Commanding a coveted front row position at the world-famous Montage Laguna Beach Resort with incredible ocean views, this undeniably impressive contemporary estate defines luxury living. Remodeled in 2022, this world-class custom home is a masterpiece of craftsmanship with countless spaces designed for indoor-outdoor living. Walls of glass open the residence to lush landscaping and private outdoor spaces, while an expansive central skylight floods both levels with natural light. elliman.com | Web# LG22224699
Located in a private gated community of only 10 homes, this expansive estate is an entertainer’s dream with open-concept indoor/ outdoor living and breathtaking views from every room. Relax by the pool featuring a waterfall, fire pit, water feature, and large sun deck all beautifully landscaped for privacy. Web# LG23021112
Own a piece of Laguna Beach history with this once-in-a-lifetime offering of an exclusive and intricately designed property. Situated near the bustling downtown, this breathtaking home boasts a pool/spa, lush garden, fire pits, custom slate roofs, intricate woodwork, copper accents and more. Web# LG23030995
TODD DAVIS
TOP 1% REALTOR IN ORANGE COUNTY
Now that’s a headline that brings a tear to my eyes! 2022 was undoubtedly my biggest year professionally. I began the year by setting some aggressive goals that most probably thought were unattainable. I hit the ground running, invested heavily in my business, and through hard work and many late nights DocuSigning well past midnight, I am proud to share that I ended the year with more than $128,000,000 in sales and broke two records
The other day I received an email from Compass CEO, Robert Reffkin. The email included a link to an article published by the Orange County Register on February 24, 2023, featuring my sale of 63 Monarch Bay Drive in Dana Point (sold for $33,000,000). As it turns out, it was the 3rd highest sale of 2022 in all of Orange County, and currently holds the record for the highest sale in Monarch Bay.
TODD DAVIS | Realtor® 949.447.4444
todd.davis@compass.com @todddavisrealtor
DRE 01969131
2 SALES RECORDS IN MONARCH BEACH 3RD
It is an honor to be named among the top 1% of all realtors in OC by Orange Coast Magazine. I truly love my job with a deep passion and am fortunate to be part of this incredible realtor community. All of this being said, I am not blind to the fact that in addition to the hard work, none of it would be possible without the support and trust of all my wonderful clients (many of which have become family).
Who you work with matters
I’d love to show you why I deserve your business.
$128M+ SALES VOLUME FOR 2022 TOP 1% OF ALL REALTORS IN OC BY ORANGE COAST MAG
3 HIGHEST SALE IN ORANGE COUNTY IN 2022 RD
A MONTAGE MILESTONE
The luxury resort company’s flagship Laguna Beach property turns 20.
By JULIA CLERK
44
CREATIVE CONFECTIONS
These desserts look almost too good to eat.
By SHARAEL KOLBERG
BLISS BETWEEN BUNS
Whether it’s made with a beef or bison patty—or a plant-based option—and piled high with decadent toppings, the humble burger never goes out of style.
By CRAWFORD MCCARTHY AND LAGUNA BEACH MAGAZINE STAFF 48 52
WINNING WINES
Laguna Beach tasting rooms and restaurants present an array of vibrant varietals all over town.
By ASHLEY RYAN
58 SMOKY AND SAUCY
Local restaurants perfect the art of delicious, slowcooked meats.
By TANYA A. YACINA
Contents features / departments
RIDING THE WAVE
Dick Metz grew up during surfing’s heyday in Laguna, experiencing the sport’s evolution firsthand.
By SHARON STELLO
REAL ESTATE SHOWCASE
Tour some of Laguna’s top homes currently on the market.
TRAVEL: ESCAPE TO PUNTA MITA
Indulge in Riviera Nayarit’s “gateway to paradise.”
By STEVE ZEPEZAUER
TASTE OF THE TOWN
Explore this restaurant resource for dining out in Laguna Beach.
COVER: Montage Laguna Beach celebrates its 20th anniversary this year (page 34).
PHOTO: Courtesy of Montage Laguna Beach
Around Town
A look at the latest happenings around Laguna
Community
SchoolPower Chef Challenge; A Culinary & Musical Experience; Community Partners Breakfast 28
Fabric of the Community: Artful Awareness
Loca Arts Education offers creative outreach for community members of all ages. 30
Active: Off to the Races
Coach Fred Pichay offers insight into one of Laguna Beach’s biggest track meets of the year. 32
Q&A: Cultivating the Land
For the last 13 years, the owners of Bluebird Canyon Farms have utilized their property as a research center for ecological practices.
Last Impressions: 10 Minutes With … Ken Aubuchon
The Patriots Day Parade’s Citizen of the Year shares what he loves about Laguna.
DINE. RELAX. PLAY.
C r e a t e m e m o r i e s w i t h a C a l i f o r n i a g e t a w a y
y o u a n d y o u r l o v e d o n e s w o n ' t f o r g e t .
EDITORIAL
EDITORIAL DIRECTOR & PUBLISHER
Steve Zepezauer
GROUP EDITOR
Sharon Stello
sharon@firebrandmediainc.com
MANAGING EDITORS
Justine Amodeo, Ashley Ryan
CONTRIBUTING WRITERS
Julia Clerk, Jessie Dax-Setkus, Sharael Kolberg, Crawford McCarthy, Tanya A. Yacina
DESIGN CREATIVE DIRECTOR
Tracy Powell
JUNIOR GRAPHIC DESIGNER
Ashley Littlefield
DIGITAL MEDIA CONTENT WRANGLER
Kim Zepezauer
Magazine
SALES ACCOUNT EXECUTIVES
Julie Coleman
julie@firebrandmediainc.com
Carol Josepher
carol@firebrandmediainc.com
Chris Mattingley
chrism@firebrandmediainc.com
PRODUCTION
PRODUCTION MANAGER
Tina Leydecker
SALES/MEDIA
MARKETING SPECIALIST
Taryn Metkovich
CORPORATE
CHIEF EXECUTIVE OFFICER & FOUNDER
Steve Zepezauer
PRESIDENT OF SALES & MARKETING
Scott Sanchez
DIRECTOR OF OPERATIONS
Tiffany Thompson
CREATIVE & MARKETING DIRECTOR
Tracy Powell
PUBLISHED BY
TO OUR READERS: Laguna Beach Magazine invites you to share your reactions to our latest stories. Send your correspondence to Editor, Laguna Beach Magazine, 900 Glenneyre St., Ste. B, Laguna Beach, CA 92651, or to edit@lagunabeachmagazine.com. The magazine accepts freelance contributions; however, unsolicited materials cannot be returned, and Laguna Beach Magazine accepts no responsibility for loss or damage to unsolicited materials.
ADVERTISERS: For inquiries, please contact Scott Sanchez at scott@firebrandmediainc.com. Laguna Beach Magazine, 900 Glenneyre St., Ste. B, Laguna Beach, CA 92651 | 949-715-4100 | lagunabeachmagazine.com
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A big thank you to all of our advertisers. Please support their businesses whenever possible!
A Perfect Fit
Angelus Block Co.
Berkshire Hathaway - Shauna Covington
City of Hope Orange County
Coldwell Banker - Ballesteros Group
Coldwell Banker - The Smith Group
Compass - Carter Kaufman
Compass - Kelly Perkins
Compass - Todd Davis
Correct Choice Dental Implant Center
Crown Reconstruction Services
Douglas Elliman - Heidi Cleveland
Douglas Elliman - John Stanaland
Executive Esthetics
Fredric H. Rubel Jewelers
GG’s Bistro huit
J. Paul Getty Trust
Kase Real Estate - Keven Stirdivant
Laguna Coffee Co.
Livel Real Estate - Meital Taub
Ojai Valley Inn & Spa
Oligino Laux Construction
Perspire Sauna Studio Dana Point
Sheraton Carlsbad Resort & Spa
St. Margaret’s Episcopal School
Surterre Properties - The Horton Team
Terranea Resort and Spa
The Blend
The Ranch at Laguna Beach
Turtle Bay Resort
Villa Real Estate - Chris Sirianni
Whittier Trust
Yaamava’ Resort & Casino at San Manuel
We bring passion and dedication to everything we do.
Wealth is inherently personal. Whittier Trust employs driven Portfolio Managers like Caleb because determination, knowledge and skill invariably lead to success for our clients. We’ve learned that advisors who live their own life vigorously and joyfully pursuing their passions are better equipped to help our clients pursue theirs.
A Culinary Celebration
From burgers to barbecue, tacos, pasta, sushi and more, local restaurants serve just about anything you could crave. In this issue of Laguna Beach Magazine, we pay tribute to this town’s flavor-filled dining scene. Head to our Eat & Drink special section to explore the culinary spectrum with both five-star dining and hole-in-the-wall favorites.
First, read about the range of burgers that local chefs are grilling up (page 48). Whether using beef or bison patties, plant-based options or even a breaded calamari steak, these burgers really stack up. Often covered with melty cheese and loaded with toppings and tasty sauces, you’ll want to bite into more than one.
If you’ve got a hankering for something smoky and saucy, then barbecue’s your best bet. And several spots in Laguna have you covered, from tri-tip to brisket, pulled pork and fall-off-the-bone ribs (page 58). When you want something sweet rather than savory, why not skip straight to dessert to avoid filling up and missing out on the after-dinner treat? In our story, “Creative Confections” (page 44), we highlight some of the desserts that are so pretty, they might give you pause before devouring them. Trust us, take a photo so you can have your cake and eat it, too.
To wash it all down, Laguna has several wine tasting options, from a winery in the canyon to tasting rooms for locally owned wineries and even a place where you can sip vino while doing a craft. Not to mention the many restaurants with impressive wine lists. Turn to our article, “Winning Wines” (page 52), to find out the best places to enjoy a glass or a bottle with friends.
And don’t forget to flip all the way to the back of the magazine to read about The Taco Stand, a new eatery where the long-standing Taco Bell once stood (page 78), as well as a roundup of Easter brunches, afternoon teas, the new Finney’s Crafthouse & Kitchen and local restaurants that have graced the Michelin Guide (page 80). In this issue, we also toast Montage Laguna Beach on the occasion of its 20th anniversary. Turn to page 34 to read how the local flagship resort led to an entire company with properties around the world. Cheers!
Sharon Stello Group Editor sharon@firebrandmediainc.com
This American wagyu burger at Sapphire, CellarCraft-Cook is just one of many great burger options in town, as featured in our story on page 48.
Resort & Casino at San Manuel.
calendarof events
LOS ANGELES THEATRE WEEK THROUGH MARCH 26; VARIOUS LOCATIONS
This inaugural event celebrates the stage with discounts to performances across Los Angeles and Orange County. Locally in Laguna, catch participating shows like “Once” (through March 26), “The Lightning Thief: The Percy Jackson Musical” (March 31 - April 2), “My Mother’s Italian, My Father’s Jewish & I’m in Therapy” (April 12-16) and “The Realistic Joneses” (April 26 - May 14) at Laguna Playhouse. (theatreweek.com)
“FACING THE GIANT—THREE DECADES OF DISSENT: SHEPARD FAIREY” THROUGH JUNE 4; LAGUNA ART MUSEUM
Globally renowned contemporary artist and activist Shepard Fairey is the subject of this solo exhibition, which celebrates 30 years of his work. His accessible style is accented by
important messages about oppression and the human experience. Fairey initially gained popularity with his Andre the Giant stickers and as the founder of Obey clothing. (949494-8971; lagunaartmuseum.org)
COMMUNITY OPEN HOUSE
MARCH 25; HORTENSE MILLER GARDEN
Tour this quaint north Laguna property without a reservation during this open house event, which grants access to the verdant gardens and midcentury modern home, filled with artwork and artisan furniture. There will be light refreshments, an art workshop for kids, a plant sale, entertainment and free shuttle from First Church of Christ, Scientist. (949-464-6645; hortensemillergarden.org)
WINEMAKER FOR A DAY
MARCH 25; APRIL 22; MCCLAIN CELLARS WAREHOUSE, IRVINE
Create your very own red wine blend
as McClain Cellars, which has a tasting room in Laguna Canyon and a wine library downtown, breaks out the beakers and shares its techniques. All participants will become winemakers for the day, measuring amounts of barrel samples and filling out a formula sheet to track their concoction, which will be labeled with the name of their choosing. (800-409-6919; mcclaincellars.com)
BIRTHDAY BASH
MARCH 26; NEIGHBORHOOD CONGREGATIONAL CHURCH
Commemorate 30 years of Loca Arts
Education at the nonprofit’s annual celebration, which will feature a signature cocktail and gourmet wines along with small bites; interactive games such as a cake walk, wine pull and pinata; live jazz music; live and silent auctions; an “American Gothic”-inspired photo opportunity and more. Guests will also receive a handmade ceramic party favor. (949363-4700; locaarts.org)
A mural at the Hortense Miller Garden, which is hosting a free community open house
“Hidden Figures” will be screened as part of the Women’s History Month Film Festival on March 29.
WOMEN’S HISTORY MONTH FILM FESTIVAL
MARCH 29; LAGUNA BEACH
CULTURAL ARTS CENTER
The final showing in a seven-film series—which included two from local female filmmakers—round out this cultural festival. The series concludes with “Hidden Figures,” a movie about NASA’s women mathematicians whose work was instrumental in launching the first astronaut into orbit. (949-6522787; lbculturalartscenter.org)
STATE OF THE CITY
MAYOR’S LUNCHEON
APRIL 11; MONTAGE
LAGUNA BEACH
Get an up-close look at Laguna’s happenings as city officials, members of the Chamber of Commerce and Mayor Bob Whalen present highlights from the last year and goals for the coming one. This is also a great networking opportunity, as various figures will be in attendance representing local nonprofits, arts organizations, small businesses and more. (949-4941018; lagunabeachchamber.org)
CALIFORNIA WINE FESTIVAL
APRIL 14-15; VARIOUS LOCATIONS
This two-day Dana Point festival celebrating all things vino features the Sunset Rare & Reserve Tasting on Friday night, when visitors can enjoy hard-to-find wines at Laguna Cliffs Marriott Resort & Spa, as well as the beachside experience at Sea Terrace Community Park on Saturday, where guests can sample hundreds of wines in addition to seafood, cheeses, olive oil, chocolates and more. (californiawinefestival.com)
LAUGHIN’ IN LAGUNA
APRIL 15; LAGUNA BEACH BEER CO.
On the third Saturday of every month, stop by this local brewery
for a night of fun and laughter. In addition to stand-up comedians from Comedy Central, Netflix and more, guests at this outdoor show will enjoy a free beer from a curated list for the event. (949-715-0805; lagunabeer.com)
“FRESH FACES”
APRIL 15 - JUNE 1; FOASOUTH
Preview some of the newest artists who will be showcasing their work at Festival of Arts this summer during a springtime exhibit at the organization’s satellite gallery within Active Culture. Freshly juried in, the display will include Jill Maytorena, a pastel and mixed media portrait artist who graduated from Laguna College of Art & Design, among others. (949-4976582; foapom.com)
GIL DELLINGER: THREE-DAY PASTEL
PAINTING WORKSHOP
APRIL 18-20; LPAPA GALLERY
Tap into your creative side with this interactive workshop, led by local Gil Dellinger, one of Laguna Plein Air Painters Association’s signature
artists. Enjoy lectures, demonstrations and hands-on experiences with on-site painting en plein air in Heisler Park. Dellinger will also have a solo exhibition of works in the gallery through May 1. (949376-3635; lpapa.org)
JOHN WAYNE GRIT SERIES
APRIL 22; CRYSTAL COVE STATE PARK
Benefiting the John Wayne Cancer Foundation, the Grit Series run in Newport Coast combines fitness with fresh air and ocean views in an attempt to raise funds for cancer research. Runners can choose between 5K, 25K or 50K races, which all come with a T-shirt and finisher’s coffee mug. (949-631-8400; johnwayne.org) /
EDITOR’S NOTE: EVENTS MAY CHANGE. CHECK WITH ORGANIZERS FOR UPDATES.
