Palos Verdes Pastoral Featuring Basque Cuisine

Palos Verdes Pastoral
A Garden to Table Dining Experience
Featuring Basque Cuisine

The art of good eating and culinary style are at the heart of Basque culture. Basque cookery is influenced by the landscape featuring both cuisine from the coast and cuisine from the mountains and fertile valleys.

Terranea Resort’s Executive Chef Bernard Ibarra prepared dishes inspired by the land of his childhood at a dinner where the hills and coastline of Palos Verdes, California mirror the terrain of his beloved Basque Country.

The Chef brought a true garden-to-table concept to the event introducing diners to the flourishing textures, colors, flavors and aromas of the charmed Basque region with predominantly French and Spanish influence.

Palos Verdes Pastoral is a fundraising event that brings people together amidst nature for an exclusive al fresco dining experience with magnificent views of Catalina Island on a warm Autumn evening. The enchanting meal created by Chef Bernard, showcased the best of California-grown, hand-crafted, organic, and sustainable food and wine.

After the reception featuring a Rosemary Sangria signature cocktail, wine, and pintxos on the patio, over 200 supporters of the Palos Verdes Land Conservancy took their seats at sunset to enjoy the Basque-centric menu created by Chef Bernard and executed by his talented team.

For the fifth 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 9th.

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 am fortunate 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.

The Conservancy’s land management staff, with the help of hundreds of volunteers, works year-round to restore native habitat and protect rare and threatened native species.

Menu

Pintxos/Tapas

Spanish Tortilla Basque Sausage Txistorra

Crispy Gamba a La Plancha Pintxo

Chilled Fire-Roasted Piquillo filled with Herbed Goat Cheese

Istara Ewe Cheese melted over Charred Bilbao Chorizo Pintxo

Wine Pairing

Rosemary Sangria
Nicolas-Jay Pinot Noir 2014
Catalina View Chardonnay 2015
Westerly Merlot 2010

Natural Rosemary Sangria

• 1 bottle red wine
• 2 c. sparkling water/wine
• 1/2 c. brandy
• 1/4 c. cointreau
• 1 apple, 1 orange, 1 peach – cut thin
• 1/4 c. pomegranate juice
• fresh rosemary garnish

Appetizer Course

Txipiroi en su Tinta
Baby Squid filled with Vegetable Sofrito, Ink Aioli

Halibut Cheeks “Kokotxa”
Koxkera Sauce with Clams, Asparagus, Olive Oil, Parsley

Wine Pairing

Margerum Sauvignon Blanc 2014
Westerly Cabernet Sauvignon 2010

Soup/Salad Course

Chilled Porrusalda Cream
Leek and Sweet Onion Soup, Crispy Leek Wafer

Basque Salad
Baby Lettuce, Sautéed Wood Mushrooms, Vine Ripened Tomato, Garlic Confit and Apple Cider Dressing

Wine Pairing 

Villa Oniero Pinot Noir 2014
Villa Oniero Chardonnay 2014

Main Course

 

Charcoal-Grilled Rib Steak “Txuleton” Piperrada
Traditional Basque Cider House-Style Grilled Rib Eye with Rioja Alavesa Sauce, Piperrada Vegetable Stew, Crispy Espelette Potato

Wine Pairing

Darioush Cabernet Sauvignon 2011
Catalina View Chardonnay 2015

Dessert Course

Gateau Basque, Patxaran Ice Cream
Basque Custard Pie, Sloe Liqueur Ice Cream

Thank You/Eskerrik Asko

“Thank you for joining us for the extraordinary evening celebrating both California’s finest local food and wine and the Peninsula’s unique natural landscape. Your support enables the Palos Verdes Peninsula Land Conservancy to continue preserving the natural areas that make the peninsula what it is, and ensures those spaces are well-managed, restored, and stay open and accessible forever.”

Cassie Jones
President, Board of Directors

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