Laura’s Restaurant Updates

Brussels Bistro is now open for lunch

Exciting news for Brussels Bistro Fans: Brussels will now be open for lunch from 11 a.m. every day of the week.

Thomas Crijns opened Brussels Bistro in 2004 and it has firmly been established as one of the most celebrated restaurants in Laguna Beach, renowned for its authentic Belgium cuisine and of course its huge selection of Belgium beers. It most recently won Open Tables February Diners Choice award, alongside many other accolades since it opened. 

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Photo by Laura Buckle

Lunch is served!

Seven months ago Crijns’ best friend of 40 years, Nicolas Servais, moved his family over from Belgium to partner up with him, a partnership that has only enhanced this already popular and successful bistro.

Lunch fans will find all the favorites from the weekly menu as well as Belgium waffles served daily. 

Brussels prides itself in its weekly evening specials and these specials will also be available on the daytime menu.

For more information, visit their website www.brusselsbistro.com or call (949) 376 7955.


Big-time fun and food at Big Fish: It’s also a great place to enjoy a big game on a big screen

Story and photos by LAURA BUCKLE

Laguna Beach’s Big Fish Tavern recently celebrated its two-year anniversary. Formally known as The House of Big Fish and Ice Cold Beer (kind of a mouthful), this restaurant was taken over by Jim Walker and Louis Feinstein, owners of The Bungalow in Corona Del Mar, and instead of doing a complete overhaul, they merely changed the name, renovated the menu and resurrected what had already put Big Fish firmly on the map for Laguna dining.  

The menu is still primarily seafood, with raw bar options such as poke and oysters, and features starters such as coconut shrimp and glazed calamari, seafood chowders, various lobster dishes, salads, fresh fish of the day, burgers and sandwiches and a specialties section, as well as lots of ice cold beer, yummy cocktails and a great wine selection. 

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Surprise! Even though the focus is on seafood, meat-eaters will enjoy the filet

Big Fish offers a great range of weekly specials to entice customers. Monday nights, locals can enjoy 25 percent off the menu; Tuesday they offer Taco Tuesday all night long (and the fish tacos are really good) and on Wednesday, guests get half off all bottled wine.

The restaurant itself has a comfortable local Laguna Beach feel, with a great open bar area with communal tables – and then, as you head further into the restaurant, the seating area is really well proportioned, with a semi-outdoor seating area, where on a sunny day (as on the day I recently ate there) you have the most beautiful ocean views.  

Big Fish also sports large TV screens and has a reputation for being the place to go to watch any big games in Laguna Beach. 

This place is also incredibly popular for families, as it has a very kid-friendly vibe. The offer of coloring pencils and puffer fish cartoon characters offers parents a much-needed two minutes to eat their food in peace. 

My Food Journey at Big Fish

We decided to start with a couple of appetizers from the raw bar menu. 

First was the ahi poke, consisting of ahi, onion, seaweed spicy soy, and avocado served with crispy wontons. This was delicious, very fresh and a really good-sized portion. We were splitting the dishes family style, and this was more than enough.  

We then had the oysters, blue point oysters, which came in fresh that morning from Acapulco. They were great, served with all the trimmings including a house made mignonette, horseradish and a cocktail sauce.  We also decided to add a little Laguna Beach made, and our favorite hot sauce, Magu hot sauce. Yummy.

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The oysters are great

It was then time to order the entrée courses. We ordered an array of dishes and split them so we could taste as much as possible. Our server Lily recommended we try the fish of the day, which was yellowtail. We chose to have this pan-roasted with a lemon buerre blanc sauce and kale and roasted mushroom risotto. This dish was really very good, my favorite of the night. The yellowtail was perfectly cooked as was the risotto, which I can never get right myself. It was very more-ish and just so tasty. 

We chose the kale salad to accompany our dishes: organic kale, pepitas, almonds, quinoa, parmesan and avocado tossed in a delicious lemon vinaigrette.  This salad is huge and a meal itself. It was great, and lucky for me, I was able to box some up to enjoy the day after for lunch. 

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The kale salad was delicious

Having tried a steak in the restaurant, I decided to opt for the grilled fillet mignon, cooked medium rare and served with mashed potato spinach and mushroom with a béarnaise sauce. This was a great dish and the mignon was cooked perfectly. We really enjoyed it.