TO SUBMIT YOUR EVENT: editor@lagunabeachmag.com; If you’re on Facebook, make sure to “like” Laguna Beach Magazine, and follow @LagunaBeachMagazine on Instagram.
FIRST THURSDAYS ART WALK: APRIL 6; VARIOUS LOCATIONS
First Thursdays Art Walk is a beloved tradition in town that encourages locals and visitors alike to view artwork and mingle at local galleries. (949-415-4652; firstthursdaysartwalk.org)
FREE YOGA IN THE PARK: (temporarily on hiatus; expected to restart March 25, but check website for updates) Monday, Thursday and Saturday, 8 a.m.; Treasure Island Park (949-280-1822; yogainthepark.blogspot.com)
LAGUNA ART MUSEUM:
ONGOING
In addition to art exhibits, check out Laguna Art Museum’s lineup of special events, including a lecture on feminist art by Katie Ruiz (March 26) and Live! at the Museum with Jenni Olson and Friends (April 16). (949494-8971; lagunaartmuseum.org)
LAGUNA BEACH FARMERS MARKET: Saturdays, 8 a.m. to noon; Forest Avenue and Laguna Canyon Road (lagunabeachfarmersmarket.com)
LAGUNA LAUGHERS: (was a formal club through midJanuary; now an informal group) Mondays, Wednesdays, Fridays and Saturdays, 9 a.m.; Main Beach (lyinstitute.org)
NATURE HIKES: Various dates; Laguna Canyon Foundation (949-497-8324; lagunacanyon.org)
SAWDUST STUDIO ART CLASSES: Although Sawdust Art Festival is closed for the season, creative types can find a number of art classes available year-round at the festival grounds. Sign up for workshops in acrylic painting, mixed media, pottery, glass blowing, fused glass and more. (949-4943030; sawdustartfestival.org)
Comedian JT Tomlinson performing during Laughin’ in Laguna, an outdoor comedy show that takes place at Laguna Beach Beer Co.
HOPE LIVES HERE: CITY OF HOPE RESEARCHERS DEVELOP A BLOOD TEST THAT MAY SCREEN FOR EARLY-ONSET COLORECTAL CANCER
“This finding could help fill a void in the cancer prevention and early detection field.”
Scientists at City of Hope, one of the largest cancer research and treatment organizations in the United States, have developed a novel blood test that can potentially be used to detect early-onset colorectal cancer, which has been on the rise in younger adults in recent years.
“This research is a first step to noninvasively and inexpensively detecting colorectal cancer at an earlier and more treatable stage,” said Misagh Karimi, M.D., a colon cancer specialist at City of Hope Orange County Lennar Foundation Cancer Center in Irvine and the director of clinical operations at City of Hope Newport Beach Fashion Island. “More research is needed, but this finding could help fill a void in the cancer prevention and early detection field.”
The findings are just one of the many research breakthroughs at City of Hope. In fact, City of Hope’s cancer discoveries impact 100 million lives around the world each year.
Colorectal cancer is the fourth most common cancer, according to the U.S. Centers for Disease Control and Prevention. The rate of colon or rectal cancers in people younger than 50 years old has been on the rise — an alarming trend, given that colon cancer in younger adults tends to be more aggressive and found at later stages.
As a result, the recommendation to begin regular colorectal cancer screening has been moved to start at age 45.
City of Hope Orange County Lennar Foundation Cancer Center, Orange County’s most advanced comprehensive cancer center, offers state-of-the-art colorectal cancer screenings, including colonoscopies, stool DNA testing and genetic testing.
Here, world-renowned physician-scientists conduct breakthrough research in colorectal cancer, offer access to innovative clinical trials and provide compassionate care rooted in more than 100 years of expertise.
Patients benefit from fully integrated, multidisciplinary cancer care — from prevention through survivorship — in one convenient location. Patients have access to City of Hope’s 600 physicians and more than 1,000 scientists and researchers who only focus on cancer and more than 800 clinical trials being conducted at City of Hope each year.
“This all adds up to your best hope against colorectal cancer — from diagnosis to survival,” Karimi said.
For more information, visit CityofHope.org/OC. To make an appointment at any of our five Orange County locations, call 888-333-HOPE (4673)
Misagh Karimi, M.D.
makes cancer discoveries that are impacting 100 million lives
World-renowned physician-scientists conducting breakthrough research, the most clinical trials in Orange County, and compassionate care rooted in more than 100 years of expertise. It adds up to your best hope against cancer – from diagnosis to survival.
Around Town / A Culinary Cruise
GOING GREEN
With its Marine Protected Areas and status as a water-wise city, Laguna Beach has already made its mark as an environment-friendly locale, but the new Eco Now store downtown is helping take that a step further. Located in the Lumberyard Mall, the shop offers eco-friendly, handmade and locally sourced household goods made from biodegradable materials, all in an effort to provide sustainable options and reduce waste; bring your own reusable containers or purchase one from the store. In addition, Eco Now hosts monthly sustainability workshops on things like composting, fixing things and cleaning up the community in order to educate locals on what they can do to help the planet. A grand opening celebration and ribbon cutting ceremony was held in early March, though this isn’t owner Thea Merritt-Pauly’s first retail venture. Eco Now originally set up shop at Orange County farmers markets in 2018 and there are now permanent stores in Costa Mesa and Anaheim as well as a shop reopening in a new location this spring in Riverside. (949-7150632; econowca.com) —A.R.
Set sail with renowned chef Amar Santana, known for appearances on Bravo TV’s “Top Chef” as well as for his fine dining restaurant, Broadway by Amar Santana, in downtown Laguna. From Nov. 5-12, avid foodies and travel lovers can cruise Europe with Santana as their guide during the upcoming Sail With Amar Santana experience. The trip, which is being organized by Village Travel Laguna Beach, will whisk guests along the Douro River through Portugal and Spain aboard the S.S. São Gabriel, stopping at local farmers markets and vineyards to procure food and vino. Santana will prepare a specialty dish each night using the fresh ingredients they find along the coast while Broadway’s co-owner, Ahmed Labbate, will curate the wine pairings. There will also be cooking classes aboard the ship. An optional, three-night excursion through Lisbon, Portugal, may also be added on to the end of the cruise. Santana is currently on air as a contestant on “Top Chef AllStars,” which began airing in early March. (949464-5778; villagetravellaguna.com) —Ashley Ryan
Sail the Douro River with chef Amar Santana during a unique vacation experience.
Eco Now is a new store downtown that offers sustainable household goods without packaging.
INSPIRING CONFIDENCE
Jewelry brand gorjana, which was founded by local Gorjana Reidel and her husband, Jason, and is still based in town, used its products to inspire confidence in honor of Women’s History Month. The brand gifted 1,000 of its bestselling necklaces to Dress for Success, a nonprofit that provides professional attire and development tools for women to help them obtain jobs and thrive in the workplace. Two chain-style necklaces, the larger Reed and the petite Parker Mini, were included in the effort, as was the feminine Parker Pearl necklace. These gifts were intended to provide those in need with versatile items that can be fitting for job interviews as well as celebratory meals afterward, ensuring they look and feel their best every step of the way. Giving back is a core part of gorjana’s business, with regular support given to the Breast Cancer Research Foundation, Baby2Baby and Toys for Tots and additional initiatives taking place throughout the year. (949-715-8166; gorjana.com) —A.R.
The Parker Mini (top) and Parker Pearl necklaces by gorjana, which were donated to Dress for Success
ILLUSTRIOUS ILLUSTRATIONS
With images of colorful dragons, winged tigers and werewolves filling her paintings, April Solomon has become known for her artwork—a style that she calls classical fantasy. And now, the local resident and Laguna College of Art & Design graduate is being honored with a unique award: She was chosen as a winner in the international Illustrators of the Future contest, which was launched 40 years ago by L. Ron Hubbard following the success of his Writers of the Future contest. As part of the competition, in addition to a cash prize, Solomon will head to Los Angeles in April for a weeklong master class and award ceremony, and her artwork will be published in “L. Ron Hubbard Presents Writers of the Future Volume 39,” an anthology set to be released in May. Last spring, when Solomon graduated from LCAD, she also won the 2022 Trustee Choice Award and her painting “Sulfur Dragon” was added to the school’s permanent collection. (April Solomon: aprilsolomonart.com) (Illustrators of the Future contest: 323-4663310; writersofthefuture.com) —A.R.
A temporary art installation by Taylor Dean Harrison titled “Polymery” is illuminating the night since it was installed in front of City Hall in mid-March, where it will be on view for around three months. (taylordeanharrison.com)
The “Polymery” installation by artist Taylor Dean Harrison
“Treasure Horde” by April Solomon (pictured at top with “Sulfur Dragon”), who won the Illustrators of the Future contest
Ella Wyatt and Rob Harryman were recently appointed as No Square Theatre’s artistic director and managing director, respectively.
TAKING CENTER STAGE
No Square Theatre appointed two longtime volunteers to the organization’s first paid positions in January. Stepping into the spotlight as official staff members, Ella Wyatt was named artistic director while Rob Harryman was deemed managing director. Both Wyatt and Harryman have been active participants with the nonprofit community theater for years, donating time and energy as actors/directors as well as maintaining positions on the group’s board of directors. In addition, the duo were actively involved in “Waiting in the Wings: The Musical,” which No Square produced at the beginning of the year, as Wyatt directed the show and Harryman played three different roles. The group’s current production, “Lagunatics: 30 Years of Yucks,” is part of an annual series that makes fun of all things Laguna, with the 2023 anniversary show featuring a collection of its silliest moments. This show, which runs through March 26, is being held at the Festival of Arts Forum Theater. (949715-0333; nosquare.org) —A.R.
CULTURAL COLLABORATIONS
In an effort to celebrate the roots of our coastal town, The Ranch at Laguna Beach has debuted two new exclusive experiences for resort guests. These cultural adventures feature collaborations with community members who are experts in their fields. For The Shaper, enjoy an immersive afternoon with Gary Larson, who has been shaping surfboards for Hobie Surf Shop in Dana Point for over 20 years. Guests will meet with Larson for lunch at a local brewpub to discuss his background and their dream board before heading to the studio to help shape it, as he teaches them about contouring, rails and colors; the finished board will then be delivered to their home a few months later. The other experience, The Painter, is inspired by Laguna’s art colony history, with renowned plein air painter John Cosby sharing knowledge on his artistic process at his local studio and continuing the conversation over lunch before taking guests out to a local beach to create a demonstration painting before they craft their own. Each cultural encounter starts at $2,500 plus tax and must be booked at least three weeks in advance. (949-499-2271; theranchlb.com) —A.R.
Take a Breath
For teens, it’s often difficult to remember to pause and take a breath in times of struggle. While the Boys & Girls Club of Laguna Beach already provides a safe, comforting environment in which for youth to thrive, it’s important to ensure that all teens are practicing mindfulness and focusing on their own well-being to combat things like depression, anxiety and loneliness. To help with this, the organization reopened its Teen Loft and WellSpace at the Canyon Branch with a ribbon cutting ceremony in late January, after it was transformed into a healing oasis that focuses on physical and mental health to promote a sense of overall wellness. Designed by Deana Duffek of Design With Purpose, the space provides cozy seating, greenery, a wealth of resources and more. Currently, there are 20 to 30 teens making use of the area each day, though the club expects numbers to grow in the coming months. (949-494-2535; bgclaguna.org) —A.R g
New experiences at The Ranch at Laguna Beach include The Shaper (left) and The Painter (right).
The Teen Loft and WellSpace has reopened at the Boys & Girls Club of Laguna Beach’s Canyon Branch.
Third grade students from El Morro Elementary School’s RAK Pack, or Random Acts of Kindness club, created Valentine’s Day cards for local seniors at the Vista Aliso apartments; the cards and some chocolates were delivered by El Morro’s fifth-graders in the PAL, or Peer Assistance Leadership program, through a partnership with Sally’s Fund, a nonprofit transportation service that has been helping older adults in Laguna get around since the 1980s. (ems.lbusd.org)
Students Alia Marriner, Penelope Jameson and Caleb Cornell with Vista Aliso resident Katie Fitch
Community / Galas & Events
SCHOOLPOWER CHEF CHALLENGE
Following a three-year hiatus due to the COVID-19 pandemic, local foodies and SchoolPower supporters rejoiced as the Chef Challenge returned to Lumberyard on Jan. 23. This exciting culinary event, which helped raise more than $9,000 for Laguna Beach public school grants and family support services, pairs up local principals to face off against the opposition while creating a three-course meal. This year, Jason Allemann of Laguna Beach High School and Joe Vidal of Thurston Middle School defeated Julie Hatchel and Meghan Schooler, of El Morro and Top of the World elementary schools, respectively. Allemann and Vidal earned the Golden Spatula trophy with their grilled branzino, which bested the elementary team’s short ribs, though guests were also treated to cocktails crafted by members of SchoolPower. Launched back in 2009 by Lumberyard owners Cary and Suzanne Redfearn—who donate the venue, ingredients and staff for the event—SchoolPower’s Chef Challenge started as a way for the couple to give back to the school district and community that helped educate their children. (lbschoolpower.org) —Ashley Ryan
1. Tiffany Frey, Elaine Brashier, Jill Lockhart, Meital Taub 2. Barron and Kim Ressler 3. Amy Dechary, Harpal Sadhal 4. Katie MacGillivray, Nicole Anderson 5. Joe Vidal, Jason Allemann 6. Joe Vidal, Jason Allemann, Julie Hatchel, Meghan Schooler 7. Jason Viloria, Jason Allemann, Joe Vidal, Cary Redfearn, Meghan Schooler, Julie Hatchel
A CULINARY & MUSICAL EXPERIENCE
During the offseason, New York Yankees baseball player Gerrit Cole and his wife, Amy, make their home in Newport Beach—but it’s not all fun and games. On Feb. 4—World Cancer Day—the couple hosted A Culinary & Musical Experience, using their organization, the Gerrit & Amy Cole Foundation, to raise money for the Pediatric Cancer Research Foundation. Held at The Ranch at Laguna Beach, the fundraiser garnered more than $400,000 for the charity, which is near and dear to the Coles’ hearts: Their friends, Michael and Joanna Irwin, who co-hosted the event, have partnered with PCRF extensively following the death of their 8-month-old son, Will, to an unknown cancer in 2019. Following a cocktail reception, the resort’s executive chef, Kyle St. John, served a five-course dinner featuring California spiny lobster and wagyu beef tenderloin with wines curated by Gerrit and his father. While the guests dined, they heard from various speakers, including the Coles, the Irwins, pediatric oncologist Dr. Ashley Plant-Fox and Jeri Wilson, executive director of PCRF. A number of musical performances also took place, with sets from Lee Rocker of the Stray Cats, Tim Reynolds of the Dave Matthews Band and many others. (Gerrit & Amy Cole Foundation: gerritandamycolefoundation.org) (Pediatric Cancer Research Foundation: pcrf-kids.org) —A.R.
