Fun, German food, and rollicking festivities at Anneliese School’s Annual Oktoberfest on Oct 14

Anneliese Schools is proud to announce its annual Oktoberfest celebration taking place on Sat, Oct 14, at Willowbrook Campus, located at 20062 Laguna Canyon Road, from 12-5 p.m. Last year, over 1,000 people attended the event. 

The celebration takes place in the Willowbrook Campus’ gorgeous gardens, where attendees can sit beneath the grape arbor and enjoy German fare while listening to live music performed by professional musicians, including Heinrich Martin, Kallie Forester, and Adam and Roberta Haines.

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Kids enjoy rides at Anneliese’s Oktoberfest

Guests will be able to dine on delectable traditional Bavarian food, including bratwurst, potato salad, sauerkraut, pork roast, goulash with dumplings, pretzels, along with delicious festival favorites such as organic cotton candy, organic sno-cones, and more.

A mechanical bull ride has been added to last year’s favorite bungee-jump. Professional face painting and balloon art may be enjoyed by children and grown-ups alike.

Free trolleys will be shuttling passengers from City Lot 16 to the Willowbrook Campus. Parking is free.


Driftwood Kitchen: Peaceful ocean-close oasis with plentiful delicious dishes

Story by LYNETTE BRASFIELD

Photos by Larry Tenney

My recent visit to Driftwood Kitchen took place shortly after hurricanes – spawned by the Atlantic Ocean and whisked into monsters by the warm tropical air – devastated Houston, Florida and Puerto Rico. 

By contrast, here in Laguna Beach, the Pacific Ocean was living up to its name, peacefully lapping the shore just yards from the table where I sat with long-time friend and social media whiz Larry Tenney, who was going to take photographs of our dinner. 

The sun slipped down the sky, settled Humpty Dumpty-ish on the horizon for a brief moment, then fell slowly from view. 

We sighed contentedly, and focused on the menu.

Would we try the grilled Spanish octopus to start, or the yellowtail carpaccio with pineapple vinaigrette?  

Instead we chose the yellowfin tuna tartare and squash blossoms, then ordered and sipped our cocktails – mine called Livin’ on a Pear.

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What to do about the leaf in my Livin’ on a Pear?

I don’t usually drink cocktails, I’m boringly Chardonnay, so this was quite an adventure for me. I had to ask Larry how to cope with the leaf floating on top of this deliciously mint-fresh drink with cucumber undertones. At least it wasn’t an umbrella. I could have injured myself.

“How lucky we are,” Larry said, “to have jobs like this.”

For a while we mused about the randomness of life – how tranquil the setting was right now, and how quickly things could change: Laguna knows tragedy, knows wildfires, knows floods, knows mudslides. What did our respective futures hold? Was this all too good to be true?

And then we forgot about all that, because our food had arrived, and we were hungry.

Larry and I both loved the yellowfin tuna tartare: the crunch and crush of the sesame taco, the cool smooth contrast of tuna on the tongue, the pop of spicy mayo, the dollop of avocado mousse (you can never go wrong in my world when you add avocado) and the colorful sprinkle of topeka caviar titillating the taste buds.

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The four tacos arrived upright in a line, rather like expectant rollercoaster riders

“What’s great about this,” Larry had commented when the tacos arrived, firmly upright like expectant rollercoaster riders, “is the way it is presented. So often poke dishes are plonked onto the plate from a circular mold. Like cat food from a can. Not that there’s anything wrong with that.”

Indeed, though now that image is going to be hard for me to shake. But he was right. This dish looked wonderful and tasted fantastic. 

(Later I would learn from Chef Rainer Schwarz that he had once tried to take the yellowfin tuna tartare off the menu. But hordes of angry villagers had stormed the restaurant, carrying placards and torches, demanding the dish be restored, and so he complied. No, I made that up, but local enthusiasm for this particular dish cannot be exaggerated.)

Larry had chosen the squash blossoms in part because of their likely aesthetic appeal, but they also delivered on taste, he said. They were served with soft ricotta and shallots, in a tempura batter with a chunky heirloom tomato sauce.

