Melon Salad
Cantaloupe, Prosciutto, Saint André Cheese, Arugula, Marcona Almonds
The following is an excerpt from a piece I wrote for Harbor Living Magazine to promote the
Palos Verdes Pastoral – A Garden-to-Table Dining Event on October 6, 2013.
Imagine a field of candle-lit tables elegantly dressed in white linen with sparkling glassware arranged under a harvest moon on a hill overlooking the blue Pacific. Imagine a vibrant autumn menu created using farm-fresh, seasonal foods from our local vendors and growers expertly paired with hand-picked regional wines. This is the Palos Verdes Pastoral, the premiere al fresco garden-to-table dining experience of the peninsula, which will take place on Oct. 6 at Terranea Resort.
After a fabulous wine and appetizer reception on the patio, 200 guests will take their seats at sunset to enjoy the artisanal creations by Chef de Cuisine Rebecca Merhej of Terranea’s acclaimed Mar’Sel restaurant. Her sophisticated presentations and strict attention to detail bring innovative imaginative cuisine to the peninsula.
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