COMMUNITY PARTNERS BREAKFAST
While the Boys & Girls Club of Laguna Beach is known for helping local youth, what many don’t see are the people behind the scenes supporting the organization itself. These people were on full display at the Community Partners Breakfast on March 2, held to honor philanthropists, volunteers, city officials and corporations that make the group’s work possible. The event, which took place in the gymnasium at the Boys and Girls Club’s Canyon Branch and also celebrated the organization’s 70th anniversary, featured a pancake breakfast served by the Laguna Beach Firefighters Association, the Kiwanis Club of Lake Forest and Laguna Coffee Co. During the meal, guests heard from various speakers, such as Donnie Crevier of Crevier BMW, former Youth of the Year recipient Aden Malikyar and parent Erica Austin. Awards were also given out, including the Crevier Legacy Award, which went to Keith Swayne, and Program Partner of the Year, which was awarded to the Laguna Beach Unified School District, among others. Preschoolers from the club ended the event with a song and dance number. (bgclagunabeach.org) —A.R. /
1. Kyle St. John, Mark Cole 2. Jackson Breit, Amanda Salas, Carneyval 3. Amy and Gerrit Cole 4. Lee Rocker (foreground) 5. Rob and Janelle Irwin, Jeff and Emily Irwin, Joanna and Michael Irwin, Nanci and Jim Irwin 6. Stephen Guisto, Morgan March, Michael and Joanna Irwin, Gerrit and Amy Cole, Jeri Wilson, Valerie Schrepferman
1. Michelle Fortezzo, Gila Wdowinski, Pam Estes 2. Laguna Beach Firefighters Association breakfast cooks 3. Terry Anderson, Donnie Crevier, Pete Snetsinger 4. The breakfast setting at the Boys & Girls Club of Laguna Beach’s Canyon Branch gymnasium
Fabric of the Community / Loca Arts Education
Artful Awareness
LOCA ARTS EDUCATION OFFERS CREATIVE OUTREACH FOR COMMUNITY MEMBERS OF ALL AGES.
By TANYA A. YACINA
In 1992, dramatic cuts were made to funding for the arts in schools. At the same time, Laguna Beach artists were being asked to donate both their time and their artwork for free due to these cuts. Founders Mada Leach and Anne England officially established Loca Arts Education in 1993 to provide creative instruction in schools while also paying professional artists for their teaching efforts.
“They saw Loca as a sort of bridge between the … needs of the schools and [the needs of] our local artists, who could provide art instruction to students,” says K.C. Mechling, the nonprofit’s executive director. “Those two ideas became our mission, and that is how Loca was born. We became official and received our nonprofit status from the IRS in April of 1993.”
A 30th Birthday Bash for the organization is planned March 26 from 4-7 p.m. at Neighborhood Congregational Church’s Bridge Hall, complete with gourmet food and wine, interactive games for grown-ups including a musical cake walk and a bashthe-pinata activity, plus a “Laguna Gothic” photo booth inspired by Grant Wood’s “American Gothic” painting. Attendees will receive a handmade ceramic party favor to take home. There will also be opportunity drawings, live and silent auctions, a wine pull and music by a jazz trio, with proceeds supporting Loca’s education programs throughout Laguna.
Loca provides art education to a wide range of community members, from preschool students to senior citizens, in an effort to foster personal growth. The group’s programs are held at various sites around town, including the Laguna Beach Community & Susi Q Senior Center,
Laguna Beach library, Bluebird Park, the Boys & Girls Club of Laguna Beach’s Laguna Canyon branch, Glennwood Housing Foundation’s group home and the Waymakers Youth Shelter. Loca also collaborates with other organizations for some of these sessions, from the Laguna Plein Air Painters Association to Laguna Canyon Foundation and Crystal Cove Conservancy.
Over the last three decades, Loca’s programs have helped demonstrate a positive correlation between art and academic achievement, according to Mechling. “Art helps to build a foundation for creative thinking and awareness of the world. It is critical to expose children to art at an early age,” she notes.
But the programming is not just for children. The group offers special workshops
aimed at adults as well, including painting, drawing, ceramics, printmaking, watercolors, pastels, collaging and mosaic assemblage in addition to crafting things like books, cards, eco-friendly dyed fabrics, paper, beaded jewelry and much more.
Above: a hands-on Art Escapes landscape class; right: a drawing by Sheryl Seltzer
CREATIVE CURATION
WITH ART-CENTERED WORKSHOPS, THOUGHTFUL TALKS AND EVENTS, LOCA ARTS EDUCATION PRESENTS LEARNING OPPORTUNITIES IN A VARIETY OF MEDIUMS.
WHIMSICAL WORKSHOPS
Loca Arts Education provides important outreach programs throughout Laguna Beach, including art programs for children at all of the Laguna Beach Unified School District campuses and the Laguna Beach library as well as weekly programs at the special needs residence Glennwood House, providing adults with developmental disabilities the opportunity to experience and create art. The nonprofit also partners with the Boys & Girls Club of Laguna Beach to offer artistic activities integrated into the organization’s programming and presents regularly-scheduled art classes at Waymakers Youth Shelter for atrisk youth and teens to decompress mentally and emotionally while expressing themselves.
“Art can be a balm for trauma,” says Elizabeth McGhee, education coordinator for Loca.
“Teaching at the Youth Shelter is so rewarding since I can share my passion for art and open a new world of inspiration for kids in need.”
COMMUNITY COLLABORATIONS
To offer art education to the community at large, Loca makes it a point to collaborate with different organizations in town—including a partnership with Laguna Plein Air Painters Association, which won Laguna Beach Arts Alliance’s Outstanding Arts Collaboration designation at the annual Art Star Awards in 2022. “We have been teaching art education for 30 years this April … [and] have received several Art Star awards for our collaborations with community partners over the [years],” says K.C. Mechling, executive director of Loca. In addition to programs at the Pacific Marine Mammal Center and Laguna Beach Library, Loca offers in-person classes taught by professional artists throughout town that focus on use of material, skill and conceptualism.
SCHOLASTIC SPEAKERS
Held each month from January through May and again in October, the nonprofit’s Art Talks program provides a space for artists to discuss their careers and what inspires them with both Loca members and the general public. Artminded people come together to share ideas through discussions, artistic demonstrations and, often, hands-on activities. “It is a delightful way to spend an evening,” Mechling notes. “Loca provides hors d’oeuvres and libations with a fascinating art talk by a remarkable artist.” Past guests have included glassblower John Barber, cinema production designer Nelson Coates and wildlife sculptor Casey Parlette. Find information about upcoming talks or register to attend at locaarts.org. g
From left: a child creating art during a Loca Arts Education program at Laguna Beach Library; Sherry Bullard, Rosemary Swimm and Carla Meberg accepting the Art Star Award for Outstanding Arts Collaboration; Casey Parlette, the featured speaker at the most recent Art Talk
Active / Track and Field
Off to the Races
COACH FRED PICHAY OFFERS INSIGHT INTO ONE OF LAGUNA BEACH’S BIGGEST TRACK MEETS OF THE
YEAR.
By JESSIE DAX-SETKUS
Track and field is a sport most are rather familiar with, largely because of the Olympics—but it also happens to be one of the oldest sports around, with origins dating back to ancient Greece. With so many activities to take part in on a track and field team, everyone can find at least one event that they excel in.
Coach Fred Pichay has been coaching this eclectic sport at Laguna Beach High School for over 30 years and trains athletes to participate in the City Track Meet, one of the biggest track and field events in the area that is slated for March 31 this year. Nearly 30 kids signed up for the winter training session and another track clinic is slated for spring, beginning in April. Here, Pichay shares a little about his love for the sport and what it takes to become a star at the City Track Meet.
LAGUNA BEACH
MAGAZINE: What is your background with track and field?
FRED PICHAY: I am an assistant coach at Laguna Beach High School, and I have been doing the city track and field program [for] over 30 years. I ran track while I was in high school and I am still running long distance[s today]; … I have run over 100 marathons in my life. … I love the kids and enjoy spending time with them. It’s not just about running, it’s about building mentorship and building relationships for a lifetime.
LBM: What do you do at the City Track Meet and the preparatory Track & Field Clinic?
FP: We do the long and short distance [runs and sprints], high jump and long jump, … and softball throw. I train the students to prepare for the City Track Meet. They are still learning how to run and I teach them how to run properly and … encourage them to be the best they can be.
LBM: What are the training sessions like?
FP: We … work out [and practice] everything, including long distance [runs] and jump[s]. We train Monday, Wednesday and Friday [for] an hour and a half a day. [It]
depends how many people sign up. … We have a very good program—the kids love it.
LBM: What age or experience level must you be in order to participate?
FP: [The kids'] ages range from 6 to 14 years old. Some of the kids have never been in a program and I teach them how to run properly and build up their running form. Some of the kids have been in the program for many years.
LBM: Where does the City Track Meet take place?
FP: At [Guyer Field, which is] the Laguna Beach High School track
LBM: What do the kids take away from the track meet?
FP: I try to pick good events for the kids depending on their skill set—long or short distance. We try to find their strongest three or four
events and choose those. I want to set them up for success and also prepare them for high school and college.
LBM: What kind of workout do the children get from these track events?
FP: The workouts are intense and they love it. Sometimes we do stadium and hill repeats. It is a very good workout.
LBM: What equipment is necessary for these meets?
FP: We bring mini hurdles, parachutes, [items for] strength training for [the] upper body, [the softball for the] softball throw, [which] is [for] ages 6-12 years old. Some of my students contact me later in life and they are still running, and they say thank you for helping them get into the sport. Running is a lifelong sport almost anyone can do, from a very young age into adulthood.
Coach Fred Pichay
A race during a past year's City Track Meet
THE BIG MEET
MAKE SURE YOU ARE READY FOR THE STIFF COMPETITION AT THE TRACK MEET WITH THESE PRODUCTS, WHICH CAN BE FOUND IN LOCAL STORES.
1) Stay hydrated after competing in your track event with the FRAGILE OCEAN WATER BOTTLE—not only will you enjoy a cool drink of water, but you’ll also be supporting an organization that raises global awareness for positive environmental change, $40, at Hobie Surf Shop. (949-4973304; hobiesurfshop.com)
2) Keep a positive mindset with this VOLKSWAGEN GOOD VIBES VAN T-SHIRT, made with a soft yet heavyweight cotton that’s dyed using blueberries and has SPF 50-plus protection built in, $27, at Crazy Shirts. (949-494-2321; crazyshirts.com)
3) Protect your skin from the sun and smell amazingly fresh while you are out on the track with The Seaweed Bath Co.’s SPORT SUNSCREEN SPF 50, which comes in a 3.4-ounce bottle that will surely last you for quite a few track meets in the future too, $17.29, at Whole Foods Market. (949-3767888; wholefoodsmarket.com)
4) Run your heart out with the sleek, chic ZOOM RIVAL SPRINT TRACK AND FIELD SHOES from Nike, available in an array of colors and a fit so perfect that you’ll feel like your feet aren’t even touching the ground while you’re running, $69.99, at Dick’s Sporting Goods, Laguna Hills. (949-4728180; dickssportinggoods.com) g
4
Q + A
Cultivating the Land
FOR THE LAST 13 YEARS, THE OWNERS OF BLUEBIRD CANYON FARMS HAVE UTILIZED THEIR PROPERTY AS A RESEARCH CENTER FOR ECOLOGICAL PRACTICES.
By SHARAEL KOLBERG
Scott Tenney and his wife, Mariella Simon, owners of Bluebird Canyon Farms, have been working to cultivate local land since 2010, using agricultural practices that are ecologically focused on their 13-acre plot. The family-owned and -operated urban farm, in the Bluebird Canyon neighborhood of Laguna Beach, serves as a hands-on model of sustainability, environmental education, homesteading and mentorship.
The property consists of an organic, biodynamic farmstead with market gardens that produce seasonal produce; a poultry flock; an aviary with honeybees; a demonstration aquaponics system; and several restored historical structures, as well as on-site conservation and restoration efforts focused on removing non-native and invasive species, reintroducing endemic chaparral species and reducing vegetative fuel loads in certain critical areas of the site.
LAGUNA BEACH MAGAZINE: What sets Bluebird Canyon apart from other farms?
SCOTT TENNEY: The setting—a hillside farm overlooking the Pacific Ocean. Also, our agricultural practices are ecologically focused, with no mineral fertilizers, and we
practice soil husbandry for cropping. We design and maintain spaces that allow beneficial insects to have a habitat. Bird and animal life allow the property to exist in a balanced ecological framework. Our agricultural philosophy and approach is to take exceptional care of the soil and promote microbiological consortium in the soil—no synthetic pest control regimens or mineral fertilizers, and no pesticides or herbicides.
LBM: What will you be harvesting this season?
ST: We prepare crops twice a year with a seasonal cropping plan. In the spring and summer, we will be growing things like fruit, edible flowers, greens, squash, tomatoes, cucumbers, chiles, culinary/medicinal herbs, and cut flowers. The “Seed Vault” is our seed conservation project. We collect fruiting and vegetative varieties, desiccate, catalog and store them under controlled conditions. Mariella also offers limited amounts of certain varieties for sale to the public.
Scott Tenney and Mariella Simon, owners of Bluebird Canyon Farms
Bluebird Canyon Farms
LBM: Where can locals buy produce from the farm?
ST: Our produce can be purchased locally at The Salt Horse and Mercado Laguna. We also sell it to [meal delivery service] Summer’s Table.
LBM: Is there anything new going on at the farm?
ST: We offer hands-on educational programs that focus on [the concept that] “we grow things, we teach things, and we plan and do things.” We fabricate things in the workshops, we focus on crafting and we teach cooking in our conservation kitchen. We wanted to bring back some of the workshops, internships and teachings post-COVID. We’ve begun to offer some of these slowly. Our internships, … [which] typically last three to six months, are for young men and women ages 18 to 26. The program is designed for people who are at a transitional part of their life, who aren’t sure of who they are or
who they want to be, and who have no job skills. We teach them how to work cooperatively, use resources wisely, be punctual [and] take instruction well. We focus on competency building—both soft and hard skills. Once they complete the program, we advocate for them when they’re applying for a job.
LBM: Do you have any tips to offer backyard gardeners?
ST: All gardens function really well when one cares for the soil. Be observant about what is going to grow well in your particular parcel. Don’t force it.
LBM: Are there any upcoming events or workshops?
ST: We are in the process of organizing upcoming workshops. They could include topics such as growing lettuce, designing a backyard poultry operation or beekeeping. Visit our website at bluebirdcanyonfarms.com for a class schedule. g
spring and summer,
Farms will be growing cut and edible flowers in addition to fruit, tomatoes, squash, chiles, herbs and more.