We rounded our feast up by trying a dessert and naturally I chose the Crème Brulee (you all know I can’t say no) and as expected it was great, tasty and light, served with seasonal fruit. 

As far as drinks go we had a bottle of Kim Crawford Sauvignon, which was half off as it was a Wednesday, and we shared a Big Fish lapu lapu, which I have to say was a particularly delicious lapu lapu, and very pretty to look at.

This was not my first Big Fish rodeo, I’ve visited this restaurant many times with my children to watch big games and I’ve always really enjoyed the food. The jambalaya is 10/10 as are their famous fish and chips, which are breaded and prepared in-house every morning.  

It’s a great place to take the family and the staff are always so gracious, knowledgeable and friendly.

Big Fish is located 540 S Coast Hwy #200; (949) 715-4500 www.bigfishtavernlaguna.com


Studio at Montage Laguna Beach, where harmony is the key to sensational unique dishes

Story and photos by LAURA BUCKLE

It was an exciting week this week, as my time came to review Studio at Montage Laguna Beach and quite brilliantly it happened to be the week that my parents were in town from the UK to celebrate my dad’s birthday. So who better to take to one of Laguna Beach’s most celebrated and acclaimed restaurants?  

That’s right - my dear dad, David Kirkham, who looks about 45 but actually turns 60 on June 30.

I consider myself to be very lucky to have such a wonderful father. A carpenter since the age of 15, he has been the most inspirational person to me. His passion for his craft has always driven me.  

He’s the guy that can make anything out of anything, he’s the “wood guy” that can look at a piece of wood and tell you its age its origin and more. He’s also the guy that spends way too long in the DIY store (insert eye roll). 

And he is a great chef! He uses cooking as a way of chilling out after a busy day at work and makes the most beautiful food, experimenting with anything and everything. So I knew that an experience eating Chef Craig Strong’s phenomenal and imaginative food would be such a treat for him.

About Chef Craig Strong

Chef Strong has been executive chef at Montage Laguna Beach for nine years. He is known for his modern French cuisine with California influences. His love of cooking was developed at an early age. One of eight children growing up in San Diego, he was inspired by his mother and grandmother to first experiment with tomatoes and zucchini grown in the family’s vegetable garden that was his to manage.  

At age 19, he attended L’Academie de Cuisine near Washington DC, where he studied under some of the most respected chefs in the area, including Chefs Françoise and Pascal Dinot. From that moment on Chef Strong’s career took him all over the USA and then on to Europe, specifically Barcelona, before returning to California, where he gained many high accolades including Michelin One-star ratings in 2007 and 2008; Gourmet magazine ’60 World’s Best Hotel Dining Rooms,’ Los Angeles Times 3 Star Rating, Food & Wine ’50 Best Hotel Restaurants’ and California Homes magazine ‘#1 Hotel Restaurant.’ 

Strong was named runner-up Chef of the Year by Angeleno magazine and was a semi finalist in the 2009 James Beard Foundation Awards for Best Chef/Pacific.

Whether yoga, biking or food artistry: Studio’s chef is a “strong” believer in harmony

Over the past couple of months, I have been lucky enough to have a few encounters with Chef Strong. I’ve written a feature about him for another publication. I also attend the same yoga class as him and his beautiful wife Lisa. 

Anyone can Google Chef Strong and find out all of his accolades, but to know him is to really love him. I have been blown away that such an accomplished, well-traveled, successful chef could be so humble, so calm, so accommodating, and such a gentleman. He is a keen mountain biker – he bikes most mornings before work – and, like my father, he is a devoted father and family man and is passionate about his craft.

He is also a great believer in harmony: in his kitchen, his restaurant, his life and on every plate. 

With this in mind I knew that this dinner was going to be very special.

Our Food Journey at Studio at Montage Laguna Beach

Studio at Montage offers tasting menus including a vegetarian option as well as a regular menu. The tasting menu is also available with wine selections or a grand wine tasting. 

Chef Strong had arranged for me and my dad to try a selection of dishes from both tasting menus while sitting at the communal table overlooking the Montage grounds and the beautiful ocean. He came to greet us and as I imagined, he and my dad got on famously. 

Peter Koehlinger and Dylan Cloughen were our servers for the evening and they brought out a selection of amazing hors d’oeuvres. Delicious caviar tacos, which melted in your mouth; a dehydrated rice chip with a madras curry paste, garnished with micro greens and wasabi; a short rib croquet with a horse radish puree; and lastly a duck confit spring roll with orange jelly and micro cilantro – the one-bite size hors d’oeuvres were all spectacular, interesting and so full of flavor, the perfect way to start our evening.

