Located on the patio of one of Terranea’s villas atop a bluff on the Palos Verdes Peninsula, it was an intimate and interactive farm-to-Terranea communal dining experience with a seasonally-themed menu, celebrating locally and sustainably grown and foraged ingredients found in Chef Bernard’s garden and a nearby garden in Palos Verdes.
The Spring’s Bounty menu began with a cocktail or glass of Justin wine with a hors d’oeuvres reception. Chef David Tarrin prepared Japanese confit of chicken Yakitori; pepper crusted toro Nicoise with olive tapenade and a crisp sunchoke. My favorite were the baby hard boiled quail eggs. There were exquisite truffle tater tots, lumpia of Kobe beef and langoustine with a sweet chili garlic sauce. I sipped a cool glass of Justin Sauvignon Blanc (Paso Robles) offering an essence of apple and lemon pie.
Executive Chef Bernard Ibarra prepared the first course of smoked spring lamb tartlet and a small glass of first crop snap peas chilled soup.
This dish was followed by swordfish paillard prepared by Terranea Chef Andrew Vaughan.
We finished the meal with a beautifully displayed Meyer lemon panna cotta with candied pineapple and sea salt roasted pistachios.
Additional dates for the bi-monthly Chef’s Table Dinner Series include: Thursday, June 11 with a Peninsula Harvest theme and wines from Villa Oneiro in Rolling Hills. The charity that will benefit from this dinner is the Peninsula Committee Children’s Hospital.
On Thursday, August 13 the Chef’s Dinner theme is honey bees. Summerland Winery will be enlightening guests with their wines and pouring with each course. Proceeds from this dinner will benefit the American Red Cross.
On October 29th the wine harvest theme offer dishes from the wine regions paired with Catalina View wines. This dinner’s proceeds will go to Meals On Wheels.
The last dinner of 2015 is on Thursday, December 3 offering winter harvest traditions. Margerum Wines from Santa Barbara will pour some of their signature favorites. Proceeds will be benefit City of Hope.
Tickets for this special multi-course dinner paired with wines is $225 per person and must be purchased in advance. Guests who purchase two tickets will receive a complimentary ocean view room for the night of the event.
A package of four dinners is available for advance purchase at a special rate of $995. Guests must be 21+ years to attend. To learn more, go to http://www.terrenea.com. 100 Terranea Way, (310)265-2800.