Chef’s Cooking Series: Fire and Water
The Chef’s Cooking Series at Terranea Resort is a bi-monthly farm-to-table dinner series led by the chefs of Terranea Resort that benefits non-profit partner organizations. On July 24, 2014 the chefs of Terranea Resort will host Fire and Water. The chef's dinner event begins at 6:30 p.m. with a cocktail and hors d’oeuvres reception followed by an interactive chef cooking demonstration and a three-course dinner with wine pairing. See below for some of the fabulous menu items planned for the special dinner event.
Chef’s Cooking Series: Fire and Water:
The cocktail reception led by Chef Jin Lee includes young potatoes “arruagadas” with aioli and mojo pican, sea water brined free range chicken wings with Amarillo salsa, broiled local sardines with tomato confit and torn basil, and Oakwood-smoked Pacific Coho with preserved Meyer lemon rind.
Terranea’s Executive Chef, Bernard Ibarra, prepares the dinner’s first course. The special dish of seared chops of Cochinillo (suckling pig) will be cooked on a flame heated salt block and served with crunchy chicharron, Dijon mustard savory ice cream, and sea-water pickled radishes.
The dinner’s main course will be crafted by Chef Bruce Ngyuen of bashi. Enjoy grilled Pacific halibut, Santa Barbara spot prawns and manila clams with fennel, pancetta, acqua pazza, and extra virgin olive oil.
Dessert by Chef Pierino Jermonti, Terranea’s Executive Pastry Chef will be a deconstructed cherry and hazelnut macaroon, with mascarpone cream, cherry gastrique & zabaglione with hazelnut gelato.
The Chef’s Cooking Series dinner seating is limited and must be purchased in advance. For more information, please visit the Chef’s Cooking Series page or call Terranea Resort at 310-265-2836.