The art of presentation. The Marine Room's chef Bernard Guillas prepares Alaskan halibut with red walnuts, quinoa, cara cara orange, and an absinthe infusion
Cut from the same cloth. Readers named Accursio Lota as Best Chef. Here, he and his team create Solare’s house-made ravioli, with fresh spinach and ricotta, topped with butter sauce and a sage garnish.
The Coronado doyenne, designer, and mixology enthusiast, whose new recipe book, Mrs. Lilien's Dessert Cocktail Swatchbook, hits shelves May 13, dishes on her spirited lifestyle.