• ROOFING REPLACEMENTS/REPAIRS
• BALCONY DECK STRUCTURAL RECONSTRUCTION
• ROOFING WATERPROOFING
• EXTENSIVE DRY ROT/TERMITE REPAIRS
• SHEET METAL FOR HARSH COASTAL ENVIRONMENTS
• IN DEPTH SPECIFICATION/STRUCTURAL ENGINEERING
• INTERIOR DAMAGE REPAIRS
• BALCONY RAIL SYSTEM DESIGNS/GLASS/CABLE
• PROFESSIONAL PAINTING SERVICES
• DOOR & WINDOW REPLACEMENT
• STUCCO/PLASTER RECONSTRUCTION
• RAIN GUTTERS/CHIMNEY CAPS
• SKYLIGHTS/ATTIC VENTING SYSTEMS
2055 Laguna Canyon Road • Laguna Beach, CA
This
Bluebird Canyon
SERVING LAGUNA BEACH & NEWPORT BEACH
THE LUXURY RESORT COMPANY’S FLAGSHIP LAGUNA BEACH PROPERTY TURNS 20.
By JULIA CLERK PHOTOS COURTESY OF MONTAGE HOTELS & RESORTS
A MONTAGE MILESTONE A
spectacular bluff-top property that takes full advantage of its ocean views and that fully embraces the Southern California coastal lifestyle, the Montage Laguna Beach resort celebrated its 20th anniversary in February.
Reflecting the heritage of plein air painting and other creative pursuits in Laguna Beach, “montage” seemed to be the ideal name, something that sounded good on the tongue, for the new resort when it was chosen in 2003 by founder Alan Fuerstman, who now serves as chairman and CEO of Montage International.
“When I first set foot on the property here, I knew it was just such an incredible location and destination and would serve as the ideal platform to launch a luxury hotel brand,” Fuerstman says.
In honor of the resort’s anniversary, Fuerstman received a
special proclamation at a Laguna Beach City Council meeting in February, recognizing his vision and Montage’s 20 years of service, providing jobs and contributing to the local economy, supporting Laguna businesses and providing “exceptional hospitality, gracious service and unforgettable memories along the coast” for locals and visitors alike.
Born and raised in New Jersey, Fuerstman snagged his first job in the hospitality industry as a 17-year-old high school student—a part-time doorman at the local Marriott earning $1.30 an hour. Following graduation from high school, he was promoted to bellman and, one quiet night, caught the attention of new General Manager Robert Small, who was impressed with his enthusiasm and knowledge.
Clockwise from left: Montage Laguna Beach, the flagship property of Montage Hotels & Resorts, which marks its 20th anniversary this year; Alan Fuerstman, founder, chairman and CEO of Montage International; the clifftop site before Montage Laguna Beach was built
During college vacations, young Fuerstman continued to work for and play tennis with Small, who became his friend and mentor. Fuerstman eventually joined Marriott’s management training program and worked his way up to managing The Phoenician, an upscale resort in Scottsdale, Arizona.
After serving as the opening vice president of hotel operations at Steve Wynn’s posh Bellagio Resort & Casino in Las Vegas, Fuerstman decided it was time to create a new luxurious but unstuffy hospitality group that captured a sense of spirit and place. That’s when he found this 30-acre oceanfront location in Laguna Beach, the previous site of a trailer park. When Montage Laguna Beach was built, Treasure Island Park was created for public use as part of the project.
Since 2003, Montage Hotels & Resorts has grown to encompass seven incredible locations including Deer Valley in Utah, Kapalua Bay in Maui, Palmetto Bluff in South Carolina, Los Cabos in Mexico, Healdsburg in Sonoma and Big Sky in Montana, all with luxurious amenities and impeccable service. Montage Cay in the Bahamas is set to open next year. In addition to hotels, all Montage locations also offer residences. True to Fuerstman’s vision, each Montage property offers a unique sense of place and spirit, purpose-built to reflect and quickly become an integral part of its surroundings.
Fuerstman says that his company picks resort locations firstly by finding a destination it believes the luxury traveler wants to visit and then finding a place within that destination that can accommodate
the kind of premium services associated with luxury travel. Next the company sets out to design buildings that are suitable for the location in terms of both size and scale.
“It’s important not to overbuild on the property—that we’re good stewards of the land and that we build an appropriately scaled project to the opportunity that presents itself,” Fuerstman says.
PENDRY: A FAMILY AFFAIR
Montage International also includes contemporary luxury brand Pendry Hotels & Resorts, properties that provide oases of upscale calm in vibrant urban areas that have cultural importance. Fuerstman says this brand is targeted at the next generation of upmarket traveler looking for a more gracious and humble yet energetic and vibrant approach to luxury travel.
A genuine family affair, Pendry is headed by Fuerstman’s eldest son, Michael, who started working in the hospitality business as a teenager, like his father did.
Pendry kicked off in 2014 with plans for a high-rise location in San Diego’s bustling Gaslamp District—which opened in 2017— before expanding to other properties from West Hollywood to Manhattan West in New York, for a current total of seven hotels in the collection. An eighth Pendry property is expected to open later this year near Fashion Island in Newport Beach.
“We are excited to continue evolving as a brand, opening more hotels and bringing the gift of Montage and Pendry to other distinct locations around the globe,” says Mary Rogers, managing director of Montage Laguna Beach and area general manager for Montage Healdsburg and Pendry San Diego. “During our 20th anniversary year, we are thrilled to open a second property in Orange County with the debut of Pendry Newport Beach.”
LUXURY IN LAGUNA
At Montage’s flagship property, a 260-room, Craftsman-style resort in Laguna Beach— which has garnered Forbes Five-Star and AAA Five Diamond status—guests and visitors can enjoy world-class food and drinks at its signature restaurants and bars and treatments at a 20,000-square-foot spa.
Among the many enticing treatments at the spa are a California Wildflower Ritual with its heated herbal poultices and exfoliators and the botanical bubble bath offered during the Romantic Couples Journey. There are even treatments specifically for teenagers including the Miss Montage Manicure and Pedicure.
In late spring and summer, the hotel’s iconic Mosaic Pool offers a unique underwater virtual reality adventure where guests can experience snorkeling or a trip to outer space. For guests who want the “real deal,” Montage Laguna Beach has joined forces with Adventure IO, which offers exclusive, locally inspired adventure experiences led
Montage has expanded over the years to include (from top) Montage Deer Valley, Montage Palmetto Bluff and Montage Kapalua Bay, along with many more properties.
The oceanfront Montage Laguna Beach’s Mosaic Pool and stunning views
by professional athletes and local experts. The menu includes everything from learning to skimboard or surf with world champions to hydrofoiling, hiking with a photographer to capture family moments, a luxurious yacht experience and more. These adventures may be booked through the resort’s concierge or on the Montage Laguna Beach website.
“We strive to be people’s home away from home, where they feel taken care of, special and recognized every time they visit us, leaving with new cherished memories,” says Rogers, who adds that this approach has not wavered since the opening of Montage Laguna Beach.
As for the company’s future?
Fuerstman says to expect continued growth, focused on quality and quantity. “We have a robust pipeline in front of us,” he says, noting that there are currently 14 hotels, equally divided between the Montage and Pendry brands along with 11 signed management contracts for future hotels. “There’s international growth in front of us, as well as continued growth here in North America.”
GIVING BACK
Montage is actively committed to giving back to the communities it calls home through the Hearts of Montage program. Also celebrating its 20th anniversary this year, the program has expanded to all Montage properties (with a Hearts of Pendry program also in place at all Pendry locations).
The associate-formed and -led program allows employees to support local community organizations that provide empowerment opportunities to those in need, focusing on education, senior citizen care, family socioeconomic assistance, health care and disease prevention as well as environmental protection and education. Support comes in the form of volunteering time, plus offering expertise and financial assistance.
Last year, Hearts of Montage in Laguna Beach hosted and participated in more than a dozen local programs including beach cleanups, American Red Cross blood drives and providing backpacks with school supplies to underserved children in partnership with the Boys & Girls Club of Laguna Beach. g
20th Anniversary Celebrations
Montage Hotels & Resorts is celebrating the 20th anniversary of its Laguna Beach resort with yearlong partnerships, packages and pop-up events worldwide— some already announced and more being added throughout the year. And Laguna Beach residents can get in on the celebrations.
“We truly care about our local community and will be celebrating them with several exciting experiences,” says Mary Rogers, managing director of Montage Laguna Beach and area general manager for Montage Healdsburg and Pendry San Diego.
Rogers says locals can get involved through “the return of Montage Los Cabos’ famous Thai restaurant Talay to Studio Garden this summer; a new fullsensory, 150-minute treatment with VR technology at Spa Montage; elevated retail offerings in collaboration with Jimmy Choo and Jonathan Simkhai at Treasures, plus more.”
These designer collaboration pieces will be available starting in April at some resorts (including Laguna) and online at shopmontage.com.
The company is also offering an anniversary hotel package called “Montage Twenty” which includes up to $200 per night in resort credit as well as a complimentary view upgrade at check-in (subject to availability) with any stay of two or more nights at any location through Dec. 18.
As a special toast to Montage’s 20 years, 300 bottles of limited series Clase Azul Ultra and Montage XX Anniversary tequila will be available for guests to sip neat or in a special “Dolce Veinte” cocktail at Montage Laguna Beach (as well as the Healdsburg and Los Cabos properties). This extra añejo tequila has been aged in both American whiskey and sherry casks. The liquor comes in handfashioned decanters that have an illustration of sunset at the Montage Laguna Beach swimming pool.
The exclusive bottle isn’t available to purchase, but comes with the Legendary Laguna Offer, which includes a five-night stay in the 2,800-square-foot Catalina Suite, a $1,000 food and beverage credit, a $1,500 Spa Montage credit, airport transfers (if needed), a whale watching trip for two, private docent-led tour of Laguna art galleries, and the takehome 20th anniversary gift collection
Spa Montage (above) is offering a new full-sensory treatment using virtual reality.
including a Montage Laguna Beach custom brick building set, a customdesigned Simkhai x Montage resort collection scarf and the bottle of tequila, all in a Jimmy Choo limited edition Laguna Beach tote bag. Only two of these stay packages are available at $50,000 each for travel through Dec. 18.
The Montage Laguna Beach custom brick building set mentioned above, with 2,122 pieces to re-create the resort’s buildings, walkways, greenery, artwork and pools as the ultimate anniversary keepsake, will be available for purchase in the fall; all proceeds will benefit the Hearts of Montage program, which aids local organizations that empower people and causes in need.
Beginning in early April, Montage Laguna Beach will welcome a completely redesigned s’mores cart at its seaside fire pits, complete with new fixings from house-made citrus to vanilla marshmallows and squares of double milk chocolate with sea salt caramel.
A new 20th anniversary scavenger hunt for kids also kicks off April 1 through Paintbox, an immersive program that offers the resort’s youngest guests with enriching activities and local knowledge. For years, children have been collecting Montage merit badges for completing fun tasks like riding the Laguna trolley, building a sandcastle or catching a wave. Those who do all 12 activities receive a pirate pin to represent their Pacific Explorer status. This year, a special 20th anniversary Montage merits pin will be awarded to those who finish the scavenger hunt to discover fun and interesting historical facts about the resort.
Looking back on Laguna Beach
RIDING
THE WAVE
DICK METZ GREW UP DURING SURFING’S HEYDAY IN LAGUNA, EXPERIENCING THE SPORT’S EVOLUTION FIRSTHAND.
By SHARON STELLO
Dick Metz with a Matt Kevlinshaped balsa surfboard in 1954
WITH DICK METZ
When Dick Metz started surfing as a kid in the 1930s, his board was a heavy piece of redwood that he would leave at the beach because it was too cumbersome to carry home or for anyone to try to steal.
“George ‘Peanuts’ Larson … made this board in front of my dad’s restaurant on Main Beach and I’ve had it ever since,” says Metz, now 93 and a lifelong Laguna Beach resident. “This was my first board. It weighed 109 pounds. He made it and taught me how to surf. He was a unique guy—I could tell you a million stories about him.”
Over his lifetime, Metz has seen the transformation of surfing and surfboards, which grew lighter and more maneuverable as materials improved. For a while, boards were hollowed out to reduce the weight. Old-time photos show guys standing with their boards upright on the beach, but they weren’t just striking a pose.
“We’d put a wine cork in [a hole at one end, and] … you brought it up on the beach when it started to sink,” Metz recalls. “… If it sunk, you’re done, it’s gone. You had to get it to shore and then it would be so heavy, you could hardly get it up [and] pull the wine cork out. …So you’d see boards standing on their tailblocks so they could drain.”
After it dried out, the cork would go back in the hole “and then you could go surf for another 15 minutes before it had to come out again,” says Metz, a surfer whose world travels helped inspire the film “The Endless Summer” and who went on to open and manage Hobie Surf Shops across the country and establish the Surfing Heritage and Culture Center in San Clemente. But the progression of surfing isn’t only a display in his museum; Metz experienced the evolution firsthand.
BUILDING A BETTER BOARD
It wasn’t until World War II that fiberglass and resin were developed and then used on balsa wood surfboards in the following years. In addition to waterproofing the boards and making them lighter, these
new materials allowed a fin to be added for quick turning.
“So the weight went from 80 to 100 pounds down to 40 … and, all of a sudden, you could put a fin on it with fiberglass that was deep enough to allow you to turn. This changed everything,” Metz says.
“… [Before fins,] you had to drag your foot as a surfer or you’d reach down on your knees and put your arm in the water and make the board turn, but it was real slow turning, so you couldn’t surf waves like at Brooks Street, for example, or Oak Street,” Metz says, “but San Onofre you could surf—it’s a slower-turning wave.”
Next, surfboards moved into the era of lightweight foam cores to replace balsa wood, which was easy to shape but soaked up water like a sponge and was in
limited supply as it only grew from Central America down to Bolivia.
The goal, then, was to create a foam that was dense with a smaller cell structure than styrofoam, and Hobie Alter was instrumental in this effort. Metz met Alter while attending Chaffey College in Rancho Cucamonga—Alter was younger and attended the adjacent high school that shared a gym—before running into him again years later on the beach in Laguna. “His dad bought a house on Oak Street and I went surfing there all the time, so it rejuvenated our friendship,” Metz says.
In his dad’s garage, Alter and Gordon “Grubby” Clark worked to perfect the foam needed to fill their surfboards, with Metz assisting as the “pourer.” “He bought a chemistry set and kept changing the
Hank Butcher, Perry Duncan and a friend working on a surfboard near the diner owned by Dick Metz’s dad at Main Beach in 1954
chemicals and made a high-density polyurethane foam,” Metz says. “And it took him a year or better to even start to get it right.” The mixture was stirred in a bucket, then Metz recalls pouring it into a cementand-steel mold. But youth and inexperience meant there were a few factors they didn’t consider.
“We didn’t know … the temperature and the humidity would change from the morning to the afternoon [and] one day to the other,” Metz says. “So these boards were like a waffle that didn’t have enough dough with these empty spaces in there. These left big pock marks and it was expensive to do the foam and we couldn’t throw it away, so we put Bondo in those holes and then we’d call these Easter egg boards: They were blue, white and kind of a pink color—you had your choice—but they covered up these big blotches that were in the foam.”
It wasn’t until the early 1960s that they achieved the recipe for a foam without
these blemishes that allowed Alter to popularize the fiberglass-coated polyurethane core surfboards.
“We finally figured out how to control it and mix it better and be in a controlled environment so it wouldn’t change the composition of it,” Metz says. “All of these were steps along the way.”
LEARNING FROM LEGENDS
Metz had started surfing around age 6 with guidance from two older Laguna guys, Larson and Brennan “Hevs” McClelland. Both surfers and well-known locals, Larson also shaped boards while McClelland was a lifeguard who served as the announcer for early surf competitions in the area and went on to establish the U.S. Surfing Association in 1961. But back in the day, wherever they went, Metz went, and he picked up a passion for surfing along the way.
