Beverages Archives - Page 6 of 24

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
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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Socca (savory chickpea pancake)

Socca (savory chickpea pancakes)

Socca (savory chickpea pancake)

Topped with a Salad of Spring Lettuce
Egg, Feta, Radish, Chili, Olives, Dill, Lemon, Tahini Sauce

Socca, a savory chickpea pancake, is known as Nice’s original street food. Often served au naturel in Provence, cut into shards as snack, pleasantly with a glass of chilled rosé. Socca can also be served with all kinds of toppings for a delightful lunch. It is usually baked on a large round flat copper pan in a wood-burning oven.

In this recipe, nontraditional cumin and smoked paprika added to the batter mimic the smokiness of a wood-burning oven. And a non-stick skillet on the stovetop stands in for the copper pan and makes cooking the socca a breeze.

Socca As A Snack with Rosé

Socca as a snack with Rosé

Socca Recipe

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Matzoh Ball Soup, Vietnamese Flavors

Matzoh Ball Chicken Soup, Vietnamese Flavors (Pho)

Yes, of course, I still make my traditional matzoh balls… hundreds of them in fact. But I also like to mix it up a bit, and surprise my guests with some exotic flavors… such as my mysterious Saffron Matzoh Balls, super-flavorful Mexican Matzoh Balls, and the Thanksgiving/Hanukkah Poultry-Seasoned Turkey Matzoh Balls. Those fancy Fried Matzoh Balls from Passover 2021 were an outrageous hit, too.

This year the inspiration comes from Pho Ga, that fragrant herby Vietnamese Chicken Noodle Soup. Here, matzoh balls are subtly spiced with cinnamon, cloves, and ginger and stand in for the rice noodles. The chicken broth is flavored with blackened onion and ginger, lemongrass, and star anise where the smoky-salty-sweet-umami layers are simply intoxicating.

Matzoh Ball Chicken Soup
Vietnamese Flavors Recipe

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Cauliflower and Aged Gouda Soufflé

These delightful soufflés are perfect for a springtime luncheon! 36 month-aged Gouda from the Netherlands adds nutty, butterscotch flavors and an interesting salt crystal crunchy texture. This flavorful cheese pairs well with a full-bodied complex Alsatian Pinot Gris.

The soufflés are super easy to prepare, and bake up to a puffed golden brown in 35 minutes. Served with a pretty side salad, they make a lovely light lunch…or easily double the recipe and serve them on a platter as part of a buffet because, as a bonus, the soufflés hardly deflate so they are excellent for entertaining.