Laguna chefs again contribute in a grand way

Glori Fickling

Among some two dozen chefs participating in the second annual Star

Chefs of Orange County event at the St. Regis Monarch Beach Resort

and Spa on Sept. 24, four fabulous Laguna Beach dining venues

captivated the huge entourage of gourmet devotees in attendance.

The superlative assortment of taste sensations posed

splendiferously throughout the verdant grounds, was magnificently

illuminated overhead with gigantic balloon style lights.

Complimenting the many displays were an unending array of premium

vintages donated by more than three dozen California wineries.

The sensational March of Dimes Benefit, presented to raise funds

for the prevention of infant mortality and birth defects research,

was further enhanced by the “Special Delivery Band” which melodically

filled the air as white-groomed chefs enchanted guests with a

tantalizing melange of unique recipes. The memento booklet given

guests to honor participating chefs showcased their individual

talents, inspiring my personalized approach to this week’s dining

feature.

From beautiful Las Brisas which faces onto beautiful rose gardens

framed by the azure Pacific, Chef Javier Zambrano prepared lusciously

rare blackened ahi. Each meltingly tender slice was sided with

caramelized onions, jalapeno mashed potatoes, tamarind vinaigrette

and guacamole in the Mexico City tradition, a creamy blend of ripe

Haas avocados seasoned simply with fresh lime juice and cilantro.

Born and reared in Michoacan, Mexico, the talented Zambrano’s

culinary expertise began at a young age in his mother’s kitchen and

later embraced a plethora of Orange County’s prestigious dining

establishments. His appointment as executive chef at popular Las

Brisas commenced in 1995 when his personalized approach to this

restaurant’s famed “Seafoods of Mexico” brought to fruition an

elegant artistic flair to each preparation via attractive

combinations of colors and flavors that tantalize visual senses as

well taste buds. 361 Cliff Drive, phone (949) 497-5435.

California native Scott Thomas Dolbee and sous chef Nick Cataldo

who hold forth at David Wilhelm’s renowned French 75, wowed guests

with a pristine parade of little porcelain Chinese soup spoons heaped

with delectable melt-on-your-tongue seared Hudson Valley foix gras.

Each mouthful exploded with provocative seasonings of summer tomato

preserves which were personally put up by the two chefs earlier this

year. A second delicacy on display consisted of freshly shucked

Washington State oysters-on-the-half-shell lavished with Japanese

sake mignonette. Scott, an 18-year culinary veteran who was trained

in classical French and Basque cuisine, has traveled throughout the

country to work in some of our nation’s most highly awarded hotels

and restaurants. He has added many local and regional cooking

techniques to his repertoire, incorporating a passion for local

products and totally fresh ingredients. 1464 S. Coast Highway, phone

(949) 494-8444.

With more than 20 years experience in the culinary industry,

executive chef Chris Blobaum did credit to Splashes Restaurant and

Bar with his unusual eight-bean salad lavishly punctuated with tender

rare black garbanzos which took a full three days to shell. Perfectly

pink slices of lamb accompanying were superbly seared exuding

ultimate flavor. A graduate of the Culinary Institute of America in

Hyde Park, New York, Blobaum features an enticing menu du jour at

lunch and dinner daily. With an avid interest in the importance of

sustainable ingredients, organic means and the value of a cook’s

relationship to the farmer, he is a member of several organizations

stressing these attributes. The award-winning three-level Splashes is

posed directly above the beach at the Surf and Sand Resort. 1555 S.

Coast Highway, phone (949) 497-4477.

Eminent chef and culinary master Michael Kang reigns supreme at

his popular 5-start restaurant launched on Glenneyre Street in 1985.

Boasting a coveted degree in architecture, he personally designed the

spare interior contrasting the ambience with elegant tables settings

and impeccably arranged plates. Kang’s approach to the epicurean

scene is a subtle combining of traditional Chinese fare with the

gourmet foods of Mediterranean Europe. His festive display at the

event was highlighted with the abstract art of multi-talented Laguna

Beach impressionist Joachim Haut. Featured dishes included sake cured

salmon with wild strawberry basil pepper relish and Asian ceviche

deliciously studded with rock shrimp and bay scallops. No stranger

when it comes to fund-raisers both local and national, Kang is

notorious for supporting a bounty of benefits throughout the year,

[328 Glenn Eyre St., phone (949) 497-4955]

* 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 [email protected].