A sea breeze, a multi-leveled palate of peat and iodine, a very long citrus aftertaste. That is how Trikalinos describes their grey mullet bottarga. I serve this gastronomic delicacy in a traditional manner – over a simple pasta prepared with olive oil, garlic, lemon, red chili, and parsley.
It is a special dish for connoisseurs of the sea. Lovers of caviar, sea urchin, anchovy and oysters will be enamored with spaghetti alla bottarga with its briny, complex captivating flavors and luxurious texture.
Palos Verdes Pastoral
An Enchanted Dining Experience
Al fresco dining with magnificent views of Catalina Island, on a warm Autumn evening at sunset – this is Palos Verdes Pastoral, an enchanted fundraising event that brings people together amidst nature for an exclusive experience at Terranea Resort.
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.”
The Palos Verdes Peninsula is part of one of five regions in the world that enjoys the Mediterranean climate, with all its bounty and biodiversity from our aromatic hillsides to the deep blue ocean.
The cuisine that has been borne out of this land and sea inspired Terranea Resort Executive Chef Bernard Ibarra to create a captivating menu reflecting those flourishing textures, colors, flavors and aromas of our unique region.
Mediterranean life revolves around the table, so it is fitting that this year’s Palos Verdes Pastoral is a dinner where 200 people gather to partake in these regional foods and flavors, where we celebrate and support the land and open spaces we adore so much.
International Happy Hour
Mission Figs/Cambozola/Oloroso Sherry
Fresh figs from California, creamy cheese from Germany, and semi-sweet sherry from Spain together create an amazing food synergy. They enhance each other in this simple yet stellar international happy hour fare.
Our cherished dark purple California figs were brought to the New World in the 1500s and got their name from the Franciscan missionaries who brought them up from Mexico and planted them in the mission gardens along the Pacific coast in the late 1700s.
Black Mission Figs have a honeyed-earthy-fruity flavor and creamy lusciousness. They are available fresh from mid-May through November.
Cambozola is German cow’s milk cheese reminiscent of a combination of French Brie and Italian Gorgonzola…triple creamy with that distinctive bleu cheese flavor.
Oloroso Sherry from Jerez, Spain has wonderful aromas of nuts, vanilla and caramel plus rich nutty semi-sweet creamy flavors. Oloroso sherries offer a terrific balance between sweet and dry.
A chewy rustic bread brushed with good olive oil is key, be sure to grill the bread over an open flame rather than toast it, that smoky char adds an important element to the combination.
Fresh thyme sprigs add another earthy layer.
Enjoy figs warmed in adorable cast iron pans with bubbling cambozola on grilled bread with a nip of oloroso sherry for a rich, savory, smoky, and sweet happy hour. Cheers to Fall!
Lemon Butter Spaghetti Tower with Caviar
Crème Fraîche, Chives
Taking little sturgeon eggs to new heights, the usual suspects are combined in an unusual presentation. Spaghetti is tossed with lemon butter and twirled into a tall tower. Chives and crème fraîche make their predictable appearance then the pasta is crowned with a most heavenly California caviar. It’s definitely a special occasion pasta dish.
Joyeux Anniversaire Julia Child! Today would have been Julia’s 105th birthday. It has been a tradition to celebrate her birthday here on Taste With The Eyes for the past 10 years.
Please join me as I re-create Julia Child’s very first meal in France, one that she experienced with her husband Paul Child. The story takes place in Rouen, France in November of 1948. I originally wrote this post back in 2007. I resurrect it every year in August, with some minor changes, to celebrate Julia Child’s birthday. This year I am including her recipe for Sole Meunière.
The text is as she describes her meal to us inMy Life in France by Julia Child with Alex Prud’homme, published by Alfred A. Knopf, New York, 2006. The re-creation photographs are ones that I have taken on my travels; some are from France, others from California, a couple are shot in my own home. I use the sepia tone to give the images the feel of a single place almost 70 years ago.
Come, let’s travel back in time and enjoy French food and revel in its perfection via Julia…
Julia Child’s First Meal in France and Sole Meunière
Grilled Oysters with BBQ Sauce, Bacon, and Bleu Cheese
Are you ready for this? Grilled Oysters with BBQ Sauce and Bacon and Bleu Cheese? Crassostrea Gigas (Pacific Oysters) from Oregon’s Netarts Bay have plump tender meats with a clean-salty pronounced flavor, and a lingering finish.
Their deep cups makes them great for grilling. So fire up the grill and cook the oysters with the cup side down to retain the juices until they snap, crackle, and pop!
Carefully shuck these chubby bivalves then sprinkle with a generous mouthwatering portion of crumbled bacon and bleu cheese. A drizzle of smoky sweet tangy spicy BBQ Sauce will pull it all together for one big bold amazing mouthful. Let’s do it.
There is beauty and simplicity in this raw dish. It is a balancing act of sweet and savory, fiery chili and chilly fluke, white fish and colorful accompaniments, rich buttery oil and sour lemon juice, crunchy cucumber and chewy candied orange.
A member of the flounder family – fluke has a clean, delicate, fresh taste that is excellent served raw with olive oil and citrus juice. Candied orange slices bring a sweet-tart unexpected counterbalance to the dish.