“They were 10, 12 years older than I was and it was during the Depression. People
didn’t have jobs and people were literally living on the beach,” Metz recalls, adding that Larson and McClelland had built a shack on the sand below the spot where Las Brisas is now, using wood that washed up from the broken pier. “… They went out surfing and diving to get abalone, to get lobster, and then they would bring it to my dad [at his diner] and trade it for beer or a hamburger or whatever they wanted. So one day, my dad said, ‘I’m kind of worried about my kid. If you’ll watch him, I’ll give you a burger and a beer at the end of the day.’ … I was their meal ticket.
“They just kind of took me wherever they were going. … They’d take me out on the boat and then we’d go to San Onofre and Doheny, surfing. And they had an old Model A Ford and they’d put the [surf] board in the rumble seat along with me. … Because I was a little kid, they’d start tandem surfing with me. They could lift me up; I probably weighed 50 pounds or something. And then as I grew, I just started
Clockwise from top left: surfers in 1946, including Herb Oelke (left), David “Keyhole” Tompkins (middle) and Joe O’Sullivan (right) with their boards on the beach at St. Ann’s Drive; Dick Metz waxing his Velzy board in 1952; Nancy Creed (foreground) and a friend relax on the beach after surfing in Laguna circa 1961.
surfing. … I didn’t pester them too bad, I guess, and we were friends for life.”
Back then, surfing wasn’t very popular because the boards were heavy, wetsuits hadn’t been invented yet and the Pacific Ocean was cold. Plus, guys were more interested in playing sports like football and baseball. But as boards became lighter, interest grew. People started to have money and time for recreation after the war; servicemen returned and began demanding more time off, changing the workweek from six days to five. With a full weekend, they could hop in the car, drive to the beach and try catching a wave.
“This is when surfing took off,” Metz says, noting that lightweight boards helped fuel the craze. “Girls could start surfing, young kids could surf. So all of a sudden, in the ’50s, it became a real sport. … Boards were lighter and clothes came out that surfers could really wear, and
wetsuits. … It started in the ‘50s, but … the ’60s were really the growth years in surfing.”
THE TRIP OF A LIFETIME
After college and a brief stint in the Army, Metz was managing a liquor store in Huntington Beach (at the behest of his dad) when he wasn’t out surfing or poring over magazines that showed exotic destinations he was itching to visit in person. Metz says he sold the shop’s liquor license to a guy from Disneyland—which was being developed at the time—paid off his debts, sold his car and set off hitchhiking with a rucksack and $2,200 in traveler’s checks. He began this three-year global expedition in 1958 from the curb in front of The Sandpiper Lounge in Laguna, where he had worked as a bartender.
“I wanted to go to Tahiti. I wanted to
go to Australia, because I knew there had to be surf in Australia. I wanted to go to Africa and see wild animals, elephants and rhinos and wild tribes. … I wanted to go to the Olympic Games in Rome in 1960. …
And I wanted to go run with the bulls in Pamplona, Spain, “ Metz says. “Those were the five things. I had no idea how I was going to get to any of them.”
There were no airplanes that flew to Tahiti; the only way to get there was by ship. He had read that if you got to the French embassy in Panama, you could get a ride on a French Foreign Legion ship, which stopped in Tahiti (a French possession at the time) on the way to taking troops to the French-Indochina War in what’s now Vietnam. “You never know when the ships are going to come,” Metz says. “It’s not like they’re scheduled. And so I just took a chance.” /
To be continued…
Above: Dick Metz surfing at Brooks Street in 1954; right: the first Brooks Street Surfing Classic in 1955 (among the surfers are Hobie Alter, Tom Morey, Renny Yater and Bing Boca, with local coach Red Geyer announcing the start)
EAT & DRINK
SPECIAL SECTION
Creative Confections
THESE DESSERTS LOOK ALMOST TOO GOOD TO EAT.
By SHARAEL KOLBERG
Too often, savory entrees hog the spotlight. And, no doubt, at the end of a meal, you’re probably too full for dessert. But this part of the menu deserves some attention as Laguna Beach restaurants make some decadent—and often creative—desserts that you’ll want to enjoy all on their own (sans entree). Or, if you do eat dinner, be sure to leave some room for these artful desserts that are almost as pretty on the plate as they are delicious to eat.
Broadway by Amar Santana’s Oh Beehive dessert
MODERN EUROPEAN CLASSICS
As you savor a scoop of the Tiramisu A Modo Mio from Oliver’s Osteria, the flavors of the milk chocolate fingerling cookies, mascarpone cream, espresso and dark chocolate flakes blend together in a sweet harmony that is heavenly. The sweetness of the cream offsets the bitterness of the espresso, and the sponge cake melts in your mouth. It is an Italian masterpiece.
Oliver’s Osteria owner and Executive Chef Erik De Marchi, who was born and raised in Imola, Italy, uses a recipe that is different from most tiramisu. Instead of using basic ladyfingers, he makes his own cookie in house using a simple process, then assembles the ingredients to make a light, rich and flavorful dessert. This signature dessert is offered year-round; it’s served on a rectangular ceramic plate and dusted with chocolate.
“I love tiramisu, always have, but wanted to make my own unique version,” De Marchi says. “The flavors are very traditional, but I created something a bit more special, since we make the cookies … in-house for this dessert. I think anything chocolate and coffee work well together, but it’s how it’s prepared and plated that make the difference.”
For a classic French pastry with a modern twist, try the pear mille-feuille at The Loft at Montage Laguna Beach. The name means “a thousand sheets” since it is typically made with layers of puff pastry (it is also known as a napoleon). Executive Pastry Chef Lee Smith of Montage Laguna Beach makes a version that is a bit deconstructed. Ingredients include puff pastry that is
used as a base and then filled with pears in various preparations, along with yuzu and lemon grass creams, finished with a house-made brown sugar-pear ice cream. The components are made separately and then assembled to order to ensure the pastry is crisp and all the elements are fresh and vibrant. Notably, Chinese five spice seasoning is incorporated into the pear puree, which is turned into a gel and piped onto the dessert.
“The inspiration was searching for a way to present pears in their best light by using a modern take on a classic dessert, while infusing some more unusual but complementing flavors,” Smith says.
“Pear is not a strong flavor, so we try to concentrate the essence in a variety of ways, such as compressing them with an ‘eau de vie poire’—[a clear pear brandy]—to strengthen the flavor; pureeing and lightly setting them into a gel; poaching with a little vanilla; and of course adding fresh pears of different varieties. The supporting flavors, such as the acidic yuzu and herbal lemon grass, further complement and support the pear.”
Another fruit option is the apple tatin with caramel chocolate mousse and cookie butter crunch, served with bourbon-vanilla bean gelato at Splashes Restaurant inside Surf & Sand Resort. It’s a play on the classic apple tarte tatin. To prepare, Honeycrisp apples are cooked with caramel and cream until tender, then gelatin is added and the mixture is cast into a cylinder mold and frozen. Next, a vanilla sponge cake is made and a caramel chocolate mousse is created from Cacao Barry caramelized white chocolate.
To assemble, the sponge cake and mousse are layered together and cut into a bar, then the apple gelatin is added on top before the whole thing is covered with a glaze and placed on a speculoos cookie, which is a mix of rice cereal and feuilletine (tiny pieces of dried crepes), chocolate, speculoos cookie butter and cocoa butter. It’s plated with the scoop of gelato and rib cage chocolate decor from a Valrhona Almond Inspiration couverture, which has a higher percentage of cocoa butter than chocolate for baking or eating. And, if you love breakfast for dessert, don’t miss out on the authentic Belgian waffles at Brussels Bistro, sprinkled with powdered sugar with the option of adding a scoop of ice cream. Or walk by the streetside pastry case at C’est La Vie and you’ll find a variety of colorful pastries and desserts that you will be
Clockwise, from above: apple tatin at Splashes Restaurant; pear mille-feuille at The Loft; Tiramisu a Modo Mio at Oliver’s Osteria
enticed to try. The offerings vary daily, but can include items such as napoleons, mixed fruit tarts, chocolate mouse treats and carrot cake.
LET THEM EAT CAKE
Urth Caffé is known for its heirloom, organic coffees and hand-selected fine teas, but once you lay your eyes on this eatery’s dessert case, you’ll be tempted to dive into a sweet treat. The cafe focuses on maintaining direct relationships with family farms and utilizing sustainable ingredients—opting for organic whenever possible.
Satisfy your sweet tooth with the Berries & Cream Cake by Urth Caffé chef and Master Baker Davide Giova. The light, moist and creamy dessert is made with vanilla sponge cake layered with Chantilly cream and fresh berries. It is topped with whipped cream and more berries. For plating, the cake is garnished with a wedge of orange and a sprig of fresh mint. Can’t get enough? You can buy just a slice—or a whole cake. This delightful dessert is offered year-round.
“I get inspired from a cake that we prepare in Italy for celebrations like birthdays, anniversaries, weddings, etc., that everyone loves,” Giova says. “The flavors that are incorporated are vanilla and lemon zest. The combinations of the soft, moist, vanilla sponge [cake] and the creamy vanilla Chantilly cream with lots of fresh berries works very well together.”
Another fan favorite is the matcha tiramisu, which is made with ladyfinger cookies that are soaked in matcha green tea and then combined with matcha-flavored mascarpone cheese and white chocolate chunks.
If you’re in the mood for a caramel dessert, you have to taste Selanne’s Monkey Bread by Selanne Steak Tavern Pastry Chef
Theresa Ebilane. Made with pineapple jam, Luxardo maraschino cherries, rum caramel and candied coconut, it’s served warm with vanilla ice cream and a pineapple chip.
“For texture and crunch, we added a macadamia-and-coconut component,” Ebilane says. “All items are made in-house … the brioche, pineapple jam, vanilla ice cream, rum caramel and pineapple chip.”
To assemble, the brioche, sugar and pineapple jam are layered and baked together. It’s plated and warmed to order, then garnished with the finishing touches of cherries, coconut crunch and vanilla ice cream.
CHEESE, PLEASE
It may seem odd, at first, to order cheese for dessert. However, some sweet treats incorporate the ingredient in surprising ways.
At Sapphire, Cellar-Craft-Cook, the Dark Chocolate Chunk and Fromage Blanc Cookies are made—as the name says—with “fromage” (cheese), then turned into a sandwich filled with peanut butter gelato and topped with Spanish peanut crumble for a cold, creamy dessert that’s worth a calorie splurge.
Another dish, at Broadway by Amar Santana, incorporates goat cheese mousse. That element might give diners pause when considering whether to order the Oh Beehive dessert, but those who try it will soon realize that it tastes as delightful as it looks. To create this artistic vision, there are many steps.
The chef whips up a honey pastry cream and molds it into small half domes, which are then frozen before pairing two halves to form a ball that is next stuffed inside a larger dome mold of goat cheese mousse, which also gets frozen into half domes. To plate the dessert, a pate sucree cookie is used as the base, then the goat cheese dome filled with honey pastry cream is placed in the center. Swiss meringue is piped around the outside and torched to resemble a beehive. A scoop of honey ice cream is served on the side and the dish is decorated with a few cubes of elderflower gel and honeycomb garnish as well as micro marigold flowers and a honey tuile cookie. Talk about a sweet treat. This is the ideal finale to any meal—just take a photo first because you’ll want to remember this pretty presentation. g
The Berries & Cream Cake at Urth Caffé, with sponge cake, Chantilly cream and berries
Dark Chocolate Chunk and Fromage Blanc Cookies at Sapphire, Cellar-Craft-Cook
Selanne’s Monkey Bread
LASTS A LIFETIME
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Imagine the lifelong impact of what our everyday would mean for your child.
For more information, please visit: smes.org
SPECIAL SECTION
BLISSBETWEENBUNS
WHETHER IT’S MADE WITH A BEEF OR BISON PATTY—OR A PLANT-BASED OPTION—AND PILED HIGH WITH DECADENT TOPPINGS, THE HUMBLE BURGER NEVER GOES OUT OF STYLE.
By CRAWFORD MCCARTHY AND LAGUNA BEACH MAGAZINE STAFF
While the birth of the hamburger remains unclear, several iterations through history have led to the burger as we know it today.
In first century Rome, some ate minced-meat flavored with pepper, crushed nuts, wine and garum (a fish sauce). And the 13th century Mongols were known for eating thick slabs of beef tucked under their horse saddles and tenderized by a day of riding.
Some claim the hamburger was invented in Hamburg, Germany. A mid-1700s cookbook titled “The Art of Cookery Made Plain and Easy” by Hannah Glasse included a recipe for “Hamburgh sausages” served on toast. And a dish called “rundstück warm,” a meat patty on bread, was popular in Germany by 1869.
It’s believed that immigrants brought the idea with them to the United States. Here, beef between bread popped up at a few local fairs in New York and Wisconsin in 1885. However, the U.S. Library of Congress touts Louis Lassen of New Haven, Connecticut, with creating the first burger (between two slices of toast) in 1900.
At some point, other toppings were added. The most popular, no doubt, is cheese. In fact, the cheeseburger is one of the most recognizable culinary creations in the country. Many food historians believe it was a California invention dating back to the mid-1920s, adding it to the long list of delicious contributions to the world from the Golden State.
At first glance, the recipe and format seem simple enough: meat topped with cheese, further topped with vegetables and condiments and placed in a bun. However, to say that this is the only way to make a cheeseburger would be like saying that art can only be made one way. The fact is, the cheeseburger is just a template—yes, the classic preparation is an icon, but it’s also a base for chefs to modify for their own unique iterations. And several tasty options can be found in Laguna Beach.
BUILDING A BETTER BURGER
When working with any recipe, it is vital that the best ingredients are used. In terms of great burgers, this means that nothing can be taken for granted—the meat must be great, the cheese delicious, vegetables fresh and so on. Laguna Beach chefs understand this and then some. Take Ahba in south Laguna, where the team has created a beautiful burger, taking care to not overlook a single component and adding just enough creative extras to help it stand out from the pack.
“Our burger is a double patty wagyu grind—a little bit of short rib, some brisket—it has a really nice fat ratio, so we start
with a great product,” says Ahba chef/owner Nick Bennett. “We’re cooking it on a ripping hot plancha, then finishing with some heat from Fresno chiles, house-brined pickles and a saucy spread. The caramelized onions and super melty cheese really make the bun almost a part of the other components. We really try to make it all one unit so it sort of melts in your mouth with a little bit of everything in each bite.”
Lumberyard takes burgers to the next level with its half-pound Angus chuck patty topped with not only blue cheese but also caramelized onions, avocado and bacon. Reunion Kitchen & Drink offers up the
Above: The Ahba Burger boasts a double patty, cheese and caramelized onions. Opposite page: Reunion Kitchen & Drink’s Veggie Burger, topped with garlic aioli, avocado, Swiss cheese, crispy onions and tomato
The American wagyu beef burger features Spanish cheddar cheese, house-made pickles and more at Sapphire, Cellar-Craft-Cook.
