Rancho Palos Verdes, Calif. (December 19, 2013) – The Chef’s Cooking Series at Terranea Resort kicks off in the new year on Thursday, January 30, led by Executive Chef Bernard Ibarra, and will benefit Los Angeles No Kid Hungry.
Guests will experience a Coastal Harvest menu theme featuring: Hors d’ oeuvres by Nelson’s Chef Andrew Vaughan including a Sunchoke Shooter with hazelnut and black truffle, Mini Lobster Thermidor with a baked potato and lobster duxelles, Chicharrón with butternut, crostini, and sage brown butter, and Clam & Salsify Casino with creamed baby kale and prosciutto. The First Course prepared by Chef David Tarrin of Catalina Kitchen features Pan-Roasted Duck Breast Magret with caramelized cipollini onion and chick peas. The Main Course, crafted by Terranea Resort Executive Chef Bernard Ibarra, is comprised of Seared South Bay Rough Eye Rock Fish and Slow Braised Veal Cheeks, with a Hot Porcini Terrine, an Ossau-Iraty cheese crisp and Espelette pepper dust. For Dessert, Chef Pierino Jermonti offers Apple Crostata with poached apple baked in walnut pastry crust, Mascarpone ice cream and late-harvest vino reduction mignardises.
Each course of the Coastal Harvest dinner will be paired with wines from local vineyard Villa Oneiro. Dimitri Bizoumis, who lives and grows his grapes in neighboring Rolling Hills, will present Villa Oneiro’s 2010 Chardonnay, the notably well-balanced 2011 Chardonnay, the 2012 Pinot Noir, which is his personal favorite, and a 2009 late harvest wine for dessert.
The farm-to-table dinner series features an interactive evening with Terranea’s chefs. Each evening in the bi-monthly series begins with a cocktail and hors d’oeuvres reception followed by an interactive chef cooking demonstration and a three-course dinner with wine pairing. Guests will receive recipe cards and special gift items to recreate the experience at home. For each dinner event, Terranea will partner with a non-profit organization.
The Chef’s Cooking Series dinners are limited to 30 guests. Tickets are $250 per person and are available to purchase through January 25, via http://www.terranea.com/cooking-classes-california. For more information, call Terranea Resort at 310-265-2836.
In 2011, California Food Policy Advocates and Share Our Strength joined together to launch the Los Angeles No Kid Hungry campaign. With generous support from supporters Yum-o!, Weight Watchers, and The Joseph Drown Foundation, the Los Angeles No Kid Hungry campaign is a public-private partnership working to end childhood hunger in Los Angeles. The campaign is working to achieve that goal by connecting kids to federal food and nutrition programs including the School Breakfast Program, and the Child and Adult Care Food Program (CACFP).
About Terranea Resort
Terranea, Los Angeles’ premier oceanfront resort, is located on California’s Palos Verdes Peninsula. Amid unparalleled Pacific Ocean views, guests enjoy world-class accommodations with 582 rooms that range from hotel suites to bungalows, oceanfront casitas and spacious villas, which are also available for purchase as seaside second homes through Terranea Real Estate. Amenities include The Links at Terranea, a nine-hole par three golf course; award-winning 50,000 sq. ft. oceanfront spa and fitness center; three swimming pools and a 140-foot waterslide; marea luxury boutique; 135,000 sq. ft. of conference and meeting space; and eight dining venues, including signature restaurant mar'sel; Nelson's, a cliff-side spot ideal for whale watching; and Asian-inspired bashi. The resort’s innovative activity center and adventure concierge, Pointe Discovery, lets guests discover and explore Terranea’s rich terrain with miles of scenic coastal trails, secluded beach cove and ocean environment. Fun, enriching programs and activities such as habitat photography, falconry, kayorkle and paddle boarding also abound. Terranea Resort is owned by a joint venture comprised of Lowe Enterprises and JC Resorts and managed by Destination® Hotels & Resorts.