Laguna Beach Magazine: December 2017
Mac and cheese with Parmesan foam at Selanne Steak Tavern in Laguna Beach | Photo by Patty Mitchell
Notes From the Editors
Winter is finally upon us, which calls for cozy clothing, toasty drinks and, most important, comfort food to warm both body and soul. In our Wine & Dine section, we highlight Laguna Beach chefs who are taking your favorite dishes from childhood and giving them a creative culinary twist. From the short rib poutine at Three Seventy Common Kitchen & Drink to the mac and cheese with Parmesan foam at Selanne Steak Tavern, there are plenty of tempting options for when you want the contentment that comes from noshing a homemade dish, without the hassle of making it yourself.
Slice in Laguna Beach is known for pizza and beer. | Photo by Dondee Quincena
Taste of the Town: Dine Sides
Have a Slice
Laguna Beach’s newest eatery is ablaze with myriad options for artisanal pizzas and craft beer.
Slice is a Neapolitan pizzeria where authenticity meets contemporary—using only the finest ingredients from local and Italian distributors to produce creative, family-friendly fare. Situated across the street from its sister restaurant, Lumberyard, the newest installment by husband-and-wife duo Cary and Suzanne Redfearn, owner and interior designer, respectively, opened Oct. 19.
The Redfearns acquired the building, which was originally built in the early 1900s and has housed various retail stores and YMCA offices, and converted it into a quaint, homey restaurant with the perfect balance of industrial decor.
The much-anticipated eatery boasts high-tech elements including a computer-controlled, electric oven that emulates a wood-burning version and a self-serve wall of beer, cider and wine taps that are activated using wristbands to track how much you pour—try a sip of this and a sip of that or enjoy a full glass of your favorite libation. Grab a glass from the shelves filled with an eclectic mix of goblets, mugs and pint glasses, then tap the screen for instructions on how to pour the perfect beer.
The rustic, recycled interior of Slice | Photo courtesy of Slice
In contrast to these high-tech features, the interior is filled with recycled decor such as walls covered with reclaimed wood and light fixtures fashioned out of boat pulleys, plus the incorporation of the building’s original doors, floors and windows.
The most impressive design piece is a mosaic of Shepard Fairey’s famous poster, “Defend Dignity”—part of his “We the People” campaign; approximately 4,500 bottle caps depict the image of a woman with a red flower in her hair as a symbol of unification and community. Another fun, intricate installation lines the walls of the restroom and consists of 18,000 Scrabble tiles that have hidden phrases, most of which are song lyrics from iconic musicians like The Beatles and Madonna.
You may come to check out the atmosphere, but stay for the food, which can be enjoyed along an elevated bar top or an elongated, mess hall-style table with parties sitting side by side—making everyone feel like one big, happy family.
Start the evening off with a refreshing salad by choosing your own fixings or select one of the signature options such as the beet salad with crisp mixed greens, tangy goat cheese and, of course, sweet roasted beets. A sprinkle of lemon zest provides a light, citrus flavor on the first bite, which is complemented by the apple vinaigrette dressing.
Build your own pizza with only the freshest ingredients at Slice. | Photo by Dondee Quincena
For the main course, you can also make your own personal-size pizza by picking the dough, sauce, cheeses and toppings (gluten-free crust and vegan cheese are both available for those with stricter diets). You can also order the daily slice of rotating varieties or a full, signature pizza from the menu. These 11-inch pizzas come in six unique flavor combinations, all made on the same delectable crust—simultaneously crispy and fluffy—which goes through a 24-hour fermentation process to make the dough lighter and easier to digest. There are plant-based options such as the archetypal margherita and the Greeter with a strong burst of pesto in each bite followed by a slight bitterness from the arugula and earthiness from the mushrooms. Another popular dish called the Hobie is filled with fresh flavors from the Italian sausage, mushrooms and red peppers, but especially from the sauce that’s made from organic tomatoes grown right here in California. For meat lovers, try the Benson, which is topped with fennel sausage and prosciutto on a light tomato sauce base with just the right amount of basil. For those with a taste for seafood, Shaw’s Cove is the best pick as it features shrimp along with pesto, tomatoes, fresh oregano and arugula.
