{"id":1280,"date":"2016-09-29T02:04:31","date_gmt":"2016-09-29T02:04:31","guid":{"rendered":"http:\/\/perfectmealtoday.com\/?p=1280"},"modified":"2016-09-29T02:08:41","modified_gmt":"2016-09-29T02:08:41","slug":"maro-wood-grill-sustainability-recycling-eating-clean-3-golden-foodie-adwards","status":"publish","type":"post","link":"https:\/\/perfectmealtoday.com\/?p=1280","title":{"rendered":"Maro Wood Grill Sustainability, Recycling, Eating Clean & 3 Golden Foodie Adwards"},"content":{"rendered":"

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Michael Hepworth<\/span><\/p>\n

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Maro Wood Grill\u00a0Sustainability, Recycling, and Eating Clean<\/p>\n

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By Kay Schroeder<\/span><\/em><\/span><\/p>\n

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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\u2019s Wood Grill last night. (To read my initial review of Maro\u2019s Wood Grill, go to: perfectmealtoday.com, type Kay Schroeder in the search field. The article is listed under \u201cAnnual Benefit For The AIDS Service Organizations, Dine Out For Life OC\u201d).<\/p>\n

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Luck seemed to be with me Tuesday night as I was able to get a parking place directly<\/strong> in front of Maro\u2019s Restaurant (not an easy feat to be able to park directly in front of any restaurant on South Coast Highway in Laguna Beach).<\/p>\n

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.<\/p>\n

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However, while perusing the menu I was soon presented with a dilemma, whether to order the tempting Rack of Lamb entr\u00e9e, or opt for Maro\u2019s 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\u2019t have room for all of these eye-popping items so I did what any sagacious diner would do; I ordered a bottle of Maro\u2019s 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.<\/p>\n

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<\/em>.<\/p>\n

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Debra Sims THREE TIME WINNER FOODIE AWARDS at Maro Wood Grill,<\/figcaption><\/figure>\n

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).<\/p>\n

The recipe is as follows:<\/p>\n

MARO\u2019S HANDMADE CHIMICHURRI SAUCE<\/p>\n

1 cup filtered water<\/p>\n

1 Tablespoon Sonoma Sea Salt (or other coarse grain salt)<\/p>\n

1 cup Organic Parsley, minced<\/p>\n

1\/3 cup Organic Oregano, minced<\/p>\n

1 head Organic Garlic, minced<\/p>\n

\u00bd cup Organic Red Onions, minced<\/p>\n

2 teaspoons Argentinean Aji Molido (you can substitute Crushed Red Pepper)<\/p>\n

\u00bc cup Organic Red Wine Vinegar<\/p>\n

Splash of Organic Rice Wine Vinegar<\/p>\n

1\/4 cup Organic Canola or other Organic Neutral Oil<\/p>\n