Working his magic in the kitchen of the West Coast Grill at the Prestige Oceanfront Resort, Chef Adam Guther is happy to deal with a whole variety of seafoot brought into his kitchen from locally-sourced purveyors. He considers the ocean, just steps away from his kitchen, his pantry and loves to put his own twist on classics like ‘Mac and Cheese’ , loading up fresh crab into the dish; calamari, intricately spiced; prawn sliders with a jalapeno aioli; raw oysters which come with a wasabi horseradish crema.
What Chef Adam offered on his menu the weekend we were there, was much more than we could have imagined. Suffice to say, Alison and I talked little during our many meals there, preferring to tuck into salmon ceviche, followed by a massive platter of seafood featuring cedar-wrapped salmon, as well as my favorite dish - Pacific Rim Cioppino - which was a medley of mussels, clams, prawns, scallops, fresh fish cooked in a savory broth.
Fresh ingredients are one thing - but what elevated our dining experience were the people who went out of their way to make our time in the dining room memorable. From my early morning latte, expertly prepared by Steven; to the four-course wine pairing Val put together; the permanent smile on the local “Brit”, Dan (a man who knows his way around the bar); and of course Elden Smith, a long-time resident who delivers crab 100 yards from his shack on the ocean, to the West Coast Grill. They went out of their way to make us feel at home - you can’t ask for more than that.