Palos Verdes Pastoral – An Enchanted Dining Experience

Palos Verdes Pastoral - An Enchanted Dining Experience

Palos Verdes Pastoral
An Enchanted Dining Experience

Al fresco dining with magnificent views of Catalina Island, on a warm Autumn evening at sunset – this is Palos Verdes Pastoral, an enchanted fundraising event that brings people together amidst nature for an exclusive experience at Terranea Resort.

In addition to the camaraderie, gourmet foods, stellar wines, and ambiance that is truly second to none – the evening increases awareness of the important work of the Conservancy in protecting and stewarding our open space and nature. We celebrate the mission of the Palos Verdes Peninsula Land Conservancy to “preserve land and restore habitat for the education and enjoyment of all.”

The Palos Verdes Peninsula is part of one of five regions in the world that enjoys the Mediterranean climate, with all its bounty and biodiversity from our aromatic hillsides to the deep blue ocean.

The cuisine that has been borne out of this land and sea inspired Terranea Resort Executive Chef Bernard Ibarra to create a captivating menu reflecting those flourishing textures, colors, flavors and aromas of our unique region.

Mediterranean life revolves around the table, so it is fitting that this year’s Palos Verdes Pastoral is a dinner where 200 people gather to partake in these regional foods and flavors, where we celebrate and support the land and open spaces we adore so much.

Palos Verdes Pastoral

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Chef Bernard Ibarra’s Moroccan Spiced Free Range Chicken

Chef Bernard Ibarra's Moroccan Spiced Free Range Chicken

Seared Moroccan Spiced Free Range Chicken
House Dried Fruit, Bulgur, Catalina Farm Vegetable Couscous
Salted Lemon Vinaigrette, Fez Spice Mix Paint

The Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort and Whole Foods Market recently hosted their annual Palos Verdes Pastoral Garden-to-Table Dining Experience. This year’s super-successful event highlighted foods and flavors native to Mediterranean Climate Regions.

Terranea Resort Executive Chef Bernard Ibarra showcased the best of California handcrafted, organic, and sustainable food and wine unique to our California climate, 1 of only 5 Mediterranean Climate Regions in the world.

These include the Mediterranean Basin, California, Central Chile, Western South Africa, and South and Western Australia. While comprising only 2% of the earth’s surface, these regions are home to 20% of the earth’s plant species.

Chef Bernard takes advantage of this biodiversity in his menu. The Chicken Course alone featured Mediterranean herbs, spices, fruits and vegetables including chili, cumin, coriander, fennel, paprika, honey, olive oil, lemon, rosemary, thyme, turmeric, bulgur, couscous, parsley, almonds, apricots, mustard, saffron, squash, and, of course wine.

The Chef graciously shares his recipe for Seared Moroccan Spiced Free Range Chicken below.

Chef Bernard Ibarra's Moroccan Spiced Free Range Chicken

See the entire menu and read about the fabulous 2017 Palos Verdes Pastoral Dining Experience and the important work of the Palos Verdes Peninsula Land Conservancy here.

Chef Bernard Ibarra's Moroccan Spiced Free Range Chicken

Moroccan Spiced Free Range Chicken Recipe
by Chef Bernard Ibarra

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Olive Harvest Celebration and Palos Verdes Pastoral

Olive Harvest Celebration and Palos Verdes Pastoral

Olive Harvest Celebration and Palos Verdes Pastoral

It just doesn’t get more local than this! At the upcoming Palos Verdes Pastoral to be held on October 9th at Terranea Resort, Executive Chef Bernard Ibarra will be serving an enchanting dinner inspired by the dishes of his childhood. “The mountains were my backyard and the sea was my front yard,” reminisces Chef Bernard about growing up in France’s Basque Country.

The menu will awaken diners to the flourishing textures, colors, and aromas of the charmed Basque region. The Chef brings a true garden-to-table concept to the event – not because it is fashionable, but because it is natural, the way cooking should be, he says.

In France, they relied on local products and let the season dictate what is on the table. Menus would follow the rhythm of Mother Nature.  The Palos Verdes Pastoral dinner will be flavored with uber-local ingredients from the Palos Verdes Peninsula including estate-grown olive oil, Chardonnay and Pinot Noir, lemonade berries, rosemary, sea salt, and honey.

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Sustainable Seafood Expo 2016

Braised Cayucos Abalone “Escabeche” Chorizo Pamplona, Our Garden’s Sofrito

Sustainable Seafood Expo 2016

Chefs, Fishermen, Local Experts and Educators will be on hand to explain fisheries, habitats, and species management to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.

The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 is designed to help consumers choose the right fish for their dish – one that’s healthy and has a positive impact on the marine environment.

Sustainable Seafood Expo 2016

On Sunday, Oct. 2 at the Port of Los Angeles, attendees will enjoy cutting-edge seafood samples, chef demonstrations, educational activities, cash bar, wine wall and much more at the 3rd Annual Sustainable Seafood Expo.

