Spring Bounty

11
Chef's Dinner Series Spring Bounty
When:
April 12, 2018 @ 5:00 pm – 9:00 pm America/Los Angeles Timezone
2018-04-12T17:00:00-07:00
2018-04-12T21:00:00-07:00
Cost:
$297
Contact:
AL
310.265.2805

Chef’s Table Dinner Series

The Chef’s Table Dinner Series is an intimate Farm-to-Terranea dining experience, offering guests an evening to enjoy a seasonally-themed menu, celebrating locally and sustainably grown and foraged ingredients, prepared by Terranea Resort’s award-winning chefs. April’s dinner, entitled Spring Bounty, will benefit the Palos Verdes Peninsula Land Conservancy – just in time for Earth Day!

The dinner menu includes:

  • Hors D’Oeuvres
    • Spring Vegetable Macedonia – First of Spring’s Bounty, Espelette Aioli, Yukon Cannoli
    • The Garden Box – Vegetable Crudo, Green Almonds, Edible Soil, Foie Gras Butter, Terranea Sea Salt
    • Olive Wood Smoked Pacific Halibut – Chive Cream, Pumpernickel, Carrot escabeche
    • Terranea’s Hen Egg – Sous Vide Egg Yolk (straight from the chickens at Terranea), Spring Truffle, Meyer Lemon Pea Hummus
    • Spring Lamb Croquette – Pickled Rhubarb, Smoked Strawberry Compote, Lemon Balm
    • Mary’s Chicken Oysters – Duck Fat, Fava Bean, Herbs de Provence
  • First Course
    • Pan Roasted Quail – Spring Peas, Asparagus, Morel Mushrooms, Celery Root, Scotch Quail Egg, Bordelaise
  • Main Course
    • Black Cod – Morel Rusk, Nasturtium Aioli, Charred Alliums
  • Dessert
    • Avocado Mousse – Beetroot Sponge, Meyer Lemon Curd, Candied Tomatoes, Goat Cheese Gelato
  • After Dinner Bites
    • Vegetable Meringue – Tomato, Asparagus, or Romanesco
    • Agua Fresca – Cucumber & Lime, Beet & Apple, or Tomato & Chili
  • Take Home
    • Cherry & Pink Peppercorn Fudge

The event is taking place on April 12th at Terranea Resort in Rancho Palos Verdes. Tickets are $297 per person; for more information, please visit here.

Print Friendly, PDF & Email