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Savoury's
In Historic La Casa Camino Hotel
by Christina Duane

It is rare to find a restaurant where the palette is treated to such a symphony of textures, and flavors, while the presentation of the food is artistic and stimulating, the portions generous and the ambiance is inspiring all simultaneously.

Within the legendary La Casa Camino Hotel in Laguna Beach, is Savoury's, where one of Orange County's finest dining experiences awaits and the art of food is expressed in multi faceted cultural cuisine with an emphasis on French, Mediterranean and Pacific Rim.

Every creation at Savoury's is the result of an extraordinary story as rich as the History of the enchanting hotel that it is within. While Hollywood Royalty once found haven at La Casa Camino Hotel, Rudolph Valetino, Humphrey Bogart, J Paul Getty and Howard Hughes were all guests of the hotel, it an elite group of chefs and their story that is giving rise to a culinary legend.

In 2001, with plans to open Savoury's, Executive Chef Brad Toles commissioned Team California Culinary Olympic team, a team of fourteen chefs to engage in a marathon of creativity that would result in Savoury's incredible menu. Chef de Cuisine Felix Baron remembers working 17-38 hours straight as the team outdid each other in expressing Brad's philosophy in their offerings. The challenge was met when classic dishes were innovated and raised to their highest level without infusing thus remaining true to their cultural roots.

The result was stunning as Savoury's won the prestigious Zagot Award of Excellence right out of the gate. Signature dishes enjoyed at Savoury's include Crispy Crackle Cat Fish, the perfect example of a new twist on a great classic, featuring a Crispy Catfish Filet laced with Thai ginger, chili pepper and citrus fish sauce, accompanied by a lobster dumpling, tossed with Coconut, curry and roasted corn ragout. Mongolian Barbeque Short Ribs of Beef with wok-charred vegetables is a Savoury's classic unforgettable favorite.

Starters and Finales at Savoury's are incredible! The Infallible Aphrodisiac Wild Mushroom Soup with black truffle oil crème fraiche is out of the park! The Sesame Ginger Crab Cake with wasabi scallion, aioli, accompanied by ahi carpaccio and cucumber carrot namasu salad is tantalizing. Desserts are memorable! My favorite is Fluffy Frangelico Amaretto Soufflé is served with spiced Chantilly Crème. Apple Tart Tatan's sliced caramelized apples are baked into crispy puffed pastry and topped off with homemade vanilla bean ice cream and caramel sauce. Chocolate lovers can indulge in Moulton Chocolate Cake with Tahitian Vanilla Bean Ice Cream. I tried and loved all three of these sharing and raving with friends.

Holistic Selections will continue to be a focus for Savoury's, "We are the organic whole sum of our parts. In other words, we are what we eat. We now have access to a myriad of micronutrients essential to healing and Longevity that is unprecedented in human history. Enjoying the gourmet culinary delights of a wide variety of seasonal vegetables fruits and while foods is a treat for our senses, our souls and our lifelong relationship with a miraculous vessel of life in the body."

Just being at Savoury's, you can feel the passion that goes into the food and especially into the night. General Manager, Dawn Wilson who has been at the helm since Savoury's inception describes the room as having a good aura, her team as a tight family with great respect for each other who love their work. What is her goal and the goal of her team?, "We want to make sure that every person leaves not only happy but with one of the most fabulous dining experiences they have ever had."

© Copyright 2004 Christina Duane and Savoury's Restaurant . No unauthorized duplication without written consent.