Try These 3 At-Home Recipes From Estancia La Jolla Hotel & Spa’s Executive Chef Vincent Savignano

From a Green Goddess Cocktail to a Creamy Corn Chowder Recipe, Chef Savignano of Estancia La Jolla Hotel & Spa Has Got You Covered

Written By: Kaylin Waizinger Make During a Quarantine

Let’s be honest, there is nothing quite like a home-cooked meal. So, take a night off from take-out and learn how to cook like a pro! Estancia La Jolla Hotel & Spa’s Executive Chef, Vincent Savignano, is here to take your at-home cooking to the next level during this quarantine with three yummy recipes. Grab your aprons, and let’s simmer, saute and sip the day away.

Name: Vincent Savignano
Job Title: Executive Chef, Estancia La Jolla Hotel & Spa


1 | Chef Vincent’s Vegan Corn Chowder Make During a Quarantine

4 cups yellow onion, small diced
3 tablespoons chopped garlic
2 cups celery, small diced
2 cups carrot, small diced
3 cups red bell pepper, small diced
3 cups poblano pepper, small diced
3 quarts Yukon potato, peeled & diced
1 ancho chile powder
1 canned corn 
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 gallon water
6 cans of coconut milk
1/4 cup fresh thyme, chopped
3 tablespoons cornstarch
4-ounce cold water salt and black pepper to taste
5 dashes of Tabasco

-In a large pot, heat 2 ounces of olive oil, sauté the first seven ingredients for 2-3 minutes, until they begin to soften. 
-Stir in the ancho powder, cumin, paprika and a little salt.
-Add the can of corn with juice, the water and coconut milk. Stir to mix thoroughly, bring up to a low boil for about 4 minutes.
-Add the potatoes and fresh thyme to the soup, bring back to a boil and then simmer for 15 minutes.
-Mix the cornstarch with the water to create a slurry; this should be the thickness of heavy cream.
-Turn up the heat and boil the soup, add the slurry and make sure to keep stirring until it begins to thicken (add enough slurry to achieve a thick chowder consistency). Simmer for 3 minutes, then remove from heat. Stir in the Tabasco and salt and pepper to taste.

2 | Chef Vincent’s Nosh Bars Make During a Quarantine

1.5 cups ripe banana (mashed)
1 teaspoon vanilla extract
2 cups gluten-free rolled oats (pulsed)
1.5 cups dried cherries (rough chop)
1.5 cups walnuts (rough chop)
1.5 cups sunflower seeds
1.5 cups pepitas
1.5 cups sliced almonds
1/4 cup hemp hearts
1 teaspoon cinnamon
1/4 teaspoon sea salt

-Preheat oven to 350 degrees.
-Bake in the oven for 18-20 minutes.
-Cool in the pan for 15 minutes and then transfer to the cooling rack for an additional 30 minutes.

Nutrition Facts: 
186 calories
8.7 grams fat
22 grams carbs
4.7 grams fiber
6 grams sugar
6.6 grams protein


3 | Green Goddess Cocktail

1.5 oz blanco tequila
Chopped cucumber
3/4 ounces triple sec
1.5 ounces lime juice
1.5 ounces simple syrup

-Muddle cucumber, lime & simple syrup
-Add tequila & triple sec
-Add ice and shake hard
-Strain into Collins glass
-Fill with ice
-Garnish with cucumber ribbon and/or edible flowers

Estancia La Jolla Hotel & Spa
9700 N Torrey Pines Rd
La Jolla, CA 92037

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