Terranea Resort presents a Spring’s Bounty Dinner, the next event in the Chef’s Cooking Series on Thursday, March 20.
The Chef’s Cooking Series at Terranea resumes this month led by Executive Chef Bernard Ibarra with a portion of the event proceeds benefitting the American Red Cross.
Guests will experience the seasonally themed menu featuring wine pairings from the celebrated Grgich Hills Estate.
Four of Terranea’s chefs will present the menu, with hors d’ oeuvres by Chef de Cuisine of bashi, Bruce Nguyen; the first course by Terranea Resort Executive Chef, Bernard Ibarra; the main and dessert courses by mar’sel Chef de Cuisine, Rebecca Merhej, and mignardises by Executive Pastry Chef, Pierino Jermonti.
The farm-to-table dinner series, complete with views of the sun setting over the Pacific Ocean, features an interactive evening with Terranea’s chefs.
Each evening in the bi-monthly series begins with a cocktail and hors d’oeuvres reception followed by an interactive chef cooking demonstration and a three-course dinner with wine pairings.
Guests will receive recipe cards and special gift items to recreate the experience at home. For each dinner event, Terranea will partner with a different non-profit organization.
The Chef’s Cooking Series dinner seating is limited. Tickets are $250 per person or $699 for a 3-ticket package that can be used together at one dinner or over multiple dinners.
Tickets for the Spring’s Bounty Dinner are available for purchase through March 18.
For additional information and ticket purchase, call 310-265-2836310-265-2836 or visit the website at http://www.terranea.com/cooking-classes-california.