Posts tagged with "4th of July"

Mina Tocalini, 360 Magazine, Fireworks

4th of July Violence Across America

By Eamonn Burke

This year’s Fourth of July, while stifled by the coronavirus concerns and pleas from officials to stay in, was still a violent one.

39 people were shot in New York City on the night of July Fourth, including three confirmed deaths. All three victims were in their 20s, and two were in Harlem; the other in Brooklyn. One of the deaths, a 23 year old man, was the result of a party and the product of much confusion amidst fireworks. “You didn’t know where it was coming from because they were running this way and that way,” said a witness.

Among the other non-fatal violence was a 34 year old woman struck by a haywire bullet while walking her dog in the Bronx, a group of four men and one woman shot in Manhattan, and a man walking in Brooklyn with a friend who was shot and killed. Additionally, there were 13 reported stabbings in the city that night. The violent night comes after an overall above average level of violence in the city throughout the month of June.

Chicago saw an even bloodier night, as 67 people were shot over the weekend, killing 13. Two of the dead were children, 7 and 14, prompting a statement from Mayor Lori Lightfoot:

“As a city, we must wrap our arms around our youth so they understand there’s a future for them that isn’t wrapped up in gun violence.”

The death of the teen late Saturday resulted from the open fire that a group of four men unleashed on a large crowd, killing four people total. The 7 year old girl was shot in the head on the sidewalk outside a party at her grandmother’s house.

While LA seems relatively unscathed by gun violence over the holiday, the emergency services nevertheless had their hands full dealing with over 3,000 calls to the fire department, despite banning fireworks due to the coronavirus. The most severe of the cases was a fire that had engulfed an apartment complex in Northridge. The extensive use of fireworks in the city also lead to decreased air quality. It was one of worst firework cases the city had seen in years, according to air quality management executive Philip Fine.

Baltimore shootings over the weekend claimed the life of one in a double shooting, shortly after a quadruple shooting injured four more, and two other unrelated shootings, bringing the total injured to eight.

A family of five was shot in Detroit, killing the 39 year old mother and injuring four others. Two shootings injured four people in Philadelphia on Saturday night, and more violence followed on Sunday, including a six year old boy who died. A child is in critical condition after being shot in the head in St. Louis, and an eight year old girl was shot and injured in Cleveland. A nightclub shooting in Greenville left two people dead and injured eight others.

So far, no arrests have been made in the wake of any of these shootings.

Guillen illustration

The Murder of Fort Hood Soldier, Vanessa Guillen

By Emmet McGeown


“How can this happen on a military base? How can this happen while she was on duty? How can this just happen and then let it go under the rug like it was nothing?” These were the words of Mayra Guillen, sister of Pfc. Vanessa Guillen, who has been missing for months and is now confirmed dead.  

On April 22nd, Pfc. Vanessa Guillen, a 20-year-old Hispanic Small Arms and Artillery Repairer, went missing. She was last seen alive at a parking lot at squadron headquarters in Fort Worth, Texas. For months, Pfc. Guillen’s family held out hope that their beloved was still alive, yet the discovery of remains near the Leon River, north of Austin, has vanquished that hope. While the FBI is still awaiting a positive DNA analysis, the family believes that the remains belong to Vanessa.  

Yet, this story does not begin with her disappearance nor does it end with her death. Prior to her vanishing, Pfc. Guillen, according to her sisters, was having difficulties with sexual harassment while stationed at Fort Hood, outside Killeen, Texas. The attorney representing the family in the case revealed that Guillen had confided to her sisters and several other soldiers that a superior had walked in on her while taking a shower and that he proceeded to sit down and watch her. Other relatives and Pfc. Guillen’s boyfriend have noted on social media that something is “not right” and that Vanessa felt unsafe at the military base.  

However, during a press conference on Thursday, July 2nd, senior special agent for the Fort Hood Army Criminal Investigation Command (CID), Damon Phelps, reported that there was no evidence backing the claim that she had been sexually harassed. He affirmed that “there has been no information — and we have interviewed hundreds of people… There is no credible information about that.” Despite this rebut by CID, family attorney, Natalie Khawam said, in an interview with PEOPLE, that she believes Pfc. Guillens was sexually harassed by Spc. Aaron David Robinson.

Spc. Robinson was the leading suspect in Vanessa Guillen’s disappearance, and as authorities caught up with him on Tuesday evening, he shot himself. It has since been revealed that Robinson was, in fact, responsible for the murder of Pfc. Guillen’s. Guillen’s was bludgeoned to death with a hammer in the armory where she worked, according to the family’s attorney. They made this discovery through an extensive investigation, in which witnesses divulged that they saw Robinson transporting a large box labelled “very heavy in weight.”

