Palos Verdes Pastoral @ Terranea Resort

Palos Verdes Pastoral

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.

It was my honor and pleasure to participate as food photographer again this year for Palos Verdes Pastoral, the premier al fresco garden-to-table dining experience of the peninsula, which took place on October 5th at Terranea Resort in Rancho Palos Verdes, California.

canapés

house made salumi kebab
chorizo, salami, olives, rosemary spear

roasted beet salad verrine
wild fennel, pink peppercorn berry aioli, soft quail egg

crispy squash blossoms
peninsula grown, goat ricotta, salt bush leaf flakes

warm torticella di coniglio
rabbit rillettes torta, grilled hazelnut, port wine reduction

PV 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.

Producers from around the state donated all of the food and wine for the evening. 100% of the proceeds benefit the Land Conservancy. Along with major sponsor Whole Foods Market Torrance, donors included Superior Seafood, Mary’s Free Range Duck, State Fish Company, Pure Virgin Honey Pacifica, Straus Family Creamery, FoodMatch, and Sadie Rose Baking Co.

Wines for the evening were generously donated by Villa Oneiro, Darioush, Mulderbosch Vineyards, Cuatro Dias, William Hill, and Off The Vine.

dinner

appetizer course

catalina-caught local squid
endive panzanella salad

creamy black-eyed pea soup
toasted cumin seeds, grilled gouda sandwich

“Tonight I look forward to celebrating with you the success of the Palos Verdes Peninsula Land Conservancy in preserving the natural open space that makes the Peninsula what it is, and ensuring that those spaces are well-managed, restored, and stay open and accessible forever.”
Bill Swank
President, Board of Directors

second course

ocean water sous vide-poached rough-eye rockfish
meyer lemon butter, grilled leeks

third course

slow braised duck confit
crispy potato pie, olive oil sautéed fall vegetables

Proceeds from this fundraiser also support guided nature walks on the preserves, the operation of two nature centers, and an environmental awareness and natural science education to about 3000 students a year.

cheese platter

terranea’s crafted cheese selection
walnut crostini, black cherry jam, honey from terranea beehive

dessert

poached pear in late harvest chardonnay
almond torte crust, crushed pear cider sauce
mascarpone gelato, pomegranate, brandy snap

In addition to the camaraderie, gourmet foods, stellar wines, and ambience that is second to none – the evening increased awareness of the important work of the Conservancy in protecting and stewarding open space and nature.