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Guest Chefs at Friendship Shelter

Guest Chefs group

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The Visit Laguna Beach team served dinner at the Friendship Shelter on April 24 to give back to the local community. Each night, volunteer “Guest Chefs” provide dinner to the clients in both shelter programs. The emergency shelter in Laguna Canyon is always looking for volunteers and groups to drop off an already prepared meal. Not only is this a truly meaningful way for volunteers to directly connect with the people they’re helping, but it provides significant budget relief for the organization.

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Barbara’s Column

A tasteful night in Laguna 

By BARBARA DIAMOND

Photos by Doug Miller

The Laguna Board of REALTORS® and its Charitable Assistance Fund hosted a tasty party Wednesday night at Seven7Seven.

“A Taste for Charity” is one of the Realtors’ two biggest and most enjoyable fundraisers, 

“It was a fantastic event,” said Realtor Marcus Skenderian, whose company COMPASS was a sponsor. “There was a great cross section of people, not just Realtors. And it raised a lot of money.”

Founded in 2004, the Laguna Board of REALTORS® and Affiliates Charitable Assistance Fund is a nonprofit 501(c)(3) organization which exists to the benefit the local community, Realtors and Affiliates. 

The founding Board of Directors envisioned a nonprofit organization that would raise funds to donate to the local nonprofit organizations in need.

A taste Anne

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Tracy Brown, Anne Belyea, and Dr. Korey Jorgensen

In keeping with that goal, local organizations, which do not have other consistent means of support, are prioritized. 

This year’s event raised funds to benefit the Boys and Girls Club of Laguna Beach, Laguna Food Pantry, Laguna Beach Seniors, Laguna Plein Air Painters Association, No Square Theatre, First Thursdays Art Walk, Sally’s Fund, the Laguna Beach High School Scholarship Fund and the Charitable Assistance Fund, used for the needs of REALTORS® and Affiliate members in times of medical, financial and local disaster hardship.

Anne Belyea was on hand to represent the Laguna Food Pantry, Celeste Gillis represented LPAPA and Angela Shipp attended on behalf of LBHSSF. Past Laguna Seniors President Chris Quilter and John Fay, who Quilter said is leading the charge on behalf of Lifelong Laguna, were in the crowd.

A tasteful auctioneer

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Zack Krone, auctioneer, and his spotters

The event has increased in popularity since it began when mostly only Realtors attended. 

Skenderian opined that the crowd on Wednesday may have been the biggest ever. 

Proceeds had not been counted by the deadline for this column, but Community Events Chair Brendy Michael projected $70,000 would go to charities. Michael was assisted by Chairs Robin Thomas and Andrew Graff, in charge of the donated art; Dianna Redman, silent auction; Rick Graves, video production; Candice Henderson, restaurants; Ron Pickett, sponsors; and Denise Campanelli and Tracy Brown, theme decor and entertainment. 

Their combined efforts was rewarded in the money raised for these designated charities, but also because everyone at the event was having a good time. 

A tasteful Graves

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(L-R) Heather and Rick Graves, Pam McCurry, and guest

“We have only lived in Laguna for three years and we don’t go to many events,” said Sandy Jauregui, who attended with her husband, Rick. “But we will come back to this.”

“This” featured booths offering tastes of signature foods, ranging from barbecued ribs to gelato – hence the name. Participants included Skyloft and Tommy Bahama, both located in the Heisler Building on South Coast Highway, the oceanfront Cliff, K’ya Bistro in the Casa del Camino, and downtown eateries – Carmelita’s Kitchen de Mexico, Thai Brothers, Gelato Paradiso and Nirvana Grille, which also has dancing on Friday and Saturday nights.

As usual, there was a silent auction. Among the donors: Victoria Skimboard, Fawn Memories, Areo, Lisa Vanderbeck, C’est La Vie, Hennessey’s Tavern, Spa Josephine, the Coffee Bean, Gina’s, Sock Harbor, the Laguna Playhouse and the Pageant of the Masters.

A taste bidding

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Bidders battle for items

Temporary walls were covered with donated art. Donors included Tom Swimm, Dennis Zervos, San Caglayum, Michael Hallinan, Charles Pabst, Rick J. Delanty, William Crawley, Tom Lamb, Laura Cunningham, Anthony Salva and Lindsey Duffer. Marc Chagall and Lu Hung seriographs were also donated. 