Then, after consenting to an examination of his cellphone records, court documents reveal, it was discovered that Robinson made several phone-calls to his girlfriend Cecily Aguilar on the night of Apri 22nd and into the early hours of the April 23rd. After being interviewed multiple times, Aguilar finally told investigators that her boyfriend had murdered Guillen. She also revealed how she and her boyfriend had met up and dismembered Guillen’s body together with a “hatchet or machete type knife” and, after attempting to set her corpse on fire, buried Guillen’s body parts in three different holes. Texas Rangers have since arrested Aguilar and she now faces up to 20 years in prison and a fine of up to $250,000.  

The issue of sexual harassment within the Army remains a problem in this case, given that Guillen’s family, according to their attorney, claimed that Vanessa was planning on reporting Robinson the day after she was murdered, and had delayed over fear of reprisal and inaction. Yet the Army says there exists no credible evidence that she was sexually harassed before her disappearance, and in a statement from the Fort Hood Press Center, officials said that the criminal investigation “has not found any connection between sexual harassment and Vanessa’s disappearance.” They plan to continue their investigation in light of new revelations. 

Lupe Guillen, another sister of Vanessa’s, told NPR that her sister wanted to be in the military since she was a little girl, “she wanted to be a fighter. She wanted to be a hero. She wanted to be someone in life. … The military failed her.

The family is now pushing for legislation to create an independent agency for soldiers who are victims of sexual harassment and assault. 

Mina Tocalini, 360 Magazine, Independence Day Drink

Independence Day D’USSE Cocktails

D’USSE Cognac should be top-of-mind for the Fourth of July holiday. Below is the cocktail recipe for a refreshing summer sipper that’s perfect to make this Independence Day weekend, called the D’USSE Watermelon Spritz.

Ingredients

  • 1.5 parts D’USSE VSOP
  • 0.5 part Aperol
  • 2 parts fresh watermelon juice
  • 0.5 part simple syrup
  • 0.5 part fresh lemon juice
  • 1 part Sparkling Wine

Garnish

  • ​Watermelon ball skewer & orange peel

Method

Add D’USSE, Aperol, watermelon juice, simple syrup and lemon juice into a shaker with ice.  Shake and strain into an ice filled wine glass.  Top with Sparkling Wine.  Garnish with a watermelon ball skewer and orange peel.

Follow D’USSE: Facebook | Instagram | Twitter

Bertie’s Bear Gulch

4th of July Cocktails

Looking for the perfectly refreshing cocktails to sip while watching the fireworks this Fourth of July? Bertie’s Bear Gulch offers the perfect whiskey and bourbon for your summer cocktails! From thyme, to blackberries, to prosecco, here are three delicious and unique drinks to enjoy poolside this weekend.

Bertie’s Berry Smash

  • 2 ounces Bertie’s Bear Gulch whiskey
  • 3/4 ounce fresh lemon
  • 3/4 ounce thyme syrup
  • 4 drops Fee Brother’s orange bitters
  • 2 strawberries (sliced & muddled)
  • Strawberry for garnish
  • Thyme for garnish

Skinny Liberty Amaretto Sour

  • 1.5 oz of Bertie’s Bear Gulch Bourbon
  • 1 oz of Amaretto Liquor
  • 2 oz fresh lemon juice
  • 1 oz of agave syrup

Bertie’s Bramble

  • 1.25 oz Saint Liberty Bertie’s Bear Gulch Bourbon
  • .5 oz fresh Yuzu or lemon juice
  • .75 Blackberry syrup
  • 2 oz Prosecco
  • 2 Fresh or frozen blackberries for garnish
Bertie’s Bear Gulch, 360 Magazine
Bertie’s Bear Gulch, 360 Magazine

4th of July in Chicago

Cheers with Bottomless Mimosas at Offshore, the World’s Largest Rooftop Bar

Offshore, world’s largest rooftop deck and one of Chicago’s most exciting hotspots located at Navy Pier has re-opened their doors to the public, and is ready to cheers to the 4th with the return of their bottomless mimosas available Saturday and Sunday for $29 per person, for two hours. Start your weekend festivities with friends alongside unprecedented views of the Chicago skyline, still just as epic without fireworks. Reservations are highly recommended, and are available via OpenTable for tables of 8 or less. For more information, please visit www.drinkoffshore.com

Enjoy DIY and Ready-For-The-Grill Meal Kits at Carnivale

Carnivale, Chicago’s one-of-a-kind restaurant serving Latin inspired cuisine from Central America, South America and Mexico, located at 702 W. Fulton Market St., is offering special July 4th DIY and Ready-For-The-Grill Meal Kits available for curbside pick-up on Friday, July 3 and Saturday, July 4. These meal kits include the guests’ choice of Guacamole and Chips or Ropa Vieja for an appetizer, Skirt Steak, Peruvian Chicken and Baby Back Ribs for entrees, and includes Caesar Salad, Corn Bread, Potato Salad, Dulce de Leche Cookie and Rainbow Cookie for salad, sides and dessert. The July 4th DIY and Ready-For-The-Grill meal kits are available to serve four for $135 (includes choice of four total entrees) or six-to-eight (includes choice of six total entrees) for $245 and guests may call Carnivale directly at 312.850.5005 to place their order for curbside pickup.

