On the Table


Sapphire Introduces Fall Menu

Grilled pork loin at Sapphire
Grilled pork loin at Sapphire

Grilled pork loin chop paired with bacon roasted Brussel sprouts, mashed potatoes and mustard essence is just one new dish coming up for the October- November menu at Sapphire Laguna, 1200 S. Coast Highway.

Chef Azmin Ghahreman has added 15 new items from the garden, land and sea, to the latest seasonal menu.




Gallery Serves as Pop-Up Restaurant

Gallerist Peter Blake and Chef Jonathan Pflueger plan a marriage of fine art and dining Saturday, Sept. 13, at a $175 per person four-course dinner with wine pairings.

RSVP to [email protected].


Hotel Casts for Ocean Institute Fans

Michael Mina
Michael Mina

Award-winning Chef Michael Mina at the St. Regis hotel’s Stonehill Tavern plans a three-course sustainable seafood dinner with organic wine pairings Thursday, Oct. 16, a benefit for the Ocean Institute in Dana Point. Seating is limited and priced at $165 per person.

Mina and Executive Chef Raj Dixit Chef Raj will present each dish, discussing the sourcing of seafood sustainably and other topics. The main course – local rockfish cioppino — utilizes the whole fish.

Guests will have the opportunity to participate in the resort’s $10 per ticket raffle for dining and overnight stays.


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