I asked the Chef whether much had changed for Driftwood since it opened its doors not that many years ago. 

“Not really,” he said. “What we planned originally has worked out well. Of course we adjust the menu seasonally but we like to keep it simple and very good. Restaurant concepts are always changing, but for now? Why change, we are doing great and people love Driftwood.”

I can attest to that, having on many occasions tried and failed to get a last-minute reservation.

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The wild king salmon sat on a raft of carrots atop a puddle of creamy kale

Schwarz says that tourists make up 70 – 80 percent of summer diners, with the opposite in winter. Tourists love the ambiance and choose the more conventional dishes, he said, while locals are more inclined to be adventurous. (He doesn’t sell a lot of his Seared Hudson Valley foie gras in the summer.)

Well, Larry and I weren’t that adventurous, I must admit. I chose the wild King salmon. Thing is, I’m not really a foodie, I’m just an eater who knows what she likes. And I like salmon. My husband cooks it often. So I thought I’d test out a new version which he might like to emulate.

The salmon arrived, interestingly perched on a raft of carrots atop a tasty puddle of creamy kale.

Well, it was delicious! I ate it all. 

Larry’s butcher steak and pork belly joined us with an air of pomp and circumstance, unabashedly meaty, with the pink and amber colors of the steak, pork, crispy red onions and chimichurri sauce reflecting hues of the sunset. 

“This,” Larry said, “tastes as good as it looks.” 

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Larry’s butcher steak and pork belly dish came in sunset hues

Between happy bites, we chatted about a long-ago sandcastle-building event in Daytona Beach that we’d worked on during our years at a PR agency, back in the nineties. About our adventures with the Party Smart campaign, an NFL quarterback, and the Talking Pump at the 76 gas station on the Grapevine. (It’s a long story.)

Conversation flows at Driftwood; it’s the kind of restaurant where you feel very much at ease, with the noise level – at least outside – is low and the ambiance peaceful. (Except when Larry roared with laughter, sending sea gulls into panicked circles. He has that kind of laugh…)

Finally, dessert. Which I never eat, because calories, except I did, given that it was sticky coffee cake with Chantilly cream, and who can refuse that? Plus I was on assignment. I had to eat it. 

My taste buds thanked me.

Before paying the bill, we chatted to our server, JR, who loves working at Driftwood Kitchen. He told us that the staff are very close-knit and often all dive into the surf together (fortunately not while we were there, that would have been a bit of a shock, but of course they only do that in the downtime – and apparently the Chef is a very good belly-boarder, though he doesn’t surf). 

Then we found out, just before we left, that JR had worked for FEMA in the past.

Once again Larry and I contemplated the sadness of the devastation to our east, and our good fortune, to be here, in this place, at this time – because who can live in Laguna and not feel immensely grateful for the sun, the sea, the wilderness, our friends, and good food?

And so the evening ended at this magical ocean-close oasis, as the lights of Laguna homes turned the purpling hillsides into artwork, crickets began to chirp, and the ocean grew dark and secret. 

Driftwood Kitchen is located at 619 Sleepy Hollow Lane. Phone 949-715-7700.


Golden Foodie Award for “best service” honors Selanne Steak Tavern in Laguna Beach

For the fifth time in Golden Foodie’s six-year history, Selanne Steak Tavern has been recognized in an outstanding category.  On Sept 24 at the Annual Golden Foodie Awards ceremony, emceed by Food Network celebrity Simon Majumdar and held at the Newport Beach Marriott Hotel & Spa, an audience of 250 people was on hand as Selanne Steak Tavern was presented a Golden Foodie Award for Best Service.

The other four awards that Selanne Steak Tavern has received include; Best Steak for the restaurant’s outstanding menu execution, service and overall program in 2016; Best Wine in 2015; and Best New Restaurant and Best Steak in 2014.

The Golden Foodies – the People’s Choice Food Awards – honors excellence in the world of restaurants, chefs, bartenders, food, drinks and hospitality. Results are culled from online nominating and voting by industry professionals, avid restaurant devotees and other influencers.

