Slice Pizza parklet
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Photo by Mary Hurlbut
Pleasant patio to eat pizza
Local owner of Pasta Mia partners with Personal Gourmet to bring the best of the best to your door
Story and photos by DIANNE RUSSELL
What could be better than two people who have a passion for food partnering to bring their extraordinary products right to your doorstep?
“For years,” says Marisa Mazza, manufacturers’ representative at Pasta Mia and daughter of its founder Diego Mazza, “people have been asking where they can buy Pasta Mia products.”
Pasta Mia, a pasta manufacturing company, sells to distributors like Cisco and U.S. Foods, who then sell to restaurants, but the products aren’t available in markets.
However, two weeks ago, Pasta Mia partnered with Eric Kahane of Personal Gourmet, a fresh-frozen delivery service offering the highest quality in specialty seafood, chicken, and meat. Problem solved – and now Pasta Mia products will come to your doorstep. For the time being, only the beef and cheese ravioli will be available but other varieties are sure to follow.
In addition to ravioli, they carry tortellini, lasagna noodles, sauces, and other pasta items.
Click on photo for a larger image
Eric Kahane of Personal Gourmet and Marisa Mazza of Pasta Mia
Pasta Mia has a long culinary history based in Italy.
Diego Mazza came from Northern Italy in 1980 with a dream of introducing the American market to the authentic Italian pastas that he had eaten in Italy. Diego grew up experiencing the best of Italian cooking rooted in the traditions of the Italian countryside. He watched his grandmother, Nonna Nina, prepare delicious meals and homemade ravioli, and ate the wonderful results. He brought this passion and respect for Italian cuisine to his products when he opened Pasta Mia in the U.S.
Marisa says, “In 1984 my father conquered his dreams – he moved to Laguna Beach and achieved his desire to live at the beach – and he founded Pasta Mia, to put his Italian tradition into his work. He started at the back of malls with two pasta machines, and he now has 40 machines.”
Diego Mazza now has over 500 different products and continues research and development – sometimes in his own kitchen, according to Marisa.
Pasta Mia products are a natural and inspired result of the Italian heritage of the company. This treasured experience instilled in him a deep appreciation for the natural flavors of real Italian food.
The cheese raviolis are little heavenly pillows of flavor – the perfect combination of textures – silky pasta and a creamy blend of Ricotta, Romano, Parmesan, and fine herbs. We served it with butter, cracked pepper, and a few basil leaves. To fully appreciate the delicate taste, it isn’t a dish that should be overpowered with too much sauce.
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Pasta Mia’s cheese ravioli
Pasta Mia imports ingredients from Italy and uses local meats and vegetables.
Marisa says, “Pastas are prepared in our kitchens for maximum flavor and then fresh-frozen to lock in the fresh taste with no preservatives.”
Marisa’s mom knew Eric and was familiar with Personal Gourmet, which delivers specialty items that can’t be found in grocery stores, so to offer Pasta Mia to the same customers seemed a perfect marketing match.
Eric says, “The Mazza family and I share a passion for food.”
Personal Gourmet offers quality and convenience by coming right to your doorstep. These are not run-of-the-mill products found in most restaurants or grocery stores. He sells to five-star restaurants and works with private chefs.
He carries colossal shrimp, crab cakes, scallops, ahi tuna, sea bass, New York steaks, filet mignon, chicken, hamburger – just about anything you would order in an upscale restaurant. All the seafood is wild and all the beef prime. The chicken is free range, and he does carry organic.
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Ahi tuna and beef and cheese ravioli
“Seventy-five percent of my business involves driving into the driveway, the customer opens his garage door and fills up the freezer. Customers also call their neighbors and tell them I’m there,” says Eric.
“For the same price as it costs to go out and have a meal of scallops or sea bass for two, you could load up on frozen food for a week’s worth of scallops. Everything goes from freezer to table in 30 minutes – burgers, chicken, and seafood – all ready at the same time. And they contain no hormones or antibiotics. If members of your family each want something different for dinner, it will all be ready at the same time.”
The majority of his business is by word of mouth, and he has an excellent customer retention rate. “Once they try it, they’re hooked,” he says. “The quality and convenience speaks for itself. It’s all about reliability and availability. There is zero pressure, and I offer a ton of variety. Most customers find real value in home delivery. It’s convenience over cost.”
Click on photo for a larger image
Specialty products delivered right to your door
He also carries seasonal meats for the holidays.
Eric travels from Palos Verdes to San Diego, and travels up and down Pacific Coast Hwy. “It’s about the lifestyle, the peace of mind that comes with convenience and quality. If someone needs something, I get it to them.”
Giving back locally, he also runs fundraisers for schools, and supports local businesses and kids. “It’s a win-win,” he says.
Another win-win is the partnership of Pasta Mia and Personal Gourmet. Now residents can get specialty foods not found in grocery stores delivered right to their homes.
For more information and product lists for Personal Gourmet, go to www.personalgourmetfoods.com.
A new website is being developed that will be separate from Personal Gourmet for Pasta Mia orders, however, in the meantime, to view their products, go to www.pastamia.com.
Local owner of Pasta Mia partners with Personal Gourmet to bring the best of the best to your door
Story and photos by DIANNE RUSSELL
What could be better than two people who have a passion for food partnering to bring their extraordinary products right to your doorstep?