OC Sourdough Burger with Swiss cheese, tomato, lettuce, dill pickle and Thousand Island dressing on Parmesan-grilled sourdough, with the option of adding grilled onions. And Sapphire, Cellar-Craft-Cook sets itself apart with an American wagyu beef burger that features Spanish cheddar cheese, sweet gem lettuce, shaved onion, hothouse tomato and house-made pickles with secret sauce slathered on a challah bun.
But when a restaurant’s entire ethos is surrounded by proteins, such as the phenomenal Selanne Steak Tavern, it takes special skill to make the burger shine. “When constructing a steakhouse burger, I take two things into consideration: the quality of the meat and making sure all the flavors are identifiable,” says Executive Chef Vince Terusa.
“We start with a brioche bun, brushed with clarified butter, toasted on the flat top. From there, [it gets] a spread of house-made mayo made with bacon fat. Our patty is an 8-ounce wagyu beef patty with an aged white cheddar melted on top. Baby arugula for a bright kick tossed with a green onion vinaigrette. Applewood-smoked bacon, sliced tomato and our ‘angry onion,’ which is a breaded onion ring with cayenne pepper
and Hungarian paprika in the flour dredge.”
This preparation follows the concept of tweaking each individual item with enough expertise that the entire plate changes to a top-tier dining experience—a sentiment shared by the chef. “[It’s] classic construction where every element of the burger is treated in a way to enhance the quality of the patty,” he says. This execution gives the humble cheeseburger a roaring voice among the other dining options.
ELEVATED BEACH BURGERS
One of the best aspects of dining in Laguna Beach is the beach itself. Nearly every restaurant is either on the beach or just across the street. Even those “inland” eateries are mere blocks from the stunning coastline. This means that dining next to sandcastles and sunsets is a feat that’s easy to accomplish. Pair this experience with a top-tier beach burger, and you could’t ask for a finer dining experience. Hotel Laguna and its accompanying restaurant, Larsen, are a prime example of this.
A picture-perfect rendition—the Laguna Burger—comes with cheddar, caramelized onions, crispy shallots, lettuce and grain
mustard aioli, served with fries. Enjoy this burger while enjoying the view through floor-to-ceiling windows or dine on the patio and listen to the waves crash and seagulls chatter about. The atmosphere and design of the hotel pairs perfectly with the flavors and ambiance of eating at Larsen. The Classic Burger at The Loft at Montage Laguna Beach is another prime example of a wonderfully made cheeseburger, with a stunning view to enjoy as well. With heirloom tomato, bibb lettuce, pickles and red onions on a challah bun, this is a showstopper of a meal.
Great burgers can be enjoyed beachside without having to waltz through a hotel lobby as well. Take, for example, The Deck on Laguna Beach, which presents a behemoth of a burger for guests to enjoy: Featuring Vermont cheddar, applewood bacon, arugula, tomato and chipotle aioli between brioche buns, this will have diners contemplating a cat nap under the California sun. At The Cliff Restaurant, several burger variants share menu space waiting for hungry guests. Among them, of course, is a classic presentation: The Cliff Burger is a half-pound beef patty, layered with lettuce, tomato, red onion and pickles, jazzed up a
bit with honey-chipotle aioli, all on a brioche bun. And it can be enjoyed with the ocean view to accompany every bite.
UNIQUE OPTIONS
For those who want something a little different, The Cliff also offers a calamari burger, which starts with a panko-breaded calamari steak.
“Our calamari burger is … unique, as I’ve seen very few places even offer calamari steak, let alone put it on a burger,” says Andrew Turula, general manager at The Cliff. “We build this burger with half a pound of seasoned, panko-breaded calamari steak and top it with lettuce, tomato, red onion and remoulade … served on a fresh brioche bun. Our remoulade is similar to tartar sauce but it has a little heat to it and is a little thicker. It is a great sauce that glues everything together.”
A chile relleno burger is also available at The Cliff. Just as the name implies, a chile relleno is added between the buns along with some spicy accoutrements for a bit of kick. “We start with our half-pound wagyu beef patty and top it with a whole chile relleno, red onion, jalapeno-infused bacon and a fried egg, served on a fresh brioche bun,”
Turula says. “Rather than melting cheese on the burger, the chile relleno is seasoned and stuffed with a mix of white cheddar and Jack cheeses. The jalapeno bacon adds a little heat to it. It is a massive burger and a flavor explosion with each bite.”
Reunion Kitchen & Drink is another spot to find a burger with some kick. The jalapeno burger brings the heat in a few ways with jalapeno cheese sauce, fire-grilled jalapenos, chipotle aioli, lettuce, tomato and dill pickle on a brioche bun.
Vegan varieties also abound. The Cliff serves a Beyond Burger as does Lumberyard, which starts with the plant-based patty and adds avocado, onions sprouts and tomato marmalade. The Stand Natural Foods also boasts a Veggie Burger with guacamole, mild salsa, sunflower and alfalfa sprouts, lettuce, tomato, pickles, a ketchup-mustard mixture and lemon-herb dressing on either a whole wheat bun or the tempting toasted rosemary garlic sourdough bread. In north Laguna, Reunion Kitchen & Drink offers a Housemade Veggie Burger while the Husky Boy Burgers stand allows a garden patty to be substituted for the meat on any of its wideranging burger options.
Featuring a vast menu of delicious creations, there truly is something for everyone at Husky Boy. When it comes to protein, this eatery is equipped with many options from Kobe beef to buffalo (a lean meat), turkey and chicken. The Husky “Pastrami” Burger is a tried-and-true classic, as well as the Frisco Burger, which adds ham, bacon, lettuce, tomato and Thousand Island dressing on sourdough; a jalapeno cheeseburger; chili cheeseburger; Hawaiian burger; Swiss mushroom burger; and a particularly delicious patty melt.
Offering more than just great bites, a trip to Husky Boy is a trip back in time. Established in 1951, it’s more than an iconic restaurant—it is a Laguna Beach landmark—with beyond-basic burgers to match. Of course, the burger needn’t only be relegated to dinner or mid-day meals. A breakfast burger can be found at Penguin Cafe, complete with a fried egg, cheese, bacon, lettuce, tomato and mayo, while Orange Inn adds two fried eggs, ham, cheese and crisp bacon piled on a wheat bun. Any way you stack it, a burger is hard to beat for breakfast, lunch, dinner or any time in between. g
Left: Calamari provides the protein in this burger at The Cliff. Right: The Laguna Burger with caramelized onions and crispy shallots at Larsen
SPECIAL SECTION EAT & DRINK
WINNING WINES
LAGUNA BEACH TASTING ROOMS AND RESTAURANTS PRESENT AN ARRAY OF VIBRANT VARIETALS ALL OVER TOWN.
By ASHLEY RYAN
Montage Laguna Beach’s wine collection
From beloved classics like chardonnay and cabernet sauvignon to more unique varietals like tempranillo and petite sirah—as well as inventive blends—there is something for everyone to sip in Laguna Beach.
The local wine scene is definitely having a moment, with a number of new tasting rooms opening their doors in recent years. And with some offering things like charcuterie boards, special labels, live music or even crafting to go along with tastings, they’ve become some of the most popular spots in town to unwind.
Local restaurants have embraced the trend, too, presenting winning wine lists to accompany the luxurious dishes on their menus. Whether you’re hoping to sample a number of varietals or sip on one vino in particular, you’ll find plenty of options here in town.
BLISSFUL BOTTLES
Laguna Canyon Winery, the oldest tasting room and only true winery in Laguna Beach, celebrates its 20th anniversary this year. These wines are the only ones actually made in town, solidifying the winery as an important fixture in the local scene, with crushing, fermentation, pressing, barrel aging and bottling all taking place on-site in Laguna Canyon.
Founder and winemaker J.J. Huber grew up in Canada, where he opened two wineries before venturing to Southern California. “My wife selected this location in 2003, as one can get the sense that there are vineyards amongst the rolling hills of the canyon,” Huber says.
Between studying under an Italian winemaker and learning from a professor at the University of California, Davis, Huber has an immense knowledge of the process, doing
the majority of it himself—even picking grapes and trucking them down from vineyards in Napa and Sonoma counties.
The winery currently offers three whites, two roses and 11 red wines. “Our reds are unfiltered,” he adds, “so grapey, earthy, natural and more pungent flavors.” Stop by for wine tastings, cheese and charcuterie boards, and special events with live music; these wines can only be purchased directly from the winery, either at the tasting room or online.
Also situated in Laguna Canyon is McClain Cellars, which is located near Laguna Beach Brewing Co. at The Hive. This small but mighty tasting room, which opened its doors in 2019, is anything but ordinary, specializing in wine blends that tell a story, from their flavor to their name to the colorful, artistic labels on the bottles.
Clockwise from top left: the McClain Cellars tasting room in Laguna Canyon; north Laguna’s Bianchi tasting room; a red wine crafted by Bianchi in Paso Robles; a party taking place in the Laguna Canyon Winery tasting room; a bottle of cabernet Franc made by Laguna Canyon Winery
Made with grapes grown in the Santa Ynez Valley near Santa Barbara, you’ll see just how many options there are to choose from when you step inside the lounge, as bottles adorn the bar area. Sit on the patio to enjoy a flight and taste a number of their famous blends while listening to live music on the weekends.
Owners Jason and Sofia McClain are especially passionate about sharing the wealth when it comes to their sales. “We are really focused on giving back to charities that make a difference,” Jason explains. New labels that will soon be released include Helton’s Heroes, named for two of the brand’s wine club members in support of frontline workers; Jam Fest, which will benefit musicians in need; and Miracle Maker, a fruit-forward blend crafted to raise funds for Miracles for Kids.
The brand opened a second tasting room during the COVID-19 pandemic in Solvang, then, last year, launched another Laguna venture: a downtown wine library exclusively
for wine club members. With more than 500 bottles from McClain Cellars’ collection, this venue holds legacy vintages and sold-out wines that can’t be found elsewhere.
Paso Robles-based Bianchi, which opened its north Laguna wine tasting and event space in 2021, has a storied history, with founder Joseph Bianchi launching the business in the 1970s. But then, in 1982, the Bianchi family settled in Laguna Beach. Now, Joseph’s son, Glenn, and grandson, Beau, run the company—and both live in town. With such a lengthy background here, they aimed to bring the magic of Paso to Laguna. All about the vibe, this intimate venue features glass windows with views of the Pacific Ocean and seating at a bar top or at low tables; the building doubles as the brand’s new corporate office. Wine tastings, which are offered with three or five pours, explore the catalog of fruit-forward reds, crisp whites, bold blends as well as both sparkling and rose wines.
At Wine Craft, guests can create a DIY project while sampling wines.
Wine at Montage Laguna Beach
At Bianchi, one of their goals is taking the stuffiness out of winemaking. Because the town deals in more casual luxury, the tasting room was created to match, designed to feel like you’re at home with friends or family.
CRAFT & CELLAR
The most recent space to join Laguna’s lineup is Wine Craft, a unique venture that marries—you guessed it—wine tasting and crafting. “It really fits Laguna,” says Doug Vogel, who founded the business with his wife, Angelica. “… Something that tourists can do, something that’s artistic and also kind of mixing with the great culinary presence that we have in town.”
As the only wine tasting room in town not associated with a winery, they are free to change up their offerings. Vogel says they carry around 30 wines at once—very low production wines and types people may not have heard of before from places like Mexico, Napa Valley, South America and Europe.
As far as crafting goes, there are a few dozen projects to choose from—just step up to the shelves and find one that’s perfect for you. Supplies and any necessary assistance are included. Pair your craft with tastings, wine by the glass or bottle, or a cheese plate. In addition, Wine Craft hosts interactive
workshops, wine pairing dinners, winemaker events and more. The business is philanthropically minded, too, with proceeds from some of the crafts benefiting various charities and large-scale donations ensuring that children, like those at the Boys & Girls Club of Laguna Beach, have access to artful crafts.
SIP AND SAVOR
A number of local restaurants are big players in the wine game too, especially Selanne Steak Tavern, which has earned a Best of Award of Excellence from Wine Spectator magazine for its vino curation for six consecutive years.
“We taste and collaborate as a team to find the best quality wines available and the selections that pair best with our hearty cuisine,” says Vito Pasquale, Selanne’s wine director and sommelier. “Since we are a steakhouse, big bold cabernets usually take center stage.”
Pasquale recommends trying the dryaged, bone-in rib-eye steak with a savory red, like a syrah or a bottle from Rioja, Spain, as well as the Pacific diver scallop appetizer paired with a German riesling.
“When our guests find a wine they love, that absolutely adds another layer of beauty to their experience with us and that’s the ultimate goal,” Pasquale adds.
Another local spot, Wine Gallery, serves
as a combination wine bar and eatery, with a menu designed around its wood-fired oven. More than half of the wines sold come from California while the rest are from popular European regions like Italy, Spain and France.
“I do bimonthly wine tastings, and I pour five wines from a specific supplier or importer or winery, and then I pick one or two and put them on the list,” says owner Chris Olsen. “I taste probably 50 to 60 wines a week.”
With about 25 by-the-glass options and an additional secret, off-the-menu list, Wine Gallery is a great place to try a sampling of varietals while enjoying tasty snacks. For wine tasting, Olsen recommends the charcuterie and cheese board, which come with three meats, three cheeses and other goodies, or the sweet-and-savory fig and date bruschetta, topped with whipped goat cheese, fig jam, dates and a balsamic reduction. But he says you can’t go wrong with any of the menu items, noting, “There’s a wine for every dish we have on our menu.”
In addition to the wine tastings, stop by for wine dinners, sommelier events and more. “We try to be a little different. We have some of the mainstream stuff and then some unique, eclectic varietals that no one else is pouring,” Olsen says.
You’ll also find specialized vino offerings
Vito Pasquale, wine director and sommelier at Selanne Steak Tavern
Laguna Sunrise wine from McClain Cellars
LOCAL PICKS
at resorts like Montage Laguna Beach, where sommeliers Joshua Dryer and Gary Sullivan select classic wines from classic regions as well as more adventurous options.
“Our goal is to offer something for everyone, from the guest who collects rare bottles while visiting far away regions to the diner who wants to quench their thirst with a wine from somewhere closer to home, like Santa Barbara,” Sullivan explains.
Some of Montage’s most popular varietals include French wines like sauvignon blanc from Sancerre, pinot noir from Burgundy and cabernet sauvignon from Bordeaux in addition to California pinots and cabernets.
Wines at the resort are available by the glass or the bottle at The Loft, the poolside Mosaic Bar & Grille, The Lobby Lounge and through in-room dining. Some of Sullivan’s favorite pairings include the Japanese kampachi with the 2013 Austrian Alzinger riesling and the Baja fish tacos, paired with the 2021 Finca Jakue txakolin rose from Spain. Or, for something heartier, try a California zinfandel from Williams Selyem with the coffee-crusted prime New York steak.
However, he adds, “Some would argue that the best pairing to wine isn’t food, but the scenery.” And that’s one thing Montage definitely has covered.
No matter where you choose to sip, Laguna Beach has become a playground for wine lovers looking to experiment with new flavors. g
BART ZANDBERGEN, founder of The Zandbergen Group and longtime Lagunan, spent many moments at local venues while studying to become a sommelier and now enjoys supporting a variety of businesses in town, including these eateries with stellar wine lists.
