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Dinner & Drinks at Outer Reef at Laguna Cliffs Marriot Resort Spa

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What’s for Dinner and Drinks? | Chef John Tesar and Outer Reef

Photography Courtesy of Laguna Cliffs Marriott Resort & Spa

Outer Reef
We asked Chef John Tesar from Outer Reef at Laguna Cliffs Marriott Resort & Spa to share his recipes and how-to’s to answer the proverbial question.

If you’re wondering what’s for dinner and drinks, look no further—we have recipes from renowned Chef John Tesar! Chef Tesar is behind the excellent cuisine at Outer Reef, the coastal seafood restaurant at Laguna Cliffs Marriott Resort & Spa, and he has impressive accolades to back up his culinary expertise. Tesar was awarded with a Michelin Star for his excellent work at Knife & Spoon at The Ritz Carlton Grand Lakes in Orlando, and he is a five-time James Beard Award nominee for “Best Southwest Chef.”

Outer Reef

OUR EXPERT | Chef John Tesar 

WHERE YOU’LL FIND THEM | Outer Reef at Laguna Cliffs Marriott Resort & Spa

THE INSPO | Coastal Cuisine

THE RECIPES | Black Cod Milanese and “Killer Bee” Mezcal Cocktail

You’ll find Outer Reef perched atop the Dana Point cliffs at Laguna Cliffs Marriott Resort & Spa, providing unparalleled views of the marina as you dine—and the ocean also serves as the inspiration behind the menu. Featuring Chef Tesar’s interpretation of coastal seafood, guests of Outer Reef enjoy inventive dishes like Pounded Dry-Aged Tuna, Black Cod Milanese and Kimchi Glazed Pacific Halibut. 

Outer Reef will be open on Thanksgiving day, offering a special three-course menu, which provides an elevated way to celebrate the holiday without the added stress of cooking. 

We asked Chef Tesar to provide inspiration for all of us in the kitchen. So, what is for dinner and drinks?

Chef

You’ll find Outer Reef perched atop the Dana Point cliffs at Laguna Cliffs Marriott Resort & Spa, providing unparalleled views of the marina as you dine—and the ocean also serves as the inspiration behind the menu.

Black Cod Milanese

 

DINNER | BLACK COD MILANESE

Ingredients
  

  • 7 ounces black cod loin skin off, no bones
  • 3 eggs whisked
  • 1 pint all-purpose flour
  • 1 tablespoons ground white pepper
  • ½ cup brown butter
  • ½ lemon segmented no seeds
  • 2 tablespoons fried capers
  • 8 to ybox tomatoes halved
  • Salt to taste
  • ½ ounce lemon juice
  • 3 tablespoons of canola oil for frying
  • Garnish
  • 2 squash blossoms
  • 3 nasturtium blossoms
  • 2 nasturtium leaves
  • Maldon salt

Instructions
 

  • Pat cod loin dry and season with salt and white pepper. In three containers separate your egg wash, flour, and herby breadcrumbs.
  • Begin by dusting cod with flour, then moving it into egg wash and finally finishing with breadcrumbs. Be sure to coat all sides of the fish to ensure even cooking.
  • Set aside the breaded cod.
  • Take a heavy bottom stainless or cast-iron pan and heat with canola oil to shallow fry. Introduce fish and cook at medium heat. Cook each side 3-4 minutes until golden brown.
  • In a separate pan heat brown butter and add halved tomatoes to cook lightly. Season with salt, add fried capers, and lemon segments. Finish with fresh lemon juice.
  • Plate cod whole portion and top with brown butter tomatoes. Garnish with 4 squash blossoms and nasturtium leaves and blossoms raw. They will warm with the heat from the Milanese.
  • Finish with extra virgin olive oil and Maldon salt.

 

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Killer Bee

 

DRINK | KILLER BEE

Ingredients
  

  • 2 ounces Mezcal
  • 1/2 ounce lemon juice
  • 1/2 ounce orange blossom honey
  • Pinch of sea salt

Instructions
 

  • Mix all ingredients together and stir. Place ice into a rocks glass and pour contents into a glass. Top with Prosecco and an edible flower.

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