“For years,” says Marisa Mazza, manufacturers’ representative at Pasta Mia and daughter of its founder Diego Mazza, “people have been asking where they can buy Pasta Mia products.”
Pasta Mia, a pasta manufacturing company, sells to distributors like Cisco and U.S. Foods, who then sell to restaurants, but the products aren’t available in markets.
However, two weeks ago, Pasta Mia partnered with Eric Kahane of Personal Gourmet, a fresh-frozen delivery service offering the highest quality in specialty seafood, chicken, and meat. Problem solved – and now Pasta Mia products will come to your doorstep. For the time being, only the beef and cheese ravioli will be available but other varieties are sure to follow.
In addition to ravioli, they carry tortellini, lasagna noodles, sauces, and other pasta items,
Click on photo for a larger image
Eric Kahane of Personal Gourmet and Marisa Mazza of Pasta Mia
Pasta Mia has a long culinary history based in Italy.
Diego Mazza came from Northern Italy in 1980 with a dream of introducing the American market to the authentic Italian pastas that he had eaten in Italy. Diego grew up experiencing the best of Italian cooking rooted in the traditions of the Italian countryside. He watched his grandmother, Nonna Nina, prepare delicious meals and homemade ravioli, and ate the wonderful results. He brought this passion and respect for Italian cuisine to his products when he opened Pasta Mia in the U.S.
Marisa says, “In 1984 my father conquered his dreams – he moved to Laguna Beach and achieved his desire to live at the beach – and he founded Pasta Mia, to put his Italian tradition into his work. He started at the back of malls with two pasta machines, and he now has 40 machines.”
Diego Mazza now has over 500 different products and continues research and development – sometimes in his own kitchen, according to Marisa.
Pasta Mia products are a natural and inspired result of the Italian heritage of the company. This treasured experience instilled in him a deep appreciation for the natural flavors of real Italian food.
Pasta Mia imports ingredients from Italy and uses local meats and vegetables.
Marisa says, “Pastas are prepared in our kitchens for maximum flavor and then fresh-frozen to lock in the fresh taste with no preservatives.”
Click on photo for a larger image
Ahi tuna from Personal Gourmet and Beef and Cheese Ravioli from Pasta Mia
Marisa’s mom knew Eric and was familiar with Personal Gourmet, which delivers specialty items that can’t be found in grocery stores, so to offer Pasta Mia to the same customers seemed a perfect marketing match.
Eric says, “The Mazza family and I share a passion for food.”
Personal Gourmet offers quality and convenience by coming right to your doorstep. These are not run-of-the-mill products found in most restaurants or grocery stores. He sells to five-star restaurants and works with private chefs.
He carries colossal shrimp, crab cakes, scallops, ahi tuna, sea bass, New York steaks, filet mignon, chicken, hamburger – just about anything you would order in an upscale restaurant. All the seafood is wild and all the beef prime. The chicken is free range, and he does carry organic.
“Seventy-five percent of my business involves driving into the driveway, the customer opens his garage door and fills up the freezer. Customers also call their neighbors and tell them I’m there,” says Eric.
Click on photo for a larger image
Specialty products delivered right to your door
“For the same price as it costs to go out and have a meal of scallops or sea bass for two, you could load up on frozen food for a week’s worth of scallops. Everything goes from freezer to table in 30 minutes – burgers, chicken, and seafood – all ready at the same time. And they contain no hormones or antibiotics. If members of your family each want something different for dinner, it will all be ready at the same time.”
The majority of his business is by word of mouth, and he has an excellent customer retention rate. “Once they try it, they’re hooked,” he says. “The quality and convenience speaks for itself. It’s all about reliability and availability. There is zero pressure, and I offer a ton of variety. Most customers find real value in home delivery. It’s convenience over cost.”
He also carries seasonal meats for the holidays.
Eric travels from Palos Verdes to San Diego, and travels up and down Pacific Coast Hwy. “It’s about the lifestyle, the peace of mind that comes with convenience and quality. If someone needs something, I get it to them.”
Giving back locally, he also runs fundraisers for schools, and supports local businesses and kids. “It’s a win-win,” he says.
Another win-win is the partnership of Pasta Mia and Personal Gourmet. Now residents can get specialty foods not found in grocery stores delivered right to their homes.
For more information and product lists for Personal Gourmet, go to www.personalgourmetfoods.com.
A new website is being developed that will be separate from Personal Gourmet for Pasta Mia orders, however, in the meantime, to view their products, go to www.pastamia.com.
The tale of two breakfasts
By Diane Armitage
Dining out for breakfast on the weekends is one of my favorite treats. Recently, I finally ventured out to Harvest at The Ranch Laguna Beach and GG’s Bistro for the first sit-down experience I’ve had in many months.
A peaceful sojourn at Harvest
Prior to COVID and nearly every Sunday morning, I would walk down the beach to Aliso Creek and cross through the tunnel to The Ranch.
The staff knew I preferred the corner table in the bar closest to the golf course. My server, Manny, would usually greet me at the table with my decaf cappuccino already in hand. I came to adore The Ranch’s Harvest Restaurant for that early morning peace, which allowed me time to think, dream, and plan my week ahead.
I ate my “last breakfast” at Harvest on a Sunday morning, just days before the March shutdown. Since that time, The Ranch’s personnel have done an impeccable job abiding by the new rules of play. They began serving food again with their patio upstairs, and then quickly expanded to the larger patio that fronts their banquet room below.
