This year Valentine’s Day falls on a Tuesday, which means you can schedule a getaway for just about any day of the week and still call it a Valentine getaway.  For Valentine's Week 2012, we’re offering an Ultimate “Pamper Your Valentine” Package that includes two nights in one of our Deluxe Patio View rooms along with roses, champagne, chocolate, a togetherness massage, a therapeutic soak, dinner at French 75 restaurant, a double-chocolate cake dessert in your room, and breakfast in bed the next morning. Normally this would all cost you in excess of $1100, but we’ve packaged it for $899.  In other words, your $200 evening out at French 75 is basically on us. And, because of the way the holiday falls, you can book this two-night package for any consecutive-night stay from Friday, February10 to Sunday, February19 (subject to availability). Go to the package page on our website for more details, as well as important limitations and restrictions. Room selection and dinner and spa times are subject to availability, so book early and book directly through our front desk.

That package too over-the-top for you? Reserve your favorite room for any stay during this period by calling our front desk and tell our clerk that you want to add a “Romance Package” of flowers, champagne, chocolate, and/or spa services. Mention this blog, and we’ll give you $10 off any Romance Package (excluding Breakfast in Bed and Ultimate Valentine packages). Again, full descriptions of our Romance Packages can be found on our website’s Package & Specials page (bottom section). This discount applies only to packages to be delivered in conjunction with a stay during the period February10 through February19, 2012. You must order the package and mention the blog at the time you make your reservation and the discount cannot be applied to orders already placed. No refunds will be given. All packages must be ordered at least 72 hours in advance.

Enjoy four days of special restaurant offers, daily events, cooking demonstrations, prix fixe menus and more at the 2012 Laguna Beach A la Carte Food & Wine Experience, March 8 through March 11. Tickets are now available online. Schedule: On Thursday--Opening Night Events; Winemaker & Chef's Dinners at Various Restaurants. On Friday--A Taste of K'ya Bistro at The Rooftop Lounge & Hotel, La Casa del Camino. Saturday; Laguna Beach Uncorked! - An International Wine & Food Fest takes place on the Festival of Arts Grounds, benefitting CHOC Children's Hospital, from 1 to 4pm; also, Sunset & Savor at Surf & Sand Resort's Pool Deck from 6 to 8pm. On Sunday--Gospel & Champagne Brunch at Tivoli Too! - Featuring Yve Evans & Co. Brunch begins 11am; later, Snack, Sip, and Surf at The Deck at Pacific Edge Hotel 2 -5pm; also visit, Garden to Table: A Culinary Experience at Studio at Montage 6 to 9pm;   and, Chef Demonstration and Cooking Class at Nirvana Grille from 11am to 2pm. A detailed breakdown of events and specials, listed by day, can be found on the event page. Book directly with participating restaurants by going to the event page, and early reservations are recommended.

As happens in the hospitality industry, our inn has recently experienced some changes to personnel. Casa Laguna is proud to welcome our first official Assistant Manager, Lisa Evans.  Lisa’s prior experience is with the Radisson brand, and she will have manifold duties throughout the property, with special concentration on customer relations. Lisa will be responsible for administration of Casa Laguna’s daily operations when General Manager Kathryn Mace is absent from the property.

We also want to welcome Cole Van Hoogenstyn as the newest member of our front desk staff. Cole’s prior experience is with the St. Regis brand, and he came to us upon the departure of front desk co-supervisor, Nick Galantine, who has taken a position with a marketing firm. Nick was a hardworking employee who received many compliments from our guests. He will be missed. Returning guests will be pleased to know that they will still be greeted by the familiar face of our other front desk supervisor, Marchyndia Taylor, who will provide them with her usual dedicated guest-first service; along with the always pleasant and welcoming Trevor Elledge.

