“Sweet as Honey” Dining at Terranea Resort

When you think of Terranea Resort, you probably think of gorgeous views, golfing, swimming, and fine dining…not about bees. But in fact, honeybees at the nearby Catalina View Gardens are busy even as you read this making fine honey that will be used in Terranea’s amazing restaurants.

Terranea’s bees were the main focus at a recent “Sweet as Honey” dinner (part of the resort’s Chef’s Cooking Series) highlighting the contributions of bees to fine cuisine as well as the perpetuation of gardens and crops. The dinner fit in with Terranea’s ongoing focus on farm-to-table dining by incorporating produce from its own crops at Catalina View Gardens, as well as local ingredients such as figs from Rolling Hills and pink peppercorns from Ranchos Palos Verdes. Proceeds from the dinner benefited the California State Beekeepers Association.

“The Chef’s Cooking Series is a unique opportunity for us here at Terranea to highlight what we do well in terms of supporting the local community, but also bringing in the learning element and enabling us to grow together and learn new techniques – both the internal culinary team and the guests who attend the event,” says Gaye Vancans, Terranea’s community relations manager.

Ahi belly tartare served over hearts of palm "linguine"

Ahi belly tartare served over hearts of palm “linguine”

The dinner menu began with hors d’oeuvres prepared by Chef Elie Chow: slow-roasted garden beets with Rancho Palos Verdes pink peppercorn aioli and organic honey; squash blossom fritters with olive tapenade and crispy bee pollen; ahi belly tartare with heart of palm “linguini” and honey-mustard dressing; and jicama-wrapped ishibashi avocado mash with sea salt honey based pancetta lardons. Chef Alessandro Serni then served an appetizer of grilled and smoked local octopus with squid ink aioli, piperade, and peppered honeycomb.

Chef Charles Olalia prepares an organic duck breast

Chef Charles Olalia prepares an organic duck breast

The main course, prepared by Chef Charles Olalia, was a caramelized organic duck breast with Rolling Hills figs in bigarade sauce. Chef Pierino Jermonti wrapped up the meal with a honey-goat cheese lavender mousse with a walnut crisp and poached pears.

Diners enjoy a warm night under the stars on the patio at Terranea

Diners enjoy a warm night under the stars on the patio at Terranea

Tempted by the amazing food as well as the setting? We are too! The next cooking series event at Terranea will be an Autumn Coastal Harvest, benefiting the Pancreatic Cancer Action Network, on November 7.

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