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Photo by Diane Armitage
The Ranch’s Harvest interior offers wide open spaces
When I visited Harvest for the first time indoors last week, it was comforting to see that they’ve followed the same protocol, distancing tables and diners with aplomb.
Hearty breakfasts stave off hunger all day
It felt like old times. The breakfast menu was exactly what I recall from earlier days, with everything from Bagel and Lox to their crazy-decadent Cinnamon Roll and my favorite Breakfast Burrito.
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Photo by Diane Armitage
The Cinnamon Roll for two at Harvest
The Harvest Cinnamon Roll was first created by The Ranch’s first pastry chef, Mary Catherine. Thankfully, she believed in bacon as a priority in one’s diet, and this is the only cinnamon roll I’ve ever found with chunky bacon sprinkles. It is an awesome treat that I reserve for special occasions!
My usual – The Harvest Breakfast Burrito – is a giant meal, stuffed with house made carnitas, scrambled eggs, and Oaxaca cheese. I knew it was too much to handle that morning, so I settled, instead, for something I hadn’t tried –
the Country Omelet.
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Photo by Diane Armitage
Harvest’s hearty Country Omelet
This showed up as a giant, too. The Country Omelet arrives with a veritable pile of potatoes and choice of toast. The egg concoction was stuffed to its perfectly fluffy edges with smoked bacon, country ham, peppers, and aged white cheddar. It was fabulous and oven-hot, and I managed a scant half of it before submitting to a takeout box.
Euro-Style at GG’s Bistro
Throughout the craziness of COVID, Francesca Gundogar has remained unperturbed. Cool as a cucumber and always smiling, Francesca is the eye of this year’s hurricane.
All these long months, Francesca and husband Ragi have maintained a significant takeout business while going through the motions of closing, opening, closing, and reopening their patio dining.
Courtesy of GG’s Bistro
GG’s Euro-Style Bistro patio
The GG’s Bistro breakfast menu is served just on Sundays from 9 a.m. to noon. As menus go, it’s not remarkably different in description than many breakfast menus – bagels, omelets, French toast, basted eggs, hash browns.
But what shows up is quite the delectable treat. The ingredients are super fresh, the eggs are whipped light beyond belief, and the hash browns are officially the Eighth Deadly Sin. They are buttery, rich, and crisped just perfectly.
My go-to has always been G’ss amazing Turkish Pan-Fried Eggs served in their own skillet with Turkish sausage and those amazing hash browns.
If you (like me of late) are on more of a health kick, try the glorious Mediterranean Plate with cucumbers, feta cheese, Kalamata olives, and Mediterranean-style Roma tomatoes.
If you arrive with a friend or two, you simply have to try the GG’s Sultan Tray. It’s such a beautiful homage to the Gundogars’ roots in Turkey with a giant tray devoted to Turkish cheeses, olive, hardboiled eggs, Turkish sausage, organic Turkish honey, and all sorts of nuts, dried fruits, veggies, olives, and more.
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Photo by Diane Armitage
GG’s Sultan Tray
And, of course, you simply can’t pass on the Turkish coffee, a fresh, strong brew that’s actually how and where coffee began in the first place. (I have an entire blog article devoted to the history of Turkish coffee – just search “Turkish coffee” on my site).
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Photo by Diane Armitage
GG’s Turkish Coffee
Even in this rather frantic time, GG’s Bistro patio offers that rare peace we all need a moment of. It’s a beautiful way to greet your Sunday, especially when you’re worn out from the rush of your week.
The best-selling author and blogger on The Best of Laguna Beach™, Diane Armitage is on an endless quest for the most imaginative adventures in Laguna’s restaurants, events, and lifestyle. Check out chef interviews, retail and restaurant news, and favorite events at https://thebestoflagunabeach.com/ and follow on Instagram @BestofLagunaBeach (look for Diane’s smiling face).
Fun foodie finds in Laguna
By Diane Armitage
Last month was my birthday month, and it seems my friends know only one thing to do with me – take me to a restaurant. It proved a delightful, busy, and caloric month, as those of you who follow my social media can attest.
For today’s column, I just had to share a few fun, new finds I enjoyed along the way.
Beautiful burrata
Chef Erik’s Oliver’s Osteria has become one of my favorites these last several months. With plenty of elbow room on his temporary patio, you can focus on what matters most here: his incredible food.
It’s singularly impossible to choose Chef Erik’s “best” menu item for representation here as every menu item I’ve tasted is the “best.” Pictured here is his Burrata Due Pesti with heirloom tomatoes, flawless buffalo burrata (yes, derived from grass-fed buffalo milk), and a swath of freshly made basil pesto.
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Photo by Diane Armitage
Oliver’s Osteria’s Burrata Due Pesti
Oliver’s Osteria is next to the Sawdust Festival in “The Hive.” Its new autumn hours are Brunch/Lunch on Saturday and Sunday, 11 a.m. - 3 p.m.; and Dinner Monday through Friday, 5 p.m. - 10 p.m., with Saturdays and Sundays beginning at 4 p.m.
Best export from Balboa Island & Peninsula
I don’t know how long ago the Lost Pier Café began featuring the Balboa Ice Cream Bar. I’m not quite sure how I’ve lived a happy and fulfilled life until this discovery a few weeks ago.
