A couple weeks ago we attended the Palos Verdes Pastoral, a garden-to-table dining experience on the Peninsula overlooking the Pacific under a spectacular full moon… It was an event designed to bring 200 people together amidst nature for an exclusive dining experience featuring the best of California hand-crafted, organic, and sustainable foods.
Producers from around the state donated all of the food and wine for the evening so that 100% of the proceeds from the event went to benefit the Land Conservancy. The event took place at the breathtaking Terranea Resort and featured an award winning menu by Chef Michael Fiorelli inspired by one he created for the James Beard House in NYC.
The mission of the Palos Verdes Peninsula Land Conservancy (PVPLC) is to preserve land and restore habitat for the enjoyment and education of all. It has been my pleasure to support this organization, as we hike, explore, and enjoy these beautiful lands on a daily basis.
In addition to the dining experience, yesterday the PVPLC held a Home Tour & Reception Fundraiser, and I am proud to say that Chez Lori Lynn was one of six homes on the tour which helped to support site improvements and habitat restoration at the White Point Nature Preserve. (Please stop by Taste With The Eyes later in the week to view the Home Tour of Chez Lori Lynn)!
Crispy Heirloom Potatoes, Smoked Salmon, California Caviar, Creme Fraiche
Wine Pair: California Sparkling Brut, One Hope
Sunset over Palos Verdes Hills
Wagyu Beef Tartare, Horseradish, Toasted Brioche
Gazpacho Vinaigrette, Black Mission Fig, Buratta
Music by Ellis
Pickled Tiny Vegetables, Salami, Grain Mustard Aioli
As the sun set, we were asked to take our seats for dinner…
Overlooking the Pacific, we could see Catalina Island in the distance…
Wine Pair: Sauvignon Blanc, Cielo Farms
Wine Pair: Albariño, Martin Codax
Wine Pair: Tuluk’a Red Blend, Seka Hills
In the words of PVPCL President Bruce Biesman-Simons, “Tonight I celebrate with you the success of the Palos Verdes Peninsula Land Conservancy in preserving the wonderful open spaces that make the Peninsula what it is, and ensuring that those spaces stay open and accessible forever. Since its founding in 1988, the Conservancy has preserved 1600 acres of open space, and we encourage you to come out and enjoy the nearly 42 miles of public trails we manage on the preserves…”
Creamed Swiss Chard Recipe (see ya later spinach)
Rebecca Merhej, Chef of Terranea’s Mar’ Sel Restaurant, was so kind to share the delicious Creamed Swiss Chard recipe with me:
- 2 bunches swiss chard (cleaned off the stalk, no white parts remaining)
- 4 garlic cloves
- 3 shallots
sweat until tender
- 2 c. cream
reduce by half
ring out excess liquid from the chard mixture, put in a food processor then add
- 1/4 c. parmesan
- 1/4 c. mascarpone
with the processor running, slowly drizzle in the cream to get the perfect consistency (may not require all the cream)
- red chile flakes
season to taste