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Submitted photo

Sommelier Vito Pasquale and Chad Sisco

 “To be recognized again by the Golden Foodie Awards is an ongoing testament to the devotion and professionalism of each member of our outstanding staff,” said Selanne Steak Tavern’s co-owner Teemu Selanne. “Kevin Pratt and I are thrilled our restaurant has won this industry validation especially on the heels of being recognized by Wine Spectator magazine for our wine program.” 

Selanne Steak Tavern recently garnered the “Best of Award of Excellence,” granted to only 1,168 restaurants globally from the prestigious magazine. Located at 1464 S Coast Hwy, Selanne Steak Tavern opened in Nov 2013 and is owned by Hockey Hall of Famer Teemu Selanne and local OC businessman Kevin Pratt. 

Housed in a reimagined 1934 historic home along the Pacific Coast, it’s an upscale contemporary steak house with an upstairs dining room, downstairs tavern and bar area, a wine room for more intimate dining and two patios for alfresco dining. 

 Selanne Steak Tavern is open for dinner only, starting at 5 p.m. For reservations, call 949-715-9881 or visit www.selannesteaktavern.com.


Ivory: Unique dishes – and there’s parking!

Story by MARRIE STONE

When I entered Ivory Restaurant, my first impression was, “This place feels chic and sophisticated, trendy and beautiful, but without an air of pretention.” 

The noise level is delightful for maintaining a civilized conversation (which I loved), yet the subtle remixed rhythms of European electronica still made for a young, cool atmosphere. 

More important, no one at Ivory is trying to be anything they’re not. They’re simply—and genuinely—delighted to be there. And that authenticity, combined with the classy coastal atmosphere, attracted my attention.

A Ukrainian Foundation

When I had a chance to talk with owners Alexander Pavlovsky and Olga Bevz, my feelings began to make sense. Both Alex and Olga grew up in the Ukraine, where eating out wasn’t just a luxury—it was nearly beyond the realm of possibility. “Ever since I was a little girl, I always loved gathering places and great food,” says Olga. “Eating out wasn’t a common thing, so I was fascinated with this concept of a restaurant.” 

Alex shared Olga’s childhood experiences. “We were friends a long time and both realized we had the same concept in mind,” says Alex. “Owning a place for people to gather and enjoy their experience.”

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Photo from website

Ivory’s exterior is attractive

Together, they began looking for a coastal location, modern and fresh. Ivory fit the bill, with a white décor and old world elements that gave the space a chic vibe. The room is small and intimate, appointed with luxurious leather couches and flowing white drapery. They were inspired to add an outdoor patio with a living wall of jasmine. “Ever since we did that,” says Olga, “it’s become a hit. Especially during the warm summers.”

Ukraine meets California for a perfect culinary union 

Did that Ukrainian influence find its way onto Ivory’s menu? Da! (Actually, in Ukrainian, it’s “tak.”) Alex and Olga strive for exclusive offerings that are difficult to find in other Orange County restaurants. Their blini, for example, is a quintessential Ukrainian dish infused with a Californian touch: Crepes filled with braised short ribs and a mushroom sauce. Alex is quick to point out these are nothing like French crepes. You won’t find this taste or texture elsewhere. That culinary homage to their homeland makes Ivory’s menu utterly unique.

This winter, Alex will expand the Ukrainian influence to include pelmeni—a Russian boiled dumpling, filled with veal. It will be presented in a way consistent with Ivory’s style, incorporating both the influences of Southern California and Alex and Olga’s heritage.

Other signature & standout plates

Chef Jesus Duran joined the Ivory team as a line cook and quickly demonstrated unparalleled creativity and passion toward food. He moved through the ranks, becoming their trusted head chef in February of 2015. “When he came in,” says Alex, “we fed off a lot of his ideas and improved the menu to provide an excellent food and tasting experience.” 

What sets Jesus apart? He’s a wizard with meat temperatures and textures, says Alex. The octopus ceviche, for example, is a very tricky protein to get just right. “Jesus has perfected the process,” says Alex. “There’s a very narrow window of cooking time to get the right texture.” Jesus knows just the sweet spot.