The Balboa Bar claims its rightful beginnings at the Fun Zone on Balboa Peninsula. The hand-dipped chocolate wonder has found a home in a handful of shops on Balboa Island and Peninsula, but this is the first time I’ve seen an escapee to the south.
Yes, they do the hand dipping while you wait. And, yes, they double check on the chopped nuts and peanuts roll just in case you have an allergy.
Click on photo for a larger image
Photo by Diane Armitage
Lost Pier Café’s decadent Balboa Bar
Frankly, I missed out on the whole Balboa Island craze as a Colorado native kid as I didn’t even know the island existed. But the Balboa Bar brings back happy memories of vanilla Dairy Queen swirls hand-dipped in chocolate; they were the special treat we would order after a night of family putt-putt golf.
The Lost Pier’s Balboa Bar, though, is way better. It’s absolute joyful decadence.
At Aliso Creek Beach, Lost Pier is owned and operated by the lovely folks at The Ranch Laguna Beach. (You’ll love their breakfast burrito, too.) Current hours for Lost Pier are 9 a.m. to 5 p.m. daily.
So much in this Machaca Burrito
Michael Skerly, owner of Papa’s Tacos, tells me he’s had one of the busiest summers on record, even with reduced hours (daily from 11 a.m. to 7 p.m.). He continues to offer his breakfast menu all day long, a blessed relief to those of us who love eating breakfast.
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Photo by Diane Armitage
Papa’s Tacos Beef Machaca Burrito
A few weeks ago, he suggested I try his favorite breakfast burrito – the Machaca Beef Breakfast Burrito with three eggs. I prefer “wet” burritos, so he suggested his best-selling ranchero sauce. Five minutes later, he handed me a bag that weighed like a bowling ball.
Although I live less than a block’s walking distance from Papa’s Tacos, it felt like I’d had a full workout bringing that burrito home. It settled onto my dinner plate like an elephant in a living room.
There’s absolutely no skimping here on the machaca beef, which is fabulously seasoned and slow-cooked daily. While I usually prefer green salsa for my breakfast burritos, Michael’s ranchero sauce was a perfect pairing to the beef.
Priced at just $9.49, this burrito was three full breakfasts for me.
Papa’s Tacos is in South Laguna next to the Community Garden. Hours, as noted, are daily, 11 a.m. to 7 p.m.
A birthday candle for this cobbler
A couple months ago, I ordered a fantastic “BBQ Rib Dinner” from Cary Redfearn’s Lumberyard. I was hosting a small dinner party and decided to throw in a couple apple cobblers for dessert. While these cobblers are neatly tucked into what appear to be individual servings, each cobbler can easily feed two to three people. These are generous giants with nothing but love for you.
I’ve never been much of a birthday cake person, so when it was time to light the annual candle and make a wish, I chose Lumberyard’s Apple Cobbler from one of my two favorite desserts in town (the other being Starfish’s Banana in Filo Dough). Filled to its flaky pastry walls with nothing but love, I’m sure this cobbler has seen to it that my wish comes true.
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Courtesy of Lumberyard Laguna Beach
Lumberyard’s Apple Cobbler
Lumberyard is downtown on Forest (with its adjacent Yard Bar outdoor dining, too). Current hours are Monday through Wednesday, 11:30 a.m. to 8 p.m.; Thursday, 11:30 a.m. to 8:30 p.m.; Friday, 11:30 a.m. to 9 p.m.; Saturday 11 a.m. to 9 p.m.; and Sunday, 11 a.m. to 8 p.m. Live music plays in the Yard Bar Wednesday through Saturday.
After all that, it was time for salad
As Di’s birthday month waned, I wisely began opting for salads. Active Culture serves up some great creativity in their salads.
Pictured here, my three options from left, Heaven’s Blend (carrot, beet, red onion, fennel, cranberries, walnuts, and goat cheese), my favorite, the Eastern Trade Winds (quinoa, garbanzo beans, fine chop kale, red pepper, cucumber, dates, peanuts, and walnuts), and Rustic Kale Salad (cranberries, grapes, walnuts, almonds, and parmigiano reggiano cheese).
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Photo by Diane Armitage
Active Culture’s three salads
For me, each salad easily served two separate meals. Dressing always comes on the side, too, to ensure your salad stays super crisp.
Active Culture sits at the corner of Anita and Coast Highway. To go pickup and parking is in the back. Current hours are 8 a.m. to 9 p.m. daily.
And for the month of October…
Stay tuned to future Stu News columns, my Best of Laguna Beach blog, sign up for my weekly emails, or nose through my social media channels for news on GG’s Bistro’s new cheeseburger meals to go for Game Day fans; a visit to the refreshed Las Brisas; Coyote Grill’s blessed return of Baja-style grilled local lobster; Royal Hawaiian’s recent “to go” meal with Seared Fiji Ahi Tuna starring in the lead role; my Harvest Restaurant breakfast; and a review of the pumpkin desserts that seem to be sprouting up around town.
The best-selling author and blogger on The Best of Laguna Beach™, Diane Armitage is on an endless quest for the most imaginative adventures in Laguna’s restaurants, events, and lifestyle. Check out chef interviews, retail and restaurant news, and favorite events at https://thebestoflagunabeach.com/ and follow on Instagram @BestofLagunaBeach (look for Diane’s smiling face).