Jars of Happiness in chocolate and caramel | Photo by Dondee Quincena
Then there’s the shining star of the menu: Lolita Perine. A house favorite, the Lolita is for those who can never have too much cheese, with its roasted garlic ricotta base that’s topped with fresh mozzarella and Parmesan, plus Castelvetrano olives that give it an earthy tinge. What makes this pizza such a spectacular dish is the baked egg that oozes onto each slice, the truffle oil that is drizzled across it, lending a decadent flavor and, finally, a spicy aftertaste from the red pepper flakes that leaves you wanting more. This particular pizza paired nicely with the Laguna Beach Beer Co. pale ale, one of many options available on the self-serve tap wall.
As a side, or for a snack later on, you can also purchase ciabatta bread with olive oil for dipping, made fresh in the pizzeria oven every day. The eatery also plans to expand its menu to include breakfast pizzas for lunch with toppings such as a chorizo, bacon and egg with purple potatoes, as well as calzones and other types of bread. For dessert, don’t forget to pick up one of the JOHs—Jars of Happiness—which come in chocolate or caramel flavors sure to put a smile on your face.
Harvest at The Ranch at Laguna Beach serves up sustainably caught, ocean-friendly fare. | Photo courtesy of The Ranch at Laguna Beach
Dine Sides
One With the Ocean
Harvest at The Ranch at Laguna Beach has been registered as the city’s first ocean-friendly dining option after being recognized for its commitment to ocean sustainability by the Surfrider Foundation, a national nonprofit environmental organization based in San Clemente. The foundation is dedicated to protecting and maintaining all aspects of the ocean, including waves and beaches, and has locations in 35 states that are collectively working on more than 90 conservation campaigns. Its Ocean Friendly Restaurant program has certified 128 restaurants throughout the United States to date, 41 of which are located here in Orange County.
In order to become eligible for this classification, eateries must meet the criteria established by the Surfrider Foundation, which includes eliminating the use of Styrofoam and plastic, solely providing customers with reusable utensils and recycling daily. Other required practices involve not serving plastic bottles, only providing plastic straws upon request and actively conserving both water and energy. (949-499-2271; theranchlb.com)
Selanne Steak Tavern in Laguna Beach won a Golden Foodie award for best service. | Photo courtesy of Selanne Steak Tavern
Best in Service
Earlier this fall, Selanne Steak Tavern won its fifth Golden Foodie award—this time for best service, which honors the restaurant’s outstanding hospitality. Around 250 people attended the annual awards ceremony, which took place Sept. 24 at Newport Beach Marriott Hotel & Spa and was emceed by Food Network star Simon Majumdar of “Cutthroat Kitchen” and “Iron Chef America.” The Golden Foodie Award, also known as the People’s Choice Food Awards, honors excellence in the culinary sphere with awards being presented to OC restaurants, chefs, bartenders, dishes, drinks and industry leaders.
The Laguna Beach restaurant opened in 2013 and has received a Golden Foodie award every year thereafter, including best steak and best new restaurant in 2014, best wine in 2015 and best steak again in 2016. The eatery was also recently recognized by Wine Spectator magazine for its wine program, for which it received a Best of Award of Excellence. (949-715-9881; selannesteaktavern.com)
Las Brisas brought back its brunch offering due to popular demand from locals. | Photo courtesy of Las Brisas
Brunch is Back
Back by popular demand, the brunch at Las Brisas has been revamped to include all new menu items to tantalize guests’ taste buds. Take your plate down the hot buffet line and try a bit of everything including the braised pork belly quesadilla, apple-stuffed chicken sausage and breakfast potatoes.
Diners can customize miniature waffles using maple syrup and chocolate fountains, chantilly cream, homemade strawberry jam, fresh fruit, whipped butter and more. There is also a make-your-own omelette station that uses a cast-iron waffle skillet to create a unique shape and features ingredients such as jalapeno-cured bacon, Oaxaca cheese and champignon mushrooms. Other breakfast options include made-to-order eggs Benedict and avocado toast, plus yogurt parfaits and fresh baked goods.
The brunch buffet is available Monday through Saturday from 8-11 a.m. and has the option of bottomless mimosas for an additional fee. The Saturday morning menu also includes a seafood bar and prime rib carving station. (949-497-5434; lasbrisaslagunabeach.com)
The lobster pot pie, which is finished tableside, is a Michael Mina signature item on the menu at Bourbon Steak in Dana Point. | Photo by MGM Resorts International
From Stonehill to Steakhouse
Stonehill Tavern, a Michael Mina restaurant at Monarch Beach Resort in Dana Point, is set to close its doors at the end of the year in order for the space to be transformed into Bourbon Steak, another concept by James Beard Award-winning chef Michael Mina.
