Slice Pizza parklet

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Photo by Mary Hurlbut

Pleasant patio to eat pizza

Local owner of Pasta Mia partners with Personal Gourmet to bring the best of the best to your door

Story and photos by DIANNE RUSSELL

What could be better than two people who have a passion for food partnering to bring their extraordinary products right to your doorstep?

“For years,” says Marisa Mazza, manufacturers’ representative at Pasta Mia and daughter of its founder Diego Mazza, “people have been asking where they can buy Pasta Mia products.” 

Pasta Mia, a pasta manufacturing company, sells to distributors like Cisco and U.S. Foods, who then sell to restaurants, but the products aren’t available in markets. 

However, two weeks ago, Pasta Mia partnered with Eric Kahane of Personal Gourmet, a fresh-frozen delivery service offering the highest quality in specialty seafood, chicken, and meat. Problem solved – and now Pasta Mia products will come to your doorstep. For the time being, only the beef and cheese ravioli will be available but other varieties are sure to follow.

In addition to ravioli, they carry tortellini, lasagna noodles, sauces, and other pasta items.

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Eric Kahane of Personal Gourmet and Marisa Mazza of Pasta Mia

Pasta Mia has a long culinary history based in Italy.

Diego Mazza came from Northern Italy in 1980 with a dream of introducing the American market to the authentic Italian pastas that he had eaten in Italy. Diego grew up experiencing the best of Italian cooking rooted in the traditions of the Italian countryside. He watched his grandmother, Nonna Nina, prepare delicious meals and homemade ravioli, and ate the wonderful results. He brought this passion and respect for Italian cuisine to his products when he opened Pasta Mia in the U.S.

Marisa says, “In 1984 my father conquered his dreams – he moved to Laguna Beach and achieved his desire to live at the beach – and he founded Pasta Mia, to put his Italian tradition into his work. He started at the back of malls with two pasta machines, and he now has 40 machines.”

Diego Mazza now has over 500 different products and continues research and development – sometimes in his own kitchen, according to Marisa.

Pasta Mia products are a natural and inspired result of the Italian heritage of the company. This treasured experience instilled in him a deep appreciation for the natural flavors of real Italian food. 

The cheese raviolis are little heavenly pillows of flavor – the perfect combination of textures – silky pasta and a creamy blend of Ricotta, Romano, Parmesan, and fine herbs. We served it with butter, cracked pepper, and a few basil leaves. To fully appreciate the delicate taste, it isn’t a dish that should be overpowered with too much sauce. 

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Pasta Mia’s cheese ravioli

Pasta Mia imports ingredients from Italy and uses local meats and vegetables.

Marisa says, “Pastas are prepared in our kitchens for maximum flavor and then fresh-frozen to lock in the fresh taste with no preservatives.” 

Marisa’s mom knew Eric and was familiar with Personal Gourmet, which delivers specialty items that can’t be found in grocery stores, so to offer Pasta Mia to the same customers seemed a perfect marketing match. 

Eric says, “The Mazza family and I share a passion for food.” 

Personal Gourmet offers quality and convenience by coming right to your doorstep. These are not run-of-the-mill products found in most restaurants or grocery stores. He sells to five-star restaurants and works with private chefs. 

He carries colossal shrimp, crab cakes, scallops, ahi tuna, sea bass, New York steaks, filet mignon, chicken, hamburger – just about anything you would order in an upscale restaurant. All the seafood is wild and all the beef prime. The chicken is free range, and he does carry organic.

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Ahi tuna and beef and cheese ravioli 

“Seventy-five percent of my business involves driving into the driveway, the customer opens his garage door and fills up the freezer. Customers also call their neighbors and tell them I’m there,” says Eric. 

“For the same price as it costs to go out and have a meal of scallops or sea bass for two, you could load up on frozen food for a week’s worth of scallops. Everything goes from freezer to table in 30 minutes – burgers, chicken, and seafood – all ready at the same time. And they contain no hormones or antibiotics. If members of your family each want something different for dinner, it will all be ready at the same time.” 

The majority of his business is by word of mouth, and he has an excellent customer retention rate. “Once they try it, they’re hooked,” he says. “The quality and convenience speaks for itself. It’s all about reliability and availability. There is zero pressure, and I offer a ton of variety. Most customers find real value in home delivery. It’s convenience over cost.”

