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The Chefs of Terranea Prepare for the Celebration of Food and Wine

See what the chefs of Terranea have on the menu for the August 10th event


The chefs of Terranea Resort are busy preparing for Terranea’s upcoming Celebration of Food and Wine on August 10th. The special event offers seminars and tastings lead by wine experts as well as a wine luncheon and a ‘Taste of Terranea’ reception. See below for some of the culinary dishes our chefs will be preparing for guests of the Celebration of Food and Wine.

Wine Luncheon

The luncheon, hosted by French wine specialist Paul Swigger, will begin at 1 p.m. Prepared by Terranea’s Executive Chef Bernard Ibarra, the lunch event will feature a cooking demonstration highlighting the theme of “Old World vs. New World”.

Menu items for the wine luncheon include a salami & cheese plate with Terranea’s own honey and crusty baguette, a heirloom tomato and burrata basil tart with tomatoes and basil freshly picked from Terranea’s garden, house-made burrata cheese, and a Rolling Hills extra virgin olive oil crust, cauliflower & Dungeness crab ravioli, and Catalina’s freshly caught squid “a la placha”. Each course is served with a wine pairing and the luncheon concludes with a dessert and coffee bar.


The Celebration of Food and Wine concludes with a ‘Taste of Terranea’ reception, featuring dishes from each of Terranea’s restaurants.  The reception will take place at 5:30 p.m. and will include select wine vendors booths for guests to taste, question, and fill orders from.

The ‘Taste of Terranea’ reception includes a taco station, house-made goat cheese station, farmland greens station, rotisserie free range chicken with sautéed mushrooms and vegetables selection, from our “sea-backyard” freshly caught sand dabs with roasted in banana leaf chimmichurri sauce, and a sweets station with coconut, strawberry coulis, coffee, and bittersweet chocolate sauces. 45 different wines will be poured for guests during the evening!

For tickets or more information visit Terranea.com or call (310) 265-2766.


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