L’Auberge Del Mar: Mother’s Day L’Tea by the Sea

(Courtesy photo)
(Courtesy photo)

Because one day is not enough to celebrate all mom does, L’Auberge Del Mar, by Destination Hotels & Resorts is making May Mother’s Day month. In addition to offering an exquisite ocean view brunch on Mother’s Day, this chic coastal hotel is also featuring Mother’s Day L’Tea By the Sea and a Mother’s Day Spa Special throughout May.

NEW – Mother’s Day L’Tea by the Sea
Saturday & Sundays Throughout May
Moms are celebrated throughout May at L’Auberge Del Mar’s afternoon L’Tea by the Sea. Offered Saturday and Sunday afternoons in May (with the exception of Mother’s Day), the stylish L’Tea by the Sea is a delightful way to spend time mom. Guests gather in the ocean view living room and enjoy champagne, loose leaf teas, miniature sandwiches, scones with fresh made Devonshire cream and an array of bite-sized desserts. L’Tea is offered at $49 per person, which includes a glass of champagne. Reservations are required with seating at 2:30 p.m. on May 3, 4, 10, 17, 18, 24 and 25. For reservations, call 858-793-6460.

Mother’s Day Brunch
Sunday, May 11
Mother’s Day Brunch at L’Auberge Del Mar is the perfect treat for any mom. Served at Waterfall Terrace with the gorgeous Pacific as a backdrop, mom will enjoy a fresh and delicious spread that includes a Bloody Mary Bar, garden fresh juices, finger sandwiches, made-to-order omelets, handmade pastries and beautiful salads. A selection of seafood, pasta and steak entrées and exquisite desserts ensure that mom won’t leave hungry. Brunch is served from 10 a.m. to 2:30 p.m. and is priced at $67 per adult and $33 for children ages 5-12. Brunch à la carte also is available at KITCHEN 1540. Reservations are highly recommended and can be made at 858-793-6460.

Make It About Her- Mother’s Day Spa Special
Spa L’Auberge is offering the “May-ke it About Her Spa Package” throughout the entire month of May. Perfect for moms, aunts, grandmas and friends, this package includes: a 50-minute Aromatherapy Massage, 50-minute L’Auberge Seaside Facial and 25-minute Bright Eye Treatment for the special price of $280. (Price does not include gratuity.)

About L’Auberge Del Mar, by Destination Hotels & Resorts
Located in the heart of Southern California’s most picturesque coastal village of Del Mar, L’Auberge Del Mar, by Destination Hotels & Resorts, overlooks the Pacific Ocean and offers a resort experience reminiscent of a private, coastal estate. This historic seaside hotel offers 120 guest rooms and suites, refreshing dining options, a cheerful and cozy spa, a private path to the beach and peaceful pool area. The award-winning, signature restaurant, KITCHEN 1540, blends energy and intrigue with a fresh, lively atmosphere. The restaurant’s extensive offerings meld the classic and the unexpected, making KITCHEN 1540 something one simply has to try when dining in Del Mar. For more information, please visit www.laubergedelmar.com or www.destinationhotels.com.

About Destination Hotels & Resorts
Destination Hotels & Resorts is an authentic collection of luxury and upscale independent hotels and resorts across North America. Offering enriching, locally-inspired experiences from alpine adventures and stunning beachfronts to urban landmarks, each property reflects the natural surroundings and culture of its distinctive locale. With more than 40 properties in premier travel destinations, including Aspen, Chicago, Denver, Lake Tahoe, Los Angeles, Maui, Miami, New Orleans, Phoenix, San Antonio, San Diego, Santa Fe, Seattle, Vail and Washington D.C., the award-winning portfolio features renowned golf courses, indigenous spas, and exceptional culinary venues. For more information on Destination Hotels & Resorts, visit www.destinationhotels.com. Follow us on Twitter: @Destination. Like us on Facebook: DestinationHotels.

Posted in Food and Drink, Food Writer San Diego, San Diego Food News | Tagged , , , , , , | Comments Off

Balboa Bay Resort Unveils Waterline Restaurant in Newport Beach

Balboa Bay Resort

Enjoy a refreshed look and feel at the new signature dining hotspot

Balboa Bay Resort is excited to announce its refreshed and refined signature waterfront restaurant, Waterline Newport Beach, with executive chef Vincent Lesage at the helm. Featuring an alluring water-to-table experience, the restaurant is sure to become a popular Newport Beach dining destination.

“We are thrilled to introduce Waterline as a new culinary experience in Newport Beach,” said Nate Tanner, corporate director of food and beverage for Pacific Hospitality Group. “Waterline offers a unique ‘Water to Table’ experience that is focused on the freshest seafood and highest quality ingredients with a chef driven concept.”