And since the event was billed as a celebration of Laguna’s past, it should be noted that the Laguna Board of REALTORS® is an integral part of Laguna’s past. It was chartered by the National Association of REALTORS® as a local Board in 1924, even before Laguna Beach became a city. It has grown from a handful of real estate agents sharing information to a full service Board of REALTORS® providing all of the services and products its members require.

A taste group

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(L-R) Kurt Kress, Kristen Mullen-Kress, Loraine Mullen-Kress, Reuben Gulledge, Courtney Shepard and Rick Trevers

Also a blast from the past: KX 93.5’s early morning DJ Ed Steinfeld provided a feast of music from the Swing Era – Glenn Miller, Benny Goodman, etc. For those who rise early, Steinfeld features in-studio performances, audience-inclusive games, the latest local news and community information.

Among the throng enjoying the evening: Stephany Skenderian, Tammy Skenderian, Dr. Korey Jorgensen, Brad Arnold and Chamber of Commerce Executive Director Paula Hornbuckle-Arnold, Wendy Potter and longtime friend Susan Arrendondo. The children of each of them went all through Laguna Beach schools together, then on to UCLA together and now are interning together at the Ronald Reagan Medical Center. 

But wait – there’s more. You will find advance notice of all the fun and interesting stuff for visitors or residents to do in Laguna by reading StuNewsLaguna.com. Contributions are welcomed.

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Las Brisas makes culinary revamp timed with restaurant’s 40th Anniversary

Las Brisas is excited to unveil an entirely new dining and beverage program, a culinary revamp to coincide with the restaurant’s 40th anniversary. Originally built in 1938 as the historic Victor Hugo Inn, the space was transformed to Las Brisas in 1979.

Matching the property’s stunning views, innovative sea-to-table culinary programming delivers bold, traditional Mexican flavors captured through a lens of fresh Californian ingredients. Authentic techniques and housemade specialties, such as tortillas, rich salsas, and slow-braised meats, enrich guests’ palates with simply executed dishes and artful plating. 

In the coming months, the restaurant also plans to thoughtfully redesign the expansive bar and lounge area to create a new destination for locals and visitors, while maintaining its timeless charm. The redesign will be led by locally-based Margee Drews Design.

Las Brisas Roasted Chicken Mole

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Las Brisas is revamping its dining and beverage program to coincide with the restaurant’s 40th Anniversary this year 

New Executive General Manager Michael Gaines, an Orange County native whose diverse background includes posts in Michelin-starred kitchens in northern California, and being a restaurant owner himself, collaborates with Las Brisas’ esteemed culinary team to redefine modern coastal cuisine with a distinguished dining experience, creating a menu reflective of the vibrant ocean setting and local bounty.

Working alongside Gaines is General Manager of Operations Howard Gardner who brings more than 25 years of experience from revered establishments such as Water Grill. Together the duo putting food and service at the forefront of Las Brisas.

“Our number one priority is ensuring that our longstanding community and visitors have an exquisite experience from the moment they step on the Las Brisas property. The views are, as always, stunning, and our goal was to create a culinary program that is just as memorable,” Gaines said.

The chef-driven menu draws inspiration from a 3,000-mile savory adventure through the Mexican Riviera, highlighting California’s seasonal bounty from land and sea. Welcoming guests for all-day dining, the restaurant serves breakfast and lunch, indulgent dinner selections, and Sunday brunch. 

Las Brisas Hiramasa Crudo

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Las Brisas’ menu highlights include a tasty Hiramasa Crudo with crispy shallots

Menu highlights include French Toast served with seasonal fruit, cacao nibs, toasted macadamia nuts, and tangerine butter; Hiramasa Crudo with crispy shallots, cilantro, lime, and olive oil; Dungeness Crab Salad with grapefruit, avocado, frisée, and green goddess dressing; Seared Sea Scallops with cauliflower puree, tomatillo, green olives, and sparkling wine beurre blanc; Al Pastor Tacos with charred onion, pineapple, cilantro, and salsa verde; and Roasted Chicken with mole, rice, onion, and white sesame seeds, among many other dishes.

