Five Crowns Restaurant 2017 Spring Menu Unveiled “Love is the most important ingredient. Cook with love and cook for the soul.”




Michael Hepworth



Five Crowns Restaurant 2017 Spring Menu Unveiled

“Love is the most important ingredient.

Cook with love and cook for the soul.”

Executive Chef, Stephen Kling


By Kay Schroeder


Corona Del Mar (Perfect Meal Today)3/16/17/– As the clock struck 6:00 p.m., assembled media guests were ushered into the Greenhouse/Garden Room for the unveiling of Executive Chef, Stephen Kling’s 2017 Spring Menu.

General Manager, Kenyon Paar;


Sommelier/Cicerone Cheesemonger Tracy Nelsen

Guests were greeted by the many gracious and talented professionals who were instrumental in developing the menu items, artistic food preparation/presentation, and designing the program for sharing their extensive knowledge of food and spirits. Those collaborating with Executive Chef Kling were General Manager, Kenyon Paar; Cheesemonger/Cicerone/Sommelier, Tracy Nelsen; Senior Bartender, Randy Thais; Sales and Marketing Manager, Allison Robbins; and their friendly and very efficient wait staff.


Five Crowns’s Sara Smiles with a Tray of Drinks


Sara Smile with tasty spoon fulls


Senior Bartender, Randy Thais poet and Professor of English and Philosophy

Wait staff members circulated throughout the crowd as they offered handcrafted specialty cocktails from trays brimming with tumblers of Leche Libre with pineapple and spices served over ice (crafted by Senior Bartender, Randy Thais), and the sparkling Spiritual Gangster with skewered cucumber ribbons served in stem glasses (crafted by Julie Warnsdorfer).

Who else could be better equipped than a poet and Professor of English and Philosophy to teach us Cocktail Creation 101? Perhaps poetry is what inspired Randy’s passion for creating outside of the box, cutting edge cocktails. That passion was evident as he explained the process(es) for developing his Ode to Nouveau Cocktails. Some of the ingredients used in the cocktails took a few days to several months to perfect.


Cheesemonger, Tracey Nelsen’s Cheese and Charcuterie Board with its Symphony of Cheeses was so beautifully crafted that it took a while for a guest adventurous enough to be the first one to cut a sample from one of the four cow and goat cheeses. Particularly interesting was the pairing of the cheeses with a trio of condiments: blueberry compote, spiced honey, and golden mustard seed sauce which were deliciously compatible with the cheeses. Black pepper salami and shaved prosciutto provided the crowning touch. Featured on the Cheese and Charcuterie Board were:


  • Abbaye de Belloc
  • Molisana
  • Minuet
  • Prosciutto
  • Big Rock Blue


Spring Menu samplings included:


  • Potato-Leek Soup in Parsley Oil Shooters


  • Norwegian Halibut with Asparagus, English Peas, Cauliflower Puree, Capers, and Brown Butter


  • Barrata & Grilled Baby Leeks with Tomato Vinaigrette, and Breadcrumbs

(This one was literally a burst of delightful juxtaposition of mellow and bold flavors.)


  • Grilled Octopus with Favas, Scallion, and Lemon Vinaigrette


Wine selections included Malbec, Cabernet Sauvignon, Pinot Noir, and two white wines that regrettably, I did not get the opportunity to sample.

Just the mention of a Spring Menu evokes visions and tantalizing aromas of fresh, garden-grown herbs.   The Five Crowns kitchen possesses the enviable ability to harvest fresh herbs every day to incorporate subtle to pronounced flavors into savory foods, and even desserts. Photographer/writer Tom Wright and I had the good fortune to receive an impromptu tour of the onsite herb garden and a peak at the wine cellar building that are located adjacent to the restaurant.

One of the questions asked by the media was what and when the next special event would be. EC Kling said that the next event was the St. Patrick’s Day Dinner. Checkout their website: for this and future event dates and information.

Executive Chef, Stephen Kling

When asked what made his food so tantalizingly delicious, EC Kling’s succinct comment said it all – “Love is the most important ingredient. Cook with love and cook for the soul.”

As the evening came to a close, guests left with wonderful memories of a beautifully orchestrated evening of amazing food, innovative cocktails, and congenial conversation with the Five Crowns personnel and other media guests. This was an evening to remember.

Special thanks to Kathryn Riordan, PR & Marketing Coordinator at The ACE Agency, and to Kassandra Briggs, Manager, Five Crowns.

Five Crowns Restaurant was built in 1935 as a copy of Ye Olde Bell, an Inn at Hurley-on-the-Thames, England. It has been a residence and an inn, it has been forsaken and neglected, and now operates as a popular, fine restaurant where prime rib is absolutely out of this world delicious.

Five Crowns Restaurant is located at 3801 East Coast Highway (at Poppy Street), Corona Del Mar, CA 92625, 949-717-4322, 949-760-0331. Valet parking ($4) is easily accessible at Poppy Street.

Hours: Monday – Thursday:  5:00 pm – 9:00 pm
Friday – Saturday:  5:00 pm – 10:00 pm
Sunday: 5:00 pm – 9:00 pm


Photography: Tom Wright




Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211


Follow Me on Pinterest