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The Garden Blog
|New Studio Garden (Cocktails) at Montage Laguna Beach|
|Written by Ann Shepphird|
|Sunday, 31 July 2011 09:29|
It's hard to imagine a more beautiful spot for a garden than that enjoyed by the new chef's garden at the Studio restaurant at Montage Laguna Beach (right). Perched next to the Craftsman-style bungalow that houses the restaurant, the garden features beds that are built 31 inches tall (according to Chef Craig Strong, that is the exact height needed to keep the pesky bunnies that roam the property away) and filled with herbs and vegetables -- and companion flowers such as marigolds. Against the wall of the garden area, berries and other fruit grow -- protected (again, from those pesky bunnies as well as insects) with a row of alyssum.
Studio Executive Chef Craig Strong, who we first wrote about here in 2009 and who has provided us since with great recipes for salsa verde with spring garlic and watermelon, feta and black-olive salad, is long a proponent of using local seasonal products and a home gardener himself. While he still buys most of his produce from local farmers -- where he gets inspired by some of their discoveries (one of the latest was a leek blossom, which he has been using with sauteed swordfish), the new chef's garden allows him to do two things: 1. Pick herbs such as lemon verbena minutes before using it in, say, the aroma that accompanies his seared Hudson Valley foie gras and 2. create a series of signature cocktails based on what's growing in the garden.
Using a base of Cachaca, the first Studio Garden Cocktail featured tarragon, cucumber, basil and key lime, along with a splash of St. Germaine and champagne. The current Studio Garden Cocktail again uses Cachaca as its base and adds fresh lime juice, lavender-infused syrup and blackberry. For those who would like to try it at home, here is the recipe (click "read more"). Enjoy!
Studio Garden Cocktail
by Chef Craig Strong
*Lavender Sugar mixture: 2 tablespoons raw brown sugar, 2 tablespoons raw white sugar, pinch of salt, 1 tablespoon lavender blossoms, muddled. Combine all ingredients.