Actor Adrian Grenier, co-founder of the Lonely Whale Foundation, advocating ocean health and the wellbeing of marine wildlife, will be the keynote speaker and VIP Dinner host.

Featured Chefs

  • Bernard Ibarra, Terranea Resort
  • Tyler Gugliotta, Baran’s 2239
  • Dustin Trani, J. Trani’s Ristorante
  • Paul Buchanan, Primal Alchemy
  • Pete Lehmar, Gladstone’s Long Beach
  • Roberto Flores, 22nd St. Landing Seafood Grill & Bar
  • Trevor Cook, California Scuba Chef
  • Jim Tate, Parker’s Lighthouse
  • Jimmy Ng, Harbor College Culinary Arts

Sustainable Seafood Expo 2016

Attendees will learn how fish should be caught or farmed and how to lessen the impact on the marine environment by making savvy seafood choices. General admission tickets are $40, use promo code TASTE during checkout here to get an additional $5 discount.

Sustainable Seafood Expo 2016

The chefs will be serving their unique seafood samples throughout the event including scallops, mussels, abalone, sablefish (black cod), rockfish, shrimp, calamari, oysters and much more.

A special alfresco VIP Dinner, featuring locally sourced seafood and seasonal fare prepared by Chef Dustin Trani will follow the Expo at 5 PM. See the fabulous seafood-centric menu and purchase dinner tickets here.

Sustainable Seafood Expo 2016

Serving California Red Abalone at the Sustainable Seafood Expo, Chef Bernard Ibarra of Terranea Resort will delight the guests with his ever-engaging cooking demonstration. Here he shares his beautiful sous-vide recipe for healthy, sustainable, and ocean-friendly Ocean Rose California Red Abalone from The Abalone Farm in Cayucos, California. The Chef recommends sous-vide as an excellent method for cooking abalone.

Chef Bernard’s Cayucos Abalone Recipe

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Sustainable Seafood Expo & Chef’s Table Dinner at CRAFTED

Last weekend I wrote about our fabulous holiday party held at Brouwerij West in Warehouse No. 9 at the Port of Los Angeles.  Due to the overwhelming local response and interest in the new brewery and Crafted, I decided to share another event that I attended at Crafted a little while back. Crafted is right next door to Brouwerij West, located  in Warehouse No. 10. The event was the 2nd Annual Sustainable Seafood Expo and Chef’s Table Dinner, hosted by the Cabrillo Marine Aquarium and Friends.

Mermaid Linden

The Expo was designed to help consumers choose the right fish for their dish – one that’s healthy and good for the environment as well. Choosing the right fish can have a positive impact on the marine environment and the Cabrillo Marine Aquarium leads the way in educating local consumers, chefs, and restaurateurs on this topic.

Chefs, Fishermen, Local Experts, and A Real Mermaid were on hand to explain fisheries, habitats, and species management to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future. Ongoing seafood sampling and educational opportunities were available at booths throughout the Expo. The dinner was a stunning al fresco farm-to-table dining experience, featuring locally sourced seafood and seasonal fare prepared by Chef Paul Buchanan of Primal Alchemy.

BROUWERIJ WEST is a SAN PEDRO BREWERY & TASTING ROOM  – Brewing Belgian-inspired craft beers in a restored massive WWII- era Warehouse No. 9 at the Port of Los Angeles.

CRAFTED AT THE PORT OF LOS ANGELES  is a large-scale permanent handmade artisan marketplace. The classically restored Warehouse No. 10 is home to more than 100 individual artists, crafters and food makers, each presenting their unique handcrafted goods in a vibrant patchwork of shop spaces.

Sustainable Seafood Expo

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Palos Verdes Pastoral: A Garden-to-Table Dining Experience at Terranea Resort

Palos Verdes Pastoral: A Garden-to-Table Dining Experience at Terranea Resort

Palos Verdes Pastoral
A Garden-to-Table Dining Experience at Terranea Resort

Al fresco dining with magnificent views of Catalina Island, on a warm Autumn evening at sunset – this is Palos Verdes Pastoral…a vibrant fall meal created by Executive Chef Bernard Ibarra, showcasing the best of California-grown food expertly paired with hand-picked wines.

For the fourth year in a row, it was my honor and pleasure to serve as food photographer for the premier garden-to-table dining experience that took place at Terranea Resort in Rancho Palos Verdes, California on Sunday, October 18th.

Palos Verdes Pastoral: A Garden-to-Table Dining Experience at Terranea Resort

Palos Verdes Pastoral is a fundraising event to support the Palos Verdes Peninsula Land Conservancy’s mission to preserve and restore habitat for the enjoyment and education of all.

I also happen to be a beneficiary of the Land Conservancy’s work, as we’ve been hiking the local trails and enjoying our open spaces here along the coast for decades. Since its founding in 1988, the Land Conservancy has preserved 1600 acres of open space with nearly 42 miles of public trails.

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