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Specialty products delivered right to your door

He also carries seasonal meats for the holidays.

Eric travels from Palos Verdes to San Diego, and travels up and down Pacific Coast Hwy. “It’s about the lifestyle, the peace of mind that comes with convenience and quality. If someone needs something, I get it to them.”

Giving back locally, he also runs fundraisers for schools, and supports local businesses and kids. “It’s a win-win,” he says.

Another win-win is the partnership of Pasta Mia and Personal Gourmet. Now residents can get specialty foods not found in grocery stores delivered right to their homes.

For more information and product lists for Personal Gourmet, go to www.personalgourmetfoods.com.

A new website is being developed that will be separate from Personal Gourmet for Pasta Mia orders, however, in the meantime, to view their products, go to www.pastamia.com.

Local owner of Pasta Mia partners with Personal Gourmet to bring the best of the best to your door

Story and photos by DIANNE RUSSELL

What could be better than two people who have a passion for food partnering to bring their extraordinary products right to your doorstep?

“For years,” says Marisa Mazza, manufacturers’ representative at Pasta Mia and daughter of its founder Diego Mazza, “people have been asking where they can buy Pasta Mia products.” 

Pasta Mia, a pasta manufacturing company, sells to distributors like Cisco and U.S. Foods, who then sell to restaurants, but the products aren’t available in markets. 

However, two weeks ago, Pasta Mia partnered with Eric Kahane of Personal Gourmet, a fresh-frozen delivery service offering the highest quality in specialty seafood, chicken, and meat. Problem solved – and now Pasta Mia products will come to your doorstep. For the time being, only the beef and cheese ravioli will be available but other varieties are sure to follow.

In addition to ravioli, they carry tortellini, lasagna noodles, sauces, and other pasta items,

Click on photo for a larger image

Eric Kahane of Personal Gourmet and Marisa Mazza of Pasta Mia

Pasta Mia has a long culinary history based in Italy.

Diego Mazza came from Northern Italy in 1980 with a dream of introducing the American market to the authentic Italian pastas that he had eaten in Italy. Diego grew up experiencing the best of Italian cooking rooted in the traditions of the Italian countryside. He watched his grandmother, Nonna Nina, prepare delicious meals and homemade ravioli, and ate the wonderful results. He brought this passion and respect for Italian cuisine to his products when he opened Pasta Mia in the U.S.

Marisa says, “In 1984 my father conquered his dreams – he moved to Laguna Beach and achieved his desire to live at the beach – and he founded Pasta Mia, to put his Italian tradition into his work. He started at the back of malls with two pasta machines, and he now has 40 machines.”

Diego Mazza now has over 500 different products and continues research and development – sometimes in his own kitchen, according to Marisa.

Pasta Mia products are a natural and inspired result of the Italian heritage of the company. This treasured experience instilled in him a deep appreciation for the natural flavors of real Italian food. 

Pasta Mia imports ingredients from Italy and uses local meats and vegetables.

Marisa says, “Pastas are prepared in our kitchens for maximum flavor and then fresh-frozen to lock in the fresh taste with no preservatives.” 

Click on photo for a larger image

Ahi tuna from Personal Gourmet and Beef and Cheese Ravioli from Pasta Mia 

Marisa’s mom knew Eric and was familiar with Personal Gourmet, which delivers specialty items that can’t be found in grocery stores, so to offer Pasta Mia to the same customers seemed a perfect marketing match. 

Eric says, “The Mazza family and I share a passion for food.” 

Personal Gourmet offers quality and convenience by coming right to your doorstep. These are not run-of-the-mill products found in most restaurants or grocery stores. He sells to five-star restaurants and works with private chefs. 

He carries colossal shrimp, crab cakes, scallops, ahi tuna, sea bass, New York steaks, filet mignon, chicken, hamburger – just about anything you would order in an upscale restaurant. All the seafood is wild and all the beef prime. The chicken is free range, and he does carry organic.

“Seventy-five percent of my business involves driving into the driveway, the customer opens his garage door and fills up the freezer. Customers also call their neighbors and tell them I’m there,” says Eric. 

Click on photo for a larger image

Specialty products delivered right to your door

“For the same price as it costs to go out and have a meal of scallops or sea bass for two, you could load up on frozen food for a week’s worth of scallops. Everything goes from freezer to table in 30 minutes – burgers, chicken, and seafood – all ready at the same time. And they contain no hormones or antibiotics. If members of your family each want something different for dinner, it will all be ready at the same time.” 

