The Loft Celebrates National Grilled Cheese Month in April

Monday, April 17th
Swiss & Gruyere Cheeses on Caramelized Onion Park House Roll

Monday, April 24th
Fried Green Tomato, Bacon Marmalade & Smoked Cheddar on Sourdough

“We are using this ‘national holiday’ as an opportunity to take a dish that most know and love, and have a little fun with it,” explained Chef Campbell. “My menus at The Loft already take an inventive perspective on familiar cuisine, so we’re excited to see how guests respond to interesting twists on the classic grilled cheese sandwich.”

As Chef de Cuisine for The Loft, Michael Campbell leads a winning team of chefs, sommeliers, servers and fromagiers. He brings an excellent eye for the culinary arts and an unrelenting commitment to the integrity and seasonality of every ingredient. Chef Campbell is passionate about inspiring his team and bringing an enthusiasm to every aspect of the cuisine and day-to-day responsibilities of the restaurant. The Loft strives to actively involve guests in their dining experience – from highlighting artisanal ingredients on the creative American menu to pouring hard- to-find boutique wines and serving rare cheeses with the perfect accompaniments from an interactive cheese gallery.

Chef Campbell brings 20 years of experience in culinary arts. Prior to joining Montage, Campbell moved to Southern California to open Pueblo in Costa Mesa as the Executive Chef. At Pueblo, he designed a Spanish Tapas menu that focused on seasonal SoCal ingredients. Before his relocation, Campbell worked for the Mina Group in San Francisco as the Executive Sous Chef at RN74, where he developed weekly programs such as Sunday Suppers and weekly wine dinners. His culinary career took him to Europe, where he worked in Avignon, France at Numero 75 and Barcelona at Arrel Del Born, a fine dining Catalan fish house. Campbell began his career at Wildwood Restaurant in Portland, under the leadership of Chef Cory Schreiber, a true mentor in the Pacific Northwest culinary scene. A great appreciator of the arts, Chef Campbell loves perusing museums and local exhibits. He also enjoys woodworking and gardening.

Inspired by the elegant yet tranquil environment of Laguna Beach, The Loft presents a unique dining destination to enjoy the scenic beauty and relaxed atmosphere of the beach while sampling inventive yet familiar cuisine. The menus have been carefully created by Chef de Cuisine Michael Campbell to utilize familiar ingredients and re-introduce them in a way that is imaginative but more importantly, memorable and consistent. Located on the fourth floor of the resort, The Loft overlooks the grand swimming pool of Montage, ornately decorated with a colorful sun motif, and in the distance, the sparkling horizon of the Pacific Ocean. The Loft will offering a weekly grilled cheese special beginning Monday, April 3rd. Guests are encouraged to try all four selections. The Loft is located at Montage Laguna Beach (30801 South Coast Highway Laguna Beach, CA 92651). Dining reservations can be made by calling (949) 715-6420.

The District at Tustin Legacy

Chef Michael Campbell has put his own spin on the classic grilled cheese sandwich  for National Grilled Cheese Month in April. The Loft at Montage Laguna Beach will introduce these weekly specials in these four presentations:

Monday, April 3rd
Monterey Jack Cheese with Pickled Fresno Chili and Aleppo Pepper on Sourdough

Monday, April 10th
Goat & d’Affinois Cheeses with Fig Mostarda on Brioche Hoagie