Maro Wood Grill Sustainability, Recycling, Eating Clean & 3 Golden Foodie Adwards

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Michael Hepworth

Maro Wood Grill Sustainability, Recycling, and Eating Clean

By Kay Schroeder

Laguna Beach(Perfect Meal Today)9/29/16/–As a follow up to my previous review, I am checking in with the perfectmealtoday.com readers to tell you about the awesome experience I had at Maro’s Wood Grill last night. (To read my initial review of Maro’s Wood Grill, go to: perfectmealtoday.com, type Kay Schroeder in the search field. The article is listed under “Annual Benefit For The AIDS Service Organizations, Dine Out For Life OC”).

Luck seemed to be with me Tuesday night as I was able to get a parking place directly in front of Maro’s Restaurant (not an easy feat to be able to park directly in front of any restaurant on South Coast Highway in Laguna Beach).

This quaint, friendly Argentinean-style steak house proved to be the perfect place to go, whether you were looking for a full dinner, or only a few small plates.

However, while perusing the menu I was soon presented with a dilemma, whether to order the tempting Rack of Lamb entrée, or opt for Maro’s signature items: Empanadas and Chimichurri Sauce. Alas, another factor muddied the equation, being a Texan, how could I pass up the Wood Grilled Okra? I knew I didn’t have room for all of these eye-popping items so I did what any sagacious diner would do; I ordered a bottle of Maro’s ever-so-good Malbec to help me in the decision making process. That wise decision yielded a Spinach Empanada, Beef Empanada and the requisite Wood Grilled Okra.

With that daunting task behind me, the hand-crafted empanadas were as beautiful as they were delectable. The special pairing of Horseradish Aioli and burnt lemon added a surprising twist, suggesting that okra is not just for gumbo any more.

Debra Sims THREE TIME WINNER FOODIE AWARD at Maro Wood Grill, — Debra Sims THREE TIME WINNER FOODIE AWARDS at Maro Wood Grill,

Truthfully, the highlight of my evening was the chimichurri sauce. It was bursting with flavor and served as the perfect accompaniment to the empanadas. Thankfully, Chef Debra generously agreed to share the recipe for her absolutely awesome Chimichurri Sauce, used exclusively at Maro’s Wood Grill. (By the way, Chef Debra is very willing to share her expertise about food with you and I am convinced that you will instantly develop a personal fondness and rapport with her).

The recipe is as follows:

MARO’S HANDMADE CHIMICHURRI SAUCE

1 cup filtered water

1 Tablespoon Sonoma Sea Salt (or other coarse grain salt)

1 cup Organic Parsley, minced

1/3 cup Organic Oregano, minced

1 head Organic Garlic, minced

½ cup Organic Red Onions, minced

2 teaspoons Argentinean Aji Molido (you can substitute Crushed Red Pepper)

¼ cup Organic Red Wine Vinegar

Splash of Organic Rice Wine Vinegar

1/4 cup Organic Canola or other Organic Neutral Oil

Combine water and Sonoma Sea Salt (SALMUERA) Heat until salt is dissolved. Chill completely.
Combine minced organic Parsley, Oregano, Garlic, Red Onions, Aji Molido, Vinegars and Oil. Add cooled SALMUERA. Chill for at least 2 hours. Will keep for up to two weeks.

As you can see by the recipe, Maro’s uses organic everything, consistent with their motto and mission of using sustainable, recyclable, and clean food.

When you visit Maro’s, you too may find it very difficult to choose from the appetizer menu that includes:

★ Empanadas Served with House Made Garlic Aioli:

Spicy Chicken – Wood Grilled Chicken, Caramelized Onions, Pepper Jack Cheese, Aji Molido 3.50-

Mushroom – Organic Mushrooms, Spanish Onions, Mozzarella Cheese 3.50-

Beef – Grass Fed Ground Beef, Spanish Onions, Green Greek Olives 3.50-

Spinach – Organic Spinach, Sweet Onions, Feta and Pepper Jack Cheese 3.50-

★ Wood Grilled Edamame 9-

★ Organic Beans, Sonoma Salt, House Pickled Ginger 9-

★ Grilled Shishitos – Japanese Peppers. House Picked Ginger, Sonoma Sea Salt 9-

★ Wood Grilled Okra – Temecula Okra, Horseradish Aioli, Sonoma Sea Salt, Burnt Lemon 9-

★ Organic Green Salad 9-

Kudos to Chef Debra Sims and her staff who for six years have continued to turn out exciting, innovative, creative and delightful appetizer and entrée foods – every time with a refreshing and fun twist.

Also on the Dinner Menu:

★ Wood Grilled Salmon 30-

★Loch Duart Salmon, Organic Roasted Jumbo Cauliflower and Butternut Squash, Laguna Lemons 30-

★MARO Burger 15.50-

★Eight Ounces Grass Fed Ground Beef, Artisan Bun, Nueske’s Bacon, Aged White Cheddar, Organic Iceberg Lettuce, Rosso Bruno Tomatoes, Red Onions, House Made Aioli, House Made Coleslaw 15.50-

★Argentinean Style Short Ribs – Wood Grilled Grass Fed Ribs, Organic Mesclun, Shredded Cabbage, Celery, Organic Tomato Vinaigrette, Green Greek Olives, House Made Chimichurri 36-

★Organic Chicken Breast – Wood Grilled Butterflied Airline Breast, Italian Potato Salad, Smoked Paprika 20-

★Baseball Steak – Ten Ounce Steak, Roasted Yukon Gold Creamer Potatoes, House Made Chimichurri 36-

★Rack of Lamb – Young Australian Lamb, Organic Roasted Brussels Sprouts, House Made Chimichurri 36-

★Grass Fed Rib Eye – 10 oz. Grilled Steak, Baby Wedge Salad, Cherry Tomatoes, Horseradish Sauce 39-

★Banana Bread Pudding – Brioche, Organic Eggs and Cream, Bananas, Dulce de Leche, Vanilla Bourbon Sauce 10-

★Berry Cobbler 9-

Check out Maro’s awesome menu at:

http://marowoodgrill.com/daily-menu/

I am already planning my next visit to Maro’s Wood Grill.

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