The majority of his business is by word of mouth, and he has an excellent customer retention rate. “Once they try it, they’re hooked,” he says. “The quality and convenience speaks for itself. It’s all about reliability and availability. There is zero pressure, and I offer a ton of variety. Most customers find real value in home delivery. It’s convenience over cost.”

He also carries seasonal meats for the holidays.

Eric travels from Palos Verdes to San Diego, and travels up and down Pacific Coast Hwy. “It’s about the lifestyle, the peace of mind that comes with convenience and quality. If someone needs something, I get it to them.”

Giving back locally, he also runs fundraisers for schools, and supports local businesses and kids. “It’s a win-win,” he says.

Another win-win is the partnership of Pasta Mia and Personal Gourmet. Now residents can get specialty foods not found in grocery stores delivered right to their homes.

For more information and product lists for Personal Gourmet, go to www.personalgourmetfoods.com.

A new website is being developed that will be separate from Personal Gourmet for Pasta Mia orders, however, in the meantime, to view their products, go to www.pastamia.com.

The tale of two breakfasts

By Diane Armitage

Dining out for breakfast on the weekends is one of my favorite treats. Recently, I finally ventured out to Harvest at The Ranch Laguna Beach and GG’s Bistro for the first sit-down experience I’ve had in many months. 

A peaceful sojourn at Harvest

Prior to COVID and nearly every Sunday morning, I would walk down the beach to Aliso Creek and cross through the tunnel to The Ranch. 

The staff knew I preferred the corner table in the bar closest to the golf course. My server, Manny, would usually greet me at the table with my decaf cappuccino already in hand. I came to adore The Ranch’s Harvest Restaurant for that early morning peace, which allowed me time to think, dream, and plan my week ahead.

I ate my “last breakfast” at Harvest on a Sunday morning, just days before the March shutdown. Since that time, The Ranch’s personnel have done an impeccable job abiding by the new rules of play. They began serving food again with their patio upstairs, and then quickly expanded to the larger patio that fronts their banquet room below. 

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Photo by Diane Armitage

The Ranch’s Harvest interior offers wide open spaces

When I visited Harvest for the first time indoors last week, it was comforting to see that they’ve followed the same protocol, distancing tables and diners with aplomb.   

Hearty breakfasts stave off hunger all day

 It felt like old times. The breakfast menu was exactly what I recall from earlier days, with everything from Bagel and Lox to their crazy-decadent Cinnamon Roll and my favorite Breakfast Burrito. 

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Photo by Diane Armitage

The Cinnamon Roll for two at Harvest

The Harvest Cinnamon Roll was first created by The Ranch’s first pastry chef, Mary Catherine. Thankfully, she believed in bacon as a priority in one’s diet, and this is the only cinnamon roll I’ve ever found with chunky bacon sprinkles. It is an awesome treat that I reserve for special occasions!

My usual – The Harvest Breakfast Burrito – is a giant meal, stuffed with house made carnitas, scrambled eggs, and Oaxaca cheese. I knew it was too much to handle that morning, so I settled, instead, for something I hadn’t tried –

the Country Omelet.

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                                                                                                                                            Photo by Diane Armitage
Harvest’s hearty Country Omelet 

This showed up as a giant, too. The Country Omelet arrives with a veritable pile of potatoes and choice of toast. The egg concoction was stuffed to its perfectly fluffy edges with smoked bacon, country ham, peppers, and aged white cheddar. It was fabulous and oven-hot, and I managed a scant half of it before submitting to a takeout box. 

Euro-Style at GG’s Bistro

Throughout the craziness of COVID, Francesca Gundogar has remained unperturbed. Cool as a cucumber and always smiling, Francesca is the eye of this year’s hurricane. 

All these long months, Francesca and husband Ragi  have maintained a significant takeout business while going through the motions of closing, opening, closing, and reopening their patio dining. 

Courtesy of GG’s Bistro

GG’s Euro-Style Bistro patio 

The GG’s Bistro breakfast menu is served just on Sundays from 9 a.m. to noon. As menus go, it’s not remarkably different in description than many breakfast menus – bagels, omelets, French toast, basted eggs, hash browns. 

