Chefs tantalize with tastes for charity

Glori Fickling

Chalk up another success for the Laguna Board of Realtors and

Affiliates on its annual fundraiser, “A Taste for Charity.”

The May 27 affair was once again held at Tivoli Too on the verdant

grounds of Art-A-Fair. Festively adorned with the creative

contributions of talented artists, assorted gift and vacation

donations for raffle prizes and silent auction bidding, the event

spelled party time for an enthusiastic entourage.

Among the pleasant surprises highlighting this ninth charitable

outing was the introduction of two brand new Laguna Beach

restaurants, hush and Tabu. They showcased their respective cuisines

to the delight of novices as well as their already steadfast patrons.

In addition to helping worthy causes in our town, these

adventuresome taste sessions are a great way of illustrating exactly

what type cuisines are available at participating dining

establishments

Replete with lyrical background music and the rhythms of strolling

saxophonist Gary King, guests enjoyed a melange of assorted

appetizers, entrees and desserts contributed by a dozen local

restaurants to benefit a variety of Laguna Beach charities. The

central libation station of wines, this year donated by Emeril, was

grandiosely surrounded by the 12 appropriately decorated food booths

-- a tantalizing start to the gastronomic feast awaiting came from

Tabu Grill, Nancy Wilhelm’s intimate little Polynesian themed

restaurant which debuted in February on the former site of Dexter’s.

The sensual appetizers by chef Jeff Platt, succulent sesame

sprinkled ahi seasoned with ponzu, were tucked into small containers

and accompanied by his inventive version of macaroni and cheese,

elbow pasta provocatively laced with tangy bleu cheese and fresh

mushrooms.

From sparkling new hush which debuted on Feb. 16, replacing the

late Mark’s on Coast Highway, talented pastry chef Rocio Tamayo came

through with a delectable assortment of pretty petit fours. Double

chocolate rectangles were crowned with whipped cream, crisp custard

tarts lavished with berries, peach and mascarpone layered atop pastry

rounds. Sumptuous Savory’s, which specializes in a fusion of French,

Mediterranean and Pacific Rim cuisine, featured buttery toasted ovals

of capicolla with parmesan cheese and, for your sweet tooth, plump

nut-crusted chocolate truffles.

Chinese style take-out cartons filled with blackened chicken, fire

roasted red bell peppers, sun dried tomatoes and baked garlic came

from Sun dried Tomato, the popular creation of Mark Jacobi and Rob

Quest. Chinese fare per se, however, came from chef Eric Chen of

China Bistro #1 who preferred delicious orange chicken tossed with

broccoli florettes, fried rice, noodles plus crisp egg rolls.

A big surprise, at least to some dedicated foodies, was the

delicious Greek fare from Goko Cafe in its first foray at this

culinary affair. Utilizing healthful family recipes, owner-chef

Connie Stojkoski prepared such Mediterranean favorites as tzaziki,

hummus, tabbouleh, dolmades and her popular Greek salad.

Penne pasta tossed with chicken and peas in a chardonnay cream

sauce was the contribution of Hennessey’s Tavern and general manager

Darren Kerr further sampled the restaurant’s new chili recipe saying

it will soon be included on the daily menu. Las Brisas introduced new

executive chef Aurelio Sanchez who was busily grilling crab-mango

relish patties dusted with crisp tri-color tortilla confetti, then

tossing mixed greens with salmon in jalapeno lime vinaigrette. Chef

Chris Blobaum and Peter Van Winkle held forth at Surf and Sand

Resort’s display for ocean front Splashes. In addition to an organic

faro arugula salad with tomatoes and olives, they offered intriguing

desserts of lusciously rich chocolate-pistachio mousse cake and

savory little strawberry topped lemon tarts.

Jamaican jerk chicken and pineapple cashew rice were delicious

offerings from Laguna’s one and only White House where manager Jimmy

Shultz greeted guests happily. Friendly Mark Carter was on hand for

his Classic Catering dishing up superb spinach salad glistening under

a dressing of raspberry poppy seed vinaigrette with a tempting crunch

candied walnuts and pecans. Last, but never least, was the delightful

Beach House known for Chef Luis Zorian’s impeccably artistic plate

presentations. Salads embellished with delicate swirls of yellow

turnip slices and edible baby vanda orchids were as captivating to

see and taste as were his coconut crusted grilled salmon entrees.

The $25 door fee garnered tickets for wine, beer and food. Silent

auction items and raffle tickets added to the coffers bringing a

total take well in excess of the $30,000 tallied the following day.

Beneficiaries were Laguna Beach Community Clinic, Laguna Shanti,

first Thursdays Art Walk, Laguna Outreach Community Art, Community

Service Program Youth Shelter, TLC for Kids as well as six individual

Art Scholarships for our local schools.

NEWS BITES

What has to be the culinary bargain of all time is the Clos Du

Bois wine dinner scheduled at Hennessey’s Tavern on Wednesday, June

16. This will be a four-course repast commencing with a salad of bay

scallops with pine nut and chive vinaigrette, followed with baked

brie, a roast pork tenderloin entree and grand finale of flourless

chocolate cake in a rich raspberry glaze with dried cherries.

The $39.95 tariff, believe it or not, is all inclusive replete

with accompanying Clos Du Bois vintages enhancing each course. For

further information please phone (949) 494-2743.

* GLORI FICKLING is a longtime Laguna Beach resident who has

written restaurant news and views columns since 1966. She may be reached at (949) 494-4710 or by e-mail at ghoneywest@aol.com.