OC Food Diva

Saturday, May 19, 2018

Enjoy breathtaking views for breakfast and lunch at Las Brisas in Laguna Beach, CA

The services in this post were provided by Las Brisas but the opinions expressed here are my own.

I remember the first time I ever heard of Las Brisas. I was in my early twenties and our department secretary at Disney said it was her favorite place to go for special occasions. And 20 years later, I finally see why she loved this restaurant so much. We valeted our car and walked along a cemented pathway perched above the beach and Pacific Ocean. We stood there for a few minutes just taking in this breathtaking view as tourists snapped photos with their phones. It was a postcard picture perfect moment! Originally, this location was the Victor Hugo Inn, established in 1938. But in 1979, it was christened Las Brisas and has become a Southern California landmark infusing California and Mexican cuisines with our region’s abundant seafood.

Credit: Las Brisas

Earlier this month, Executive Chef Jay Scollon took the reins to the kitchen and says, “Accepting the position as Executive Chef at Las Brisas is an honor. I look forward to collaborating with our dedicated team, making amazing guest connections, and expanding upon our rich traditions. I aspire to continue making Las Brisas a celebrated destination and local treasure.”

Las Brisas Breakfast Buffet made a roaring comeback last fall. With graduations and Father’s Day coming up, this would be an ideal place to take the family, so everyone can eat what they want. Create your own omelets with apple-stuffed chicken sausage, jalapeno cured bacon, chorizo, Oaxaca cheese, baby spinach, rocket arugula, fresh tomatoes, champignon mushrooms, and peppers. Customize waffles with the maple syrup fountain, Chantilly cream, whipped butter, homemade strawberry jam, and more. Breakfast also includes eggs benedict, avocado toast, yogurt parfaits, berry cups, and a plethora of freshly baked treats. Available on Saturdays, there is also a seafood bar with oysters on the half shell, oyster shooters, salmon, cilantro shrimp, and prime rib carving station

Credit: Las Brisas

Jalapeno cured bacon

Credit: Las Brisas

Breakfast Enchiladas

Credit: Las Brisas

Oysters on the half shell (available on Saturdays)

Credit: Las Brisas

Eggs Benedict

Credit: Las Brisas

Yogurt Parfaits

Credit: Las Brisas

Braised Pork Belly Quesadillas

Can’t get up early enough for breakfast? Las Brisas has a phenomenal lunch menu to match the fabulous view.

Here is what we ordered:

Black Salt Peach Margarita is served in glassware hand-crafted by a local Laguna Beach artist. It reminded me of the ocean, splashes of cobalt blue swirling within clear glass. The margarita was smooth and refreshingly sweet with peach nectar. Rating: 5/5

Fried Calamari is dressed with Fresno jelly, cilantro, peanuts, and charred scallions. The calamari was lightly battered and fried to perfection – crispy on the outside and tender on the inside. The Fresno jelly had a nice balance of sweet and heat, reminiscent of sweet chili sauce in Asian cuisine. Peanuts were an interesting touch, adding a crunchy texture and nutty flavor. Rating: 5/5

Oysters on the Half Shell are served with pomegranate mignonette, horseradish, and cocktail sauce. Artfully shucked, the oysters slid right off the shell. The oysters were a tad briny with a sweet finish. I love playing with flavors and bounced between the mignonette (sweet and sour flavor) and the cocktail sauce topped with horseradish (sweet and spicy flavor). Rating: 5/5

Lunch Trio is a great way to try a few fancy dishes in one plate. Choose from Cauliflower dos Caminos, Arancini, Blue Corn Tostada, Bruschetta, Nueske’s Bacon, Crispy Sweetbreads, Scallop, Seared Tuna, or Crab Cake. Here are the ones I picked:

Crispy Sweetbreads served with plum chutney and sunflower seeds. Sweetbreads are the thymus gland of a calf. You would likely find them on a high-end French menu and now on Las Brisas’ menu. They were cooked just right - seared on the outside and creamy on the inside. The pairing of plum chutney was an amazing play on the taste buds consisting of tangy plum and creamy sweetbreads. The sunflowers added an earthy, nutty flavor and crunchy texture. Rating: 5/5

Arancini is stuffed with goat cheese atop peppadew relish. The arancini didn’t have any risotto inside though. It was a ball of goat cheese rolled in bread crumbs and deep-fried. It worked well with the sweet, tangy peppadew relish. I just wished I had a few pieces of crostini to eat it with as it is very rich. Rating: 4.5/5

