of the dish, which consists of two types of noodles, half yellow egg pasta and half green spinach pasta, which gives the plate a multicolor finish.
Schintu explains that the Paglia e Fieno is made with shallots and olive oil, then assorted mushrooms are added along with some roasted chicken and cream. “[We] make a nice sauce and then we serve the pasta with shaved Parmesan on top, and then the truffle [oil for] flavor,” he adds. Though this dish is typically served with chicken and a cream sauce, Schintu says diners can customize when it comes to the protein and sauce.
A pasta dish at Taverna | Credit Black Book Ink
Other popular dishes at Taverna include the garganelli pomodoro, which comprises quill pasta with a choice of a fresh tomato and basil sauce or a Bolognese sauce with shaved Parmesan. For seafood lovers, try the tagliolini scampi, which mixes garlic, tomatoes and shrimp with white wine, lemon capers and butter sauce.
At Alessa and Salerno, Pirozzi prides himself on making fresh pasta every day using top notch ingredients. “[Pasta] is very healthy when you use good, fresh, organic ingredients,” Pirozzi says. One standout dish at both of his eateries is the Healthy Salmon Pasta, which features a lemon-infused taglierini pasta with fresh salmon, garlic and shallots in a pinot grigio-based sauce. Pirozzi invented this dish with his uncle, and said both men enjoyed its contrast of flavors as well as its balance of acidity. Another popular dish, also at both restaurants, is the Zucca, an organic butternut squash ravioli made from an amaretto liqueur-infused dough, filled with ricotta and drowned in a brown butter-sage sauce.
And, solely at Salerno, is the Hard to Catch Ravioli, which uses wine-infused pasta that has a fun purple hue, fresh roasted rabbit (a popular meat in Italy), crispy San Daniele prosciutto, teardrop pepper and topped with a Reggiano sauce.
Another eatery in town, Ti Amo by Il Barone, also serves homemade pasta as part of its unique culinary lineup, such as the tortellini filled with imported cheese and accented with a mascarpone, walnut and poached pear cream sauce. If you’re more of a meat lover, there is a tortelloni dish that’s instead filled with roasted veal and beef and served with a Bolognese sauce. For another rich flavor profile, turn to the cavatelli with mushrooms, pork sausage, black truffles, red wine, as well as ricotta and Grana Padano cheeses.
No matter which restaurant you choose to visit for your next pasta meal, get ready for delicious homemade dishes that will make you feel like you’ve been transported to Italy, and will certainly keep you coming back for more.
Taste of the Town
Perfect Pairings
Diners seek out Wine Gallery for its unique, curated wine list but stay for the delicious homemade dishes that complement the vino.
An interior view of Wine Gallery
Upon arriving at Wine Gallery, it’s clear that the bar is certainly a focal point of the space, with the inviting U-shaped countertop just waiting to be filled with ravenous guests. And it’s no surprise that this restaurant’s wine list beckons diners, especially considering co-founders Chris Olsen and Jeff Schroeder make barrels of their own signature blends, which are available for purchase by the glass or bottle. One of the standout wines is Mile 216, a pinot noir by Olsen that is made at a Santa Barbara winery and has a dominantly fruity flavor that’s reminiscent of blackberries with slight notes of chocolate. And with such a vast selection of wine, including domestic and imported varietals, such as the deeply rich Continuum, a Bordeaux red blend out of Napa Valley, Calif., or the crisp and tart Les Baronnes, a Sancerre blanc by French winery Henri Bourgeois, there’s sure to be something for every palate.
The wine isn’t the only aspect of this eatery that has a personal touch, as the chefs pride themselves on running what Olsen refers to as a “scratch kitchen,” which means they make all of their food in-house, including the pasta, pizza dough, sausage, salad dressings, cheese and ice cream, and use organic ingredients as often as possible. The food is heavily influenced by Italian cuisine with a rustic Argentinian flair, which allows the chefs to play with tradition while adding their own unique spin on each dish. In order to keep the menu fresh and exciting, they create daily and weekly specials with the main menu being updated monthly—most items, especially guest favorites, will stay the same but they often play with the salads and ravioli fillings, while the proteins for larger plates change up to twice a year.
Try a sip of various varietals at Wine Gallery
When it comes time to order your meal, be sure to start with the arugula salad, which may be on the specials board but is actually served daily. This salad is a favorite of Olsen’s wife, likely because of its strong earthy flavor that is refreshing and light, which truly comes together after a bite with its fried onion topping. A must-try side is the oven-roasted spicy cauliflower, which incorporates tricolor cauliflower, garlic, sea salt, Parmesan and the special ingredient, Calabrian chili oil, which gives it just the right amount of spice. This dish, like all of the other hot plates on the menu, goes through the wood-fire oven, which is Wine Gallery’s signature cooking style.
For a sweet appetizer, try the fig and date bruschetta, which comes topped with whipped goat cheese, fig jam, dates and sea salt, plus drizzles of olive oil and balsamic reduction. The sweetness from the fruit is prevalent but not overpowering, as it is paired with the creaminess of the goat cheese and sharpness from the balsamic, giving it a nice balance of flavors. If you’d rather opt for something savory, the homemade five cheese ravioli or a traditional bruschetta with grape tomatoes, basil, garlic, shaved pancetta and balsamic reduction is also available, as well as a new special every day.
Fig and date bruschetta
And the daily specials are always exquisite, such as recent offerings that included a decadent lobster ravioli featuring handmade pasta wrapped around succulent lobster meat and drowned in a creamy, slightly sweet red sauce; a perfectly seasoned hanger steak on a bed of baby potatoes and surrounded by a ring of chimichurri sauce—the tender pieces of meat cut like butter even without a steak knife; and the pizza of the day, which comprised the chef’s house-made sausage and ricotta as well as pepperoncini and roasted red peppers for a delicious blend of fresh flavors. And, for dessert, nothing beats homemade ice cream, especially in flavors such as pistachio or cookies and cream—the latter is one of the chef’s favorites.