But what shows up is quite the delectable treat. The ingredients are super fresh, the eggs are whipped light beyond belief, and the hash browns are officially the Eighth Deadly Sin. They are buttery, rich, and crisped just perfectly. 

My go-to has always been G’ss amazing Turkish Pan-Fried Eggs served in their own skillet with Turkish sausage and those amazing hash browns. 

If you (like me of late) are on more of a health kick, try the glorious Mediterranean Plate with cucumbers, feta cheese, Kalamata olives, and Mediterranean-style Roma tomatoes. 

If you arrive with a friend or two, you simply have to try the GG’s Sultan Tray. It’s such a beautiful homage to the Gundogars’ roots in Turkey with a giant tray devoted to Turkish cheeses, olive, hardboiled eggs, Turkish sausage, organic Turkish honey, and all sorts of nuts, dried fruits, veggies, olives, and more.

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Photo by Diane Armitage

GG’s Sultan Tray 

And, of course, you simply can’t pass on the Turkish coffee, a fresh, strong brew that’s actually how and where coffee began in the first place. (I have an entire blog article devoted to the history of Turkish coffee – just search “Turkish coffee” on my site).

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                                                                                                                                           Photo by Diane Armitage
                                               GG’s Turkish Coffee 

Even in this rather frantic time, GG’s Bistro patio offers that rare peace we all need a moment of. It’s a beautiful way to greet your Sunday, especially when you’re worn out from the rush of your week.

The best-selling author and blogger on The Best of Laguna Beach™, Diane Armitage is on an endless quest for the most imaginative adventures in Laguna’s restaurants, events, and lifestyle. Check out chef interviews, retail and restaurant news, and favorite events at https://thebestoflagunabeach.com/ and follow on Instagram @BestofLagunaBeach (look for Diane’s smiling face).

Fun foodie finds in Laguna

By Diane Armitage

Last month was my birthday month, and it seems my friends know only one thing to do with me – take me to a restaurant. It proved a delightful, busy, and caloric month, as those of you who follow my social media can attest.

For today’s column, I just had to share a few fun, new finds I enjoyed along the way.

Beautiful burrata

Chef Erik’s Oliver’s Osteria has become one of my favorites these last several months. With plenty of elbow room on his temporary patio, you can focus on what matters most here: his incredible food. 

It’s singularly impossible to choose Chef Erik’s “best” menu item for representation here as every menu item I’ve tasted is the “best.” Pictured here is his Burrata Due Pesti with heirloom tomatoes, flawless buffalo burrata (yes, derived from grass-fed buffalo milk), and a swath of freshly made basil pesto.      

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Photo by Diane Armitage

  Oliver’s Osteria’s Burrata Due Pesti

Oliver’s Osteria is next to the Sawdust Festival in “The Hive.” Its new autumn hours are Brunch/Lunch on Saturday and Sunday, 11 a.m. - 3 p.m.; and Dinner Monday through Friday, 5 p.m. - 10 p.m., with Saturdays and Sundays beginning at 4 p.m.

Best export from Balboa Island & Peninsula

I don’t know how long ago the Lost Pier Café began featuring the Balboa Ice Cream Bar. I’m not quite sure how I’ve lived a happy and fulfilled life until this discovery a few weeks ago. 

The Balboa Bar claims its rightful beginnings at the Fun Zone on Balboa Peninsula. The hand-dipped chocolate wonder has found a home in a handful of shops on Balboa Island and Peninsula, but this is the first time I’ve seen an escapee to the south. 

Yes, they do the hand dipping while you wait. And, yes, they double check on the chopped nuts and peanuts roll just in case you have an allergy. 

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Photo by Diane Armitage

Lost Pier Café’s decadent Balboa Bar

Frankly, I missed out on the whole Balboa Island craze as a Colorado native kid as I didn’t even know the island existed. But the Balboa Bar brings back happy memories of vanilla Dairy Queen swirls hand-dipped in chocolate; they were the special treat we would order after a night of family putt-putt golf. 

The Lost Pier’s Balboa Bar, though, is way better. It’s absolute joyful decadence. 

At Aliso Creek Beach, Lost Pier is owned and operated by the lovely folks at The Ranch Laguna Beach. (You’ll love their breakfast burrito, too.) Current hours for Lost Pier are 9 a.m. to 5 p.m. daily. 