We are also delighted to have an accomplished new chef as part of our culinary team. Michell Bretall has come aboard as Chef Allan’s Sous Chef. Michell received her culinary training at the Laguna Beach School of Culinary Design, and is also a chef-partner in The Basement Table, a company that specializes in “underground supper clubs,” recently featured in a Laguna Beach Independent article. Mike Pilpuf is also a relatively new addition to our culinary team and will be backing up Chefs Allan & Michell. We are sad to say goodbye to our lead server, Marissa Koellisch, who is leaving us to follow her dreams in Texas. Thankfully, we still have Chanel McCord, who joined us a few months ago as a breakfast hostess/server, and who always gets praise from our guests for her superb service.

We are proud of all our dedicated hard-working staff, and we have confidence that each one will strive to provide our guests with the best possible service and attentiveness.

Casa Laguna Inn & Spa is proud to join with 21 other Laguna Beach hotels, motels, inns, and resorts in the Clean the World hospitality partnership program. Through the organizational efforts of the Laguna Beach Visitors & Conference Bureau (LBVCB) all Laguna Beach hospitality industry lodging properties with 20 rooms or more have partnered with Clean the World Global LLC, a social enterprise committed to saving lives and protecting our planet. Hospitality partners in Laguna Beach will collect and recycle hotel soaps, shampoos, conditioners, lotions and gels to help fight the global spread of preventable diseases.

Casa Laguna has always been well ahead of the trend for Earth-friendly products and practices. In 2006 we began a serious recycling program in every guest room and elsewhere throughout the property. We located recycling baskets in all rooms and facilities so that guests and employees could place bottles and cans there for recycling. We also began reusing our "white" paper by printing on both sides before recycling. We started working together with our local Waste Management company to make certain our cardboard boxes along with the cans and bottles would be efficiently recycled.

In 2007 we began replacing garden plants with types that require less water. We then stopped using our sprinkler system and began hand watering, in order to greatly reduce water usage. Also, all plumbing throughout the property includes reduced-flow features and/or nozzles.

In recognition of our efforts, Casa Laguna Inn & Spa received the first "Environmental Recognition Award" from the City of Laguna Beach in 2008.

In 2009, the Inn began using low-impact, environmentally-friendly cleaning products, and purchased a new energy-efficient washer and dryer. Every appliance we purchase is rated as highly efficient on the California environmental impact chart. Lighting throughout the property has been changed to incorporate the use of power-saver bulbs.

In 2010 we changed our linens to the eco-friendly Comphy® line, made from recycled materials that also require less chemicals, water, and power to clean and maintain. These linens are again recycled at the end of their useful life. We also use the "Eco" line of towels & washcloths from Monarch.

In order to lower our carbon foot print we no longer distribute the typical small bottles of amenities you find in many hotels. We have changed to refillable pumps for all soaps and lotions other than glycerin bar soaps that are used in rooms with tubs. These are now being recycled through Clean the World.

According to Clean the World, 9,000 children around the world die each day from diseases such as acute respiratory illness and diarrheal diseases that can be prevented by washing with bar soap. Clean the World has a mission to put soap in the hands of people who need it most to improve hygiene and sanitation conditions to lessen the impact of disease and promote better hygiene and living conditions worldwide. Clean the World is the largest global recycler of hotel amenities, and in just two years of operation has distributed more than 9 million bars of soap to children and families in the United States, Canada and more than 45 countries worldwide, while also fulfilling a valuable environmental mission by diverting an estimated 600 tons of hotel waste from polluting landfills in the United States and Canada.

"Laguna Beach is Southern California's premier seaside destination, and a city deserving of praise for its promotion of sustainability and social responsibility," says Shawn Seipler, CEO and co-founder of Clean the World. "Our hotel partners in Laguna Beach should be applauded for their collaboration on this unique partnership and its distinction of being our first municipality to embrace Clean the World's mission to recycle soap and save lives. I hope the efforts of the LBVCB will inspire other communities, municipalities and cities to do the same."

Casa Laguna Inn & Spa also applauds the LBVCB for their dedication to keeping Laguna Beach a "green" city, and for the organizational efforts leading to a partnership between Clean the World and the Laguna Beach lodging-hospitality community.