Bruschetta is topped with a thick slice of sirloin and bleu cheese butter. If you have been following my blog, you would know that I love steak and bleu cheese. It is a perfect match like chocolate and peanut butter. The bread was nicely toasted, and the bleu cheese butter melted into all the nooks and crannies of the bread. The steak was tender and juicy. Rating: 5/5

Asada Dip is made with prime New York steak, Oaxaca cheese, sautéed onions, and served with serrano au jus and house chips. If you love a good cheese-pull factor like I do, this sandwich is made for you. Oaxaca cheese has a nice stretching ability like mozzarella as well as a creamy, yet subtle flavor. The thinly sliced medium rare steak and sweet onions paired nicely with the cheese. The bread was sturdy enough to hold up to the juicy steak and au jus with a crusty outside and spongy texture inside. The house made chips were amazing with kettle-cooked goodness. Rating: 5/5

With this view, you need to end with a sweet note! Enjoy a cup of coffee and one of Las Brisas’ fabulous desserts!

Chocolate Mousse Cake is layered with chocolate mousse, encased in dark chocolate glaze, and served with macerated strawberries. If you love chocolate but don’t want something heavy, this is the perfect! The cake was light along with the mousse but exuded deep chocolaty flavor along with the dark chocolate glaze. The strawberries added a sweet and tangy flavor to balance out the chocolate and cream. Rating: 5/5

Crème Brûlée is made with Mexican vanilla and is crowned with a caramelized sugar shell and seasonal berries. There is nothing better than breaking into that caramelized sugar on top of a Crème Brûlée. It is like shattering glass. When torched correctly, the sugar should be dissolved but not burnt and should taste like a smoky caramel. It is the perfect pairing with the creamy vanilla custard and adding a crunchy texture. Las Brisas’ version is perfection! Rating: 5/5

With graduations, Father’s Day, and warmer weather heading our way, Las Brisas should be your #1 pick for dining. Make your reservation now!

For more information:

Las Brisas

361 Cliff Dr.

Laguna Beach, CA 92651

+1.949.497.5434

Breakfast Buffet Hours: Monday through Saturday from 8 a.m. to 11 a.m.

Breakfast Buffet Prices: Monday through Friday - $22 Adults, $10 Children 12 and under; Saturday - $32 Adults, $10 Children 12 and under

Dining Room Hours: Sunday through Wednesday from 8 a.m. to 10 p.m., Thursday through Saturday from 8 a.m. to 11 p.m.

Patio Hours: Sunday through Thursday from 8 a.m. to 10 p.m., Friday and Saturday from 8 a.m. to 11 p.m.

Sunday Brunch Hours: 8 a.m. to 3 p.m.

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Thursday, May 17, 2018

Weekend Getaway at Pechanga Resort & Casino: Day 3 – Spa Pechanga and Journey’s End

The services in this post were provided by Pechanga Resort & Casino but the opinions expressed here are my own.

A beautiful, brisk Sunday morning emerged as the sun rose over the horizon It was time to get ready and head downstairs to the Spa Pechanga. This new 25,000-square foot, 2-story spa and salon is the largest day spa in Temecula. It features 17 treatment rooms, outdoor cabana massage services, a state-of-the-art fitness studio, a dedicated spa pool, two indoor hydrotherapy pools, and a hair & nail salon.

Since I was the first appointment for the day, I pretty much had the whole spa to myself. There is a waiting area on the second floor with refreshing fruits, healthy nuts, water, and tea to start your relaxation experience. I grabbed some fruit-infused water, some berries, and headed out to the terrace to wait for my therapist. It was cool outside which equalized the warmth of my bathrobe. I could see golfers starting off their early tee time on the golf course.

Credit: Pechanga Resort & Casinoc

I opted for the Traditional Massage. It is a classic massage that promotes relaxation with gentle, long strokes. The therapist focuses on areas that require the most attention, improve circulation and relieve stress. My therapist found that I had a lot of tension in my back, neck, and arms. She said that I must work on the computer a lot. She was right. I also liked that she worked on the problem areas as she found them instead of just doing a broad-range massage. She gave me a bottle of water at the end of my session to help alleviate the lactic acid from my sore muscles. My body appreciated it so much!

