Up in
Smoke
Flames lend a unique flavor to handcrafted cocktails,
entrées and desserts at Monarch Beach Resort.
BY EILEEN KEIGHLEY
F
rom smoldering bonfires on the beach to heating up the grill for summertime barbecues:
Memories of good times spent with friends and family often feature a smoky backdrop and
flame-cooked fare. In fact, people have prepared food over open fire for nearly 2 million years,
and the process has long been valued for its ability to kill bacteria and make ingredients easier to
digest. However, today, the technique is equally prized for the resulting smoky flavor, which is often viewed
as seasoning. It is a component that can completely transform a dish or drink and give it added dimension.
At Monarch Beach Resort, the property’s acclaimed chefs and mixologists are lighting things up to create
smoky handcrafted cocktails, signature entrées and critically acclaimed desserts.
FIERY FARE AT BOURBON STEAK
When entering Bourbon Steak Orange County, A
Michael Mina Restaurant, there is a feeling of antici-
pation. With windows that frame the Pacific Ocean,
bottles of the finest wines on display, a large and wel-
coming bar glistening with colorful liquors and comfy
leather chairs, the inviting space promises fare that
is as delightful as the atmosphere. And the fun starts
as soon as you begin musing over the menu, which
includes a playful drink list that offers modern twists
on classic cocktails in addition to the iconic versions.
Jenny Buchhagen, a mixologist at Bourbon Steak,
has seen an increase in guests’ interest for smoky liba-
tions. “With the rise of bourbon lovers, and alongside
classic cocktails, smoke just goes hand in hand,” she
says. “It adds another element and layer to the cocktail
as well as giving a simple cocktail more complexity.”
Try the new-school Bee’s Knees for a smoky twist
on the restaurant’s more traditional combination of
gin, lemon juice, honey and lavender bitters. “[This
cocktail is] made with Vida mezcal, fresh lemon juice,
house-made cinnamon honey, egg white and a couple
dashes of orange flower water. The cinnamon really
compliments the smoky aspect of the cocktail, while
the honey and egg white soften the smoky profile,
making it a really well-balanced cocktail with just the
right amount of smoke,” Buchhagen says. She also
notes that she’s happy to craft smoked cocktails on a
whim, developing something new and different that
the guests may not find on the menu.
The dining menu is equally exciting, brimming
with fiery flavors and culinary theater. To start,
the “Instant” Bacon is a crowd-pleasing appetizer.
The flavors are multilayered, and its presentation
brings a wow factor to the table. It features Duroc
pork belly that is marinated in five-spice powder
and braised in its own juices before being cooked
and served with an intense bourbon-soy reduction,
then sprinkled with a fine dust of candied Marcona
almonds for added texture. To complete the dish,
the pork belly sits atop gigante white beans, heir-
loom tomatoes and Calabrian chiles, which have
been flashed with hot bacon fat to enhance the
smokiness of the dish. The plate is then covered
with a cloche and filled with hickory smoke using a
“smoking gun” and presented tableside.
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