The incoming dining establishment, which already has locations elsewhere, is known for being a contemporary rendition of the classic steakhouse, where premium cuts of meat will be prepared using Mina’s signature style by poaching them in butter and then grilling the steaks to lock in the flavor. Other sensational dishes will include duck fat fries and truffle mac and cheese as well as lobster pot pie. The main source for ingredients will be local farmers and suppliers in order to incorporate fresh, high-quality produce, seafood and meat.
This restaurant will mark the sixth Bourbon Steak location—the first in Orange County—and is expected to open in February. Bourbon Steak is also found in Los Angeles, Miami and Washington D.C., among other cities, with another new addition set to open in Nashville in 2018. (949-234-3900; monarchbeachresort.com)
Chef William Bradley’s interpretation of a BLT with black truffle aioli, presented at the Robb Report Culinary Masters. | Photo courtesy of Montage Laguna Beach
A Meeting of the Masters
Craig Strong, executive chef at Montage Laguna Beach’s Studio restaurant, hosted eight renowned American chefs on Oct. 23 as part of the annual Robb Report Culinary Masters. The visiting chefs donated their time to create an elaborate dining experience for guests that consisted of a six-course dinner as well as a gala reception and auction, with tickets costing $1,500 per person. The dinner marked the beginning of three days of fundraising dedicated to golf and fine dining, which raised almost $200,000 for the ment’or BKB Foundation to benefit the training of exceptional young chefs as well as educational grants and culinary internships.
The lineup of chefs included ment’or founders Daniel Boulud, Thomas Keller and Jerome Bocuse alongside Mathew Peters, who led Team USA to its first victory at the 2017 Bocuse d’Or gastronomy competition in France; Gavin Kaysen, former James Beard Rising Star Chef; William Bradley, four-time James Beard Award nominee; and Paul Bartolotta, chef and owner of The Bartolotta Restaurants.
Some of the dishes created by these culinary visionaries included various canapes, a French-style lobster salad, ricotta gnudi with chestnut mousseline and, for dessert, a Guanaja chocolate sphere that encapsulated sea salt caramel ice cream and Guinness foam. (mentorbkb.org)
Laguna Landscapes
Ocean Above Ocean
Ulrike Scheuchl, a digital photographer and Laguna Beach resident, was on Top of the World while capturing this photo from the scenic lookout in Alta Laguna Park. This location offers picturesque views of the city below on a clear day and eerily elegant imagery on foggy days such as the one captured by Scheuchl. “This was one of those shots where it was important to have the camera ready,” she says. “Fog can move fast and a ridge that is visible one moment may be covered completely just a few seconds later.”
Laguna local Ulrike Scheuchl had her camera ready to capture this image before fog covered the hill. | Photo by Ulrike Scheuchl
Scheuchl uses her photography to reveal perspectives that other people might not consider, and she believes this image is a perfect example of that. “When the fog rolled in, it was a gray day on Main Beach, but the fog was low enough to reveal a beautiful evening for those at higher elevation,” Scheuchl says. “The photo shows Laguna Beach on one of the days that would not be advertised as much in catalogs and on websites, however, there is still a lot of beauty.”
The Austrian-born photographer has also called England, Canada, Germany and Switzerland home. She moved to Laguna Beach eight years ago, after her husband was offered a job in Irvine. “I selected Laguna Beach, specifically, as a place to live because of its reputation as an art community,” Scheuchl says. When asked what she likes about Laguna, her response is: “What’s not to like?”
After living in California for three years, Scheuchl decided to participate in the Sawdust’s Winter Fantasy in 2012 and, later, the Sawdust Art & Craft Festival in summertime; the latter is now her primary exhibit space. This year marked her fifth summer at the festival, to which she says, “… while it can be exhausting at times, it is always a great experience.”
In addition to scenic shots like the one above, another major subject of hers is cupcakes, and she has published three photography books that focus on personifying the sweet treat: “The Secret Life of Cupcakes” (of which she released a second edition in May), “C. C. Cupcake Explores the Southwest” and her most recent publication, “Cupcakes at Work.”
“I believe that there is an artist in every one of us,” Scheuchl says. “Make sure you nurture this artist in yourself, always stay curious and don’t be afraid of trying something new.”
For more, visit ulrikescheuchl.com.
