So, one great thing about being a blogger (albeit a “mommy blogger”) is that I get invited to great events like the one OCeanront Group threw for us at the Surf and Sand Resort in Laguna Beach.
The night was destined to be great. Both the 5 South and the evening sky had cleared, and the toll-free 133 South is a straight shot to PCH. It felt like I went from inlander to islander in 30-minutes. Obviously, Laguna is not an island, but it felt every bit the resort experience of Hawaii, Aruba, and the like.
When I posted this picture on Facebook, I was surprised to learn that several of my friends had been to the ocean-front property, including my neighbor who had his wedding reception there. It’s quite the popular destination, and why wouldn’t be with its unique charm, perfect location and 5-star dining.
As soon as we arrived at 15FiftyFive Lounge (their address is 1555 PCH), we were greeted by the friendly staff, and pastry chef and libation concoction-eer (yes, I just made that word up) Ryan Velilla had a couple special drinks he designed for us.
The first was a Margarita L’Orange made from Siete Leguas Tequila. This was the original factory for Patrón before they literally “sold out.” Straight, this tequila has a strong agave smell and flavor and a hint of barrel from it’s “anejo” aging. When mixed with a Mandarine Napoleon and fresh lime, it’s a spectacular, refreshing mix.
The next potable creation was a Musa Mule, made with banana infused vodka, house-made ginger beer and fresh lime. This was another welcome refresher that mixed perfectly with the setting of the sun-drenched ocean from the setting sun.
Before we retreated to our pool-side dinner below, we took a quick tour of the newly-renovated suites. They were plushly comfortable, but what was remarkable how close the property is to the ocean. I don’t know if I know another resort with such proximity to the Pacific?
Dinner was fresh, light and delicious. We got to sample BBQ octopus, grilled red snapper with salsa verde, a halibut ceviche, picture perfect grilled shrimp skewers, roasted corn salad and grilled pineapple salsa.
Executive Cheff Jeff Armstrong prepared the menu from items normally available at Splashes, their water-front American coastal restaurant.
I’d be remiss if I din’t mention the talent they had for us. Denny white, a 23-year old, light- complexioned crooner sang some of the most soulful rifts you could hope to hear. Aside from the incongruity of seeing an young, surfer-looking guy sing Ray Lamontainge’s “Trouble,” it was a truly a treat. My son had a make-shift lullaby when he was a few months old, so when Denny played it, I had to capture the moment.
It was a wonderful evening and a great introduction to a property just minutes away from this land-locked lad. For our next vacation, we may skip the airport lines and TSA patdowns, and instead opt for some local luxury like they have at the Surf and Sand Resort.
The hotel and spa has 162 rooms in total, meeting, event and banquet facilities, a full spa and some of the best ocean views in all of California. For more information, go to http://www.surfandsandresort.com/index.html.