La Costa

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Greg Frey Jr.

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Culinary creations

Relish the flavors of Omni La Costa Resort and Spa’s fine restaurants and cafés. To the right are culinary creations from our chefs. Remember to use fresh and local ingredients.

"The new remodel truly enhances the stay"

  • Peach Chutney

    Executive Chef Marc Therrien

    Peach Chutney

    • Ingredients

      8 fresh peaches, pitted and diced
      1 orange washed, zested and segmented
      2 small red onions, finely diced
      1 lemon, washed, zested and segmented
      Sea salt & fresh ground black pepper to taste
      1 3/4 cups of granulated sugar
      1 1/2 cup of cider vinegar
      1 cinnamon stick
      2 inch piece of peeled ginger, finely chopped
      1/2 of a habanero, seeded and finely diced

    • Method

      * Pre-heat a heavy bottom sauce pan and add peaches, orange, lemon, onion and zest and stir
      * Pour in vinegar and stir in sugar.  Add cinnamon stick, ginger and chile, and bring to a boil
      * Once mixture comes to a boil, reduce to a simmer and cook for 1 hour and 45 minutes, or until liquid has absorbed and mixture has thickened
      * Remove from heat and season with salt and black pepper to taste
      * Spoon the chutney into hot sterilized mason jars, leaving a 1/2 inch space
      * Process in boiling water bath for 4-5 minutes, cover and seal; let sit for at least one month for flavors to develop before opening


  • Chef Greg Frey Jr.

    Country Pork Ragu

    • Ingredients

      3#'s fresh ground pork
      1 sml onion coarse chop
      1 carrot coarse chop
      1 sml fennel bulb coarse chop
      4 cloves garlic minced
      1 32oz can San Marzano tomatoes (whole foods)
      1/2 cup red wine
      1 cup chicken stock
      fresh basil
      crushed red chili flakes
    • Method

      The night before, mold the ground pork into a block or thick patty. Pour kosher salt onto a plate and rool the pork block till it is covered with salt. Wrap loosely with plastic wrap so juices can drain and refrigerate it over night.

      Heat a large skillet or pot on med high heat. Sear all sides of the pork till a nice golden brown all the while scraping up the crusty bits sticking to the pan with a wooden spoon (don’t let the crusty stuff burn, lots o' flavor). Remove the pork block and set aside. Drain off but 1TBSP of the fat from the pot. Add onions, carrots, and fennel sweat till translucent in the 1TBSP of fat. Add garlic and cook for 2 min. Add wine and reduce by half. Add chicken stock, pork, tomatoes, 1/4tsp chili flakes, cover and simmer very low till the pork is very tender (about 4-5 hours). Gently stir from time to time to be sure there is no burning. Once the pork is falling apart use a potato masher to pulverize all the contents of the pot.

      You can now serve this over some pasta with fresh grated Parmesan and basil. I believe it is ten times better the next day so I prepare this the day before i want to serve it. The flavors really combine well over night in the fridge.
  • Chef Jaimie Hileman

    Chocolate Truffle Custard

    • Ingredients

      ¼ cup cocoa powder
      1 cup + 2 Tbsp granulated sugar
      ¼ cup cornstarch
      1 ½ cups whole milk
      1 ½ cups     heavy cream
      5 ea egg yolks
      4 oz 58% chocolate, chopped into small pieces
      10 tbsp butter
      1 tsp vanilla extract
    • Method

      In medium saucepan, whisk cocoa powder, sugar and cornstarch together. Slowly add the milk, whisking to keep the mixture smooth. Add heavy cream and egg yolks. Slowly bring to a boil, whisking continuously so the cocoa does not burn. Once to a boil, remove from heat; add chocolate, butter and vanilla.

      Portion into 8 dishes and chill completely.

      Special notes: Use good quality cocoa powder – it will make all the difference. My favorite is Valrhona, but something dark and of good quality will work just fine. The chocolate I use is 58%. Anything from the 55% - 68% will work just fine.