The Ranch at Laguna Beach named #6 Resort in SoCal in Condé Nast Traveler’s Readers’ Choice Awards
Condé Nast Traveler announced the results of its annual Readers’ Choice Awards, with The Ranch at Laguna Beach recognized as the #6 Resort in Southern California. This makes the coastal canyon retreat the highest-ranking Laguna Beach hotel on the prestigious 2020 list.
More than 715,000 Condé Nast Traveler readers submitted an incredible number of responses rating their travel experiences across the globe.
“The results of this year’s survey, conducted at the start of the COVID-19 pandemic, are a testament to the lasting power of a meaningful travel experience,” said Jesse Ashlock, U.S. Editor of Condé Nast Traveler. “The winners represent the best of the best for our audience and offer plenty of trip-planning inspiration for all the adventures we can’t wait to have next.”
The Condé Nast Traveler Readers’ Choice Awards are one of the longest-running and most prestigious recognitions of excellence in the travel industry. The full list of winners can be found here.
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Photo by Eric Rubens
The Ranch in Laguna Beach receives another prestigious award
“In an especially challenging year for the hospitality industry, our Ranch family continues to step up and show up in meaningful ways to not only make our guests feel welcome, but also cared for and safe,” said Kurt Bjorkman, General Manager of The Ranch at Laguna Beach. “We have rallied together in a common mission to provide an authentic Laguna Beach experience in a tranquil space where guests can relax, reset, and revel in the beauty of our canyon and the ocean. It is humbling and heartwarming to earn the top spot for Laguna Beach on this year’s prestigious Readers’ Choice Awards, and we are grateful to our guests and fans for their support.”
For more information or reservation for the Ranch at Laguna Beach, visit
www.theranchlb.com or contact Christina McGoldrick at Victoria King Public Relations at This email address is being protected from spambots. You need JavaScript enabled to view it..
The 2020 Readers’ Choice Awards are published on Condé Nast Traveler’s website at www.cntraveler.com/rca and celebrated in the November issue of Condé Nast Traveler US and UK print editions.
The Ranch at Laguna Beach is nestled in the majestic Aliso and Wood Canyons. Spread over 87 acres, the resort offers 97 guest rooms and suites reflecting the culture and rich history of the Laguna Beach community.
The resort also features the only golf course in Laguna Beach and a 3,000 square foot indoor/outdoor Sycamore Spa. Guests indulge in seasonally handcrafted, California comfort food and drink at HARVEST restaurant. Additionally, Ben’s Pantry, reminiscent of a treasured country bakery and cafe, offers upscale grab-and-go options for beach outings and homemade pastries. In 2018, the property added an official coastal extension with the opening of Lost Pier Café, a California dining venue perched at the edge of the Pacific Ocean on the golden shores of Aliso State Beach.
Condé Nast Traveler is the world’s most distinguished travel title providing inspiration and advice for discerning travelers. Authoritative and influential, Condé Nast Traveler is a multi-platform, transatlantic brand. Publishing US and UK print editions under Editor-in-Chief Melinda Stevens, Condé Nast Traveler offers award-winning expertise in luxury travel from around the world.
For more, visit www.cntraveler.com.
Beachcomber Cafe raises the flag for fun dining
By Diane Armitage
Last week, I decided it was time for a field trip. Never one to stray far from home, however, I chose a restaurant less than a mile out of Laguna Beach’s northernmost city limits – The Beachcomber Cafe.
A very popular restaurant with visitors, the Beachcomber is particularly appealing to me in the fall and winter months when it’s not so packed with people.
Last Thursday, I parked in the Crystal Cove lot, careful to tuck my parking validation ticket in my wallet for a Beachcomber stamp, which makes the parking lot complimentary. Rather than pay the $1.50 for the Beachcomber/Crystal Cove shuttle, I chose my preferred mode of access, winding my way down on foot to the pedestrian tunnel under Coast Highway.
Click on photo for a larger image
Photo by Diane Armitage
The tunnel between the Crystal Cove parking lot and the Historical District where the Beachcomber Cafe resides
Admiring the children’s environmentally themed paintings along its stretch, I eventually popped out on the other side and walked into another era.
In this rough and tumble year, nostalgia is healing
To date, 29 of the 46 historical cottages in Crystal Cove State Park’s Historic District have been fully restored with their rentals booking months in advance. Funds from the rentals go directly toward supporting conservation and educational programs in the park.
In February this year, the District was given final approval to begin renovation of the north beach cottages as part of the Heritage Legacy Project for California. Because COVID-19 hit shortly thereafter, the construction has just begun again, rumbling into play.
The Beachcomber Cafe sits as the crown jewel in this semi-circle of cottages. First opened in 2006, the restaurant was a significant remodel of an existing cottage in the park, which used to be called the Whistle Stop. While its interior is rather cozy, the Cafe offers sprawling wooden decks on three sides of the restaurant, a definite welcome sign to all of us this during odd year.
Defuse, relax, recharge
Sometimes, there’s nothing better than stepping back in time (especially this year). I walk up the sandy rise and down into a 1950s world that opens up to one of the most pristine views along our South Orange County coast. Kids frolic in the waves. Parents lounge nearby, chatting with each other. Friends patter along in the sand. And at 5 p.m., all attention turns to the Beachcomber as a bugle trills and the black martini flag scoots up the flagpole.
