Garden-to-Table Dining Experience

pvplc fundraiser
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.

garden to table dinner

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)!

Reception

salmon canapes

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

Music by Ellis

salami canapes

Pickled Tiny Vegetables, Salami, Grain Mustard Aioli

mr sel fire pit terranea

As the sun set, we were asked to take our seats for dinner…

Dinner

Overlooking the Pacific, we could see Catalina Island in the distance…

homemade english muffins
Homemade English Muffins, Local Butter, Homemade Jams, Chicken Liver Mousse


Organic Heirloom Tomatoes, Fresh Hearts of Palm, Avocado, Cucumber, Olive Oil, Lemon, Sea Salt

Wine Pair: Sauvignon Blanc, Cielo Farms

grilled octopus
Grilled Octopus, Chorizo, Fried Potatoes, Baby Leeks, Piquillo Peppers, Preserved Lemon, Salsa Verde

Wine Pair: Albariño, Martin Codax

full moon rising
While diners enjoy dinner a full moon rises over Terranea…

creamed swiss chard
Creamed Swiss Chard


Grilled Prime Ribeye, Roasted Baby Carrots “Sicilian Lifeguard Style”

Wine Pair: Tuluk’a Red Blend, Seka Hills


Brown Butter Blueberry Crisp, Toasted Oats, Whipped Cream

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)

creamed swiss chard recipe

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)

  • salt
  • pepper
  • red chile flakes

season to taste

Parting Gift

HGEL (Home Grown Edible Landscapes) donated little pots of herbs and lettuces as a thank you to the guests for helping PVPLC make the Peninsula a greener place to work and live.

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