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B M & T ••• Novemeber/December 2017 ••• www.blackmeetingsandtourism.com 12 English muffins, artisan sandwiches and other choices. To-go orders can be placed in advance for a picnic or a Duffy boat excursion, perfect for cruising around the bay. My second day in Newport Beach included a Pedego electric bike tour of Corona Del Mar and Newport Beach, which included a fun ride to Inspiration Point, Ocean Boulevard, and Balboa Island. A short ferry ride allowed access to the local pier, straddling the beautiful Pacific Ocean. With temperatures in the low 80s, the day was perfect for walking along the beach or just taking in the sun's rays. If visiting, be sure to meet Joe or Lori with Pedego bikes, who will give you a quick safety lesson before you take off. Bike rentals range from $25 per hour to $125 for the day. For lunch, I dined at Lido's Bottle Works, which specializes in California coastal cuisine, a tapas style menu of small bites, and selected small batch beers. This local favorite is in the heart of Lido Marina Village, a shopping destina- tion for mall-adverse shoppers, who love the laid- back and relaxing atmosphere. A 90-minute electric boat ride capped off the afternoon as my group took in the sun and stun- ning Lido Marina views. Hundreds of Duffy elec- tric boats, named for local inventor Marshall Duffield, dot the waters and share the water ways with million dollar yachts and paddle boaters. For groups, the easy to operate boats are a perfect way to enjoy a scavenger hunt along the waters and to explore the gorgeous million dollar water- front homes. My second night ended with a trip to the elegant Island Hotel for dinner where execu- tive chefs David Man and pastry chef Andy De La Cruz demonstrated their impressive talents via a cooking demonstration. What resulted was a mouthwatering four-course meal that was equally impressive in its presentation. The menu included local heirloom tomatoes with fresh burrata and basil; Maine diver scallops; California red wine braised short ribs and chanterelle risotto. Dessert was coconut cre- meux, with almond ice cream, and the wine pairings included Savignon Blanc, Seghesio, and Mer Soleil. The Island Hotel boasts 295 rooms and 23,000 sq. ft. of event space, and its 8,700-sq. ft. ballroom is the largest in Newport Beach. The hotel overlooks Newport Harbor and the islands of Catalina, Lido and Balboa, and with a balcony or furnished patio in every guest room, one is afforded picture post card views. My final day in Newport Beach began with breakfast at the Lighthouse located on the Balboa Peninsula in beautiful Marina Park, a cut- ting edge community and sailing center. Afterwards, it was off for the highlight of my visit, a helicopter tour over the city and the breathtak- ing Pacific Ocean coastline. Our pilot, Ric Webb of OC Helicopters, is the only man in the world who has flown a 100% electric helicopter, and with 8,500 commercial flights under his belt, was the perfect person to put my more nervous co-passengers at ease. Flying 600 ft. above the ground, we spotted pods of dolphins playing in the blue waters below and were wowed with a 360 degree turn. If visiting, you may get Webb to reveal a big secret: he pilot- ed NBA legend Kobe Bryant from Orange County to the Staples Center in LA when Bryant was still playing. It was back to Earth for lunch, and I enjoyed a superb three course meal at the Newport Beach Marriott Hotel and Spa prepared by exec- utive chef Andrew Arndt. The hotel is a partner with the famed seafood advisory program, Seafood Watch, at the Monterey Bay Aquarium. Our meal included grilled shrimp, charred octo- pus salad, lobster risotto, wild mushrooms, crispy Brussels sprouts and boned in rib eye. Dessert was a warm bourbon caramel brownie that left Rear view of Marriott Newport Beach Hotel & Spa Exterior N E W P O R T B E A C H