Palos Verdes Pastoral Outstanding Oaxacan Theme

Palos Verdes Pastoral at Terranea Resort

Thirty years ago in 1988, our community chose sanctuary over sprawl and open land over bulldozers, and launched the Land Conservancy on a journey to preserve and restore open space on the Palos Verdes Peninsula in Southern California.

Palos Verdes Pastoral is the Conservancy’s most important annual event, allowing it to raise support, funds, and awareness for the conservation and management of 1600 acres of permanently protected rare coastal habitat.

Pastoral is an enchanted fundraising dinner that brings people together amidst nature for an exclusive experience at Terranea Resort featuring the best of California handcrafted, organic, and sustainable foods.

This year Pastoral was inspired by the colorful state of Oaxaca, one of Mexico’s major gastronomic centers. It shares many native plant species with the Peninsula; those include lily, sunflower, coastal sage, and cactus. Executive Chef Bernard Ibarra, created a menu with foods sourced from local artisan ingredients and Terranea’s award-winning garden. The menu highlighted staples of Oaxacan cuisine such as squash flowers, sage, prickly pear cactus, dragonfruit, chocolate, and mezcal.

In addition to the camaraderie, gourmet foods, stellar wines, and ambiance that is truly second to none – the evening increases awareness of the important work of the Conservancy in protecting and stewarding our open space and nature. We celebrate the mission of the Palos Verdes Peninsula Land Conservancy to preserve land and restore habitat for the education and enjoyment of all.

Preserving Land and Restoring Habitat

The Conservancy preserves undeveloped land as open space for historical, educational, ecological, recreational and scenic purposes.

The Conservancy’s vision is the creation and management of large blocks of natural open space where visitors may enjoy peaceful solitude, where children and adults can learn about the natural environment, and where native plants and animals can thrive.

The spectacular views and precious habitat not only contribute to the quality of human life on the Palos Verdes Peninsula, but provide valuable refuges and wildlife corridors for animal and plant inhabitants.

Beaches and bluffs, steep slopes, canyons and ridgelines – this diverse topography leads to the Peninsula’s rich biodiversity.

Enjoy these open spaces, ideal for recreation and renewal – and consider joining the Conservancy to provide ongoing support to help maintain the land that we’ve preserved together. (from pvplc.org)

Palos Verdes Pastoral

Beverages

Wines, Aguas Frescas, Signature Cocktail

Signature Cocktail by Madre! Oaxacan Restaurant & Mezcalaria

Madre Mezcal Sunset

• 1 oz lime juice
• 3/4 oz agave syrup
• 1.5 oz mango juice
• 1 oz Los Javis Mezcal
• 2 dashes rhubarb bitters

Combine ingredients in a shaker with ice. Strain over rocks. Add a streak of Greenbar Hibiscus Liqueur. Garnish with orange wedge dipped in Tajin Spice and salt. Salud!

Wines paired with Canapés
Matanzas Creek Sauvignon Blanc 2017
Nicolas-Jay Pinot Noir 015
Catalina View Chardonnay 2012
J Vineyards Brut Cuvée

Wine paired with First Course
Ave Winery Presqu’ile Winery 2014

Wine Paired with Second Course
Monte are La Encantado Pinot Noir 2012

Wines Paired with Main Course
Villa Oneiro Chardonnay 2015/2016
Villa Oneiro Pinot Noir 2014/2015
Hilltop J. Lohr Cabernet Sauvignon 2015

Agua Frescas (non-alcoholic)

Canapés

Empanadas Queso y Papas Dulces

Roasted Corn Tamal

Chile Verde Cerdo, Watermelon Radish Skewer

Chile Rellanos with Picadillo

Brocheta de Pulpo

Blue Corn Masa, Shredded Beef

The Tables

A very special acknowledgment of fabulous Co-Chairs Diana Heffernan-Schrader and Sharon Ryan for their vision in bringing this magical Oaxacan-themed event to life!

Dinner is Served

First Course

Queso Fundido with Chorizo Served in individual LA Baking Co. Jalapeño Bread Bowl

Second Course

Dragonfruit, Cactus, Yellow Tomato & Avocado Layer Salad

Tomato Tortilla Soup spiced with Coriander and Cumin

Main Course

Grilled Superior Swordfish a la Parrilla en Mole Verde

Seared Mary’s Free Range Chicken Thighs en Mole Negro

Served with Pickled Onion, Cotija, Cilantro, Arroz Verde, Corn Esquites Mexicano

Dessert

Mexican Chocolate Chip Cookie Sprinkled with Rose Petals and Sea Salt

Mango-Cinnamon-Chile Rice Pudding Splashed with Del Maguey Crema Mezcal

Florentine Prickly Pear Tunas Ice Cream, Toasted Piñon

Parting Gift

A Bravo for Charlie by Evi Meyer

“A snapshot into the lives of two cactus wrens
on the Palos Verdes Peninsula”

The coastal Cactus Wren is one of the rarest and most imperiled wildlife residents in the coastal Southern California region. It lives and nests within dense stands of native prickly pear cactus and coastal cholla cactus. Cactus Wren populations are steeply declining  due to wildfires, urbanization, invasion of non-native plants, drought, and other factors.

The Cactus Wren in one of four at-risk species sheltered by the Conservancy. The others are the El Segundo blue butterfly, the Palos Verdes blue butterfly, and the Coastal California gnatcatcher. The Conservancy’s native plant nursery cultivates 60 different species of plants that are used in restoration projects that restore habitat critical to survival of these species.

For the seventh year in a row, it was my honor and pleasure to serve as food photographer for this premier garden-to-table dining experience at Terranea Resort in Rancho Palos Verdes, California.

(Excerpts written with the help of pvplc.org).