Chef’s Cooking Series at Terranea Resort

The Chef’s Cooking Series at Terranea Resort led by Executive Chef Bernard Ibarra.

Last week, Executive Chef Bernard Ibarra led an exceptionally talented team to kick off the “Chef’s Cooking Series” at Terranea Resort in Rancho Palos Verdes, California.  The farm-to-table dinner series features an interactive evening with Terranea’s chefs. It was my honor and pleasure to be invited as food photographer for the night. The chefs were awesome, the staff couldn’t have been more gracious, and the food was remarkable in flavor, variety, and creativity.

It began with a cocktail and hors d’oeuvres reception followed by the chef cooking demonstrations where we learned how to prepare items on the evening’s menu. After the demonstrations, diners were seated at a beautiful long table on a patio for an alfresco three-course meal with wine pairing. Guests received recipe cards and special gift items to recreate the experience at home.

For each event in the series, Terranea is partnering with a different non-profit organization, this first dinner – a Coastal Harvest menu theme – benefitted Los Angeles No Kid Hungry. The next event will showcase a Spring Bounty menu theme on March 20, 2014 – featuring wines by Grgich Hills and benefitting the American Red Cross.

COCKTAILS
by Terranea Mixologist Nicola Anderson

Chefs Cooking Series Terrranea Resort

a Coastal Harvest menu theme

APPETIZERS
by Nelson’s Chef Andrew Vaughan

TERRANEA CHEF'S COOKING SERIES

TERRANEA CHEF'S COOKING SERIES
Clam & Salsify Casino
creamed baby kale, prosciutto

TERRANEA CHEF'S COOKING SERIES
Uni & Buratta
finger lime, little gem lettuce

TERRANEA CHEF'S COOKING SERIES
Chicharrón
butternut squash, crostini, sage brown butter

TERRANEA CHEF'S COOKING SERIES
Mini Lobster Thermidor
baked potato, lobster duxelles

Sunchoke Shooter
hazelnut, black truffle

FIRST COURSE
by Chef David Tarrin of Catalina Kitchen

Terranea Chefs Cooking Series

Pan-Roasted Duck Breast Magret
caramelized cipollini onion, fennel, carrot quenelle

Terranea Chefs Cooking Series

Terranea Chefs Cooking Series
WINES
by Villa Oneiro

TERRANEA CHEF'S COOKING SERIES

Each course of the Coastal Harvest dinner is paired with wines from local vineyard Villa Oneiro. Dimitri Bizoumis, who lives and grows his grapes in neighboring Rolling Hills, presented 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.

MAIN COURSE
by Terranea Resort Executive Chef Bernard Ibarra

Terranea Chefs Cooking Series

Seared South Bay Rough Eye Rock Fish
and
Slow Braised Veal Cheeks, Hot Porcini Terrine
Ossau-Iraty cheese crisp, Espelette pepper dust

Terranea Chefs Cooking Series
Terranea Chefs Cooking Series

Terranea Chefs Cooking Series

Screen Shot 2014-02-07 at 6.18.17 PM

DESSERT
by Chef Adam Stone

TERRANEA CHEF'S COOKING SERIES

Apple Crostata
poached apple baked in walnut pastry crust, mascarpone ice cream

terranea Chef's Cooking Series
TERRANEA CHEF'S COOKING SERIES

 About Los Angeles No Kid Hungry

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.

The Chef’s Cooking Series dinners are limited to 30 guests. Tickets are $250 per person. For more information, call Terranea Resort at 310-265-2836.

The Coastal Harvest dinner was extraordinary. Won’t you join me at the next one?

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