So much in this Machaca Burrito

Michael Skerly, owner of Papa’s Tacos, tells me he’s had one of the busiest summers on record, even with reduced hours (daily from 11 a.m. to 7 p.m.). He continues to offer his breakfast menu all day long, a blessed relief to those of us who love eating breakfast.

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Photo by Diane Armitage

Papa’s Tacos Beef Machaca Burrito

A few weeks ago, he suggested I try his favorite breakfast burrito – the Machaca Beef Breakfast Burrito with three eggs. I prefer “wet” burritos, so he suggested his best-selling ranchero sauce. Five minutes later, he handed me a bag that weighed like a bowling ball. 

Although I live less than a block’s walking distance from Papa’s Tacos, it felt like I’d had a full workout bringing that burrito home. It settled onto my dinner plate like an elephant in a living room. 

There’s absolutely no skimping here on the machaca beef, which is fabulously seasoned and slow-cooked daily. While I usually prefer green salsa for my breakfast burritos, Michael’s ranchero sauce was a perfect pairing to the beef. 

Priced at just $9.49, this burrito was three full breakfasts for me. 

Papa’s Tacos is in South Laguna next to the Community Garden. Hours, as noted, are daily, 11 a.m. to 7 p.m. 

A birthday candle for this cobbler

A couple months ago, I ordered a fantastic “BBQ Rib Dinner” from Cary Redfearn’s Lumberyard. I was hosting a small dinner party and decided to throw in a couple apple cobblers for dessert. While these cobblers are neatly tucked into what appear to be individual servings, each cobbler can easily feed two to three people. These are generous giants with nothing but love for you. 

I’ve never been much of a birthday cake person, so when it was time to light the annual candle and make a wish, I chose Lumberyard’s Apple Cobbler from one of my two favorite desserts in town (the other being Starfish’s Banana in Filo Dough). Filled to its flaky pastry walls with nothing but love, I’m sure this cobbler has seen to it that my wish comes true. 

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Courtesy of Lumberyard Laguna Beach

Lumberyard’s Apple Cobbler

Lumberyard is downtown on Forest (with its adjacent Yard Bar outdoor dining, too). Current hours are Monday through Wednesday, 11:30 a.m. to 8 p.m.; Thursday, 11:30 a.m. to 8:30 p.m.; Friday, 11:30 a.m. to 9 p.m.; Saturday 11 a.m. to 9 p.m.; and Sunday, 11 a.m. to 8 p.m. Live music plays in the Yard Bar Wednesday through Saturday. 

After all that, it was time for salad

As Di’s birthday month waned, I wisely began opting for salads. Active Culture serves up some great creativity in their salads. 

Pictured here, my three options from left, Heaven’s Blend (carrot, beet, red onion, fennel, cranberries, walnuts, and goat cheese), my favorite, the Eastern Trade Winds (quinoa, garbanzo beans, fine chop kale, red pepper, cucumber, dates, peanuts, and walnuts), and Rustic Kale Salad (cranberries, grapes, walnuts, almonds, and parmigiano reggiano cheese). 

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Photo by Diane Armitage

Active Culture’s three salads

For me, each salad easily served two separate meals. Dressing always comes on the side, too, to ensure your salad stays super crisp. 

Active Culture sits at the corner of Anita and Coast Highway. To go pickup and parking is in the back. Current hours are 8 a.m. to 9 p.m. daily. 

And for the month of October…

Stay tuned to future Stu News columns, my Best of Laguna Beach blog, sign up for my weekly emails, or nose through my social media channels for news on GG’s Bistro’s new cheeseburger meals to go for Game Day fans; a visit to the refreshed Las Brisas; Coyote Grill’s blessed return of Baja-style grilled local lobster; Royal Hawaiian’s recent “to go” meal with Seared Fiji Ahi Tuna starring in the lead role; my Harvest Restaurant breakfast; and a review of the pumpkin desserts that seem to be sprouting up around town. 

The best-selling author and blogger on The Best of Laguna Beach™, Diane Armitage is on an endless quest for the most imaginative adventures in Laguna’s restaurants, events, and lifestyle. Check out chef interviews, retail and restaurant news, and favorite events at https://thebestoflagunabeach.com/ and follow on Instagram @BestofLagunaBeach (look for Diane’s smiling face).