Roasting marshmallows to make s’mores by the beach
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MONARCHBEACHRESORT.COM
The octomari appetizer comprises octopus and calamari.
to further enhance the experience. The menu
includes ready-to-grill proteins, such as kosher
hot dogs, Angus beef burgers, various skewers
and even an Impossible Burger. Side dishes like
organic corn on the cob, cole slaw, salads, a
fruit platter or chips and dips are also available
to accompany the mains. For dessert, one may
opt for the snickerdoodle cookies, gelato or, of
course, a complete s’mores kit. Since the fire pits
can accommodate up to 12 people, I’ve already
started devising a plan to get my friends and
family together to enjoy this relaxing, beachfront
activity, because experiences like this are meant to
be shared.
MYSTICAL MORNINGS
The next morning, I hopped on a tram for the
seven-minute ride back down to the beach club
to partake in a stand-up paddleboarding lesson.
Through the resort’s Ocean Adventure Program,
rentals and instruction are available for paddle-
boarding as well as boogie boarding and surfing.
In fact, with the resort’s 30-minute No Fail Surf
Lesson, participants are guaranteed to stand up
on the board and ride a wave. I had already tried
surfing earlier in the summer, so, on this particu-
lar morning, I was excited to attempt SUP on the
open ocean.
Down on the sand, I met my instructor, Dan.
CI
pasta incorporates a bed of thick bucatini noodles
mixed with an Italian cured pork called guan-
ciale, pea tendrils and a sweet caviar sauce, and is
topped with clams, mussels, shrimp and a layer
of freshly grated cheese. But the ultimate dish, or
should I say meal, was the clambake. A large pot
was served brimming with steaming goodies like
prawns, crab legs, littleneck clams, black mussels,
grilled chorizo, potatoes, sweet corn and, best of
all, a whole lobster. This masterpiece brought the
entire table together, as we collaborated in crack-
ing open the shellfish and ensuring that everyone
got a taste of the succulent meat within.
And yes, there was a bit of a theme when it
came to the food, which highlighted the eatery’s
designation as a certified ocean-friendly restaurant
by the Surfrider Foundation, a San Clemente-
based nonprofit that is focused on the environ-
ment and ocean stewardship.
Though dessert didn’t have a seafood element,
it certainly brought back nostalgic memories of
bonfires on the beach as we enjoyed a decon-
structed version of the classic s’mores. A bar of
rich dark chocolate crémeux is served on a toasted
marshmallow base with a peanut butter pretzel
crumble topping and side of ice cream. Following
the meal, we watched as the fire pits sparked to
life and I couldn’t help but hope to return again
to roast my own marshmallows.
Later, I discovered that the fireside escapades
have much more to offer than just a sticky,
sweet treat. Fire pits can be rented for two hours
with the option to add on food and beverages
Catalina Sunset cocktail