I had a few minutes until my next treatment and decided to relax outside on the terrace again. If I had gone back to my room, there is no doubt I would have fallen back to sleep. The cool air on my face kept me just conscious enough to hear my name called for my facial.

Credit: Pechanga Resort & Casino

The therapist looked over my face and recommended The Cure. It begins with a deep-cleanse that detoxifies the skin and relieves stress. A steam-activated enzymatic detox process uses heat to open and soften pores while botanical extracts purify and minimize the pores. It pampers the skin allowing it to reach maximum purity. This treatment was probably the most relaxing and exhilarating facial I have ever had. There were no harsh abrasives and the one of the treatments, using oxidation, felt like raindrops falling on your face when the bubbles popped. I noticed an immediate difference in my face. It was glowing and felt like velvet.

After my spa treatments were over, I changed back to my clothes and took a very slow walk back to the room. I couldn’t lay down because we had to pack up for check-out. We stored our luggage at the Bell Desk and rode a shuttle to Journey’s End for brunch.

Journey’s End is in the golf course clubhouse. With both inside and outdoor patio seating, diners are treated to a beautiful view of the world-class course and Temecula Valley’s spectacular rolling terrain. Chef Ronnel Capacia is an employee that has grown with the company. While working as a busser at the resort’s employee cafeteria, he attended San Diego Culinary Art Institute. His hard-work and perseverance carried him through numerous culinary jobs within the resort from line cook to sous chef and now head chef of Journey’s End and the Coveside Grill.

Here is what we ordered:

Seasonal Fresh Fruit served with banana nut bread. This was a great starter for brunch with fresh blackberries, blueberries, strawberries, pineapple, honeydew, and cantaloupe. I love that there were slices of bananas in the banana bread which gave it a textural contrast and sweet tropical flavor. Rating: 5/5

Shrimp Cocktail served with cocktail sauce. The shrimp was cooked perfectly - no tail meat stuck in the shell when the tail shell is removed. The cocktail sauce was bright with a slight sweetness and kick from the horseradish. The arugula salad was added a nice touch of bitterness and light acidity from the vinaigrette. I would have probably presented this a little differently, maybe more traditionally with the shrimp hanging from the glass of cocktail sauce. The plate used was too big for this dish. Rating: 4.5/5

Grilled Ribeye is served with roasted organic fingerling herb potatoes, grilled broccolini, and port wine demi. From wherever Pechanga sources its beef, it is amazing! This ribeye was well-marbled and grilled to a perfect rare. It was tender and juicy with just the right amount of charred flavor. The port wine demi was slightly sweet but paired well with the ribeye. The potatoes and broccoli were also cooked to perfection with a tender texture on the potatoes and crispness on the broccolini. Rating: 5/5

Chile Verde is made with pork and green sauce topped with queso fresco and served with pico, rice, beans and choice of flour or corn tortillas. My mom absolutely loved this version of chile verde! The pork was tender, and the green sauce had a tangy flavor that paired well with the pork. The rice and beans were good side items to stuff into the tortillas with the pork. Rating: 5/5

Tiramisu was the perfect ending to our brunch. I loved the giant chocolate curl on top. The tiramisu itself was perfectly made with whipped sweet mascarpone cheese, espresso-soaked ladyfingers, and cocoa powder dusted on top. Rating: 5/5

With our tummies full, we waddled to the shuttle stop in front of the clubhouse to return to the hotel entrance. The bell desk brought our bags out to the valet and we were off on our return trip home. This was such an amazing weekend to spend with my mom and I can’t wait to have another weekend getaway adventure at Pechanga Resort & Casino!

For more information:

Spa Pechanga and Journey’s End at Pechanga Resort & Casino

45000 Pechanga Pkwy.

Temecula, CA 92592

Spa: +1.951.770.8501

Journey’s End: +1.951.770.8208

Spa Pechanga Hours: Monday through Sunday from 8 a.m. to 8 p.m.

Journey’s End Dining Hours: Monday through Sunday from 7 a.m. to 5 p.m.

Journey’s End Bar Hours: Monday through Sunday from 11 a.m. to 5 p.m.

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Monday, May 14, 2018

Weekend Getaway at Pechanga Resort & Casino: Day 2 – Lobby Bar & Grill and The Comedy Club

The services in this post were provided by Pechanga Resort & Casino but the opinions expressed here are my own.

