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Terranea Resort kicks off Chef's Cooking Series

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The Chef’s Cooking Series at Terranea Resort kicks off the New Year on Thursday, January 30 led by Executive Chef Bernard Ibarra.

Guests will experience a three course Coastal Harvest theme menu prepared by the chefs of Terranea.

For each dinner event, Terranea will partner with a different non-profit organization. This event will benefit Los Angeles No Kid Hungry.

Hors d’ oeuvres, by Nelson’s Chef Andrew Vaughan, will include a Sunchoke Shooter with hazelnut and black truffle, Mini Lobster Thermidor with a baked potato and lobster duxelles, Chicharrón with butternut, crostini, and sage brown butter and Clam & Salsify Casino with creamed baby kale and prosciutto.

The First Course, prepared by Chef David Tarrin of Catalina Kitchen, features Pan-Roasted Duck Breast Magret with caramelized cipollini onion and chick peas.

The Main Course, crafted by Terranea Resort Executive Chef Bernard Ibarra, is comprised of Seared South Bay Rough Eye Rock Fish and Slow Braised Veal Cheeks, with a Hot Porcini Terrine, an Ossau-Iraty cheese crisp and Espelette pepper dust.

For Dessert, Chef Pierino Jermonti offers Apple Crostata with poached apple baked in walnut pastry crust, Mascarpone ice cream and late-harvest vino reduction mignardises.

Each course of the Coastal Harvest dinner will be paired with wines from local vineyard Villa Oneiro. Dimitri Bizoumis, who lives and grows his grapes in neighboring Rolling Hills, will present Villa Oneiro’s 2010 Chardonnay, the notably well-balanced 2011 Chardonnay, the 2012 Pinot Noir, which is his personal favorite, and a 2009 late harvest wine for dessert.

The farm-to-table dinner series features an interactive evening with Terranea’s chefs. Each evening, 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 pairing.

Guests will receive recipe cards and special gift items to recreate the experience at home.

The Chef’s Cooking Series dinners are limited to 30 guests. Tickets are $250 per person and are available for purchase through January 25, via http://www.terranea.com/cooking-classes-california.

For additional information, call Terranea Resort at 310-265-2836 or visit the website at www.terranea.com.

Terrenea Resort is located at 100 Terranea Way in Rancho Palos Verdes.

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