News Releases
Terranea Resort Takes California Flavors to New York as Chef Debuts at Prestigious James Beard House
James Beard House Menu featured in mar'sel in October
Palos Verdes, Calif. – September 15, 2010- Michael Fiorelli, Chef de Cuisine of Southern California's hottest new ocean view dining establishment - mar'sel, is working diligently on preparations for his first James Beard House appearance - September 30, 2010. Michael will be bringing the flavors of California through a “home grown” menu with wine pairings at the James Beard House in New York City. Partners in this culinary experience include Master Grower Geri Miller and Darioush Winery, Napa...
Upon his return from New York, Angelenos will have a chance to experience Fiorelli’s James Beard House menu at the resort’s signature restaurant, mar’sel. The menu will be featured throughout the month of October and includes:
Canapés
Crudo of Hawaiian walu, radish, lemon, pomegranate, persimmon
Pickled tiny vegetables, duck salami, mustard aioli, toasted brioche
Foie gras terrine, pistachio, strawberry, warm zucchini bread
Baked homemade ricotta, caponata, fennel confit, olive oil crostini
2006 Darioush Merlot, Russian River Valley
Darioush Viognier, Napa Valley, 2007
Amuse
Crispy chicken “oyster”, creamless creamed corn, blue lake beans, pickled watermelon rind
Salad
Salad of garden zucchini and fresh hearts of peach palm, late season heirlooms, Haas avocado, cucumber, lemon and homegrown basil
2008 Darioush signature Chardonnay, Napa Valley
Main
Grilled Spanish octopus, piquillo peppers, fried potatoes, preserved lemon, chorizo
2007 Darioush signature Pinot Noir, Russian River
Crispy Lamb tongue, two minute egg, torn croutons, warm pancetta vinaigrette
2007 Darioush signature Shiraz
Grilled American wagyu ribeye cap, creamed chard tortelloni, roasted baby carrots “Sicilian lifeguard style”
2006 Darioush signature Cabernet
Dessert
Brown butter blueberry crisp, steel cut oats, crème fraiche ice cream
2006 Shahpar late harvest
About Chef Michael Fiorelli
Born and raised in Long Island, NY, Fiorelli has trained and worked with former James Beard award-winning chefs such as Susanna Foo, Patrick O'Connell, Mark Militello and celebrity Chef Kerry Simon. The essence of what drives Fiorelli's creativity in designing his dishes is his natural inquisitiveness about the flavors at the core of cuisines from around the world combined with his desire to obtain the freshest, high quality ingredients from local farms when possible. When they are not available locally, mar'sel's goal is to grow them in their own "backyard."
Fiorelli’s culinary vision at mar’sel is to gradually educate guests about different styles of eating, cooking and methods of sustainability. A proponent of the “100 mile menu,” he embraces products grown/produced by vendors within a 100 mile radius of the resort and has partnered with a master gardener to grow seasonal produce and herbs on property. To practice true sustainability, his menus incorporate the entire animal, including seldom used cuts such as tongue, ears, and belly, in approachable presentations to gain the trust of his diners, while still pushing boundaries. Another characteristic of Fiorelli’s cooking is that each dish stays true to a specific style of cuisine. Not a fan of “fusion,” Fiorelli researches each dish to make sure he understands how it would be traditionally prepared. From there, he incorporates locally grown ingredients and current cooking techniques to offer the classic dishes in a fresh, modern style.
About mar’sel
Inspired by the bounty and beauty of its 102-acre oceanfront surroundings, mar’sel is an elegant, inviting retreat that features sweeping panoramic views of the Pacific Ocean and Catalina Island. The name mar’sel is derived from the Spanish term for sea, mar, and French for salt, sel, and is certainly an indicator of Chef Fiorelli’s modern interpretations of a classic, California-inspired menu. Utilizing local, seasonal ingredients, Fiorelli’s bright flavors, refreshing presentations and impressive attention to detail dovetail harmoniously on the plate and the palate.
About Darioush
Darioush, a winery noted for its Bordeaux style estate wines, implements old world labor-intensive, micro-vineyard management and new world state of the art technology to craft fine wines from its estates located in the appellations of Napa Valley, Mt. Veeder and Oak Knoll. Under the direction of Darioush Khaledi and winemaker Steve Devitt, precision and quality are of the utmost importance at the winery. Darioush is the culmination of the worldwide search for the ultimate vineyard estate. The Darioush Estate's ninety-five acres are planted to Cabernet Sauvignon, Shiraz, Merlot, Malbec, Petit Verdot, Chardonnay and Viognier
About Home Grown Edible Landscapes:
HGEL grew out of an effort by Master Gardener Geri Miller to reach out to like-minded people who were searching for sound, research-based resources for challenges they were facing in their own back (and front) yards. Through the overwhelming response to her fan page on Facebook, it was clear that there was a growing national "grass roots" interest in learning to use landscapes in a more environmentally sound and productive way. As a UC Davis Certified Master Gardener and horticulturist, Miller has been designing, planting and teaching in edible and native gardens, from private residences t public schools, since 2004. Working to strengthen communities, much of her work over the years has been pro bono to educators and non-profits focusing on children.
About the James Beard Foundation
Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit www.jamesbeard.org.
About Terranea Resort
(Ter-a-NAY-a)
Just 20 miles from Los Angeles International Airport, Terranea is magnificently poised above the Pacific Ocean on the Palos Verdes Peninsula. Managed by Destination Hotels & Resorts, the property boasts a 582-room Resort including a 360-room hotel with 32 suites, plus 20 bungalows. Also available are 50 oceanfront casitas and 32 ocean view villas tailored specifically to individuals looking for a more residential setting.
Resort amenities include The Links at Terranea, a 9-hole par 3 golf course; The Spa at Terranea, a 25,000 square-foot oceanfront spa; and three unique swimming pools, one with children’s play area and a 140-foot waterslide. Three ocean view restaurants offer a variety of food and beverage experiences including Catalina Kitchen for casual, all-day dining; mar'sel, the free-standing signature restaurant; and Nelson's, a cliff-side restaurant and bar with spectacular vantage points for whale watching. Designed to reveal the Resort’s dramatic outdoor vistas, Terranea's conference and meeting facilities include 135,000 square feet of indoor and outdoor meeting and event space. Other amenities include a children’s center with interactive programs and several miles of scenic bluff-top trails that connect miles of off-property coastal trails. A secluded beach cove also adds to the unique experiences at Terranea Resort. For more information visit www.terranea.com or call 866-802-8000.
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High resolution, downloadable pictures of Terranea Resort - www.leonardo.com/destination
Media Contacts:
Lori Kennedy or Shae Geary, JLK Communications 760-941-4121
Lori_Kennedy@hotmail.com or Shae.Geary@sbcglobal.net