THE DRAKE: “With live entertainment and a speakeasy vibe, this is an iconic spot to enjoy a casual meal or celebrate a special milestone. … [Try the] tuna tartare starter with gruner veltliner by Weixelbaum [from] Austria, the baby
gem Caesar salad with chablis [from] Domaine de la Meuliere [in] Burgundy, and the chile-lime-crusted steelhead salmon with Belle Glos’ Clark & Telephone [pinot noir from] Santa Barbara County—not many restaurants offer Belle Glos by the glass.”
NIRVANA GRILLE: “This wine country-inspired menu features many fresh, sustainable, local and free range items. … It is my casual go-to for healthy dining. … [I recommend the] Herbs de Provence organic chicken … with Honoro Vera merlot [from] Spain.”
Laguna resident TROY SMITH , an advanced sommelier, has more than 25 years of experience managing award-winning wine lists, having previously worked at a number of fivestar resorts and restaurants. Here are some of his favorite local wines.
ALESSA BY CHEF PIROZZI AND SALERNO BY CHEF PIROZZI: “What sets these apart from the pack is the sheer volume of by-theglass selections. [There are] tons to choose from here—everything from Paso Robles cabernet to obscure Italian whites. It’s not often you see Greco di Tufo on a list at all, let alone offered by the glass.”
BROADWAY BY AMAR SANTANA: “Domestic, imported, familiar, daring, affordable and trophy-worthy—this list has something for every taste and is a great reflection of the style of the food menu. Bonus points for being presented on an interactive tablet.”
OLIVER’S OSTERIA: “As you’d expect, there’s a nice selection of Italian whites and reds here, but there’s also a bit of California wines, even featuring some by the glass. There’s a nice mix of price points and styles, and some decidedly fun things to try from lesser-known appellations for those willing to venture out a bit.”
Mile 216, a vino created by the Wine Gallery
SPECIAL SECTION EAT & DRINK
SMOKY AND
SAUCY
LOCAL RESTAURANTS PERFECT THE ART OF DELICIOUS, SLOW-COOKED MEATS. By
TANYA A. YACINA
Slow-cooked baby back pork ribs at Lumberyard
Savory sauces coupled with smoked or barbecued meat can make any carnivore’s mouth water. And there are plenty of options at Laguna Beach restaurants to satisfy a craving for everything from ribs to brisket and tri-tip.
As local chefs share, the trick is slow, low-heat cooking, which decreases the temperature between the outer and inner portions of the meat to produce a tender and juicy final product.
“When meats are cooked low and slow, [the insides] are infused with comfort food flavors,” says Angel Velazquez, executive chef at Skyloft Laguna Beach and Mozambique.
Lumberyard chef Josue Tavares, who goes by one name, Primo, says the slowcooked barbecue meats can also be flavored with a seasoned rub and then finished with a sweet and tangy sauce—or not, depending on your personal taste.
“At my previous restaurant, Oysters, where I was the chef, we created our own rubs, sauces and technique,” Primo says. “I have utilized that research and experience in developing our signature style for Lumberyard.”
BARBECUE BASICS
To create lip-smacking barbecue dishes, Skyloft’s technique is to use a smoker. Velazquez begins by trimming the cut of the meat he’s using and makes sure it’s properly rubbed. He recommends using a great dry rub, as well as variations of oil and mustard, to ensure every piece of meat is properly covered prior to the cooking process.
Some barbecue delights that Skyloft offers include smoked brisket, smoky chicken wings tossed in barbecue sauce and fall-off-the-bone ribs. You can even build your own barbecue plate and choose brisket, pulled pork, ribs, chicken
andouille or wings in half pound increments along with various side dishes. Out of all the options, Velazquez says his favorite is the brisket.
“With its smoky flavor and buttery texture, you can just pick it up with your hands, dip it in some hot barbecue sauce and enjoy,” he says.
Over at Lumberyard, slow-cooked baby back pork ribs are offered with sides of sweet potato fries and coleslaw. Primo describes these as the most tender and flavorful of the ribs with a naturally sweet taste. Primo says it’s important to buy the highest quality meats available and develop your own or use a store-bought rub. Lumberyard also suspends its ribs over pans of draft lager beer for a steaming effect, which keeps them moist and juicy.
Skyloft’s brisket (top and left) and pulled pork sandwiches (bottom)
Several other Laguna Beach restaurants offer a variety of barbecued items, including Oak’s Asian-inspired baby back rib appetizer that has roasted sesame seeds mixed in a sambal-honey glaze, pickled fresno pepper and cilantro.
Starfish Laguna Beach offers SlowCooked Baby Back Wet Ribs, which are cooked in the restaurant’s five spices and rubbed in katsu barbecue sauce, and Cantonese Coastal Baby Back Dry Ribs, which are dry rubbed and cooked in a seven-spice mix; both are available in half and full rack and served with Asian slaw or rice. The restaurant also boasts the Braised BBQ Pork Buns that combine soy, ginger, pulled pork, pickled red onion, cucumber and cilantro, and are a great shareable barbecue option.
Meanwhile, Carmelita’s Kitchen de Mexico offers a Mexican flair on its tender, smoked ribs, smothered with chipotle barbecue sauce and served with roasted corn. Reunion Kitchen & Drink offers a variety of barbecued foods, including the baby back rib stack served with Thai peanut slaw and warm potato salad; Barbecued Glazed Meatloaf, which is applewood-smoked bacon-wrapped meatloaf served with roasted vegetables and mashed potatoes with gravy; and a Barbecued Chicken Cobb salad.
TIPS AND TRICKS
The key to great barbecue is a balance of temperature and time, and Primo says you don’t need fancy or expensive equipment or tools. Instead, spend your money and time on ingredient quality and experimentation with rubs and sauces.
“Start with a good-quality rub for flavor, slow cook in the oven or smoker, and finish with sauce on the grill—[be] careful not to burn [it],” says Primo, who also recommends having a quality grill or smoker, a good set of tongs and a spatula designed for use on the barbecue. “I am constantly exploring new cooking techniques and cuisine along with our owner to come up with new menu items and recipes.”
Velazquez advises letting the meat rest before cooking for a minimum of six hours, so the meat absorbs as much flavor as possible. He says barbecue is meant to be a slow process and resting the meat overnight
is optimal for the most delectable outcome. His technique is to then put the meat in a smoker, depending on the weight of the meat, for eight to 10 hours. He also says it’s good to have a dry rub, mustard, brine or sauce on hand to further flavor the meat throughout the cooking.
“Using a smoker is the best approach, or a makeshift smoker—which, in theory, could be a barbecue with wood chips—to get the enhanced smoked flavor. Cherry chips or almond wood chips can further enhance the flavor,” Velazquez says. “I usually stick to brisket and tri-tip because they are tough and can withstand a slow and longer cooking time without losing their tenderness.
“Always barbecue with confidence—any wild idea you come up with, you should try it,” he says. “It will not be perfect the first, second or third time, but, eventually, you’ll hit the nail on the head.” /
Slow-Cooked Baby Back Wet Ribs at Starfish Laguna Beach
Above: an Asian-inspired baby back rib appetizer at Oak
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Real Estate / Showcase
TOUR LAGUNA’S TOP HOMES
From quaint beach cottages to luxury hilltop estates, the Laguna Beach area offers some of the best homes and views in Orange County. On the following pages, we bring you a special section dedicated to highlighting top properties on the market today. These outstanding homes are represented by Laguna Beach’s expert Realtors and real estate agents—individuals with superior knowledge of the local area and the OC market, all dedicated to providing the best customer service.
ADDRESS:
2 CAMEL POINT DRIVE, LAGUNA BEACH
OFFERING PRICE:
$11,995,000
AGENT:
JOHN STANALAND
MOBILE: 949-689-9047 | OFFICE: 949-270-0440
JOHN.STANALAND@ELLIMAN.COM
JOHNSTANALAND.COM
DRE# 01223768
RECORD SALE
66 EMERALD BAY, LAGUNA BEACH
Sold by The Smith Group in 52 days with multiple offers for $43,500,000 and $8,733/sf marking the highest ever price/sf for New Construction in Orange County history* and the highest sales price ever in Emerald Bay**.
*Based on closed sales from CRMLS for Orange County from 12/22/94-08/12/22. **Based on closed sales from CRMLS for Laguna Beach from 08/21/98-08/12/22.
SCAN TO WATCH FILM
Heidi Cleveland at Douglas Elliman
North Laguna
359 Dartmoor Street, Laguna Beach, CA 92651
$4,495,000 | 4 BR, 3 BA | Approx. 2,508sf
First time on the market! Lovingly owned by the Zitnik family since 1965, this mid-century North Laguna home features panoramic ocean, Catalina island, and whitewater views of Emerald Bay. The living and dining area includes open-beamed ceilings, a fireplace, and large windows to maximize the stunning views. With four comfortably sized bedrooms, three baths, plus a den with a fireplace, there is space and flexibility in this coveted location. Conveniently located just minutes to the Dartmoor trailhead for hiking and biking, and the beaches, shops, and restaurants of North Laguna, 359 Dartmoor is a peaceful oasis where views and privacy abound. elliman.com | Web# LG23032377
510 El Modena, Newport Beach
425 Tustin Ave, Newport Beach $3,250,000
1621 Kent Ln, Newport Beach
2540 Vista Baya, Newport Beach $3,000,000
Country Club, Costa Mesa
Tustin Ave, Costa Mesa
Downfield Way, Coto De Caza
ESCAPE TO Punta Mita
INDULGE IN RIVIERA NAYARIT’S “GATEWAY TO PARADISE.”
By STEVE ZEPEZAUER
PHOTOS COURTESY OF FOUR SEASONS
though I’d been here before, it still feels like a dream I’m having for the first time. As our car slowly snakes down the cobblestone road, we are engulfed by the unbelievably green and dense terrain, which offers only the occasional peek-a-boo views of the ocean and visions of what’s next to come. Our window of the world that we left only a few hours ago seems to fade away and I actively remind myself to enjoy this particular moment. As we approach our destination, reality sets in as we arrive once again at the place they call the “gateway to paradise.” Welcome to Punta Mita.
Along the pristine Pacific coastline of Riviera Nayarit, about 25 miles north of the ever-popular Puerto Vallarta, travelers seeking a different kind of getaway experience will find the more serene destination of Punta Mita.
The less-touristy Nayarit region continues to be one of the safest destinations for travelers in Mexico. Its
Mez, a mezcal bar at Four Seasons Resort Punta Mita
Naviva, A Four Seasons Resort, Punta Mita
Located just five minutes away from the Four Seasons Punta Mita, the recently opened luxury tented resort, Naviva, offers a one-of-a-kind retreat set within 48 acres of jungle. Leaning on biophilic design—where the natural world is the driving force for design—15 luxury tents connect guests to the natural beauty of Mexico in a unique and immersive way. The intimate all-inclusive resort simplifies the experience by including all food and drinks plus curated community activities, mind and body practices and spontaneous moments. (fourseasons.com/naviva)
serpentine coastline stretches almost 200 miles and is largely undeveloped, featuring a handful of luxury resorts and dozens of seaside coastal towns. Punta Mita is one of the jewels of this coastline. Situated on a 1,500-acre private peninsula with lush landscapes and white sand beaches, this is the kind of place you think of when you want to feel like you are far away. For world-class accommodations, there are two properties in Punta Mita: the Four Seasons Resort Punta Mita and The St. Regis Punta Mita Resort, as well as 17 subcommunities and two Jack Nicklaus Signature golf courses— which includes the famous “Tail of the Whale” hole on the Pacifico Golf Course, featuring the world’s only natural island green (only accessible at low tide).
This coastal hideaway is on the same latitude as the Hawaiian Islands and enjoys the similar warm tropical temperatures partnered with comfortable sea breezes. And, since the flight is about half the distance compared to Hawaii from Southern California, more people are discovering the Nayarit region in recent years due to its easy accessibility from airports in Orange County, Los Angeles and San Diego.
FOUR SEASONS RESORT PUNTA MITA
The Forbes Five-Star Four Seasons Resort Punta Mita, our home base, offers the epitome of the Punta Mita experience with a “mi casa, su casa” kind of attitude. There are many ways to define luxury and most hospitality companies attempt to impart their own version of it to their guests. The incomparable luxury experience at the Four Seasons in Punta Mita can’t be discussed without mentioning the incredibly trained and dedicated staff. The level of service and caring is felt immediately upon arrival and is relentlessly wonderful without being intrusive.
Aramara restaurant (above) and The Shack bar (below) at Four Seasons Resort Punta Mita
White sand beaches beckon visitors.
Set on 52 acres, the focal point of the beachfront property is the mesmerizing Nuna infinity pool. It’s the perfect place to get lost and embrace the moment and the magnificence of the place—while sipping on a margarita or local beer, of course. Two secluded beaches offer feet-in-the-sand moments for just relaxing or participating in one of the numerous ocean activities.
With 177 casita-style guest rooms and plunge pool suites, as well as 29 villas and residences, there are numerous options to accommodate guests.
For families and groups seeking an ultraluxe, more private stay, the resort also offers three free-standing oceanfront beach homes that include all of the resort’s amenities and services. The massive
hacienda-style accommodations include private pools, patios and grilling areas, as well as daily access to a personal host who is dedicated to taking care of every possible detail—creating an idyllic home-awayfrom-home vacation experience.
Dining alfresco with the Pacific as your backdrop is hard to beat and this resort offers numerous options for that. And the food doesn’t get any fresher when you factor in the local fishing village that provides fresh fish daily.
A couple of the favorite eateries include the contemporary Mexican restaurant, Dos Cantrinas, and the seafood-centric beachfront grill Bahía by Richard Sandoval. Be sure to experience the edgy vibe of Mez, the mezcal-forward bar featuring more
than 70 varieties of mezcal.
The property’s world-class Apuane Spa utilizes local flora and herbal ingredients to create an assortment of personalized treatments. One of the signature options, the Tequila Stone massage, is a longtime favorite. Using a combination of tequila and sage oil, the treatment is designed to both release muscle tension and improve joint mobility. And, for those who want to maintain their workout routine while spending time in paradise, the state-of-the-art fitness center is the place to go.
Overall, the resort was more than just a place to stay; it was an experience of Mexico’s natural beauty and warm hospitality. And it is truly a gateway to a memorable escape. g
Neighboring Towns Worth a Side Trip
A couple of nearby towns worth the time to visit while staying in Punta Mita are Sayulita and San Pancho. Sayulita is about 30 minutes up the coast from Punta Mita and is known for being a chic surfer’s town with bustling cobbled streets full of vendors, shops and tourists. There’s an eclectic mix of restaurants, boutique hotels and surf hostels. It’s the kind of place where you can find yourself in a beachside palapa where the drinks flow freely and the music is loud.
Another 15 minutes up the coast is San Pancho (formally, San Francisco), a much quieter destination that is known as the cultural heart of Riviera Nayarit. The town’s main square, Plaza del Sol, is a meeting place for art and music festivals throughout the year, as well as sundry cultural events. And, for a small town, San Pancho has a diverse and impressive number of restaurants that have been attracting accomplished chefs and foodies alike.
Sayulita, Mexico
Dine / The Taco Stand
Clockwise, from top left: nopal (left) and polla asado tacos with an al pastor volcan (back); grilled corn on the cob, chips with guacamole and bottles of CocaCola; carne asada fries (foreground); the dining area inside The Taco Stand
From Scratch
ENJOY TAQUERIA FAVORITES AT THE TACO STAND, WHERE EVERYTHING IS MADE BY HAND.
