Editor ’ s Letter /
Life by the Sea
Along the coast , we are blessed with ( at least slightly ) cooler temperatures — especially welcome during the recent heat wave — beautiful ocean vistas , beaches that become playgrounds for all types of water sports and , of course , an abundance of fresh seafood .
While I ’ m not a huge seafood fan , I have started to warm up to some of these delicacies thanks to the impressive preparations by the area ’ s talented chefs . Think pan-seared scallops and succulent shrimp , blackened salmon salad , mussels in white wine and butter sauce , and ahi tuna tartare with chunks of avocado and mango — with dishes this delicious , it ’ s hard not to like them . And for true seafood connoisseurs in Laguna Beach , the world is your oyster .
In this edition of Laguna Beach Magazine , we present a special section focused on seafood in town ( page 42 ), from global-inspired fish dishes ( page 44 ) to shellfish options like shrimp , crab and lobster ( page 51 ) and all things raw , from oysters to poke , sushi and seafood towers ( page 47 ). We also include a roundup of the some of the best fish tacos in town ( page 58 ) and a Q & A with Rainer Schwarz , partner and executive chef at Driftwood Kitchen and The Deck on Laguna Beach , about his techniques for preparing seafood and tips for home cooks ( page 56 ).
We hope these stories encourage you to be adventurous in your dining . And , if the photos in the following pages make you hungry — as we ’ re sure they will — there are plenty of places to go in town to try these tempting treasures from the sea .
Sharon Stello Group Editor sharon @ firebrandmediainc . com
Steamed Manila clams , Mexican white prawns and PEI mussels at Sapphire , Cellar-Craft-Cook , in our shellfish story ( page 51 )
CARLA RHEA
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