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Wagyu beef, harmony on a plate: this would be our last “main dish”

It was then on to the first course and we were presented with Seared Ahi Tuna from the tasting menu. This is served with a fava bean puree, pickled radish which injects a little spice and heat to the dish, and it is topped with a Focaccia Tuile (tuile is a baked wafer) strawberry powder, mustard greens and micro greens. 

Alongside this dish is a beautiful and unique gazpacho. Chef Strong uses a combination of red and green strawberries to make the broth instead of the traditional tomato base and the results are astounding. This was a light dish, with the combination of flavors blending together beautifully. 

Molecular Gastronomy: when science meets food

The next dish seriously blew me away. This dish can be found on the vegetarian tasting menu and is called Crimson Beet Tartare. Crimson beets are molded onto the plate with a delicious horseradish puree and then on top is a perfect yellow yolk, except it’s not a yolk (this is a vegetarian menu after all) – it’s a faux yolk created using molecular gastronomy and golden beets. This is outstanding. 

Peter, our server, encouraged us to cut the “yolk” and allow the liquid to fall over the crimson beets. This was not only beautiful to look at but also delicious to taste.

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Beet tartare with egg yolk? Actually, no…it’s a delicious faux yolk

In between this and the next course we were presented with a variety of delicious breads, brioche, multigrain and rye, and butters including a goat milk variety, a traditional, and a lemon and garlic flavored version. Bread is one thing I tend to avoid, but I tried them all and all were exquisite.

The next dish was New Caledonian Prawns, which were pan seared and served with egg noodles tossed in a basil and garlic emulsion and served over a shrimp reduction which had been infused with Meyer lemons from Chef Strong’s garden – it should be mentioned at this point that many of the vegetables, fruits and herbs come from Chef Strong’s garden or from the gardens at Montage Laguna Beach. This dish was topped with a dehydrated black olive and orange powder – yet again another imaginative and impressive combination of flavors.

The next dish was seared Maine scallops, served with a Romanesco puree, a cauliflower salad, beurre blanc sauce and bonito-yuzu koshū butter. This was topped with a fried cracker dusted with Nori powder. The combination of the Asian flavors and the tenderness of the perfectly cooked scallop was incredible. 

The celerini alfredo was next, celery root noodles with garlic cream, brown butter crumble and dehydrated porcini mushrooms. I am a big fan of using vegetables as noodles yet have never tried celery root noodles. This was really good and the crumble in this dish really made it pop.

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Celerini alfredo topped with dehydrated porcini mushrooms

The final ‘main dish” to try was the A5 Japanese WAGYU beef. A5 is the highest grade given only to the finest beef. This was served with a Bordelaise sauce, a creamy mash and delicious micro vegetables. I’ve never had meat so tender in my life, it literally melted in my mouth, it was so rich and delicious.

To our surprise we were then presented with two delicious desserts, a banana cake lovingly decorated with a happy birthday and candle for my dad, and a dark chocolate sphere. Our server poured hot chocolate sauce over the sphere to melt it and reveal handmade salted caramel ice cream - it was decadent, rich and creamy.

Chef Strong and his people at Studio together make the best team I have ever encountered in a fine dining establishment. They work together with equal respect for each other, they create an environment that is not superior or stuffy, but elegantly comfortable for everyone to enjoy. The flavors on every plate of food that they serve are harmonious, which is how Chef Strong approaches everything: in perfect harmony.

Studio at Montage Laguna Beach is located 30801 Coast Hwy. www.studiolagunabeach.com (949) 715 6420


Not just a rumor: Rumari’s dishes really are authentically Italian

Story and photos by LAURA BUCKLE

In the 1970’s Bina and Antonio Crivello left their native Italy for a new life in America with their sons Massimo and Vince. Starting in LA it wasn’t long before the boys developed a love for cooking and a love for our beautiful Laguna Beach. A love, which saw them move here in 1989 and open Restaurant Rumari, Rumari meaning restaurant of the sea. 

For 30 years this traditional fragment of Italy has served locals and tourist in Laguna Beach. The restaurant is recognized by its cozy and friendly ambience, its warm dining room and a twinkle-lit romantic patio. It counts mama Bina’s famous Sicilian style cannoli recipe and papa Antonio’s delicious foccacia bread as its famous favorites. 