Happy Hour has officially begun.
Click on photo for a larger image
Courtesy of Beachcomber Cafe
Every day, the Beachcomber raises the martini flag at 5 p.m. and at sunset
Suddenly, I feel like “Baby” in Dirty Dancing’s Catskills (…well, sadly, without Patrick Swayze hip-twitching his way into my picture). I’m in a world where everything is just plain normal, and the pace slows, allowing me to truly take a deep breath and revel in life and its luxuries around me.
My restaurant-exploring buddy, Ali, and I solemnly salute the martini flag and order the restaurant’s popular cocktail, the Blackberry Lemon Gin & Tonic. A mix of Hendrick’s Gin, Blackberry Liqueur, fresh muddled blackberries, lemon, and mint, this is a tall order of love and hope.
Click on photo for a larger image
Photo by Ali North
The Beachcomber Blackberry Lemon Gin & Tonic
The Beachcomber dinner menu is extensive, a range of Polynesian-infused appetizers, fresh fish, shellfish, and exactly two beef dishes – Filet Mignon and their best-selling Braised Short Ribs.
It’s been my birthday month celebration for exactly one entire month, so I sigh and pass on the short ribs with walnut gorgonzola sauce (my favorite cheese sauce ever), and choose, instead, the Blue Crab Stuffed Salmon. Ali orders the Pan-Seared Diver Scallops.
We then sit back and happily yabber, watching people come and go, remarking on exceptionally adorable toddlers doing their toddle thing, and talking about a world that has somehow eliminated current event news.
It’s a magic that happens here. Somehow, I think the Beachcomber just erases the current day from your mind, even if just for a couple hours’ respite.
Fresh, creative entrées
Sometimes when coastal restaurants are inundated with visitors, they can lose their sense of taste. They may opt for ease rather than the more tasteful, or choose heartier dishes designed to withstand the elements instead of dishes that conquer your heart.
The Beachcomber chefs – Executive Chef Carlos Olivera and Sous Chef Favian Orozco – aren’t interested in compromise. Both dishes arrived with immaculate plating and impeccable tastes.
Click on photo for a larger image
Photo by Diane Armitage
Beachcomber’s Crab Stuffed Salmon
In all my years of food writing, I’ve not tried a crab stuffed salmon. The best of both worlds in my book, I decided to give it a try.
The salmon arrived politely enough, buttoned up and looking like your usual salmon plank. Cut into it, however, and the most beautiful crab concoction shows itself. Served with wisps of scallion, a few plump capers, and woody shitake mushrooms, this is one of the most pleasing, well-balanced salmon dishes I’ve yet tasted. With the finest drizzle of lemon caper beurre blanc and crunchy pan-seared capers at its crown, the salmon is hoisted on what looks to be Yukon Gold potato mash and blanched, bright green baby green beans. It is delectable and tender at every bite.
Click on photo for a larger image
Photo by Ali North
Beachcomber’s Pan Seared Diver Scallops
For me, I have to hear rumor of great scallops before I’ll try them.
Scallops are one of my favorite shellfish dishes, but they need to be super fresh and meaty with just the right amount of searing to keep them from becoming too fishy or too mushy. They are delicate, rather high-maintenance dishes. Chefs such as Craig Connole (former K’ya seared scallops), Chef Amar Santana (Broadway) and Chef Rainer Schwarz (Driftwood Kitchen) are a scallop’s best friend. Most scallops, however, will shun such relationships. They are divas to the core.
Clearly, Beachcomber Chefs Olivera and Orozco have done their due diligence to establish friendship ties with the scallop. The dish arrives with four hearty scallops, shoulder-to-shoulder with lightly braised heirloom tomatoes and asparagus, all ladled gently onto a generous beurre blanc swath and forbidden rice foundation. Pea tendrils join the frisse on top, a fluffy, happy combo that’s just happy it has found its way to this magnificent dish.
No rush, no worries
Years ago, when the Beachcomber first opened, I used to paddle my outrigger down from Newport’s Back Bay with my outrigger friends. We would park our one-man outriggers and surf skis on the sand and dig into a Beachcomber breakfast before paddling back in headwinds to our outrigger stable. The entire adventure destination to the Beachcomber felt very Hawaiian and neighborly to me.
Fast forward 12 years, and the Beachcomber is still the icon for neighborly invitation and a trip back in time. When you need to escape this year, my friend, the Beachcomber is waiting.
Beachcomber reservations for parties of six and under are can be made at (949) 376-6900. Please practice social distancing; masks are required in and around the property.
The best-selling author and blogger on The Best of Laguna Beach™, Diane Armitage is on an endless quest for the most imaginative adventures in Laguna’s restaurants, events, and lifestyle. Check out chef interviews, retail and restaurant news, and favorite events at https://thebestoflagunabeach.com/ and follow on Instagram @BestofLagunaBeach (look for Diane’s smiling face).
Nirvana Grille helps local save crop at Apple Starr Orchard by selling it through co-op
By DIANNE RUSSELL
Apple Starr Orchard in Julian, which is owned by a Laguna Beach resident, was about to lose its entire crop until Lindsay Smith-Rosales, co-owner and chef of Nirvana Grille, stepped in to help sell the 3,500 lbs of pears and apples in Nirvana Grille’s co-op.
