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ENTERTAINMENT
By Elle Harrow and Terry Markowitz | May 19, 2006
Last month, while we were observing a cooking class at Laguna's Culinary Institute, one of the students asked the teacher, "What is the difference between sea salt and regular salt?" Although the teacher said she wasn't exactly sure, she said she preferred cooking with coarse sea salt. We realized that we didn't know the difference either, and our interest was piqued. We knew that a few years ago, there was a foodie frenzy over fleur de sel (flower of salt). People were paying $30 per pound for this particular kind of salt that you couldn't even cook with.
ENTERTAINMENT
April 23, 2010
Here is Gabriella Sunheart?s basic recipe for flatbread pizza. Get creative! FLAT BREAD/PIZZA DOUGH (Serves 4) 1-1/4 cups water 1 egg 3 cups all-purpose flour 1-1/2 teaspoon sea salt 2 tablespoons extra virgin olive oil Preheat oven to 350 degrees. Combine water and egg into a large bowl, beating egg and mixing at same time, with a fork. Add flour and salt and continue to mix by hand. Dust hands with flour to prevent dough from sticking to hands.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | January 9, 2009
Hotel restaurants are generally not considered dining destinations, although recently, the trend is changing. The Palm Terrace Restaurant in the Island Hotel at Fashion Island is a case in point. With the plethora of restaurants in the mall, why would you even think to look across the street for hotel dining, especially when hotel eateries are consistently pricier? Yet, just across from Bloomingdales is a beautiful, high-end luxury establishment surrounded by lovely gardens with a restaurant serving surprisingly good food at the expected prices, but with the enticing exception of a small-bites menu that features tasting-size portions of the same delicious food at very appetizing prices.
NEWS
By Joanna Clay | November 23, 2012
Lagunans looking for a juice fix soon will have two options downtown. The Planning Commission OK'd conditional use permits for two juice bars, Living Juice and Nekter Juice Bar. The former will occupy the previous Laguna Beach Dog Company space near the Lumberyard and the latter will replace the Golden Spoon on Broadway Street. Living Juice is based in Laguna Beach and is sold at the Saturday Farmer's Market. Owner Jamie Jensen has been running the business online for a year.
ENTERTAINMENT
By Steve Kawaratani | June 26, 2009
Reporting from Bluebird Canyon: Unbowed by an unexpected rain and four years removed from being displaced by the Bluebird Canyon slide, Jim Moore and John Gustafson will be going home soon. Their groundbreaking ceremony was celebrated Saturday. More than 50 friends, family members, and supporters were on hand to see the first shovelful of soil symbolically removed for the start of construction. The hosts offered heartfelt appreciation for all in attendance and praised the efforts of Councilwoman Elizabeth Pearson, who was mayor at the time of the disaster and led the citywide rebuilding efforts.
NEWS
By Elle Harrow and Terry Markowitz | January 5, 2007
'Tis the season for top 10 lists. We are joining the ranks of film critics, music pundits, sports writers, newscasters, stand-up comics, Letterman wannabes and yes, restaurant critics, who rank absolutely everything that has happened in the past year. Our traveling tongues have journeyed the length and breadth of our bustling beach town ferreting out our favorites. Here they are — in no particular order, in random categories and with no pretensions to being definitive — just what we remember as being special.
NEWS
October 29, 2004
Glori Fickling The art of fine dining is no more eloquently expressed than at Laguna's fabulous five-star Montage Resort and Spa, which debuted in all its classic splendor on Feb. 22 last year. With a trio of diversified restaurants from which to choose, dining doesn't get much more delightful than at the Loft, overlooking a lush poolside setting with the Pacific Ocean mere steps away. Graciously appointed with classic furnishings, the room is replete with a corner bar where guests are offered tastings of imported and regional cheeses.
NEWS
January 7, 2005
Glori Fickling On the brink of a new year, it is a pleasure to report exciting new happenings at the Surf and Sand Resort, where a whopping $6.5 million renovation of the property is in the offing. Add to this, general manager Blaise Bartell has just announced the appointment at Splashes of food and beverage director, Gary Murray, in concert with executive chef, Matthew McClinn. A native of Scotland, the energetic Murray has impressive worldwide associations in the hotel industry.
NEWS
By David Hansen | May 31, 2012
If I were to describe a scene in Laguna Beach using just food and an odor, do you think you could figure out the location? Wheatgrass and patchouli oil. (Wait, is wheatgrass a food or a plant?) Either way, if you guessed The Stand, you are correct. You win the right to be a '70s person. Here's the thing: I want to dislike The Stand but I can't. The Stand, for those who may not know, is our old-school vegetarian place. And when I say old school, I mean before the movie came out. Maybe even before vegetarians went to school.
NEWS
By Joanna Clay | April 26, 2012
Although a Quarter Pounder with cheese might sound more appetizing to some than an all-juice diet, Living Juice founder Jamie Jensen swears that once you try her juice, it's hard to go back. While a sculptor in New York City in the mid-2000s, the Laguna Beach native said she felt sick and unhealthy in every way imaginable - from her mood and everyday energy to having difficulty sleeping. She was turned on to juices by her yoga instructor and decided to try a 10-day cleanse.
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ENTERTAINMENT
April 23, 2010
Here is Gabriella Sunheart?s basic recipe for flatbread pizza. Get creative! FLAT BREAD/PIZZA DOUGH (Serves 4) 1-1/4 cups water 1 egg 3 cups all-purpose flour 1-1/2 teaspoon sea salt 2 tablespoons extra virgin olive oil Preheat oven to 350 degrees. Combine water and egg into a large bowl, beating egg and mixing at same time, with a fork. Add flour and salt and continue to mix by hand. Dust hands with flour to prevent dough from sticking to hands.
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ENTERTAINMENT
By Elle Harrow and Terry Markowitz | January 9, 2009
Hotel restaurants are generally not considered dining destinations, although recently, the trend is changing. The Palm Terrace Restaurant in the Island Hotel at Fashion Island is a case in point. With the plethora of restaurants in the mall, why would you even think to look across the street for hotel dining, especially when hotel eateries are consistently pricier? Yet, just across from Bloomingdales is a beautiful, high-end luxury establishment surrounded by lovely gardens with a restaurant serving surprisingly good food at the expected prices, but with the enticing exception of a small-bites menu that features tasting-size portions of the same delicious food at very appetizing prices.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | May 19, 2006
Last month, while we were observing a cooking class at Laguna's Culinary Institute, one of the students asked the teacher, "What is the difference between sea salt and regular salt?" Although the teacher said she wasn't exactly sure, she said she preferred cooking with coarse sea salt. We realized that we didn't know the difference either, and our interest was piqued. We knew that a few years ago, there was a foodie frenzy over fleur de sel (flower of salt). People were paying $30 per pound for this particular kind of salt that you couldn't even cook with.
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