EAT & DRINK
SPECIAL SECTION
Q & A
SEAFOOD SECRETS
CHEF RAINER SCHWARZ OF DRIFTWOOD KITCHEN AND THE DECK ON LAGUNA BEACH REVEALS HIS TIPS FOR SELECTING AND PREPARING FISH AND OTHER OCEANIC DISHES .
By ASHLEY RYAN
Rainer Schwarz , executive chef and partner at Driftwood Kitchen and The Deck on Laguna Beach
It ’ s thought that the practice of eating fish dates back 40,000 years — which comes as no surprise , given the prominent role it has played in diets throughout history . In coastal cities like Laguna Beach , of course , seafood remains one of the most popular types of cuisine .
“ In Southern California , we ’ re more healthconscious , and seafood has become a great alternative to consuming large quantities of beef ,” says Rainer Schwarz , executive chef and partner at Driftwood Kitchen and The Deck on Laguna Beach . “ Depending on how it ’ s prepared , it ’ s usually light and can be delicious with the simplest preparation . I like fresh fish with lemon or olive oil — if you start with a good product , you don ’ t have to do much to make it taste its best .”
Discover tips from Schwarz here on how to choose the freshest seafood and which dishes to prepare at home .
Driftwood Kitchen serves up many fresh fish dishes .
ANNE WATSON PHOTOGRAPHY
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