[Portions of the above excerpted from the LBVCB press release "Laguna Beach, CA, Becomes First to Partner Citywide with Clean the World" dated November 7, 2011.]

When it comes to successful restaurants, the oft-repeated axiom "location, location, location" is usually well applied. However, many restaurants fail in great locations, indicating the real maxim should be, "location, good food, good service, and good management." And there is no question that "consistency" should be part of that equation as well.

Laguna's newest Mexican restaurant, Asada, unquestionably has a good location—in the heart of downtown Laguna at 480 South Coast Highway. Asada was busy the night we were there and got busier as the night progressed -- with a clear mix of locals and out-of-towners. Javier's, arguably Orange County's premier Mexican eatery, was extremely successful in the same location for many years. Javier's successor, El Callejón, did not fare so well, although we personally liked El Callejón's true "south-of-the-border" atmosphere and dishes, and the guests we sent there always seemed to return happy and satisfied.
 
Unfortunately, our first visit to Asada got off to a bad start....twice. We are quite aware that things can go wrong in any service-oriented business, and we try not to hold it against a restaurant when we encounter minor glitches, knowing that these little hiccups are probably not typical. You can't judge a book by its cover and you can't judge a new restaurant by one visit. So when our Cadillac Margaritas arrived with what was quite obviously far more Grand Marnier® than tequila, we courteously brought it to the attention of our server and she politely took them away and brought back better versions – although I will say here that their Cadillac's are far from the best we've had. I cannot speak for the rest of their extensive margarita menu, which may contain some gems. (I should mention here that Las Brisas makes our favorite Cadillac, although that popular (read "touristy") Laguna Beach "view" restaurant is not our favorite place to eat Mexican food.)

I ordered Asada's Braised Carnitas, described on their menu as "crispy tender pork shoulder with a mild ranchero sauce, crema fresca, house-made black beans, and cilantro rice." My husband ordered Enchiladas Francesas, described as "tender short rib in house-made crepes with a rich negra modelo demi sauce, horseradish crema, and seasonal roasted vegetables." When my dish arrived, we both stared at it for a second and my husband immediately asked, "Is that what you ordered?" Since this was my first time at Asada, I wasn't really sure what the dish was supposed to look like, but it was clear that this was beef, and the sides didn't match the menu description. This time our server was nowhere to be found, so we hailed the nearest employee and brought the error to their attention. I insisted my husband continue with his meal, and he was about half-way through when the manager returned with the correct dish and apologies. By this time, my enthusiasm was understandably dulled and my palate was no doubt following suit. The Braised Carnitas dish was just ok. The beans and rice were definitely ordinary. My husband tasted the dish as well, and agreed on all counts. His crepe-wrapped short rib looked interesting, though a bit thin and insubstantial for supposed enchiladas. He said that the enchiladas were "good" and the roast vegetables were "ok."

As we enjoyed the last of our "better" Cadillacs, and a large slice of "Batch Carrot Cake" (brought by the pleasant and accommodating manager as an extended apology), we chatted with a nearby patron of Hispanic descent who said this was her second time at Asada and that she "loved" her first visit. Glancing around us throughout the meal, we did not see anyone who, observably, was not enjoying their meal, or who had obvious problems with service. Thus, we are prepared to give Asada a second chance in the near future. Perhaps this time we will ask them about their most popular drinks and dishes, and give those a try.

Bottom line: Our first visit to Asada was not the best experience we've had at a Laguna Beach restaurant, and certainly not the worst. Based on what we saw and heard from the patrons around us, we don't think our experience was typical, and we plan to review Asada again in the coming weeks.

Those of you who are frequent visitors to the Laguna Beach culinary world no doubt remember experiencing one or more wonderful meals at Five Feet. Sadly, this landmark Laguna restaurant closed its doors earlier this year. Happily, it has been replaced by a restaurant that, although nothing at all like Five Feet, brings a fresh and very different vibe to the Village.