Rounding out the menu is a beverage program centered on approachable favorites and traditional mixology, in addition to an extensive tequila library and a well-rounded list of wines. Seamlessly balanced selections include the Spicy Margarita with Pueblo Viejo Blanco Tequila, fresh lime, and agave-chili tincture; Salty Dog with Tito’s Vodka, grapefruit juice, with a salted rim; and Mai Tai with Plantation Pineapple Rum, Curaçao, lime, orgeat, and bitters. 

Las Brisas Al Pastor Tacos

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Submitted photo

A bevy of new beverages and popular favorites pair well with their tasty meals

The diverse wine collection filters prominent classics for meal pairing with limited-production international bottles, ideal for special occasions. Purveyed from vintners in Italy, France, New Zealand, and Argentina, as well as the Californian coast, guests remain well-equipped to complement the contemporary cuisine with a light libation and 

laid-back environment.

Located at 361 Cliff Drive, Las Brisas is open daily for breakfast or brunch, lunch, and dinner. Reservations can be made via OpenTable and walk-ins are welcome. For more information, visit www.lasbrisaslagunabeach.com.

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Nirvana Grille debuts Spring Menu with 50 percent off this week, starting tonight

Welcome the flavors of spring at Nirvana Grille with the restaurant’s Spring Menu Debut. Enjoy up to 50 percent off starting tonight, Tuesday, April 23 through Sunday, April 28. The special is all night, on all new menu items.

Committed to offering delicious food and impeccable service, Nirvana Grille’s uniquely fresh menu allows a kitchen full of high-quality ingredients to take center stage, led by Chef/Owner Lindsay Smith-Rosales.

Nirvana Grille wine

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Photo by Mary Hurlbut

Enjoy Nirvana Grille’s new Spring Menu with 50 percent off through Sunday

Nirvana Grille’s “ingredients first” philosophy begins at the local level, working closely with purveyors to ensure access to the best available provisions so the restaurant can change menus with the seasons. 

Nirvana’s menu is composed entirely of all-natural meats free from hormones and antibiotics, organic free range “Mary’s” poultry, and sustainable seafood. It’s all about the food and the guest’s experience for this fantastic restaurant.

Limited space is available and reservations are required by phone. For reservations, call (949) 497-0027. 

For more information, visit www.nirvanagrille.com

Nirvana Grille is located at 303 Broadway #101.

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Lumberyard Chef Challenge dishes up a decade of support for SchoolPower

Photos by Kristin Karkoska 

On April 1 at Lumberyard restaurant, Laguna school principals dueled as guest “chefs,” serving up competing three-course meals to a sellout crowd of SchoolPower supporters. No, it wasn’t an April Fools’ joke; it was the 10th year of the Lumberyard Chef Challenge, a beloved event that this year raised over $10,000 for SchoolPower.

Lumberyard owners Cary and Suzanne Redfearn conceived the event. “It’s hard to believe it’s been ten years. Based loosely on reality cooking shows, it is a night of chef-inspired food along with the opportunity to mingle with the principals and other community leaders, all for the benefit of SchoolPower,” says Suzanne. 

The Redfearns generously donate their restaurant, including all of the food and staff, for the event. Cary adds, “We were so fortunate to have our kids attend school in Laguna and receive such a fabulous education – Chef Challenge is our way of giving back. We opened Lumberyard to be a community restaurant and this event so epitomizes that goal.”

Lumberyard Chef group

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El Morro Principal Chris Duddy, Thurston Principal Jenny Salberg, Student Resource Officer Corporal Cornelius Ashton, LBHS Principal Jason Allemann, and Top of the World Principal Michael Conlon

The principals select items and serve guests, but the dishes are actually conceived and prepared by Chef Josue Tavare and the Lumberyard staff. This year the elementary school principal duo of Chris Duddy and Michael Conlon took home the coveted Golden Spatula. 

Their entree, grilled Angus New York steak on a bed of mushroom risotto, beat out Laguna High School Principal Jason Allemann and Thurston Middle School Principal Jenny Salberg’s pan roasted Tasmanian Red Trout with spring vegetables. “I always enjoy some fun banter with parents in a casual environment and it’s for a worthy cause. Duddy and I look forward to continuing our winning streak next year!” says Principal Conlon. 