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Shrimp, Ivory style

Another signature favorite is the Boom Boom Shrimp (an homage to Laguna’s old Boom Boom Room), a light and crispy shrimp marinated and served with a creamy aioli. My recent visit to Ivory proved that the hype over this appetizer was justified. The flavor combinations and crispy texture tasted just right. We also applauded the goat cheese and beet hors d’oeuvres, which I hadn’t associated with Ukrainian cuisine until I spoke with Alex and Olga. Beets—of course! The fresh cucumbers and pears on the side made this a delightfully light dish.

Let me not forget the prawns in a citrusy asparagus risotto. The lemon leek buerre blanc sauce created a light finish to the heft of the risotto. Against my better judgment, warning me against eating a full serving of risotto, the plate returned to the kitchen clean. And, surprisingly, I didn’t have that overly full feeling I’m often left with after a hearty carb-rich meal. 

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Beets – of course…

Alex also worked with Jesus to create the blackberry duck. “Duck isn’t something you see on a lot of menus,” says Alex. “We wanted a standout dish to differentiate us from typical fare.” The duck is complemented by farro and a side of blackberry sauce.

“The sweetness of the port and darkness of the berries work really well together,” he says. I must return to test this for myself!

The Dirty Russian & other drinking delights

Olga and Alex wanted to ensure their specialty drink menu represented their heritage, as well as a variety of options for their guests. There’s an old Soviet Union hangover cure that involves pickle juice. Actually, maybe it is just pickle juice. Alex decided to experiment. The result is a twist on the classic dirty martini, using pickle juice and adding pickled tomato, as well as good vodka. Diners can’t get enough.

This winter, Alex will bring his own family tradition into the restaurant. For years, he’s personally made a cranberry infusion for the enjoyment of his friends and family. Fresh cranberries, muddled with sugar and vodka, infused for over a week—what’s not to love? Plus, probably some antioxidants. “It creates this amazing tasting beverage,” says Alex. “Our version of the cosmopolitan.” 

It will go on the menu in a few weeks, plenty of time to become a local favorite this holiday season.

A local advantage

A few other things make Ivory particularly palatable for locals. Free, easy and plentiful parking. All the time. If you live in town, I hardly need to tell you this is a treat. 

After some research, I also discovered their happy hour is nearly unmatched in Laguna. Served from 5 to 6:30 p.m., you’ll enjoy 50 percent off appetizers and well drinks. They also have a reasonable prix fixe menu—four courses for $35. 

But, more than that—at least for me—are all the benefits that come from its location off the beaten and overcrowded Laguna path, nestled in the Canyon near the Sawdust Festival. This means the beach bikini crowd isn’t strolling by the front window looking for a seat. This intimate setting makes Ivory a perfect choice before a night at the Laguna Playhouse, with whom they partner often for various events. 

“Unlike other places in Laguna that get continuous walk-by clients,” says Alex, “we’re a destination. We work harder to provide a better experience. As a result, Laguna locals love us. We have a loyal support-base, and don’t rely on drop-in business.”

For those who want a place where they can relax, away from the frenetic crowds and beach scene, Ivory fits the bill.


Tortilla Republic will contribute 20 percent of sales on Sept 27 to help rebuild Mexico City 

On Wed, Sept 27, Tortilla Republic will support and stand with Mexico City to help citizens after the recent earthquake.

Tortilla Republic Nachos: every bite helps

On that day, Tortilla Republic will be contributing 20 perecent of its sales to UNICEF’s effort to provide food, water, shelter, protection, and health care to Mexico City after the devastation of the recent earthquake. 

Along with the other sponsors, Herradura Tequila, will be serving $8 margaritas. For more information on upcoming events, visit www.tortilla republic.com


Penguin Café: a place parents treasure, and for good reason

Story and photos by LAURA BUCKLE

Back in July last year, I was lucky enough to report on the Penguin Café, if you remember rightly I took my then-13-year-old son who I affectionately referred to as the bottomless pit. From that moment my son has become a firm regular in the cafe, often having a sandwich after a morning surf.

