White truffles are offered at Andrea Ristorante for fall. 42 NEWPORTBEACHMAGAZINE.COM For Autumn Appetites The Resort at Pelican Hill offers an array of new culinary experiences this fall.

BY KRISTIN LEE JENSEN

n aria crescendos through the radio as replaced Italian appetizers. Selections rotate on Julia Holland drapes the canary-yellow a weekly basis, with the exception of four main- A dough over the chitarra in front of stays. Ahi tuna tartare tacos are one of the regular her. With her hair pulled back into a white chef’s options, with a delicate balance of fresh fish and hat, her eyes light up behind pink-rimmed glasses spicy ponzu that pairs well with a libations list as she explains the contraption: an Italian pasta highlighted by sparkling wines and cocktails. cutter resembling a guitar. While dining on small bites and sipping sig- “I can make [the ] slightly faster on nature drinks, visitors can enjoy the new enter- a [machine], but there’s just something about tainment program, which includes a rotation of using a tool and a technique that people have been nearly 10 DJs spinning until midnight Tuesday doing for decades that is so much more authen- through Saturday. The space also hosts a Social tic,” she says as she pushes a rolling pin over the Hour weekdays from 5-6 p.m., with free table dough resting on the chitarra’s taut strings. Under games and events like boutique art exhibits and the weight, perfectly cut spaghetti noodles begin etiquette conversations. to fall between the chords. “We have done a tremendous job for the local Tucked in the back corner of the Andrea community [when it comes to] , spa and Ristorante kitchen at The Resort at Pelican Hill, golf,” says Managing Director Giuseppe Lama. the pasta room serves as Holland’s sanctuary, “But all of them cost money. So we said, ‘What where she produces more than 17 different variet- about doing something in the Great Room that ies of pasta each week. Though the workspace is Pasta chef Julia Holland leads “The Art of Pasta … is a service for you to come and chat with your small and the workload extensive, she began wel- Making” classes as part of the resort’s new friends, engage [and] relax?’ ” coming guests into her space in July: During “The culinary offerings. Communal Italian piazzas inspire Lama’s vision Art of Pasta Making,” an intimate hour-long class for the lounge: A tourist in the Piazza San Marco held Thursdays at 11 a.m., Holland teaches up to existed before. In the lounge just off the main in Venice, for example, can be the beneficiary OPPOSITE PAGE PHOTO COURTESY OF PELICAN HILL three visitors at a time how to make pasta. entrance, a disc jockey might be spinning 1980s of “beautiful architecture or lifestyles or music” It’s just one of several new epicurean experi- and 1990s tunes, or a Fashion Island stylist might free of charge. And in welcoming the concept to ences offered at Pelican Hill, after renovations be presenting fall trends to the sartorially inclined. Newport Beach, visitors don’t even have to pay earlier this year modernized the rotation of offer- It’s all part of the newly minted Great Room Social for parking: Pelican Hill has offered complimen- ings and flavors at the resort’s food and beverage Lounge, one of several spaces in the main estate tary valet to guests and locals alike since opening outlets. And the changes aren’t just for overnight that underwent changes from April to May. in 2008. guests; many are geared toward providing locals Previously decorated in shades of beige, the a gourmet getaway, even if only for a night. room and its terrace now feature a bevy of cus- Autumn Additions tom-made settees, ottomans and patio furniture The Great Room’s new look has also filtered into Modern Makeover radiating pops of burnt orange for a modern aes- neighboring Andrea Ristorante, the resort’s flag- Walk into Pelican Hill on any given evening and thetic. The menu also received a modish facelift, as ship restaurant offering Northern . you’ll encounter quite a different ambience than Asian and Latin American-inspired finger The main dining room has been refreshed with

NEWPORT BEACH MAGAZINE 43 FESTIVAL FLAVORS

THE FIFTH ANNUAL FESTA DELL’AUTUNNO, TAKING PLACE OCT. 8-11, OFFERS A VARIETY OF EPICUREAN EXPERIENCES THROUGH- OUT THE WEEKEND TO CELEBRATE THE AUTUMN SEASON.

THURSDAY, OCT. 8 WINE DINNER WITH CHEF ALESSANDRO BOCCI (6-10 P.M.) Enjoy autumn fl avors with a four-course dinner at Pelican Grill, prepared by chef Alessandro Bocci of the Michelin-starred All’Acquacotta restaurant at Terme di Saturnia Spa & Golf Resort in Maremma, Italy.