Lumberyard Chef food

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Lumberyard Chef Josue Tavare’s entree duo at the 10th annual Lumberyard Chef Challenge benefiting SchoolPower

New to the event was School Resource Officer Corporal Cornelius Ashton, who helped tally votes and announce the winners. SchoolPower trustee Monica Golden was excited to meet him at the event. “I had heard great things about Officer Ashton from my kids, so it was great to chat with him at the Lumberyard. He has a way of instantly engaging you and is such a positive person. I can tell why everyone loves ‘Officer Corn,’” she says.

Guests also sampled signature cocktail concoctions made by SchoolPower Endowment Board President Chris Clark and SchoolPower’s First Lady Katie Houlahan. Clark won the honor of top bartender for a third year running.

Lumberyard Chef table

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SchoolPower supporters Harpal and Shaheen Sadhal and Danielle and Jeff Roedersheimer enjoy the 10th annual Lumberyard Chef Challenge

“Each year the event seems to get better – the food, the energy, the people – and we look forward to the tradition continuing for many years to come,” says Suzanne. 

SchoolPower’s mission is to enhance the educational experience of the whole student as they grow from TK through 12th grade. In 2017-18, SchoolPower contributed over $760,000 to the Laguna Beach school district to help support a wide range of programs, including small class sizes, academics, athletics, visual and performing arts, music, STEM programs, and wellness and student support. 

SchoolPower’s Wave of Giving campaign is on now at give.lbschoolpower.org.

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Kitchen in the Canyon serves delicious Easter brunch

On Easter Sunday, April 21, from 7 a.m. - 3 p.m., Kitchen in the Canyon will be serving up a super tasty brunch menu. If you’ve waited until the last minute or just don’t feel like whipping up a festive feast after your family egg hunt, hop on over to Kitchen in the Canyon’s brunch. 

Kitchen in the pastries

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Drool-worthy pastries will be served at Kitchen in the Canyon’s Easter brunch

Complete with mimosas and bloody mary’s for the adults and kid-friendly treats for your little bunnies, guests can enjoy brunch outside on Kitchen in the Canyon’s patio amidst Laguna’s gorgeous hillsides, or inside for a taste of the restaurant’s rustic-yet-modern vibe. 

Located in Laguna’s Civic Art District, Kitchen in the Canyon is dedicated to bringing its customers delicious, non-GMO California comfort food, and their Easter brunch is sure to be one that adults and kids alike will enjoy. 

For more information, visit www.kitcheninthecanyon.com or call (949) 715-5388. 

Kitchen in the Canyon is located at 845 Laguna Canyon Rd.

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Nirvana Grille debuts Spring Menu with 50 percent off April 23-28

Welcome the flavors of spring at Nirvana Grille with the restaurant’s Spring Menu Debut. Enjoy up to 50 percent off from April 23-28 from 5 to 9 p.m. The special is all night, on all new menu items.

Committed to offering delicious food and impeccable service, Nirvana Grille’s uniquely fresh menu allows a kitchen full of high-quality ingredients to take center stage, led by Chef/Owner Lindsay Smith-Rosales.

Nirvana Grille wine

Click on photo for a larger image

Photo by Mary Hurlbut

Enjoy Nirvana Grille’s new Spring Menu with 50 percent off

Nirvana Grille’s “ingredients first” philosophy begins at the local level, working closely with purveyors to ensure access to the best available provisions so the restaurant can change menus with the seasons. 

Nirvana’s menu is composed entirely of all-natural meats free from hormones and antibiotics, organic free range “Mary’s” poultry, and sustainable seafood. It’s all about the food and the guest’s experience for this fantastic restaurant.

Limited space is available and reservations are required by phone. For reservations, call (949) 497-0027. 

For more information, visit www.nirvanagrille.com

Nirvana Grille is located at 303 Broadway #101.

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Wild about Chef Rainer Schwarz’ new spring menu at Driftwood Kitchen: vibrant seasonal fare at its best

By dianne russell

We all know that spring brings wildflowers, especially this year, but it also produced something else to be wild about – a new seasonal menu at Driftwood Kitchen created by Chef Rainer Schwarz. He is also the Executive Chef of The Deck on Laguna Beach and Hendrix Restaurant and Bar.