The Penguin Café has been in Laguna Beach since 1942, and is proud to be one of Laguna’s oldest family-run businesses. They have served generations of Laguna families.

Since 2001, Sabrina McMurray and her husband Michael have owned and run the restaurant, which has been in the McMurray family since 1968. Sabrina has worked there since she was 14 years old, in every capacity, as a waitress, kitchen assistant, cook and now the owner.

The café was originally named “The Penguin Malt Shop” and served vanilla floats and iced drinks (hence the Penguin title). Over the years the menu has evolved, and now the restaurant serves famously hearty made-to-order breakfasts and lunches using family recipes.

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Pie at the Penguin!

The past few years have been challenging for the Penguin Café. All the kitchen staff left to start their own businesses, so Sabrina has been spending the majority of her time in the kitchen.  

However, with a new chef and kitchen assistants, she is back at the front, warm and welcoming and socializing with customers. Sabrina is an extremely busy lady, so when I heard that the Penguin was to open two evenings a week (Wednesday and Thursday) for dinner, I half expected her to tell me she had hired someone to help. 

It turns out, no, this was all her and her husband Michael’s idea to give Laguna Beach more Penguin hours. She specifically chose Wednesday and Thursday nights as she realized that being a mom in Laguna Beach, these are sports nights, meaning cooking dinner is always a rush and not very satisfying.  

Penguin’s new evening menu can be ordered to go, so if your family doesn’t fancy sitting, then that is an option. For this report, we decided to sit in, “we” meaning four members of Stu News staff.

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My chili was fabulous

As with the daytime menu, Penguin’s evening menu is extensive with a breakfast-for-dinner menu featuring breakfast favorites, a burger section, and hot dog section as well as sandwiches, soup and salads. The hot dog section was created with Mayor Toni Iseman in mind, who once told Sabrina there was a desperate need for a hotdog place in Laguna Beach.

Our food journey

I decided to order from the soup and salads section and chose the chili bowl, this was a deliciously light homemade chili that wasn’t overly spicy, so great for those who are not keen on spice. You know me by now though, I ordered a side of jalapenos. 

Lynette ordered the burger and it was really exceptional, homemade and huge. Really tasty, with fresh salad to garnish, as well as a side salad to start.

Dianne ordered the veggie burger and was really impressed with the vegetarian option. Like everything in Penguin Café, don’t expect small portions. 

Shaena went for the Bird Dog, a special hotdog that comes with grilled onion, bell pepper, jalapenos, a scoop of chili with cheese and fries. This was outstanding! I think everyone on the table had food order envy.

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Shaena enjoys the Bird Dog

Alexis had a grilled cheese and I was so glad she did as she was the only one to order fries, so I stole a couple and they were delicious.

It was safe to say that everyone was completely satisfied and like everything at the Penguin it filled us up without breaking the bank.

It was then on to dessert and Sabrina (who loves baking) had made two fabulous pies. One was a mixed berry, which was warm, delicious and just like my grandma used to make, and the other a chocolate mousse cake, which was decadent and naughty.

 Sabrina plans on changing the pies weekly and believe me, it is worth checking them out. 

Once again Penguin Café really impressed me, I urge you all to go visit it one evening. Hungry athletes will thank you!

Shaena Stabler is the Owner, Publisher & Editor.

Lynette Brasfield is our Features Editor.

Dianne Russell is our Associate Editor.

Maggi Henrikson is our Contributing Editor.

Michael Sterling is our Webmaster.

Katie Ford is our Ad Designer.

Alexis Amaradio, Barbara Diamond, Cameron Gillespie, Dennis McTighe, Diane Armitage, Laura Buckle, Marrie Stone, Samantha Washer and Suzie Harrison are staff writers and/or columnists.

Mary Hurlbut and Scott Brashier are the staff photographers.

Stacia Stabler is our Account & Instagram Manager.

We all love Laguna and we love what we do.

Email: Shaena@StuNewsLaguna.com for questions about advertising

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Email: Lynette@StuNewsLaguna.com with news releases, letters, etc.

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