Whether you’re looking for a sip of specially crafted and curated wine or to take a bite out of a delicious homemade meal, the Wine Gallery is certainly the place to be.
Tip: Check out Wine Gallery for happy hour, from 4:30-6:30 p.m. weekdays, or to enjoy live music from 6:30-9:30 p.m. Tuesdays and Thursdays.
Photos by Dondee Quincena
A selection of cuts at Bourbon Steak | Credit Huge Galdones
Dine Sides
Sizzling Steaks
Bourbon Steak, A Michael Mina Restaurant has officially arrived at Monarch Beach Resort in Dana Point, following its grand opening March 1. Executive Chef Bryan Brown helms this location, Orange County’s first installation of James Beard Award-winning chef Michael Mina’s steakhouse concept. Diners can enjoy the incredible ocean views while sampling Mina’s signature style of butter poaching dry-aged prime steaks and other dishes such as a shellfish platter, black truffle manicotti and a Maine lobster pot pie. There will be various tableside offerings for a more interactive element, such as a martini cart, a meat-carving trolley and a Japanese whisky ceremony. The restaurant also feature The Wine Cave by Bourbon Steak, which will be available as a luxurious venue for private events. (949-234-3271; michaelmina.net)
Renowned chef-owner Amar Santana | Credit Sarah King
In the Hall
“Top Chef” finalist and Orange County resident Amar Santana, who is the executive chef and owner of Broadway by Amar Santana in Laguna Beach as well as Vaca in Costa Mesa, is preparing to open a third dining establishment with his business partner Ahmed Labatte in early 2019. This new concept will feature a global food hall, appropriately named The Hall, at South Coast Plaza.
The eatery will include a Mediterranean grill, which will serve made-to-order salads, kebabs and shawarma, as well as grab-and-go options including sandwiches, pastries, coffee and juices. There will also be a full-service crudo bar, a charcuterie and cheese station plus, of course, wine and cocktails. The dining area will consist of casual and communal seating with high-top bar seats, low tables and sofas for ultimate relaxation. There will also be a small retail space for patrons to take a piece of the action home with them. (800-782-8888; southcoastplaza.com)
Key lime pie pops | Courtesy of Tommy Bahama
Island Inspiration
As Tommy Bahama celebrates 25 years of providing its clientele with high-quality fashion, furniture and food, the island lifestyle brand’s Laguna Beach location has updated its edible offerings with a new casual dining menu. Diners at Tommy Bahama Laguna Beach Bar & Grill can enjoy light snacks, such as the coconut shrimp with papaya-mango chutney or the ahi poke napoleon flatbread with guacamole. There are also various bowls that contain quinoa, farro and edamame while showcasing three separate proteins with distinct flavor profiles: ahi poke, grilled portobello mushrooms and the day’s fresh catch. Handheld dishes include burgers, sandwiches, tacos and a filet mignon flatbread. For dessert, indulge in a Tommy Bahama favorite, the pina colada cake, or new items such as the frozen Key lime pie pops dipped in dark chocolate or the pineapple creme brulee with Tahitian vanilla bean and caramelized pineapple. (949-376-6886; tommybahama.com)
A brunch offering for Easter Sunday | Courtesy of Sapphire Laguna
Rise and Shine
Celebrate Easter Sunday with your loved ones alongside your favorite morning meal dishes. Among the many options in town, enjoy a three-course brunch at Sapphire Laguna with entree options such as brioche French toast with Vermont maple syrup or pan-roasted barramundi and black pepper gnocchi. The Easter buffet at Driftwood Kitchen will incorporate cold, hot and live action stations, with plates like smoked Atlantic salmon with bagels and plenty of toppings, eggs Benedict with blood orange hollandaise as well as fresh omelets, crepes and carved meats.
At Montage Laguna Beach, both on-property eateries will be featuring holiday menus: an a la carte lineup at The Loft with Easter specials like a croque madame sandwich and slow-roasted leg of lamb, as well as a four-course meal at Studio with options such as ahi tuna poke with avocado panna cotta for a starter and lobster bisque with seared scallops for a second course, with salmon, chicken or steak as an entree. (Sapphire Laguna: 949-715-9888; sapphirelaguna.com) (Driftwood Kitchen: 949-715-7700; driftwoodkitchen.com) (The Loft and Studio: 949-715-6420; montagehotels.com/lagunabeach)
A kale, cucumber and ginger drink from Project Juice | Credit Bob Hodson Photography
Juicy Delivery
Project Juice, a San Francisco-based food and beverage company, already has a storefront in Laguna Beach at the Village Faire Shoppes, but recently expanded to offer free shipping across the U.S. for a new line of products. Fans of Project Juice’s selection of plant-powered smoothies can now order from the Sub-Zero Superfoods line, which features organic, ready-to-blend superfood smoothies and bowls chock-full of seasonal produce. These subscription boxes come packed with pre-chopped and pre-measured ingredients, so you can make your favorite flavors with ease by adding coconut water or nondairy milk and mixing in a blender. In congruence with the rest of the Project Juice brand, all of the Sub-Zero Superfood offerings are gluten-free, dairy-free and soy-free, plus they contain no added sugars.
These subscription boxes come in three sizes, which contain either eight, 12 or 24 smoothies and/or bowls per pack, and the delivery schedule can be set to weekly, every two weeks or monthly. (949-484-0239; subzerosuperfoods.com)