Before I go any further, I need to say that we loved this place—the food and the service were excellent. I am going to make a couple of observations that might be construed as negative, but they are really very minor points and are just one person's observations. Keep in mind that this was only the fourth night that Broadway was open, so they were still getting their act together. Taking that into consideration—and considering how much we loved it—I have no doubt it will only get better.

I must be honest and say that, after viewing the Broadway website, I made reservations with some small degree of trepidation. At first view, the menu appeared very ordinary and very limited. When we arrived, our first impression was equally apprehensive. The restaurant's interior decor is very—very—eclectic. The wait-staff were all very casually dressed in blue jeans and aprons, briefly giving the impression that we had just walked into a high-end cowboy country barbeque eatery. Let me quickly say that the impression quickly changes as your night progresses. The place, quite simply, grows on you. You soon come to realize that the restaurant is exactly what Chef Amar Santana intended it to be—a little slice of Broadway transported to Laguna Beach.

Most of the tables at Broadway by Amar Santana are closely lined up along one wall, facing the lounge-style bar and open kitchen. There's method to this madness. The kitchen is the focus of the entire room – it's the "stage" for the culinary show you are about to experience. For the lucky six who get to sit at the "chef's table," it's a front-row seat for the chef's six-course tasting menu. If you can put together a group of six – or if you catch them on a night when no one else has reserved all six seats—the Chef's Table is the place you want to be.

As I previously mentioned, the standard menu is short and sweet, but Santana plans to add more items as he gets a better feel for his patrons' likes and dislikes. On the night we were there, you could choose from five appetizers ranging in price from $11 to $22. There was also a selection of 11 different small plates ($6 to $16) and we chose two of these as our starters—pita bread with hummus topped with delightful crunchy garbanzos; and decadent bacon wrapped blue cheese stuffed dates. There were so few Mains that I can actually list them all: Lightly Smoked Wild King Salmon $26; Crisp Seared Duck Breast $31; Butter Poached Jidori Farm Chicken $27; Grilled Prime Ny Strip Loin $39; and one special, Filet Mignon with crispy polenta, lobster mushrooms, and a red wine sauce $35.

I went for the Filet Special and my husband of course chose the Salmon. Interestingly, the steak portion was huge and half of it went home with us. The Salmon portion was just the opposite; a long thin ration paired with baby potatoes, ikura, and crème fraiche on a plate the size of a bar stool seat, which only made it seem smaller. My husband, who greatly appreciates modern culinary presentation and who does not expect massive portions at any gourmet restaurant, commented that the typical male patron is probably going to ask, "When does the rest of it show up?" That said, the portion was perfect for him. He also said it was perfectly cooked and delicious and he loved the luxurious addition of Ikura roe. My steak was top quality and perfectly done and I devoured the polenta—one of my favorites.

We will be back to Broadway again and again—and not just because they make our illusive Vesper Martini with Cocchi Americana, which harkens back to the days of Ian Fleming and Kina Lillet. (But that’s another story.)  Chef Amar Santana, along with partners Ahmed Labbate and Rich Cadarette, has created more than just another same old Laguna Beach restaurant. It’s clear that Broadway by Amar Santana will become a favorite meeting place for locals whose tastes are a little left of typical. We were very excited to meet Santana and Labatte in person on the night we were there, and we immediately liked them both. These two have an extensive background with Charlie Parker restaurants, but this ain’t no Charlie Parker’s. The look is clean and eclectic. The vibe is a lot New York—but without pretentions. Chef Santana told us he wants Broadway to be a place where people can simply have a casual bite at the bar with a cocktail; impress friends or colleagues with fun and exciting dinner at the chef’s table; or just have a comfortable and delicious dinner out. We think it will become one of our favorite places for all of those things.

To learn more about Santana, Labbate, Cadarette, and Broadway, take some time exploring their website. You’ll quickly come to appreciate what makes Broadway by Amar Santana stand out from the crowd.

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The California Department of Transportation will be resurfacing Laguna Canyon Road, between Forest Avenue and the 73 Toll Road from now through November. Asphalt grinding will be done during the first three or four days, then paving will go forward until sometime in November. Although there will be no work on weekends, we still suggest that our guests completely avoid Canyon Road (a.k.a. Broadway or Hwy. 133) until the repaving is completed.