Waterline’s menu highlights fresh, local seafood with a SoCal twist. For breakfast, guests can chose “Light & Healthy” options such as a Fitness Frittata with vegetables and a side of lychee yogurt with citrus, or one can indulge in something a bit heartier, like an OC Wet Burrito or Crab Eggs Benedict. For lunch, Waterline offers the Baja Lobster Salad or the Local Halibut BLT. Dinner highlights include carefully crafted dishes “From the Sea, Land, Rivers & Lakes.” Scallops “Peas & Carrots,” Organic Bone In Chicken, and Coho Salmon are a few standout items. From popular hors d’oeuvres to soups to delicious main courses, there is something to suit every palate.

“Waterline offers guests a comfortable and relaxed environment to enjoy delectable cuisine in a beautiful waterfront location,” said Sam El-Rabaa, general manager of Balboa Bay Resort. “2014 is a year of great change for the resort and we are delighted to have our new restaurant open for guests to enjoy.”

Executive chef Vincent Lesage joined the resort in October 2013, after serving as executive sous chef at St. Regis Monarch Beach in Dana Point for the previous five years. Prior to that, Lesage lived and worked in France, where he held culinary positions at Michelin three-star restaurants L’Astrance and Restaurant Bras. At Waterline, Lesage and his team focus on promoting local products and frequenting nearby farms and fish markets several times a week. “It is important to support our local farmers and fisherman, and to serve the freshest, seasonal products to our guests,” said Lesage. “I also believe it is important to be generous when cooking, and this is reflected in our food and portions. We cook at Waterline how we like to cook for our family: generous, fresh, and fun.”

Waterline’s interior design features a contemporized nautical theme. With navy blue and bone colors in the upholstery fabrics, espresso finishes on the furniture, wave-inspired patterns in the carpet, and its polished chrome and clear glass lighting, the room feels like a classic yacht with modern lines. The full bar has views of the harbor and spectacular marina. The space also has an outdoor walkway with casual seating and striking sunset views. Waterline also offers two distinct private dining rooms for friends, family and colleagues to host private gatherings and enjoy the relaxed environment and delicious cuisine.

For more information or to make dining reservations, please call 949.630.4390 or visit www.WaterlineNewportBeach.com. Waterline is located at Balboa Bay Resort at 1221 Coast Highway, Newport Beach, CA, 92663.

About Balboa Bay Resort

Balboa Bay Resort, the only waterfront resort in Newport Beach, offers stunning bay views and sunsets over the Pacific Ocean. The resort features 159 guestrooms and suites, each with a private balcony. Additional features include destination dining at Waterline, the resort’s signature waterfront restaurant that opened March 2014; a waterfront bar and lounge; a full-service 10,000-square-foot spa; more than 18,000 square feet of indoor and outdoor meeting space; a wealth of outdoor recreation, including a year-round heated swimming pool and whirlpool, water activities, and for guests to rent from the private dock: electric boats, stand-up paddleboards, and kayaks. For information and reservations, please contact Balboa Bay Resort at 949.645.5000; or visit the website at www.balboabayresort.com.

About Meritage Collection

Meritage Collection is a new life and style collection from Pacific Hospitality Group, which includes independent hotels, resorts, wineries, and golf courses. Meritage Collection offers exceptional travel and one-of-a-kind experiences in four of California’s most spectacular locations—La Jolla, Napa Valley, Newport Beach, and Santa Barbara. Blending the best in leisure and group travel, Meritage Collection débuted in 2013 and includes The Meritage Resort and Spa, Bacara Resort & Spa, Balboa Bay Resort, and Estancia La Jolla Hotel & Spa. For more information about Meritage Collection, please visit www.meritagecollection.com.

Waterline Newport Beach on Urbanspoon

Posted in Food and Wine, Food Writer San Diego, San Diego Food News | Tagged , , , , , , | Comments Off

Dallmann Fine Chocolates: Chocolatier Isabella Knack Designs Truffle Gift Boxes for Mother’s Day

(Courtesy photo)
(Courtesy photo)

A rose by any other name wouldn’t taste as sweet. Dallmann Fine Chocolates is offering carefully designed truffle gift boxes for Mother’s Day in collections like Floral which infuses chocolate with organic flowers to create flavors like Rosewater Caramel and Hibiscus Raspberry. It’s a delicious spin on those posies you were thinking of buying for your mom this year. Dallmann has also created pairing gift boxes for foodie moms out there in unexpected indulgences like Cheese and Chocolate with truffle flavors like Lemon and Thyme and Wine and Chocolate with flavors like Lavender designed to highlight different notes in Gewürztraminers, Brachetto d’Acqui and Zinfandels. All truffle collections are available in 9-piece boxes for $20 at both the Del Mar and Seaport District at The Headquarters locations.