Rumari is a real “family affair” with some members of staff that have worked in the restaurant for close to 30 years. General Manager Martine is always a friendly face to welcome you in. And the wait staff are knowledgeable and friendly.

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Cannoli is made Sicilian style by Mama Bina

Our server was Fiore, who has been with Rumari for six years. She considers the Rumari family to be an extension of her own and her passion for the restaurant is evident as she guides us through the menu.

For this visit we decided to eat family style. Those who read my column weekly know that this is my favorite way to eat. I had the pleasure of three wonderful young diners with me this week, my son Jesse (age 14) my daughter Lula (Age 11) and their friend Hunter (age 11). 

Rumari’s menu is split into sections, small plates, pasta, salads, appetizers and mains. Without hesitation the boys in a group selected the veal meatballs from the small plate menu. These were absolutely delicious, served in a deliciously brothy tomato sauce, the meat was rich yet tender and the spices and binding ingredients were a cornucopia of flavors. Having had the best meatballs of my life during a visit to Sicily in 1998, I can honestly say these were just as good.

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The meatballs were as good as the ones I tasted in Sicily

My little pizza-loving daughter went for the pan fried pizzette margarita. Pizzette, for me, always implies small. This pizzette was not small at all. It was delicious, again the tomato sauce was so tasty and the combinations of cheeses (I feel like it was mozzarella and possible a mature chedder) was perfect. It was also super thin crust, which is definitely my preference. 

I decided to choose something lighter and went for a special of the evening, asparagus wrapped in pancetta with shavings of mozzarella. This was a delicious dish and surprisingly my small guests wolfed them down also.

It was then time to try a pasta dish (how could we not!) with over 16 pasta dishes (most of which can be served gluten free) it was difficult to choose.

However as we had gone for a fairly tomato based small menu to begin with, we chose to go for a more creamy pasta option and tried the Fettuccine Dello Chef Alfredo, which was an Alfredo sauce with tiger shrimp and parmigiano cheese. This was an outstanding dish and at this point I was regretting the family style choice as I sadly had to share it with the pesky kids! The shrimp was heavenly and huge, the sauce rich and decadent. I love that feeling when you know you made the right choice. I would highly recommend it.

It was then on to select a main and I asked Fiore for her recommendation. She offered me three fish dishes but in the end the Seabass Piccata won. Piccatta sauce is made up of lemon, white wine butter and capers and served over the seabass was exceptionally good, served with seasonal vegetables and a beautiful potato gratin, this was an outstanding recommendation that the whole table really enjoyed.

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The seabass was exceptionally good

What I feel I should say now is that at this point in our meal, I felt like I could have been sitting in a restaurant in Italy or Sicily. The authenticity of Rumari’s is really incredible, from the décor, to the table scape, to the menu. It really is like someone picked up the restaurant from Italy and flew it right here to Laguna.

An Italian meal wouldn’t be complete without a fabulous Italian dessert and we were not disappointed, out came a Tiramisu and a cannoli. Both of these (along with crème brulee) are on my wish list to be served to me on my deathbed, kind of morbid, but very true. And now I’ve changed that to ensure that both of these desserts come from Rumari.  

The tiramisu was authentic, rich, creamy and more-ish and the cannoli just the right consistency with its crispy coating and its heavenly filling. Seriously good.

Alongside all of this amazing food, I was kept well lubricated with a selection of wines that Rumari proudly carries.

My experience at Rumari was beyond exceptional. If you have never visited Italy, you have to book in at Rumari to experience traditional Italian flavor. If you have visited Italy and feel that you want to get back there, without the heavy plane fare, you definitely need to book a visit. 

Grazie Ristorante Rumari, ritorerò presto.

Rumari is located at 1826 South Coast Highway. Call 949-494-0400.


No Kid Hungry event raises an estimated $200,000: guests enjoy chefs’ choices at Montage Laguna Beach

Story by LAURA BUCKLE

On May 20, guests gathered to support Laguna Beach Taste of the Nation for No Kid Hungryevent taking place at Montage Laguna Beach, marking the 10th anniversary of this event 

It is a truly indulgent afternoon and evening, made even more special by knowing that one hundred percent of ticket proceeds benefit No Kid Hungry. 

Nearly one in five children in the USA struggles with hunger, including more than 2,487,750 children in California. No Kid Hungry is ending childhood hunger in this nation by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. 

