A Garden-to-Table Dining Event & A Lovely Melon Salad

Melon Prosciutto Salad
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.

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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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.

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A Lesson in Butchery and Cooking

michael fiorelli, lamb bolognese, terranea mar' sel

Slow Cooked Lamb Bolognese
Paccheri Pasta, Homemade Ricotta

FA and I had the pleasure of attending a class offered at the Chefs’ Summer Cooking Series @ Terranea Resort where we were invited in to the Mar’ Sel restaurant kitchen for a step-by-step lamb butchering demonstration by the talented and engaging Chef Michael Fiorelli. After the lesson we, along with 8 other guests, were seated in the beautiful dining room overlooking the Pacific Ocean to feast on a fabulous luncheon highlighting lamb.

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Enjoying Summertime @ Terranea Resort

long point, rancho palos verdes, california
long point, rancho palos verdes, california

Summer vacation, ahhhh! We’re trying new restaurants, exploring new sites, visiting old friends, playing lots of basketball, swimming, bicycling on the beach and enjoying the charms of my hometown here in Los Angeles County. My brother, sister-in-law, and nephews are visiting and we are having a blast! Earlier in the week we spent a couple days at Terranea Resort on the Palos Verdes Peninsula.

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