On the Line: Azmin Ghahreman of Sapphire, Part Two
|Photo Courtesy of Sapphire Laguna|
What show would you pitch to the Food Network?
I've got a fantastic idea! But I'm not telling. . . .
You're making an omelet. What's in it?
Oh, that's easy: shredded poached chicken, mushrooms, Gruyère and fine herb cream "à la grand-mere."
You're at the market. What do you buy two of?
Weirdest customer request:
Papaya juice--you can get pulp from a papaya, but very little juice.
Favorite OC restaurant(s) other than your own:
Bluefin in Newport Beach for great, authentic food and L'Hirondelle in San Juan Capistrano for a casual night out with my wife and friends.
Hardest lesson you've learned:
To stick with your gut instinct, always.
What would your last meal on Earth be?
A magnum of Williams Selyem Pinot Noir and an 80-foot-long antipasto table.
Who's your hero? Culinary or otherwise?
My dad. He was such a big personality in our city. He was both a doctor and a lawyer. He helped everybody--he would go barefoot so someone who needed shoes could have them. Everybody knew him and loved him.
What cuisine that you are unfamiliar with would you want to learn more about and why?
North African street food--great flavors!
It has been four years since you opened Sapphire in Laguna. What have you learned in the past four years that you didn't know before you opened?
To be ready to surf any financial wave that might come, and to fight to stay afloat for my business, employees, family and the community. When you have all those people counting on you, you'll do everything you can to come through for them.
Would you have done anything differently? If so, what and why?
It's very hard to say because it's hard to predict, in retrospect, what the consequences of doing things differently might have been.