After a little bit of shopping at Essentials, a little bit of slot play, and a little bit of napping in our air-conditioned room, it was time for dinner.

Credit: Pechanga Resort & Casino

Lobby Bar & Grill uses fresh, sustainable, and locally sourced ingredients infusing the flavors of American, Mexican, and Asian cuisines. Chef Jose Mendoza uses items grown in the rich Temecula Valley to take this California bistro concept to another level. This even extends to the hand-crafted cocktails which are infused with local fruits and herbs. Desserts are all made on-site at Pechanga’s in-house bakery.

Here is what we ordered:

Pomegranate Mule made with Tito’s Vodka, pomegranate, and ginger beer. I am becoming a mule lover so when I saw that this had pomegranates in it, I simply had to order it. The mule was smooth with the tangy, sweet flavor of pomegranates. Rating: 5/5

Stuffed Bone Marrow Toast served with braised oxtail & mushroom ragu and crispy brussels sprouts. The presentation reminded me of Twinkies. The toasts were cut into rectangular blocks and the bone marrow “crème” was piped into the toast just like the popular snack cake. I loved the bone marrow crème and could eat that for days. The toasts were crispy on the outside, yet spongy on the inside; well-suited to sop up the oxtail and mushroom ragu. The brussels sprouts added a bittersweet flavor to the mix. Rating: 5/5

Steak & Frites is a prime grilled steak (choice of filet mignon or hangar steak) topped with your choice of bleu cheese butter, peppercorn crust, bordelaise sauce, or garlic herb butter served with hand-cut pommes frites and arugula salad. I love the combination of filet mignon and bleu cheese. The bleu cheese butter added a fatty, pungent creaminess to the lean filet. The filet itself was perfectly grilled rare and so tender it could be sliced with a butter knife. The pommes frites were expertly fried with crispy exteriors and tender potato inside. Rating: 5/5

Braised Short Ribs are served with potato rosti, red cabbage mostarda, baby carrots, and horseradish gremolata. This portion of braised short rib was HUGE! This would be great for my hubby - the hungry man portion! The short rib was so tender, and the aroma of red wine permeated the senses. The potato rosti had a nice crispy exterior and creamy interior. The red cabbage mostarda added an acidic sweetness to the dish as the horseradish gremolata spiced up the taste buds. My mom said that this was the best short rib she has ever had! Rating: 5/5

Giant Raspberry Macaron made with soft almond cake topped with Bavarian cream, fresh raspberries, a crunchy macaron shell, and decorated with raspberry gelée and gold leaf. It was the perfect ending to a fabulous meal. We had sampled the macarons at the media tasting on Friday evening and couldn’t wait to have another one. It was decadent, creamy, tangy, and delicious! Rating: 5/5

Credit: Pechanga Resort & Casino

With a food coma eminent, it was time to head over to The Comedy Club to catch Bobby Collins. The emcee and opening comedian was John Pate. A Southern comic who describes himself as if “Bob’s Big Boy and George Bush had a baby” has toured all around the country and is an actor, writer, and author. His latest book, Harvel Goes To The Farm, is a children’s picture book about a moose who has gas. Bobby Collins is a comic who can immerse you into his life experiences with his witty comedic storytelling. He has toured the country and appeared on Lettermen, The Tonight Show, and more. My favorite moment of the show is when he started talking about how his sister would torture him by making him buy her maxi pads at the local store in New York. The image of him as a little boy with a large box of maxi pads strapped to his back made me LMAO. I almost fell out of the chair! He also has a book, On The Inside: Witisms and Wisdomisms, and 3 DVDs, Live From The State Theater, Tell It Like It Is, and Bobby Collins: Live.

After a couple of hours of hysterical laughing, it was time to hit the hay and rest up for a relaxing morning at Spa Pechanga.

For more information:

Lobby Bar & Grill and The Comedy Club at Pechanga Resort & Casino

45000 Pechanga Pkwy.

Temecula, CA 92592

+1.951.770.8440

Lobby Bar & Grill Hours: Sunday through Thursday from 7 a.m. to 10 p.m., Friday and Saturday from 7 a.m. to 11 p.m.

The Comedy Club Showtimes: Friday and Saturdays at 7:30 p.m. and 9:30 p.m., Sundays at 7:30 p.m.

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