On the Table

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Locavores Sample the Town at Taste of Laguna

The sort of treats in store for Taste of Laguna guests.

The sort of treats in store for Taste of Laguna guests.

The annual Taste of Laguna food and drink fest takes place from 5:30-9 p.m. on Wednesday, Sept. 23 at Tivoli Too, 777 Laguna Canyon Road, organized by the Chamber of Commerce and Starfish restaurant.

Over 20 Laguna chefs and restaurants will offer a selection of culinary bites and acoustic musicians will serenade guests outdoors.

Save $20 by purchasing tickets in advance. Admission is $60; VIP is $80 and includes reserved parking and a dedicated drink line. Order tickets at the chamber website.



Steak Tavern Adds Dessert Specialist   

Pastry chef Stephanie Driggs joins the staff at Selane Selanne Steak Tavern, 1464 S. Coast Highway, owned by hockey legend Teemu Selanne.

Driggs, who will work in tandem with Executive Chef Joshua Severson,

Stephanie Driggs

Stephanie Driggs

credits her grandmother as an early influence. She has for the last nine years she designed wedding cakes, chocolate showpieces and delicate pastries as pastry sous chef at the St. Regis Resort in Dana Point.

She lives in Norwalk, Calif., with her husband and two dogs where she is a passionate gardener who cans, pickles and preserves her homegrown produce and keeps bees.




A Good Reason to Dine Out

Zinc, Hotel Laguna, Maro Wood Grill and Big Fish Tavern in Laguna Beach will donate 25 percent of restaurant tabs on Wednesday, Sept. 23, to Irvine-based AIDS Services Foundation.

Founded in 1985 by two Laguna locals, ASF provides food, transportation, housing, emergency assistance and mental health counseling to more than 1,600 Orange County residents living with the disease.


New Chef Ties Up at Surf & Sand

A new chef, Ron Fougeray, ties on an apron for Surf & Sand Resort, the hotel announced this week.

Ron Fougeray

Ron Fougeray

Fougeray will oversee the resort’s seaside restaurant, Splashes. His new specials include tartare of albacore with pickled strawberries, jicama, horseradish and strawberry vinegar coulis; wild King salmon with olive oil-poached, black barley risotto; and grilled lamb with celery root purée, cipollini and apple tatin.



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