By ASHLEY RYAN
ith the catchphrase “hecho a mano,” or made by hand, it’s no wonder the food at The Taco Stand tastes so good.
The eatery—which opened in Laguna Beach in January but has been a popular place to grab tacos, burritos and other Mexican fare in San Diego since the original La Jolla location opened in 2013, with lines often snaking out the door—is already attracting local attention. It’s in the remodeled South Coast Highway space previously
occupied by one of the oldest Taco Bell restaurants. Grab a spot in the dining room, where you can watch as the chefs prepare your meal in the open kitchen, or warm up near the fire pit on the patio.
Inside, a refrigerator holds bottled Coca-Cola, tea, Topo Chico mineral water, imported beer and bottled sangria while a salsa bar presents seven different options, from more mild options like the fresh pico de gallo and cilantro salsas to spicy chipotle and habanero varieties.
With a somewhat simplistic menu, it’s easy to pick out what you want to try, and there are still plenty of options for customizing your meal. Start with the “extras,” like the chips with house-made guacamole or the grilled corn on the cob, made with Parmesan cheese, mayo and chile powder. Another favorite, the carne asada fries, features 100% Angus beef scattered over crisp fries then topped with that same guac, sour cream and a thick layer of gooey cheese. (Don’t forget to return to this menu at the end of your meal for churros, also made fresh in-house and served with sweetened condensed milk for dipping.)
The bulk of the menu showcases the brand’s tacos and burritos, which are plentiful. Meat lovers will rejoice over the flamegrilled carne asada or pollo asado tacos, served simply with cilantro, onions, salsa and guacamole, while those who prefer seafood can choose from the grilled pescado, battered Baja or spicy camaron (shrimp).
But there are veggie-friendly taco options as well, including fillings like the sauteed mushroom or the nopal, which combines cactus, melted cheese, cilantro salsa, tomato and avocado for a unique bite. And, of course, the corn tortillas for all are made right there in The Taco Stand kitchen.
Many of the same proteins are offered in the burritos, though the Mar y Tierra, made with Angus steak and grilled shrimp, is the Laguna location’s bestseller. The California burrito, another steak variety that contains fries, is also popular.
But don’t skip over the secret menu items: tostadas, called volcans, available with either al pastor or carne asada. While both have cheese baked onto the tortilla, and are topped with onions, cilantro and salsa (a cilantro one for the al pastor and mild version for the carne asada), the al pastor is cooked rotisserie-style and also has a touch of sweetness from slices of juicy pineapple.
The menu at The Taco Stand may not be vast, but the eatery has perfected the art of simple Mexican cuisine—and done it all from scratch. g
THE TACO STAND.: 699 S. Coast Highway; 949-210-9001; letstaco.com
HOURS: 10 a.m. to 10 p.m. every day
Maximum Luxury. Minimal Impact.
Here at The Ranch at Laguna Beach, we know we’re lucky to be tucked along the California coast, just steps from the ocean. That’s why we make the conscious choice to minimize our impact on the environment through a variety of sustainability practices– like eliminating single-use plastics along with a myriad other options we are proud of!
Dine at our Surfrider Ocean-Friendly restaurant with fresh, local seafood. Pamper yourself with in-room amenities, made and packaged with natural ingredients. Speak with our staff about their volunteering efforts to keep the land & sea pristine. Experience luxury by the sea, knowing you, and the planet will be cared for.
To make a reservation, visit www.theranchlb.com or call (866) 655-9392
Taste of the Town / Dining News
EASTER EXTRAVAGANZAS
In the midst of its 20th anniversary offerings, Montage Laguna Beach is hosting two Easter brunch events April 9. Sit outdoors on the lawn overlooking the Pacific Ocean to enjoy a buffet with charcuterie, seafood, carving stations and breakfast classics, then let the children enjoy special activities including an egg hunt and live entertainment. Or, opt for the Champagne brunch at The Loft, a more upscale offering with bottomless mimosas and bloody marys in addition to a three-course meal with a shared appetizer, a la carte entree and dessert. (949-715-6420; montagehotels.com)
Splashes, the signature eatery at Surf & Sand Resort, will offer a special prix fixe menu for the holiday brunch from noon to 3 p.m., with appetizers like a baby spinach salad, Maine lobster quiche and local bass aqua accompanying your choice of seared branzino, Colorado rack of lamb, beef Wellington or the foraged mushroom toast. Don’t skip dessert, with options like carrot cake or a festive chocolate pecan egg. The restaurant’s regular dinner menu starts at 5 p.m. (888-2813502; surfandsandresort.com)
Also in town, beachside restaurant Driftwood Kitchen will host its own Easter buffet, with cold stations for fruit, salads, ahi tuna poke and salmon tartare; madeto-order omelets and other hot breakfast items; carving stations for honey baked ham and prime rib; specialty kid’s items; a dessert table and more. (949-749-6367; driftwoodkitchen.com)
In nearby Dana Point, another brunch will take place at The Ritz-Carlton, Laguna
Niguel, with a number of specialty stations ranging offering caviar, smoked fish, a raw bar, sushi station and dumpling cart, as well as waffle, French toast and omelet bars, plus traditional breakfast bites and numerous Indian items from Sanjay Rawat, chef de cuisine of a culinary program dedicated to South Asian weddings. Stunning floral arrangements and oversize Easter eggs will be on display while guests can also enjoy family-friendly activities. (949-240-2000; ritzcarlton.com)
Also in Dana Point, the Waldorf Astoria Monarch Beach Resort & Club will present a number of Easter events, including brunch experiences such as a buffet at Aveo Table & Bar and a resort guests/ members only a la carte option at Monarch Bay Beach Club. For lunch or dinner, stop by Bourbon Steak, where Executive Chef Christopher Sanchez will offer a special holiday menu in addition to the restaurant’s regular offerings. And guests or members with children can enjoy the day, too, with a special Easter egg hunt on the Grand Lawn, meet-and-greets with the Easter Bunny, crafts, face painting and more. (949-234-3200; waldorfastoria monarchbeach.com) —Ashley Ryan
SIX SIPS
Though they’re known for having one of the most outstanding wine lists in town, Selanne Steak Tavern also boasts a number of signature sips, with six new cocktails in the lineup through April 1. Two bourbon drinks, Forbidden Love and Sunset Boulevard, grace the menu, with the former
offering a fruiter option with passion fruit and lemon with frothy egg whites and the latter serving as a spin on the classic boulevardier. Tequila lovers will enjoy Burning Red, which combines blood orange, lemon and agave for a citrusy sip while Wild Thoughts offer a fruity play on a gin and tonic with the inclusion of Chambord, blackberry and grapefruit tonic water. For a vacation-inspired cocktail, drift away with Tiki-style Island Dreamin’, which features rum, pineapple and more. When Hearts Collide—a dessert cocktail made with vanilla vodka, creme de cacao, white chocolate liqueur, blackberry and raspberry—rounds out the menu. These winter drinks are part of a mixology program that changes seasonally, so keep an eye out for the upscale restaurant’s spring concoctions next. (949715-9881; selannesteaktavern.com) —A.R.
New Selanne Steak Tavern cocktails
Easter at Montage Laguna Beach
WELL-CRAFTED CUISINE
Finney’s Crafthouse & Kitchen is expected to open March 20 in the space formerly occupied by The White House following an extensive restoration of the historic building, originally constructed in 1915. The White House restaurant and bar was established there in 1918 and shuttered just over a century later, in 2019. Finney’s is a small regional chain with eight other locations mostly in the Central Coast and San Fernando Valley areas. The eclectic menu features more than 50 made-from-scratch favorites from tacos filled with Baja chicken, kalua pork carnitas or crispy cauliflower to a variety of pizzas and salads, like the Moroccan variety with mixed greens, dried cherries, almonds, feta cheese, quinoa and more. Hot wings come in flavors like Buffalo-yuzu, mango-habanero and Cajun seven-spice while diners also have a wide range of burger and sandwich options, like the prime rib cheesesteak and the black truffle or jalapeno egg burgers. A slew of starters includes bacon deviled eggs, mini lobster rolls, an onion ring tower,
poke nachos and crispy coconut shrimp with sweet chile sauce. To wash it down, Finney’s offers an extensive list of handcrafted signature cocktails and 30 local craft beers on tap, including Thousand Steps India pale ale and Lagunatics hazy IPA, both from Laguna Beach Beer Co. The restaurant is open from 11 a.m. to 10 p.m. daily, with a happy hour from 3-5 p.m. weekdays. (949-484-8140; finneyscrafthouse.com) —Sharon Stello
MICHELIN MAGIC
There are now three eateries in town recognized by the Michelin Guide, with Selanne Steak Tavern being added to the list as a “new discovery” in March. The guide makes note of the restaurant’s many spaces—from the upstairs loft and modern tavern dining room to the cozy wine library and outdoor veranda and terrace—in addition to its wellmarbled steaks, seared mushrooms, buttery mashed potatoes and warm monkey bread dessert. Selanne joins two other previously named Laguna restaurants, Rebel Omakase
and Oliver’s Osteria, which were added to Michelin’s list in 2022 and 2021, respectively. Rebel Omakase, known for its chef-curated meals, prides itself in its high-quality ingredients and fresh fish flown in from Japan. Some standouts here include cornet, baby yellowtail and seared wagyu, though the menu is always changing. Oliver’s Osteria, an Italian spot in Laguna Canyon, enhances its authentic dishes for an experience to remember, with bucatini all’amatriciana pasta and fiori di zucca, or stuffed zucchini blossoms mentioned as notable menu items. (Selanne Steak Tavern: 949-7159881; selannesteaktavern.com) (Rebel Omakase: 949-664-3186) (Oliver’s Osteria: 949-715-0261; oliversosteria.com) —A.R.
TEA TIME
Spring has sprung, so dress up in pastels or floral prints and enjoy some local tea experiences that are perfectly aligned with the season. At Montage Laguna Beach, guests can visit the Lobby Lounge, with views of the sprawling Pacific Ocean, to enjoy tea and snacks on Saturday and Sunday afternoons from noon to 3 p.m. Running through May 7, the menu includes things like smoked salmon roulade, a Maine lobster roll, raisin scones, lemon-gingersnap cookies, pistachio sponge cake and more; there are also vegan offerings like beet tartare, crudites and dried blueberry cookies available, as well as gluten-free options. Over at The Ritz-Carlton, Laguna Niguel in Dana Point, a special Mad Hatter afternoon tea continues from 2:30 to 3:30 p.m. weekdays except Fridays through April 27. Palais des Thés, a Parisian brand of teas, will be served during the event along with tea sandwiches, sweets and tea-infused cocktails. Set within a whimsical garden installation at the resort’s Raya, this is the perfect springtime activity. (Montage Laguna Beach: 949-715-6420; montagehotels. com) (The Ritz-Carlton, Laguna Niguel: 949-240-2000; ritzcarlton.com) —A.R. /
RESTAURANT LISTINGS
Scan the QR code below to visit our dining resource online.
Top: the jalapeno burger and a beer at the new Finney’s Crafthouse & Kitchen; above: the Mad Hatter afternoon tea with an ocean view at The Ritz-Carlton, Laguna Niguel
Last Impressions / Ken Aubuchon
10
MINUTES WITH Ken Aubuchon
PATRIOTS
DAY PARADE’S CITIZEN OF THE YEAR SHARES WHAT HE LOVES ABOUT LAGUNA.
By SHARON STELLO
Those who watched the Patriots Day Parade wind its way through town on March 4 likely noticed the honorees, including Citizen of the Year Ken Aubuchon, who was recognized by this 56th annual event with the aptly chosen theme “Volunteer Heroes.”
Aubuchon, a Laguna Beach resident for more than 50 years, is involved with the Fête de la Musique, presented by the Laguna Beach Sister Cities Association, as well as the Laguna Beach Cultural Arts Center.
So, how did he feel about being honored in the parade? Aubuchon was a bit “embarrassed” by the attention. “I am pretty sure that there are some other people in Laguna who are more deserving than me,” he says humbly. However, Aubuchon enjoys giving back to the community because he loves this city.
“I feel so fortunate to live in Laguna Beach,” he says. “Over the years, I have met so many amazing people here. This is, indeed, a unique town. … It is the right size to know a lot of people, and I am continually impressed at the number of truly amazing people who live here.”
As part of the Sister Cities Association, Aubuchon helps to organize the performers and locations for the local edition of Fête de la Musique—a worldwide annual music festival planned June 17 this year.
“I first stumbled onto the Fête de la Musique while it was occurring in 2012,” Aubuchon says. “I loved what I saw, and then found out that Laguna Beach has a sister city in Menton, France—a city that I had visited twice and loved. So I immediately signed up as a member of the Sister Cities organization.”
He’s also active with the Laguna Beach Cultural Arts Center, which is led by Rick Conkey and presents everything from concerts and film screenings to dance classes, music lessons, art exhibits and more.
“I really appreciate what Rick has created in what was previously the BC Space Gallery on Forest Avenue,” Aubuchon says. “… Rick’s knowledge about local musicians and his ability to identify the best performers … [has] inspired me.”
Retired since 1995 from the aerospace industry, Aubuchon worked for 29 years as a scientist for Hughes Aircraft Co., developing integrated circuit technology. Growing up in a small town south of St. Louis, he had his sights set on moving out West.
“When I was in high school, I devoured the annual issue of Look—or was it Life?—magazine devoted to California, and decided that it was the place for me,” he says. “A few years later, I was able to transfer from the University of Missouri—football, fraternities and beer drinking—to UC Berkeley, and that opened me
up to a whole new world. I discovered foreign films and a world of intellectual ferment.”
After graduating with a physics degree, he attended a graduate program at UCLA, then began working for Hughes Aircraft’s research facility in Newport Beach after a two-month trip around Europe with his wife. “That trip started me on a quest to see as much of the world as possible,” he says.
Eventually, they bought a house at Top of the World in Laguna for the grand sum of $35,000 (in 1971). Aubuchon currently lives in Laguna with his life partner, Mari Bouchard, and has two grown sons, David and John.
LAGUNA BEACH MAGAZINE: What do you like about living in Laguna Beach?
KEN AUBUCHON: The proximity to the ocean, with all the beautiful coves and beaches, the steep topography that provides such amazing views and the large population of artists who bring their unique inspiration. For me, this is the perfect place to live.
LBM: Do you have a go-to place in town?
KA: I love exploring or just sitting in the many beautiful coves along the coast, especially Wood’s Cove, and I love to hike the trail from Alta Laguna Park down to the oak grove and Dripping Cave, where I can just sit and be at one with the natural environment.
LBM: Do you have any hobbies?
KA: [I enjoy] hiking in the Sierra [Nevada]; travel, especially in Europe and Asia; reading poetry; watching movies, especially indie, art and foreign films; and listening to music at the Sawdust [Art] Festival.
LBM: What’s the last book that you enjoyed?
KA: “A Thousand Steps” by T. Jefferson Parker, because it re-creates what Laguna was like in 1968. But I normally prefer nonfiction books that address the connection between technology and quality of life, such as “Abundance” by [Peter] Diamandis and [Steven] Kotler.
LBM: What kind of music do you like?
KA: My favorite is folk music, where every song tells a story. I also like classic country and 1960s-’80s pop rock. I most enjoy the songs of Bob Dylan and Lesonard Cohen, where the words are pure poetry. g
Ken Aubuchon riding in the Patriots Day Parade
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