Sapphire Introduces Fall Menu
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
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.
Firebrand Media LLC wants comments that advance the discussion, and we need your help to accomplish this mission. Debate and disagreement are welcomed on our platforms but do it with respect. We won't censor comments we disagree with. Viewpoints from across the political spectrum are welcome here. While everyone is entitled to their opinion, our community is not obliged to host all comments shared on its website or social media pages, including:
- Hate speech that is racist, sexist, homophobic, transphobic slurs, or calls for violence against a particular type of person.
- Obscenity and excessive cursing.
- Libelous language, whether or not the writer knows what they're saying is false.
Scroll down to comment on this post.