Many disputes over OC’s best sunset-spotting location could be solved with a simple visit to the front deck of Sapphire in Laguna Beach. (The expanse of glorious pinks and oranges over the endless sea renders one speechless, making it tough to make coherent arguments.) Diners also might find it difficult to hold conversation when so many delectable bites and craft cocktails beckon. Date night at a spot like this? No brainer. But dinner with the family? Heck, yeah!
As dad to four beautiful children, it is no wonder San Juan Capistrano’s Chef Azmin Ghahreman knows a little about how to make kids just as happy at the dinner table. “Every child is my child,” says Chef. Indeed, he feeds your kids the way he would feed his own, offering healthy, fresh, seasonal items with love.
Sauces, soups, dressings are homemade with no preservatives and the 12-and-under menu (Kobe Beef Burger with fresh fruit, Mini Grilled Chicken Caesar, Chicken Alfredo with English Peas) could easily be mistaken for a nicely balanced offering for adults.
We lingered over signature cocktails like Adam’s Squeeze (Grapefruit-Infused Ketel One, Pamplemousse, Grapefruit Juice, Sugar Rim) and a Lychee Mojito (Fresh Lychee Puree, Lime, Mint Sprigs, Rum) as the sun dipped low, observing nearly every table hosted a child or two winding down from an early dinner. The vibe was anything but chaos; more of a relaxed, friendly, comfortable energy. Clearly many families were regulars, and for good reason.
Spice plates — Mediterranean Octopus Salad and a Goat Cheese Dip with Moho Verde, Olives and grilled bread — started the evening. Shared apps of Seared Hamachi with nori-avocado puree and Snake River Farms Beef Carpaccio with quail egg yolk and Asian Pear followed, proving Chef Azmin’s affinity for honoring small farms, local markets and artisan suppliers. Entrees of Russian Zharkoe braised beef cheek and Lamb Shank Tagine with Medjool dates and toasted almond couscous upheld his motto “when you travel the world’s markets with your palate, you don’t need a passport.”
Indeed, Chef Azmin is a culinary citizen of the world. Born in Iran, educated in Switzerland, formal culinary training in French cuisine in San Francisco. These days, in addition to helming Sapphire, he has committed to bettering childhood nutrition. Since 2008, the lucky kids of OC have benefitted from “Sapphire at School”.
The innovative school lunch program currently partners with nine schools in Orange County and prepares fresh wholesome and flavorful meals for more than 4,500 students daily. So perhaps that deck was filled not with parents, kids-in-tow, but Sapphire-addicted children dragging their folks to a place with great taste, and heart.
Roasted Pumpkin Seeds
Your days of scoopin’ pumpkins aren’t over yet. Let the kiddos scoop out the “guts” into a colander, rinse and pat seeds dry. Preheat oven to 300 and spread seeds in a single layer. Stir every ten minutes, as insides toast before the edible shell. After 20 minutes, crack a few open. Crisp shell should be easy to bite through to nutty kernel.
Toasty Classics — Toss seeds with the melted butter and sea salt. Add a sprinkle of seasoning salt.
Italiano — Toss seeds with olive oil. Bake for 20 minutes, then sprinkle with garlic salt and stir every five minutes until golden brown.
Spice It Up — For a flaming hot version, toss with olive oil, sea salt, paprika and chili flakes.
Sweet Seeds — Toss seeds with melted butter, salt, cinnamon and sugar. Stir every five minutes.
Pumpkin Vase
Much as the early Thanksgiving celebrants did, we want to use every part of what we harvest. Give your pumpkin shell new life by filling with cut mums and assorted flowers for a beautiful centerpiece for your table, or hostess gift if you are attending dinner elsewhere. For little ones, help their bouquet by offering flowers cut at varied length to add depth to their creation.
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