Since the campaign’s launch, No Kid Hungry and its partners have connected kids struggling with hunger to more than 500 million meals.

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The No Kid Hungry event took place at beautiful Montage Laguna Beach

A number of celebrity chefs came together to prepare fresh farm-to-table delicacies to further share in the mission to end childhood hunger in Orange County and across the nation. 

The enigmatic celebrity chef Fabio Viviani hosted the event. Hailing from Florence, Chef Fabio Viviani has opened numerous restaurants in Italy, as well as in the US. His most famed restaurants include Café Firenze in Moorpark (his first North American opening), as well as Chicago
 favorites and celebrity hotspots, Bar Siena and Siena Tavern.

Vivani continues to make a name for himself with the launch of
Lobster by Fabio, a seafood home delivery service, and a new
restaurant in upstate New York, Portico by Fabio Viviani.

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Delicious dishes were served to guests

The host chefs were none other than the wonderfully talented Craig Strong, Executive chef at The Studio at Montage Laguna Beach and a fellow Brit, Lee Smith who is the equally talented pastry chef at Montage Laguna Beach.

They were joined by a host of guest chefs: Chef Bruce Kalman, Union Pasadena;

Chef Bryant Taylor, Chianina Steakhouse, Long Beach; Chef Dakota Weiss, Sweetfin Poke, Los Angeles; Chef Eric Samaniego, Michael’s On Naples, Long Beach; Chef Jason Neroni, Rose Café, Venice; and Chef Tin Vuong, Blackhouse Hospitality.

The afternoon was spent enjoying delectable tastings of all the Chef’s dishes, which were seriously out of this world good, sipping fine wines, signature cocktails, and enjoying panoramic views of the Pacific Ocean at Montage Laguna Beach.

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Delectable tastings in a gorgeous setting

In addition to delicious food and drinks, we were entertained by a local band, the Kalama Brothers, who were fun and added to the already beautiful day.

The event continued into the evening with yet more eating and drinking while mingling with the chefs and hopping in and out of the photo booth.

Habit Burgers ensured that we all received an amazing burger to soak up a little of the alcohol before we made our way home.

It is estimated that the event raised approx. $200,000.

For more information on the charity, visit NoKidHungry.org.


Monarch Beach Resort’s brunch at Aveo proves a royal treat

Story and photos by LAURA BUCKLE

May 28th marked the three-year anniversary of my arrival in the USA, so what better way to celebrate than to go out for a very fancy brunch?

For this week’s report, I ventured south. “What, you crossed the border?” I hear you cry – yes, I did, I drove all of ten minutes away and went to Monarch Beach Resort’s restaurant Aveo to sample their incredible brunch.

Monarch Beach Resort is a luxury resort, recognized among the best in the world, with panoramic views of the Pacific Ocean and 400 exquisitely appointed guest rooms and suites. This resort is very special, nestled along the coast in Dana Point. It features the Robert Trent Jones-designed Monarch Beach Golf Links, access to one of the most exclusive beaches in Southern California, three luxurious pools, and six ocean-view restaurants, Aveo being the one that offers brunch every Sunday from 11 a.m. – 2:30 p.m.

 

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Monarch Beach Resort offers panoramic views of the Pacific

Drawing inspiration from the South of France, Executive Chef Collin Thornton also borrows flavors from across the Mediterranean, from Spain to Italy and from Greece to Morocco.

Chef Thornton oversees all culinary operations including the resort’s signature Stonehill Tavern and Michael Mina restaurant; Sombra, a poolside Mexi-Cali cantina; 33˚ North, a convivial indoor-outdoor lobby-lounge; Part & Parcel Market, a grab-and-go marketplace; and Club 19, a gastro pub dining experience. An incredibly busy chef, yet he still made time on a busy Sunday over memorial weekend to introduce himself to me and my guest. He’s passionate about Monarch Beach Resort, enthusiastic about all of his restaurants, and his love for food is evident in the way he talks.  

Canada-born Chef Thornton has a distinguished career

Originally from Hamilton, Ontario, Canada, Thornton began his culinary career at the early age of 14 in Edmonton, Alberta, starting as a dishwasher and working his way up to an apprenticeship at the prestigious Edmonton Petroleum Club. Thornton has a distinguished 20-year culinary career working at Fairmont Hotels & Resorts properties around the world. 

