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.
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.
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.
With its salty, clean ocean scent and hues of gold, yellow and orange, its sweet, crisp, lingering taste and creamy, buttery texture – the captivating sea urchin roe makes for an elegant bisque and its skeleton provides the vessel for a most dramatic presentation… perfect for New Year’s Eve dinner!
A Garden-to-Table Dining Experience on the Peninsula
Candlelit tables elegantly dressed in white linen with sparkling glassware were arranged on a hill overlooking the moonlit Pacific. The vibrant autumn menu was created by Executive Chef Bernard Ibarra – showcasing the best of California-grown food expertly paired with hand-picked wines. For the third year in a row, the event was a smashing success.
The evening is designed to bring people together amidst nature for an exclusive dining experience featuring the best of California hand-crafted, organic, and sustainable foods. After a fabulous wine and appetizer reception on the patio, 200 guests took their seats at sunset to enjoy the artisanal creations by the Chef and his talented team.
Terranea Resort Names Charles Olalia Chef de Cuisine of mar’sel
Chef Olalia Brings New Culinary Direction to Celebrated Los Angeles Restaurant
The following is a press release from Terranea Resort. It was my honor and pleasure to shoot the photos of Chef Charles Olalia and his food.
Rancho Palos Verdes, Calif. (Oct. 2, 2014) –Terranea Resort, A Destination Hotel, welcomes Charles Olalia as the new chef de cuisine of mar’sel, the resort’s signature restaurant. One of Los Angeles’ top dining destinations, mar’sel blends old world techniques with new world California cuisine in a spectacular seaside setting located along the prestigious Palos Verdes Peninsula.
I have no recipe to share today. I simply want to take a moment to thank you for your kindness over the years. Your enthusiasm, encouragement, and interest are huge motivating factors. Nothing makes my day more than hearing from you – that you tried one of my recipes and loved it! And not only did you cook my dish, you took the time out of your busy day to let me know. How cool is that? You rock.
Not knowing how to link a website, nor understanding that I should actually say something about the meal, I naively thought Taste With The Eyes would be a blog about food and restaurant photos. I’ve learned a lot since then. I never realized how this little project could lead to making friends all over the world, all the fun to be had, and all the skills I would acquire. It has been such a sweet experience. So, the theme for the anniversary is “blogging is sweet” and since desserts are few and far between here, as I am definitely a savory gal, I thought I would share a few shots of Chef Perry’s house made gelato bars taken at Terranea Resort’s Sea Beans restaurant.
It is my hope that Taste With The Eyes continues to inspire you just as reading your blogs and hearing your comments inspires me. I’m grateful for the people this blog has brought into my life. It has turned into quite a passion over the past seven years! As a direct result of blogging, I am now a food writer and photographer for a local paper, I photograph food for a world-class resort, and have my Korean recipes featured weekly in the Korea Herald Business.감사합니다 K-Herald! And who knows what fabulous people I shall meet and what fabulous opportunities lie ahead? I hope our paths cross soon and often. It is an honor and pleasure to know each and every one of you.
Your Friend, Lori Lynn
“The pleasures of the table, and of life, are infinite – toujours bon appétit!” -Julia Child
“ I want the amateur diner to enjoy the food as much as the connoisseur.” -Charlie Trotter