Actually, it’s always been easier to get to Casa Laguna via Crown Valley Parkway rather than via the Canyon. And, of course, it’s not really a secret. Most of the locals who live south of Bluebird Canyon come and go “over the hill” on Crown Valley Parkway.  Coming north or south on Interstate 5, just take the Crown Valley exit and head west toward the ocean (6.5 miles). When you top the hill and see that beautiful expanse of blue Pacific before you, you’re almost to Pacific Coast Highway (PCH). Get in the right hand lane, turn right (North) onto PCH, and you’re just 3.6  miles from Casa Laguna (on the right just a block past the Nyes Place intersection). If you have any problems, just call us on your cell. (Hands-free please. Don’t get a ticket.) We’re always willing and able to talk you through it.  1-949-494-2996

Bidders have only two weeks left to bid on the Ultimate Casa Laguna Getaway. As part of our sponsorship and support of the Orange County Ride for Aids (OCRA), Casa Laguna is auctioning a fabulous Laguna Beach getaway for two. The getaway package includes two nights in our spacious ocean-view cottage, breakfast in bed (one morning), a sixty minute togetherness massage at Casa Laguna’s spa, our Devotion Package—including a bottle of sparkling wine, two souvenir flutes, chocolate covered fruit, and a dozen roses waiting in your room, a picnic lunch to enjoy on-property or at nearby Victoria Beach, a romantic dinner at French 75 restaurant (one night), a chauffeur-driven town car from Best Chauffeured to take you to and from the restaurant, a private Chef’s Dinner on the ocean-view Cottage deck—prepared and served by Casa’s head chef (one night); and, a gift basket of memories including two of Casa Laguna’s cozy robes, a set of our acclaimed eco-friendly sheets, and a selection of Gilchrist & Soames bath amenities. Certain limitations apply (see below). Total value of all items and services: $2675.00!

Bidding is currently taking place on Casa Laguna’s Facebook “Event” page until 6:00 PM, Saturday, October 1, 2011. Bidders must first click “I’m Attending,” then simply post a message on the event page including the amount of their bid. Bids must be made in $100 increments. Where two or more bidders bid the same amount due to posting lag, the bid that arrived first per Facebook time-stamp will be the current bid. All others will need to re-bid. Bidders should return to the page frequently to keep track of bidding and increase their bid when necessary. Be sure to read all rules and policies before bidding. The winning bid will be the highest bid received by 6:00 PM October 1, 2011, based on the Facebook time-stamp accompanying the bidder’s post. The winning bidder will be contacted by a Casa Laguna representative to arrange payment within 24 hours of the close of bidding. Payment will be made directly to AIDS Services Foundation of Orange County. Runner-up bids will be retained as back-up bids until payment has been received in full, at which time the winner will be announced.
 
This is a charity auction, with all proceeds going to AIDS Services Foundation Orange County, a non-profit organization (Tax ID # 33-0126491). Per IRS regulations, donors who purchase items at a charity auction may claim a charitable contribution deduction only for the excess of the purchase price paid for an item over its fair market value.
 
Our thanks to French 75 Laguna Beach and Best Chauffeured for their generous contributions to the package. Casa Laguna is a Gold Sponsor of the Orange County Ride for Aids (OCRA) which also benefits AIDS Services Foundation Orange County.

 
LIMITATIONS: Dinner at French 75 subject to $200 dinner-check limit. Winner will be responsible for dinner costs in excess of $200 and for all gratuities. Before bidding, bidders should familiarize themselves with Casa Laguna’s policies regarding reservations, cancellations, and spa services, all of which will be applied to this stay. Getaway package must be used by April 15, 2012. Reservations must be made no less than 15 days and no more than 30 days prior to arrival. Not valid on holidays or holiday weekends.
 
