Editor ’ s Letter /
Spring Flavors
Laguna ’ s culinary scene has seen many shifts in the last year or so , with a few longtime restaurants closing their doors and scores of new eateries opening up . In this issue of Laguna Beach Magazine , with an Eat & Drink special section , we explore the many flavors that chefs are whipping up in this ever-changing landscape . First , we give a nod to local favorites that have permanently closed while highlighting what the new establishments bring to the table ( page 56 ). Then , we spotlight classic dishes from burgers to pizzas , salads , ravioli and eggs Benedict presented in unique ways on menus around town ( page 46 ). And , finally , our special section includes a profile on Jonnie LoFranco , a Laguna resident who owns the successful Bread Artisan Bakery , whose bread and pastries can be found in many stores , restaurants and farmers markets around Southern California and even at a popular Orange County theme park ( page 66 ).
In addition to epicurean explorations , in this issue we talk with local wedding planners , floral arrangers and dress shop owners about trends and tips for ceremonies and receptions this season , plus the many venues in Laguna ( page 34 ). And for those with little ones , we offer a guide to local summer camps focused on everything from sports to beach activities , art and adventure , as well as science , technology , engineering and math , or STEM , which are already accepting sign-ups ( page 42 ).
These stories and many more — from profiles on local abstract artists and nonprofits to dining news and a Q & A with the new director of Laguna Canyon Foundation — fill the pages ahead . So , take a few moments to relax and read about your community while easing into spring and dreaming about the summer ahead .
Sharon Stello Group Editor sharon @ firebrandmediainc . com
Scampi ravioli at Alessa by Chef Pirozzi is one of several classic dishes prepared in unique ways . For more , see page 46 .
COURTESY OF ALESSA BY CHEF PIROZZI
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