Tuesday evening, my fellow writer at Stu News Marrie Stone and I had the pleasure of sampling some of his new dishes while sipping springtime cocktails and watching the sun set over the Pacific. 

Wild about Rainer

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Courtesy of Driftwood Kitchen

Chef Rainer Schwarz introduces new seasonal menu

Adding to his already acclaimed menu of ocean-inspired offerings, Chef Rainer introduces dishes featuring fresh, vibrant spring ingredients. Among the new items is the DK Seafood Tower, a seafood lover’s dream, filled with Maine lobster tail, king crab leg, poached jumbo Mexican shrimp, oysters on the half shell, Spanish octopus ceviche, and tuna tartare.

Wild about ceviche

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Photo by Marrie Stone

Spanish octopus ceviche

“Our new spring menu sees the addition of the season’s freshest ingredients presented in dishes designed to keep our menu fresh and excite guests,” commented Chef Rainer. “We are focused on utilizing the best local ingredients to complement the freshest seafood we can get our hands on.” 

Chef Rainer’s new menu features the following dishes: 

Quinoa Salad: avocado, grilled sweet corn, heirloom tomatoes, feta cheese, lime-mint vinaigrette 

Roasted Baby Beet Salad: red and white Belgian endive, caramelized onion vinaigrette, roasted pine nut and toasted goat cheese crostini

Wild about salmon

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Photo by Marrie Stone

The salmon was smooth as silk

House Cured Steelhead Salmon: cucumber and dill creme fraiche, brioche toast points, Peruvian peppadews 

Duck Confit and Goat Cheese Ravioli: beurre blanc, sautéed mushrooms, toasted pistachios 

Although I didn’t try this dish, Marrie had great things to say about it. “The duck ravioli was a stand-out. So rich and cheesy, it almost reminded me of a fondue. The sauce paired so well against the smoky tenderness of the meat. I haven’t had anything like it, and I’ll be back to have it again.”

Large Plates: 

Whole Roasted Dover Sole: “sauce Grenoble”, potato onion brandade 

Seared Diver Scallops: pan seared scallops, fregola pasta, cauliflower, Moroccan salsa, Marcona almonds

Wild about soup

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Photo by Marrie Stone

Creamy roasted Butternut Squash Soup

Pan Seared Thai Snapper: roasted eggplant chutney, tomato jam, grilled yellow squash, blistered baby heirloom tomato 

(This sampling was a winner. The Thai Snapper melts in your mouth and pairs beautifully with the zesty eggplant chutney.)

Blackfoot Buffalo Ribeye: ancho chili glaze, creamy parsnip puree, green beans and sweet garlic parsnip chips

“People tend to shy away from bison, but the tenderness of this cut and the leanness of the meat make it one of my favorite beef dishes,” says Marrie. “It dissolves on the tongue, no knife required. And the sweet tang of the marinade made it an unexpectedly delightful dish.”

Wild about meat

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Photo by Marrie Stone

Blackfoot Buffalo Ribeye

Grilled Center Cut Swordfish: roasted carrot, Okinawa purple potato, green zucchini curry, fried onion, coconut cream, pickled red jalapeño, micro cilantro salad 

DK Seafood Tower: Maine lobster tail, king crab leg, poached jumbo Mexican shrimp, oysters on the half shell, Spanish octopus ceviche, tuna tartare (Petite/Large)

Wild about seafood tower

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Photo by Marrie Stone

Seafood Tower

At the end of the evening, Marrie said, “There’s no better setting to indulge in a decadent meal. The ocean is the perfect backdrop for Driftwood’s array of fresh seafood, which creates a feast for all the senses. The crashing surf, the sunset, the salty scent in the air all set the mood for a special night indulging in every course.”

Chef Rainer’s menu still includes Driftwood Kitchen’s signature Yellowfin Tuna Tartare Tacos, Grilled Spanish Octopus, and Whole Fried Texas Redfish, which can feed up to four guests and must be ordered in advance. 

Driftwood Kitchen is located at 619 Sleepy Hollow Ln and is open for breakfast, lunch, and dinner. 

For more information, go to www.driftwoodkitchen.com or call (949) 715-7700.