IMPORTANT: Casa Laguna reserves the right to discontinue this auction at any time, for any reason. By bidding in this auction you thereby agree to forever waive, release and discharge Casa Laguna Inn & Spa, French 75 Laguna Beach, Best Chauffeured, AIDS Services Foundation Orange County, their parent companies, directors, managers, employees, and any and all persons or entities associated with this auction from any and all claims arising from your participation in this auction.

Guests and friends of Casa Laguna can now purchase Gift Certificates and promotional items, as well as our acclaimed Comphy® bedding and EuroSpa™ European spa salts, directly through our website Gift Shop. Your secure online order goes straight to our front desk, where the order is immediately processed and prepared for shipping. You are then notified by email as soon as your shipment is on the way. Orders for Comphy® bedding are processed through Casa Laguna, but your order is shipped directly to you from the Comphy Company. Please note that tax and shipping are included in the listed price for all items.

Our Gift Certificates can be used toward a stay in one of our cozy rooms and/or rejuvenating spa treatments while staying at the inn. Because our room rates are variable, we cannot provide a Gift Certificate for a "night's stay." We will be glad to assist you in choosing an amount that comes close to covering the cost of accommodations. Before giving a certificate for a stay, be aware that our spa services are available to registered guests only, and our rooms accommodate a maximum of one or two adult guests. Our standard policies and cancellation penalties apply for reservations to be paid by Gift Certificate.

If, at any point, you have any questions about our products or the use of our online gift shop, please call us toll-free at 1-800-233-0449.

Casa Laguna has a marvelous new menu to finish out the remainder of the summer. Chef Allan has created one of our most eclectic yet balanced menus, ranging from flavorful, healthy selections that are perfect for our vegetarian friends, to hearty dishes with robust flavors for those who want a bit more "substance" in their first meal of the day. We've tasted them all, and we can tell you that, even though we never thought it was possible, breakfast at Casa Laguna just keeps getting better and better.

Zesty Chorizo Omelette: A unique frittata-style gourmet omelette with sautéed chorizo, shallots, garlic, roasted red bell peppers, and potatoes. Garnished with micro cilantro and cherry tomatoes.

Savory Abelskivers: The latest take on our popular spherical Danish pancakes. These are stuffed with orange & basil-infused ricotta cheese; served with ground-mustard hollandaise and a sprinkling of bacon bits.

California Benedict: A non-traditional "bene" with fanned avocado, crispy greens and tomatoes tossed in balsamic and oil, and a perfectly poached egg, sitting atop a crispy toasted sliced bagel. Finished with salsa-cremoso, lime, and cilantro.

Laguna Egg Rolls: Not what you're thinking. A blend of eggs, sautéed garlic, shallots, potatoes, cumin, chili powder, garlic powder, chives, and avocado, is rolled into a won ton wrapper and pan crisped. Garnished with mixed crisp cabbage & shaved carrots.

Just Peachy Waffle: Our waffles are a long standing Casa Laguna favorite that change with the season. The current version starts with a vanilla waffle, accompanied by peachy vanilla-bean whipped cream, a fan of peach slices, and raspberry coulis.

Starving Artist Breakfast: Not into gourmet fare? Need something a bit more hearty? How about three eggs done your way, 2 slices of bacon, 2 link sausages, and choice of seasonal vegetable hash or Wine Country Potato Hash.

Wine Country Potato Hash: Potatoes are minced and sautéed with cumin, chili powder, & garlic powder. The pan is deglazed with red wine and the potato mixture is then tossed with Panko bread crumbs and the wine reduction before it is pressed into a ring for shaping and serving.

Seasonal Vegetable Hash: Our popular vegetable hash changes with availability & the chef's whim.

And, of course, we always offer our celebrated house-made Vegan Muesli containing dried fruit, coconut, oats, and molasses. White or Wheat Toast with Jam and/or Applewood Smoked Bacon are available as sides. We honor all requests for egg-white breakfasts and will do our best to accommodate other special diet orders. Casa Laguna is a strong supporter of the Slow Foods Movement and of local organic farmers.