Apple Starr Orchard is a U-Pick farm with approximately 1,000 trees with their numbers balanced between apples and pears. They only use certified organic products and are the only organic apple and pear farm in Julian.
Click on photo for a larger image
Submitted photo
Chef Lindsay Smith-Rosales and Arnie Starr, owner of Apple Starr Orchard
Smith-Rosales says, “I’m working exclusively to salvage an entire organic farm, Apple Starr Orchard in Julian, owned by local Arnie Starr, from losing the harvest this year due to COVID-19. They are not able to do their U-Pick of apples and pears this year, which they have been doing since 1982. We will begin pre-selling by this weekend for pick up next week through October for their entire crop harvest!”
To pre-order/order, click here.
Click on photo for a larger image
Submitted photo
One variety of apple at Apple Starr Orchard
“Arnie has lived in Laguna for 45 years, and he and his assistant Sandy have been regular customers at Nirvana for ten years. They come twice a week, and I’ve also delivered food to him. I asked him when I could bring the boys up to pick again, and he said because of COVID-19 they were closed, and the fruit for the whole season would be lost, so I went up there last Wednesday.”
There are four kinds of pears – Bosc, Anjou, Comice, and Bartlett, red and green – and four kinds of apples – Granny Smith, Gala, Jonathan Gold, and Fuji – which will all ripen at different times.
Smith-Rosales was able to select the beneficiaries of the proceeds from the bumper crop: Alzheimer’s Foundation (Arnie was a Professor of Neurology at University of California, Irvine), Sally’s Fund, and Laguna Food Pantry – which have both been so important during COVID-19. And she’s hoping to cover the cost of the labor for picking.
Click on photo for a larger image
Submitted photo
Pear tree
“It is a highly perishable product, and we have a short selling window! We will begin to get product picked two times a week and brought to Nirvana directly from the Julian farm with four varieties of organic pears and four varieties of organic apples,” Smith-Rosales says.
A separate page on the Nirvana Grille website, with a code for the apples and pears, will go live today (Friday).
The apples and pears will be available through the Nirvana Market on Tuesday, and Thursday through Sunday, from 2:30 - 6:30 p.m., and can be combined with any grocery or to-go orders.
To pre-order/order, go to https://nirvanagrille.com/ (click on the “APPLE STAAR” tab) or call (949) 497-0027.
Nirvana Grille is located at 303 Broadway St.
Nirvana Grille helps local save crop at Apple Starr Orchard by selling it through co-op
By DIANNE RUSSELL
Apple Starr Orchard in Julian, which is owned by a Laguna Beach resident, was about to lose its entire crop until Lindsay Smith-Rosales, co-owner and chef of Nirvana Grille, stepped in to help sell the 3,500 lbs of pears and apples in Nirvana Grille’s co-op.
Apple Starr Orchard is a U-Pick farm with approximately 1,000 trees with their numbers balanced between apples and pears. They only use certified organic products and are the only organic apple and pear farm in Julian.
Click on photo for a larger image
Submitted photo
Chef Lindsay Smith-Rosales and Arnie Starr, owner of Apple Starr Orchard
Smith-Rosales says, “I’m working exclusively to salvage an entire organic farm, Apple Starr Orchard in Julian, owned by local Arnie Starr, from losing the harvest this year due to COVID-19. They are not able to do their U-Pick of apples and pears this year, which they have been doing since 1982. We will begin pre-selling by this weekend for pick up next week through October for their entire crop harvest!”
Click on photo for a larger image
Submitted photo
One variety of apple at Apple Starr Orchard
“Arnie has lived in Laguna for 30 years, and he and his assistant Sandy have been regular customers at Nirvana for ten years. They come twice a week, and I’ve also delivered food to him. I asked him when I could bring the boys up to pick again, and he said because of COVID-19 they were closed, and the fruit for the whole season would be lost, so I went up there last Wednesday.”
There are four kinds of pears – Bosc, Anjou, Comice, and Bartlett, red and green – and four kinds of apples – Granny Smith, Gala, Jonathan Gold, and Fuji – which will all ripen at different times.
Smith-Rosales was able to select the beneficiaries of the proceeds from the bumper crop: Alzheimer’s Foundation (Arnie was a Professor of Neurology at University of California, Irvine), Sally’s Fund, and Laguna Food Pantry – which have both been so important during COVID-19. And she’s hoping to cover the cost of the labor for picking.
Click on photo for a larger image
Submitted photo
Pear tree
“It is a highly perishable product, and we have a short selling window! We will begin to get product picked two times a week and brought to Nirvana directly from the Julian farm with four varieties of organic pears and four varieties of organic apples,” Smith-Rosales says.
A separate page on the Nirvana Grille website, with a code for the apples and pears, will go live today (Friday).
The apples and pears will be available through the Nirvana Market on Tuesday, and Thursday through Sunday, from 2:30 - 6:30 p.m., and can be combined with any grocery or to-go orders.
To pre-order/order, go to www.nirvanagrille.com. For more information, call (949) 497-0027.
Nirvana Grille is located at 303 Broadway St.
Royal Hawaiian’s Royal Takeout Treatment
By Diane Armitage
If you’ve been reading my columns this summer, you know that I’ve begun to lean somewhat heavily on our great restaurants in town whenever I have a small dinner party to pull off.
