S
everal Laguna Beach chefs
and restaurants are making
a concerted effort to serve
delicious dishes with the health
of their customers and the planet
in mind. Here, explore a handful
of Laguna eateries that are giving
new meaning to the concept of
“keeping it local.”
SAPPHIRE LAGUNA
You might know Azmin
Ghahreman as the owner and
head chef at Sapphire Laguna, a
restaurant beloved for dishes like
Chianti-braised short ribs and
crispy skin barramundi. But what
you might not know is that the
53-year-old gourmet also has
a green thumb and a backyard
garden that produces seasonal
fruits, greens, vegetables and
herbs such as thyme, oregano and
bay leaves, which he grinds into
powdered seasonings.
Not only has gardening taught
Azmin the ins and outs of cooking,
but it’s also created a healthier
working environment for his
employees. “The staff is proud to
say, ‘This thyme dressing came
from the chef’s garden,’ ” he says.
“That is a positive reinforcement
of connecting back with people.”
As far as the rest of Sapphire’s
menu, Azmin serves naturally
raised chicken, sustainable fish
Studio at Mo ntage Laguna Beach Executive Chef Craig Strong in his natural element
and natural, grass-fed American
Kobe-style beef along with
fair-trade coffee, organic milk and
teas. Additionally, he buys local
bread from Bread Artisan Bakery
and honey from Backyard Bees.
STUDIO AT MONTAGE
LAGUNA BEACH
Strolling up to Studio, Montage
Laguna Beach’s signature
on-property restaurant, guests
can glimpse edible garden beds
growing fresh produce that soon
will be used in sustainable menu
items such as the Tuscan kale
Sapphire Laguna sources local bread and honey.
salad with purple kohlrabi and
duck heart pastrami.
“Not only is the garden
beautiful and a great use of space,
it allows us to grow many delicate
items that you just can’t buy
because they have a 24-hour
shelf life,” says Executive Chef
Craig Strong. “They would lose
their brightness and freshness if
they needed to be shipped.”
The seasonal spread includes
items such as pole beans, kale,
potatoes, strawberries, lemon
trees and a variety of fresh herbs
and lettuces. Even at home, the
chef cultivates a backyard garden
with arugula, habanero peppers,
African basil, lemon verbena, kale,
chamomile and “lots of lettuces,”
as well as multiple fruit trees. With
so many crops grown at home, it
comes as no surprise that much
of what Craig grows for his family
is also served at Studio.
THREE SEVENTY
COMMON
KITCHEN + DRINK
Since opening Three Seventy
Common Kitchen + Drink in 2012,
chef Ryan Adams has stayed true
Sapphire Laguna’s chef and owner Azmin Ghahreman
28 SUMMER 2014 CITY GUIDE
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6/13/14 1:10 PM
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