FRIDAY, OCT. 9 WINE LUNCH WITH CHEF SEBASTIANO LOMBARDI (NOON TO 2:30 P.M.) Chef Sebastiano Lombardi from the Michelin-starred Ristorante Il Pellicano in Great Room Social Lounge’s ahi tuna tartare tacos House-made pastries at Caffè and Market Porto Ercole, Italy, prepares a three-course lunch menu paired with fi ne Italian wines at burnt orange carpet, tablecloths and staff uniforms; different products between the two farms, a supply Andrea Ristorante. the bar now features a 98-inch fl at-screen TV also supplemented by other vendors when needed. showing black-and-white Italian fi lms through- While Alegría provides small lettuce, fennel and SATURDAY, OCT. 10 out the day. And while chef Marco Criscuolo will beets, among other items, Irvine Ranch harvests ITALIAN STREET FESTA (2-8 P.M.) continue offering signature experiences like bar- the strawberries used in Pelican Hill’s strawberry Highlighted by fl ag bearers from Bologna, rel-aged prepared tableside in a Parmesan , one of 10 rotating fl avors served in the ren- Northern Italy, dressed in traditional Renaissance wheel, the fall season also brings new menu items ovated Caffè and Market. Located across the lobby costumes, this street festival guaranteed to make mouths water. White truffl es from the Great Room Social Lounge, the cafe now features food and wine from Alba, Italy, are an autumn mainstay, as din- features display cases with more than 400 market from Sicily, Tuscany, ers can order the delicacy known as “the diamond products, including house-made paninis and pas- Piedmont, Romagna of the kitchen” by the gram. Executive Chef Jean- tries to-go. With its ocean-view terrace, the cafe and Veneto. Savor Pierre Dubray recommends pairing them with the could be an idyllic sojourn after a bike ride up the options like octo- risotto—the warmth of the dish provides a rich coast; locals who stop by should try scoops of the pus carpaccio with backdrop for their unique taste. decadent dark chocolate and vanilla bean gelato. shaved fennel and Seasonal menus can also be found at Coliseum The Italian-style ice cream is even available at the olive salad, or gnocchi Pool & Grill, where chef Micah Severeid special- spa in the body gelato treatment: The hydrating with fontina cheese sauce. izes in American cuisine with Mediterranean wrap and scrub centers on a seasonal fl avor—fi g is There’s also a wide selection touches. Up to eight different types of apples from featured in the fall—before spa-goers are treated to of sweet plates, including homemade gelato, orchards in Julian, Calif., are used in fall offerings an exclusive scoop to taste. seasonal berry crostada, lemon-scented like poached apple salad, pork chop with apple Also showcasing seasonal ingredients this fall and assorted . chutney and house-made apple cider. Nothing is Pelican Grill. Known for its California coastal is set in stone, but epicureans can also look for- cuisine and tasting table experience in which WINE DINNER WITH CHEF SEBASTIANO ward to creative dishes using pumpkins sourced diners are seated next to the open-concept LOMBARDI (6-10 P.M.) from nearby Irvine Ranch, such as hummus with kitchen for a meal led by chef Luke Turpin, the Lombardi returns to Andrea Ristorante for a fi ve- cinnamon-sugar pita chips, risotto and butternut restaurant’s fall special features locally caught course dinner menu paired with Italian wines. squash salad with a pomegranate reduction. seafood. Menus aren’t yet fi nalized, but expect Dubray, who grew up in a farming commu- lots of striped sea bass, shellfi sh, Santa Barbara SUNDAY, OCT. 11 nity in France’s Loire Valley, has helped expand black cod and New Zealand razor clams. UNDER THE CALIFORNIA SUN BRUNCH the resort’s locally sourced programs to now (10 A.M. TO 1 P.M.) include Irvine Ranch and Alegría Farm in the Fall Festivities The weekend’s concluding jazz brunch features Orange County Great Park, reaping the benefi ts of Pelican Hill’s harvest season is capped off with endless prosecco mimosas and custom-made fresh produce year-round. During peak season in Festa dell’Autunno, an annual culinary celebra- omelets to be enjoyed at communal tables. August, Pelican Hill restaurants receive nearly 30 tion featuring wine dinners by acclaimed Italian

44 NEWPORTBEACHMAGAZINE.COM Free Parent Support Group PARENTING A TEEN IS TOUGH • Monday nights from 5:30-7:00pm • free to any parent of a teen that IN TODAY’S ENVIRONMENT. may be struggling WE CAN HELP. • group has been ongoing for over 4 years • parent organized and parent lead • connect with parents in similar situations • bring your questions 4-week Parent Workshop • start at any time • for parent and their teen • mental health and substance abuse assessment • identify and treat systematic issues • learn to set limits and boundaries • family and individual therapy weekly • referral to appropriate level of treatment if necessary • collaboration with primary therapist or school if requested • free drug testing 485 E 17th St., Suite 200 Andrea Ristorante’s refreshed decor Costa Mesa, CA 92627

chefs, a street festival and marketplace with Italian goods. This year’s event, held Oct. 8-11, is the first NEWPORT ACADEMY to begin on Thursday, with activities for the street MENTAL HEALTH | EATING DISORDERS | SUBSTANCE ABUSE festival on Saturday running until 8 p.m. www.newportacademy.com 877.628.3367 Averaging 500 guests each year, Festa is one of the only occasions Camp Pelican—the resort’s children’s offering—is open to non-guests, as it’s transformed into Carnevale dei Bambini for children to paint flags, don costumes and parade down the bungalow avenues. Families can also “I came into peruse the marketplace for authentic Italian this world to do TM fare, including handmade pasta straight from www.longmilashes.com lashes” Holland’s kitchen—she makes nearly 300 bags – Daniel Dinh of pasta to be sold with accompanying sauces for NOW OPEN easy home cooking. For Eyelash Extensions at our Despite the workload, Holland still finds time Westminster Location to flex her creative muscle. In the drawers oppo- Beautiful Lashes site her workstation, colorful bits of sorprese pasta starting at $100* with stripes of yellow, green and purple are hidden *Prices only for Westminster locations in one of the bins; in her spare time, she perfects 1st and Only US Patented Method for the technique achieved by combining different Multi-Layer Eyelash Extensions TM types of dough. “Chef Marco encourages me with 1st and Only US Patented Branch the tradition of pasta,” Holland says. “But with Lashes with Tapered Root End TM my generation, I try to keep with the trends and change what we’re doing with the food.” It’s this juxtaposition—a reverence for tradition, yet a vision for the contemporary—that is mir- rored in changes made over the last year at Pelican Hill. At a resort that so embodies the essence of Before Northern Italy, the recent renovations signal a more modern trajectory, offering a European- Visit one of our two locations infused contemporaneity to the ever-increasing 310.962.2442 714.531.0979 441 N Bedford Dr 9500 Bolsa Ave #C JODY TIONGCO JODY culinary landscape of our coastal city. NBM Beverly Hills, CA 90210 Westminster, CA 92683

After

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