AN EDIBLE EXPERIENCE
Monarch Beach Resort takes the
candlelit dinner to a new level.
On-property restaurants will soon
offer an elevated, or should we
say enlightened, bread service to
indulge and entertain guests.
This playful take on a mundane
aspect of dining out will include
an edible candle. Yes, you read
that right. This candle, made
Monarch Beach Resort’s Executive Chef Jason Adams will reimagine the menu at
AVEO Table + Bar (pictured above).
Adams wants to bring to the restaurant: to have
guests return because they’re craving more.
To accomplish this, he plans to enhance the
Mediterranean feel of the menu, taking additional
culinary inspiration from the likes of France, Italy,
Greece, Spain and Morocco. The menu will soon
incorporate more dishes that use the flavors and
techniques from the Mediterranean Basin, such as
shakshuka, a Middle Eastern baked egg dish, and
additional tapas.
In general, Adams will shift the focus of the
Shakshuka, a
Middle Eastern
baked egg dish,
will be added
to the menu at
AVEO Table + Bar.
resort’s menus to have more seasonal compo-
nents, especially considering that fresh products
retain more nutrients and are more sustainable.
His long-term goal is to bring sustainability
to the forefront by sourcing food locally, even as
local as the resort itself. Adams says he has his
heart set on growing an on-site garden where
he can source all of the herbs needed for each
restaurant. He also has his eyes on a beehive that
is already on the property, and he has begun to
work on the expansion of this program.
Bread service with an edible candle
from beef tallow and set in a
tomato confit, burns on the table
and allows for savory aromatics
to circulate through the air. The
exact makeup incorporates clari-
fied beef fat as well as vegeta-
bles and herbs, including onions,
leeks, celery, garlic, thyme,
rosemary and peppercorns. The
flavors from the vegetables and
herbs are infused into the fat,
streamed into a candle mold
and topped off with a wick.
Though this unique offering
will not be found on any menus
just yet, be on the lookout for
savory-scented candles on
tables at the resort’s restaurants;
the chefs are randomly placing
the candles on tables through-
out the week to have fun with
guests and gain feedback.
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