(Courtesy photo)
(Courtesy photo)
Posted in Food and Wine, Food Writer San Diego, San Diego Food Finds | Tagged , , , , , | Comments Off

Executive Chef John Medall of The Patio on Lamont Street makes good use of ‘unusable portions’. Get his recipe here for Heirloom Tomato Gazpacho with Basil Oil Garnish.

Local chef has number one rule in the kitchen: “Nothing goes in the trash!”

(Photos by Maria Desiderata Montana)
(Photos by Maria Desiderata Montana)

Q&A with Executive Chef John Medall of The Patio on Lamont Street

By Maria Desiderata Montana

Q: What is your cooking background and how did you come up with the idea of  putting good use to otherwise ‘unusable portions’ ?

JM: I was born into the hotel business. Money matters and I figured, hey, if I can save the restaurant a ton of money by recycling ingredients while in turn helping the environment, why not? The more I can use, the less I take from Mother Nature. Farmers work really hard to provide products for us, if we respect that, the products will be around longer.

Q: Where do you get your organic ingredients?

JM: We have an herb garden outside our restaurant on a small patio where we grow a variety of ingredients including Swiss chard, thyme, basil, mint and chives. Our owner Gina Champion Cain also has a large organic backyard garden and brings us all kinds of healthy goodies.

Q: Do you feel you have a special creative talent in the kitchen?

JM: Yes, I have always been able to think of creative ways to use ingredients. However, I also have the help of two great Sous Chefs, Andre Fuentes and Bob Kennedy. We brainstorm everyday on what great dishes we can invent from unusable portions that would normally end up in the trash.

(Photo by Maria Desiderata Montana)
(Photo by Maria Desiderata Montana)

Q: Tell me about your popular dog treats, what are they made of?

JM: I’m a dog lover with three dogs of my own. Leftovers from pork ribs and pork shanks are trimmed of all the fat. Then the ribs are baked and ground-up from drippings of pork or whatever I have on hand that day. The final touch is adding Peanut Butter, which dogs love. I turn this into doggy biscuits, and every dog that comes in gets one…or two!

(Photos by Maria Desiderata Montana)
(Photos by Maria Desiderata Montana)

Examples of Medall’s re-creations include the following:

  • Ripened tomatoes become Tomato Gazpacho
  • Oyster mushroom stems are roasted and tossed with herbs, and served with fresh pasta
  • Santa Barbara Sea Urchin remains become Sea Urchin butter
  • Spring onion bottoms are used to make Spring Onion Pesto
  • Swiss Chard Stems are braised in wine and butter, and used for garnish
  • Serve fish with the skin attached
  • Fish bones are simmered and turned into fish stock or soup (stock can be placed in the freezer for later use)
  • Remains from sashimi grade Ahi Tuna is made into ceviche or tuna salad
  • Corn stalks are cooked down for a starchy milky product that’s perfect for a veggie based soup or corn chowder
(Photo by Maria Desiderata Montana)
(Photo by Maria Desiderata Montana)

Chef John Medall’s Heirloom Tomato Gazpacho with Basil Oil Garnish

Yield 1/2 gallon

In a blender incorporate the following:

  • The equivalent of 4 medium heirloom tomatoes or any tops and bottoms of tomatoes you might have
  • The equivalent of 3 stalks of celery by using the tops and leaves
  • 4 cloves of fresh garlic
  • The equivalent of 2 red or yellow bell peppers by using the tops and bottoms
  • The equivalent of a half of a red onion by using any trim or scraps
  • 1/4 cup red wine vinegar
  • A pinch of red chili flake or small red chili’s with a little spice
  • A large pinch of any fine herbs ( parsley, thyme, rosemary)
  • The equivalent of 1/2 cup of left over tomato juice or bottled water
  • A large pinch of celery salt
  • The equivalent of 3 slices of day old bread

Blend all ingredients until smooth on high speed and slowly add extra virgin olive oil (1 cup total ) to emulsify. Taste and adjust seasoning if needed.

Chill in the refrigerator for a minimum of 4 hours, garnish with basil oil and a pinch of chiffonade basil and serve

Basil Oil

Use any and all stems and left over leaves from basil. Place all ingredients in boiling water for 30 seconds. Immediately place in ice water.

In a blender incorporate all blanched basil with 2 cups canola oil and a pinch of salt and pepper until smooth

Heat this mixture in a sauce pan just until oil starts to boil and immediately place in a bowl over ice to cool. Once cool strain through a very fine mesh strainer and or cheese cloth

The Patio on Lamont Street/4445 Lamont St San Diego, CA 92109 (858) 412-4648 www.thepatioonlamont.com

Posted in Chef Recipes | Tagged , , , , , , | Comments Off