We are following executive chef Erasmo Rodriquez single-file through what he calls “a modest-sized commercial kitchen” at the Marriott Laguna Cliffs Resort and Spa in Dana Point. The hustle of the culinary staff is palpable as it orchestrates getting dessert to a private dining room. Decadent chocolate cake and scoops of cool green pistachio ice cream are artfully placed on 20 white rectangular ceramic plates, lined up on a stainless steel counter waiting to be dispatched.
Rodriquez, former chef at the Hotel Del on Coronado, excitedly talks about his two $41,000 “smart” ovens that do everything except serve the food. He enthusiastically pushes buttons on the wonder oven, explaining cooking cycles for beef, chicken, lamb and more — technology that makes possible near perfection in cooking.
“I don’t like to focus on one type of food,” Rodriquez tells us he cruises on past giant mixers, gargantuan stainless steel mixing bowls and a walk-in fridge and freezer. “We like to have a global focus.”
That’s evident in the tapas menu offered in the OverVue lounge at the hotel, and the menu at the Vue Restaurant is no less mouth-watering. Earlier we had sampled some of the Rodriquez repertoire: lobster risotto; yellow tomato soup; organic greens with glazed pecans and champagne vinaigrette; buttery Chilean sea bass over a pool of artichoke puree; filet mignon with young asparagus, mashed potatoes and a cabernet reduction.
Rodriquez’ kitchen is the nerve center for all food preparation at the Laguna Cliffs, which reopened April 30 after a multi-million dollar renovation. All 378 guest rooms received a makeover that reflects its four-star status, and a stunning new lounge and patio overlooking Dana Point harbor have been added. Colorful flowers ring the expansive lawn where visitors can stroll, meditate, stretch or nap, and orchids throughout the hotel’s contemporary interior make for a serene and organic atmosphere.
The food alone would be reason enough to visit and/or stay at the Laguna Cliffs, but there are others.
For one, it’s but 45 minutes from coastal North County. For another, it offers expansive views of picturesque Dana Harbor (May through October is blue whale-sighting season), and also is adjacent to a city park, which visually and physically extends the property and is rarely crowded.
The hotel also is family-friendly, with a new salt-water pool and the Splash Zone for kids. (The quieter adults-only pool is on the other side of the property). The Kahuna Laguna kids’ program offers 5- to 12-year-olds a day of supervised fun ($45 half-day; $70 full day). And don’t miss the complimentary family movie night with free popcorn and a ticket for a free breakfast the next morning.
We took the stairway and sidewalks to the harbor — a 10-minute walk — and strolled along the waterfront and over the bridge to the statue portraying a beefy likeness of Richard Henry Dana. In the mid-1800s, the Harvard Law School graduate penned “Two Years Before the Mast” about his adventures at sea and the time he spent in the area that now bears his name.
Not to be missed at the Laguna Cliffs:
At the hotel entrance: the meticulously restored, rose-red, 1944 “Woodie” station wagon (purchase price: $175,000).
The tapas menu at the OverVue Lounge. Especially delicious: the Cochinita Sopes – slow-cooked, spicy pork, black bean puree and onions sitting in little cups made of corn meal.
The chef’s secret: the cups are made ahead of time, frozen, then plopped into hot oil right out of the freezer.
Disabled-friendly features: ramps everywhere; a roll-in shower at the spa that features “ceiling rain” shower heads and multiple wall jets; free shuttle service to Doheny Beach and Dana Point Harbor.
Just call the bellman 15 minutes before desired departure.
The day spa. Come for a massage, facial or any other service and stay for the day. No extra fee for using the salt-water whirlpool, sauna and steam room. Lunch can be arranged.
Breakfast/brunch at the Vue restaurant: About $19 for an extensive buffet featuring an omelet station, bagels and lox, waffles, lots of fresh fruit and more.
For more information, visit http://www.danapointharbor.com/ and www.lagunacliffs.com.
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E'Louise Ondash
E’Louise Ondash is a veteran, award-winning journalist who was an investigative reporter, feature writer and columnist for the Times Advocate and the North County Times. She has written travel features for The Coast News since 2003.
