Palos Verdes Pastoral Archives - Page 2 of 3

Chef Bernard Ibarra’s Moroccan Spiced Free Range Chicken

Chef Bernard Ibarra's Moroccan Spiced Free Range Chicken

Seared Moroccan Spiced Free Range Chicken
House Dried Fruit, Bulgur, Catalina Farm Vegetable Couscous
Salted Lemon Vinaigrette, Fez Spice Mix Paint

The Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort and Whole Foods Market recently hosted their annual Palos Verdes Pastoral Garden-to-Table Dining Experience. This year’s super-successful event highlighted foods and flavors native to Mediterranean Climate Regions.

Terranea Resort Executive Chef Bernard Ibarra showcased the best of California handcrafted, organic, and sustainable food and wine unique to our California climate, 1 of only 5 Mediterranean Climate Regions in the world.

These include the Mediterranean Basin, California, Central Chile, Western South Africa, and South and Western Australia. While comprising only 2% of the earth’s surface, these regions are home to 20% of the earth’s plant species.

Chef Bernard takes advantage of this biodiversity in his menu. The Chicken Course alone featured Mediterranean herbs, spices, fruits and vegetables including chili, cumin, coriander, fennel, paprika, honey, olive oil, lemon, rosemary, thyme, turmeric, bulgur, couscous, parsley, almonds, apricots, mustard, saffron, squash, and, of course wine.

The Chef graciously shares his recipe for Seared Moroccan Spiced Free Range Chicken below.

Chef Bernard Ibarra's Moroccan Spiced Free Range Chicken

See the entire menu and read about the fabulous 2017 Palos Verdes Pastoral Dining Experience and the important work of the Palos Verdes Peninsula Land Conservancy here.

Chef Bernard Ibarra's Moroccan Spiced Free Range Chicken

Moroccan Spiced Free Range Chicken Recipe
by Chef Bernard Ibarra

Continue reading “Chef Bernard Ibarra’s Moroccan Spiced Free Range Chicken”

Palos Verdes Pastoral Featuring Basque Cuisine

Palos Verdes Pastoral, A Garden to Table Dining Experience

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.

Continue reading “Palos Verdes Pastoral Featuring Basque Cuisine”

Olive Harvest Celebration and Palos Verdes Pastoral

It just doesn’t get more local than this! At the upcoming Palos Verdes Pastoral to be held on October 9th at Terranea Resort, Executive Chef Bernard Ibarra will be serving an enchanting dinner inspired by the dishes of his childhood. “The mountains were my backyard and the sea was my front yard,” reminisces Chef Bernard about growing up in France’s Basque Country.

The menu will awaken diners to the flourishing textures, colors, and aromas of the charmed Basque region. The Chef brings a true garden-to-table concept to the event – not because it is fashionable, but because it is natural, the way cooking should be, he says.

In France, they relied on local products and let the season dictate what is on the table. Menus would follow the rhythm of Mother Nature. The Palos Verdes Pastoral dinner will be flavored with uber-local ingredients from the Palos Verdes Peninsula including estate-grown olive oil, Chardonnay and Pinot Noir, lemonade berries, rosemary, sea salt, and honey.

Continue reading “Olive Harvest Celebration and Palos Verdes Pastoral”

Palos Verdes Pastoral: A Garden-to-Table Dining Experience at Terranea Resort

Palos Verdes Pastoral
A Garden-to-Table Dining Experience at Terranea Resort

Al fresco dining with magnificent views of Catalina Island, on a warm Autumn evening at sunset – this is Palos Verdes Pastoral…a vibrant fall meal created by Executive Chef Bernard Ibarra, showcasing the best of California-grown food expertly paired with hand-picked wines.

For the fourth 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 18th.

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 also happen 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.

Continue reading “Palos Verdes Pastoral: A Garden-to-Table Dining Experience at Terranea Resort”

Palos Verdes Pastoral @ Terranea Resort

Palos Verdes Pastoral

A Garden-to-Table Dining Experience on the Peninsula

Candlelit tables elegantly dressed in white linen with sparkling glassware were arranged on a hill overlooking the moonlit Pacific. The vibrant autumn menu was created by Executive Chef Bernard Ibarra – showcasing the best of California-grown food expertly paired with hand-picked wines. For the third year in a row, the event was a smashing success.

The evening is designed to bring people together amidst nature for an exclusive dining experience featuring the best of California hand-crafted, organic, and sustainable foods. After a fabulous wine and appetizer reception on the patio, 200 guests took their seats at sunset to enjoy the artisanal creations by the Chef and his talented team.