A couple weeks ago, it was a special birthday dinner party for a neighbor. I invited exactly four people. And then I called Chef Maro Molteni at Royal Hawaiian Fire Grill, because this guy knows how to cook in a special way.
Different Location, Same Great Cookin’
Most Laguna residents know Chef Maro for his first restaurant, Maro Wood Grill, which he sold completely – hook, line, and sinker – in June 2017. He trotted off to Argentina with his family, and I thought we’d never see this great chef again. Fortunately, he returned a year later and chose to take over the ownership of Royal Hawaiian in January 2019. He and his brother, Martin, officially opened the Royal Hawaiian Fire Grill three months later.
Eleven months thereafter, when the pandemic hit in early March this year, Chef Maro was one of the first to voluntarily close out of concerns for his staff and dearly-held patrons. He reopened at the very end of March for takeout operations with daily family dinners at super low cost.
Over the next five months, official decisions were made about reopening for indoor dining, and then moving back to takeout with outdoor dining and, as of last week, opening again for indoor dining to just 25 percent capacity.
Click on photo for a larger image
Photo by Diane Armitage
Chef Maro Molteni, Owner of Royal Hawaiian Fire Grill
Throughout, Chef Maro has rolled with the punches. He first added cocktails for on-site and takeout dining, including the famed Lapu Lapu. He then expanded his regular menu significantly, while still continuing his daily family offerings for those of us who still preferred takeout scenarios.
Not Your Normal Chicken Dish
On that family meal note, I chose to order – of all things – chicken for my friend’s birthday dinner.
As a rule, I don’t think many restaurant columnists order chicken as a priority option. Most people, in fact, will bypass the chicken dish at their favorite restaurant. There is no better chicken in the world, however, than Chef Maro’s Free Range Rocky Sonoma Chicken Breast. Although I can safely say I’ve tried and loved everything on his regular, extensive menu, the chicken dish ranks in my top three.
On the Royal Hawaiian wood grill, the chicken takes its time, grilling for at least 25 minutes, which is longer than any other cut of meat Chef Maro serves.
Aside from the tenderest chicken you can imagine, the plating is the game changer. In my takeout pack, the chicken came with its own nursery of care, including pumpkin puree for the base and cobbled bits of wood-grilled bacon, charred onion, and shitake mushrooms for the chicken’s crown. Finally, the lemony herb provençal sauce is drizzled all around or ladled on top, whichever you prefer.
Click on photo for a larger image
Photo by Diane Armitage
Part of the Royal Hawaiian chicken care package, Pumpkin Purée and Herb Provençal sauce
Family-Styled Love
I was greeted at the door by Chef Maro with two giant to-go bags and two bottles of Chef-chosen Malbec wine that I’d also ordered in advance. (Believe me, you want Maro to do the picking when it comes to your Malbec. He has the best selection in Orange County.)
Unloading the fine fare was quite a party, in and of itself.
While my birthday party attendees munched on Chef Maro’s famed wood-grilled edamame, I popped the chicken breasts in a slow oven and warmed the sauces to a scant warmth.
Click on photo for a larger image
Photo by Diane Armitage
A family-style meal delivered to-go from Royal Hawaiian
The family meal arrived with a giant organic green salad, this time tossed with cherry tomatoes, beets, mango, carrots, pistachios, and who knows what else. I call it Maro’s “Kitchen Sink” salad as it can change on a daily basis.
There were also three large to-go boxes neatly stacked with grilled vegetables.
Click on photo for a larger image
Photo by Diane Armitage
One of four grilled vegetable boxes delivered with the family meal
In addition to the shitake mushrooms, we discovered grilled cauliflower (white and cheddar in color), baby carrots with their leafy tops intact, yellow squash, zucchini, and heirloom tomatoes. A sizable serving of oven-baked fingerling potatoes came along for the ride, too, with a brisk shake of salt their only seasoning.
After walking my guests through the veritable art project of plating ahead of us, my friends turned out great photos before devouring everything on their plates.
Click on photo for a larger image
Photo by Diane Armitage
Self-styled plating of Chef Maro’s masterpiece dish
Needless to say, Chef Maro knocked it out of the park once again at this tiny birthday party.
There is nothing more gratifying than knowing you can rely wholly and completely on a Laguna beach chef whose first priority is you. We’re extremely fortunate to have such inventive, generous chefs in our midst. Be sure to check out Chef Maro’s To-Go Menu and place your order 24 hours in advance of the day.
Tuesday offers Wood-Grilled 12-ounce Pork Chops, Wednesday features Wood-Grilled Sausage, Thursday offers the Wood-Grilled Chicken Breast, Friday features Chef Maro’s most popular family meal seller, the Wood-Grilled Salmon, Sunday features Wood Grilled 12-ounce Petite Tender Steak and Sunday’s menu offers Herb-Marinated Wood-Grilled Shrimp (1 pound for two diners and 2 pounds for four).
For more information, go to www.RoyalHawaiianFireGrill.com or call direct at (949) 715-1470.
The best-selling author and blogger on The Best of Laguna Beach™, Diane Armitage is on an endless quest for the most imaginative adventures in Laguna’s restaurants, events, and lifestyle. Check out chef interviews, retail and restaurant news, and favorite events at https://thebestoflagunabeach.com/ and follow on Instagram @BestofLagunaBeach (look for Diane’s smiling face).