He most recently served as Executive Chef of the Fairmont Royal York hotel in Toronto, home to the largest hotel kitchen in Canada, and previously held positions at Fairmont Hotel MacDonald in Edmonton, Alberta; Fairmont Southampton in Bermuda; the historic Fairmont Chateau Laurier on the Rideau Canal; and Fairmont Orchid on the Big Island of Hawaii where he oversaw 540 guestrooms, four restaurants and three lounges. 

Chef Thornton is very proud of the Aveo brunch, as he absolutely should be 

The brunch truly is a feast for the eyes. The spread spans the entirety of the restaurant, converting its bar, terrace, and dining rooms into a buffet featuring 10 over-the-top brunch stations. Never before have I seen such an exquisite buffet brunch, with so much on offer that it was difficult to know where to start. 

The brunch is divided into the following stations – well, the easiest way to explain them to you is to take you through them in order of how we ate.

The omelet and pancake station

At the omelet and pancake station, we decided to go for the omelet, with a side of bacon (the bacon here is really good, very crispy as I like it). You can build your own omelet and literally get the chef to make it just how you want it. Ours was delicious, light, fluffy and packed full of ingredients. 

 

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Beautiful to look at, delicious to eat

Raw bar and sushi station

West Coast & East Coast oysters, jumbo crab claws, and shrimp are offered at the raw bar and sushi station with an array of house-made accompaniments. AVEO’s sushi chef prepares made-to-order hand and cut rolls, and a bamboo boat boasts a sea of nigiri sushi. This was such a beautiful station to look at as well as eat from: the sushi was so fresh and prepared to suit your tastes and needs.

Savory station

The savory station features hearty offerings including Braised Chicken Cacciatore, Pacific Dover Sole, Moroccan Spiced Lamb Chops, and Seafood Paella that highlight the savory flavors of the Mediterranean and offer a peek into lunch and dinner items at AVEO Table + Bar. We sampled something from every dish on this station and they were all incredible. My particular favorites were the lamb chops, cooked to perfection and the sauce was so delicious. 

Little Italy station

Located outside on the terrace, the Little Italy station offers made-to-order risottos and house-made pastas & raviolis customizable with a variety of authentic Italian ingredients and house-made sauces. A wood-fired oven warms a variety of flatbreads including a sweet & savory Prosciutto & Pear with Quince. There were also cooked meats available here. We tried the flatbreads and risotto from this station, and they were both stunning.

 

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The dessert station is, in a word, spectacular

Dessert station

I have never in my life seen anything as beautiful and spectacular as this dessert station. Chef Thornton told me that the gentleman responsible for this was Jamon Harper, with whom Chef Thornton worked at The Fairmont Orchid in Hawaii, and brought over with him when he got the position at Monarch. I’m so glad he did. 

Amid a colorful menagerie of peanut butter jelly verrines and gold-dusted caramel tartlets, the Dessert Station also boasts a triple-tiered chocolate fountain and I’m told will soon expand to feature a made-to-order frost-top ice cream bar. 

This was a real treat and we sampled as many things as our tummies would allow.

My personal favorite was the chocolate dipped strawberries, which were the most deliciously ornate things I’ve ever seen and tasted so great.

Antipasti station

Fine American & European cheeses are displayed at Aveo’s Antipasti Station with artisan baguettes, dried fruit, and a whole golden honeycomb. Smoked & cured meats and house-made pâtés & rillettes are offered alongside assorted mustards and pickled vegetables. I don’t think I have ever seen such a range and variety of cheeses in my life, all so tasty and incredibly, even though this was a buffet, there was never any mess that you would associate with a cheese board, everything was presented so well and kept very well stocked.

Other stations include a Miraval Juice & Smoothie Bar, Continental Breakfast Station, Seasonal Salad Bar, Carvery, and a Children’s Station. 

This was a serious feast, I was so thankful I wore a very flowing dress for this occasion and believe me when I tell you, I ate nothing for the rest of day… This brunch is seriously worth leaving town for.

Brunch is priced at $78 per guest, $39 for children ages 5-12, and free for children under five. 

There are some wonderful upgrades available, including the Champagne package, the Bloody Mary package, and the Mimosa package. Full details are available at the resort’s website, www.monarchbeachresort.com or Facebook.com/Monarch Beach Resort. 

AVEO Table + Bar is located at One Monarch Beach Drive, Dana Point.

Kya

 

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