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Laguna Beach Taste of the Nation returns May 5 at the Montage

Montage Laguna Beach is once again hosting Laguna Beach Taste of the Nation overlooking the Pacific Ocean on Sunday, May 5, to help raise funds for Share Our Strength’s No Kid Hungry. 

Host chefs for the 12th annual event Benjamin Martinek, chef de cuisine of award-winning Studio, and Lee Smith, pastry chef for Montage Laguna Beach, will welcome Australian award-winning Chef Curtis Stone as a special guest, along with other visiting chefs.

From 2:30 to 7:30 p.m., guests will savor featured bites created by celebrity chefs from California and two outstanding chefs visiting from Montage Los Cabos, Mexico. Excellent wines and champagne for sipping and crafted cocktails, including Cinco de Mayo celebration cocktails provided by Casamigos at the Margarita Bar, will be served.

Laguna Beach Montage pool

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The iconic Montage Laguna Beach will hold Taste of the Nation on May 5 

The full roster of visiting chefs who will be preparing gourmet delicacies includes: host chefs Benjamin Martinek and Lee Smith of Montage Laguna Beach; Xavier Solomon and Alexis Palacios of Montage Los Cabos; Eric Samaniego of Michael’s on Naples Ristorante; Bryant Taylor of Chianina Steakhouse; Brother Luck of Four by Brother Luck; and Bryan Brown of Bourbon Steak, A Michael Mina Restaurant.

Along with craft cocktails from Tito’s and wines from ZD Wines and MacRostie Winery & Vineyards, will be champagne and a visiting champagne specialist from Veuve Clicquot. There will be a silent auction, an exciting live auction, and an after-party with more gourmet offerings. 

Additional highlights include one-of-a-kind wine tastings, a champagne toast, parting gift, and mingling with celebrity chefs. Sponsors of the event are Citi, Sysco, Food Network, OpenTable, Montage Laguna Beach, Orange Coast Magazine, Moss Adams, Southern California Gas Company, BJ’s Restaurants, Pirch, Epstein Becker & Green, and Villa Real Estate.

The beneficiary of Laguna Beach Taste of the Nation is Share Our Strength’s No Kid Hungry program, established to end childhood hunger in the U.S. by ensuring kids start the day with a nutritious breakfast, and families learn skills to shop and cook on a budget. To date, No Kid Hungry and its partners have provided more than 500 million meals.

Ticket are $250 per person for general admission from 3 to 7:30 p.m. or $275 for VIP admission from 2:30 to 7:30 p.m. 

Additional information can be found at https://events.nokidhungry.org/events/laguna-beachs-taste-nation/

Montage Laguna Beach is located at 30801 Coast Hwy.

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GG’s Bistro presents special dinner focused on Friendship Shelter on Monday

Join GG’s Bistro on Monday, April 8 from 6 - 8 p.m. for dinner, wine, live music, and to learn more about how Friendship Shelter is ending homelessness in our community.

Friendship Shelter’s Executive Director Dawn Price will be at the event to give an update on Friendship Shelter and answer any questions that attendees may have.

The dinner is $50 per person and GG’s Bistro will donate 20 percent of this to Friendship Shelter ($10 per person).

GG's Bistro outside

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Courtesy of Instagram

GG’s Bistro’s lovely outdoor patio

GG’s will offer a selection of menu items as well as one glass of wine or nonalcoholic beverage for each attendee. Additional beverages will be available for purchase. Live music will be performed by Gabriel Friedman.

Friendship Shelter was incorporated in 1988 to provide year-round shelter and rehabilitation to homeless adults. Today, the nonprofit provides a full complement of services to the most vulnerable homeless people in our community, and is focused on finding the most appropriate permanent housing solution for each individual. 

Friendship Shelter follows the housing first and harm reduction models of care, and has worked with more than 10,000 people to end their homelessness. The organization is proud that each night more than 160 homeless and formerly homeless people sleep safe, warm, and cared for in a Friendship Shelter program.

For more information, visit www.friendshipshelter.org.   

GG’s Bistro is located at 540 South Coast Hwy #108.

Shaena Stabler, President & CEO - Shaena@StuNewsLaguna.com

Lana Johnson, Editor - Lana@StuNewsLaguna.com

Tom Johnson, Publisher - Tom@StuNewsLaguna.com

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In Memoriam - Stu Saffer and Barbara Diamond.

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