Palos Verdes Pastoral at Terranea Resort

Palos Verdes Pastoral at Terranea Resort

Palos Verdes Pastoral at Terranea Resort
Palos Verdes Peninsula, California
Celebrating Butterflies, Bees, Birds and other Pollinators at the
2022 Palos Verdes Pastoral Garden-to-Table Dining Experience

Over 200 dinner guests are seated at long tables in a stunning coastal setting… linen tablecloths with exquisite natural décor and wine glasses sparkling in the sunlight… the sounds of the ocean, and a gentle breeze inspiring the feeling of standing in a field of coastal grasslands. The first of multiple courses is served and an evening of fine wine, and beautiful food begins.

Palos Verdes Pastoral at Terranea Resort

Hosted by the Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort, the Palos Verdes Pastoral: Garden-to-Table Dining Experience was held on Sunday, May 1, 2022.

Palos Verdes, 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.

Palos Verdes Pastoral at Terranea Resort

This year Pastoral highlighted the necessity of butterflies, bees, birds and other pollinators and the ways in which we can reverse the dramatic decline in their populations by creating waystations with native plants and wildflowers.

Palos Verdes Pastoral at Terranea Resort

Palos Verdes Pastoral

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Baja Sea Bass

Baja Sea Bass

Baja Sea Bass
Recipe by Terranea Resort Executive Chef
Andrew Vaughan

The Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort recently hosted their annual Palos Verdes Pastoral Garden-to-Table Dining Experience. This year Pastoral highlighted the necessity of butterflies, bees, birds and other pollinators.

Sustainable food proponent, Chef Andrew Vaughan, created the event’s garden-to-table menu using the finest local sustainable seafood and the freshest ingredients and flavors to present delicious and thoughtful Low Carbon Footprint courses paired with an inspired selection of wines. (from PVPLC.org)

Palos Verdes Pastoral, Terranea Resort

The fish, Farmed True Striped Bass (aka Baja Sea Bass) has beautiful striped skin. The meat is white with a reddish-pink bloodline. It has a higher fat content than wild fish, providing excellent taste and texture.

Baja Sea Bass

This sushi-quality fish can be enjoyed raw, or in any variety of cooked applications. It is harvested to order from a small, responsibly run farm just off Ensenada, Mexico. (from Santa Monica Seafood)

The Chef graciously shares his recipe for Baja Sea Bass Cooked in Freshly Harvested Giant Kelp below. Merci beaucoup and muchas gracias, Chef!

The Recipe
Baja Sea Bass Cooked in Freshly Harvested Giant Kelp
Dried Cherries, Zucchini, Heirloom Faro and Black Quinoa Pilaf
Sunflower Seeds, Preserved Mandarin with Desert Sage

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Cold Poached Salmon, Horseradish Sauces

Cold Poached Salmon with Three Horseradish Sauces

Cold Poached Salmon with Three Horseradish Sauces
Creamy, Red Beet, and Golden Beet

I was contemplating a starter course that would possibly appeal to more people on Passover. Those of us who absolutely adore our Eastern European Gefilte Fish are apparently and sadly, few and far between.

But is there anyone among my relatives who doesn’t love salmon? Of course, we will always honor tradition and keep serving gefilte fish. I wouldn’t have it any other way.

This year, we also serve another elegant first course – a lovely, flavorful Cold Poached Salmon with THREE Horseradish Sauces and lots of fresh herbs. The entire dish can be prepared in advance, so it is easy and ready to go when it is Time to Eat during the Seder! Edible flowers are optional, but they sure do add to a pretty spring-like presentation.

Cold Poached Salmon, Horseradish

Cold Poached Salmon and Horseradish Sauces Recipes

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Caramelized Baby Carrots, Prickly Pear Cactus Syrup

Caramelized Baby Carrots, Prickly Pear Cactus Syrup

Caramelized Baby French Carrots
Prickly Pear Cactus Syrup
Scallions, Mint, Dill, Pine Nuts, Edible Flower Petals

There aren’t many Easter posts on Taste With The Eyes, because, you know, we celebrate Passover here… I’ve already shared my new matzoh ball recipe, and have a fabulous cold poached salmon with 3 horseradish sauces in the wings.

But today, Easter Sunday, I had some beautiful Baby French Carrots on hand, so they were roasted with Prickly Pear Cactus Syrup (we live in the desert after all) and they turned out surprisingly delicious. Sweet, savory, nutty, herby. I dressed them up for Spring with some flower petals, and I think they would make a fabulous Easter side dish.

Extending my best wishes to you, my friends, for a glorious Easter.

Caramelized Baby Carrot Recipe

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Halibut Cantonese-Style

Cantonese-Style Halibut

Steamed Halibut Cantonese-Style

Firm, lean, meaty, mild, and slightly sweet. Bright white flesh Halibut is often best cooked with moist methods like poaching, steaming, or braising. Inspired by Cantonese technique, here a beautiful piece of Alaskan halibut is cooked in a bamboo steamer then served in a big shallow pool of soy-ginger-garlic-sesame sauce. Each flake is drenched in the flavorful sauce before each bite. It’s quite heavenly.

Halibut Cantonese-Style Recipe

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