Decorate Your Outdoor BBQ with Incredible Balloon Arrangements from Luft Balloons

For those looking for big, bold and beautiful decorations for 4th of July BBQs and get togethers, Luft Balloons offers a variety of impressive balloon bouquets and installations ready to decorate the backyard! Balloons are available for pick up from Luft Balloons’ studio, 345 W. Armitage, or for delivery in the Chicago area. For more information or to place an order, visit www.luftballoonstore.com

Host the Perfect Cookout with Geja’s Café Ultimate 4th of July Grilling Kit

Celebrate your 4th festivities this year with Geja’s Cafe’s exclusive 4th of July Grill Kit, The kit, each $75 and serving 4, includes 8 kabobs, with your choice of beef, chicken, shrimp, or vegetable, plus 4 corn on the cob, 4 strawberry shortcakes, 3 Geja’s dipping sauces of your choice, a 2lb pan of fingerling potatoes, 1 quart of fruit salad, and grill seasoning to top it all off. Sauce options include Fresh Dill, Horseradish Chive, Thai Chili Garlic, Chimichurri, Teriyaki, Sriracha Aioli, Curry and their salad dressing Dijon Vinaigrette Salad Dressing. Orders must be placed by June 30th and can be picked up beginning July 2nd between 12:30 – 6 p.m. Please reserve your ultimate grilling kit by calling (773) 281-9101 or visiting www.gejascafe.com for more details.

wine, 360 MAGAZINE

July 4th Food × Wine Pairings

Independence Day is right around the corner, and while it may look a bit different this year with socially distanced grill outs and get togethers, Cameron Hughes Wine has got you covered with a food and wine pairing menu that features some of their most popular wines:

Russian River Valley Chardonnay ($18)

If you plan on grilling chicken with herbs or have any potato-based sides, this is going to be your go-to pairing. A welcome accompaniment to pasta salads as well, but don’t forget our friends in the sea. This will be perfect for those grilling shrimp, scallops, halibut steaks or swordfish.

Santa Barbara County White Blend ($14)

Not everyone wants a red wine with grilled meats and veggies. This is the perfectly robust and rich white to save the day. Just as at home with Chicken as it is Steak, the fuller body on this white blend will mingle perfectly on the palate with that classic “grilled” flavor on anything.

Lake County Muscat Canelli ($12)

Let’s face it, some folks just like a sweet wine. That’s totally fine, so go ahead and serve them pulled pork with the classic vinegar and spicy Carolina BBQ sauce, paired alongside this gem, perfect for cutting the fat, sweetening the vinegar, and taking a bit of the edge off of the spice.

Yountville Cabernet Sauvignon ($24)

At CHW, this wine affectionately falls into a lesser-known category of Napa reds – “Pork Reds” to be precise – a category reserved for non-Pinot Noir reds that are excellent accompaniments to grilled bone-in pork chops. A nice rub of Montreal chop seasoning, grilled medium rare, makes for perfect company with this elegantly structured Yountville Napa Cab.

Mendocino Field Blend ($13)

You’ll be hard pressed to find a better partner to a burger just off the grill. Irrelevant of fixins on your burger, this is the perfect wine to enjoy alongside any twist on the July 4th classic.

Russian River Valley Zinfandel ($17)

This is a grilled steak Zinfandel. No matter if it’s NY, Ribeye, Filet, or Tri-tip, this will be your best friend, and you won’t need to break the bank opening some Napa Valley big boy wine. This’ll do just right by your grilled tomahawk and your wallet.

About Cameron Hughes:

Cameron Hughes is a California vintner who has hacked the code on sourcing expensive wines on the cheap. As a wine trader, Cameron Hughes doesn’t own vineyards or a winery — his focus is on purely sourcing the best wines and negotiating the best price. Once acquired, the wines are bottled under the Cameron Hughes label and then offered at a fraction of the original price.

Bernardus Lodge & Spa 2019

IT’S PLATINUM POWER AS BERNARDUS LODGE & SPA CELEBRATES ITS 20th ANNIVERSARY WITH A FULL LINE UP OF CULINARY EVENTS & ADVENTURES

Cash In on Chef Garden Walks, a Salute to Heirloom Tomatoes, Estate Lavender, Grape Stomp and 5th Annual Pure Decadence Dinner Curated by Chef Cal Stamenov

Marking Bernardus Lodge & Spa’s 20th anniversary, the 2019 culinary events line-up is certain to be a showstopper with estate lavender, heirloom tomato and white truffle celebrations on tap. Dive into an afternoon grape stomp, chef-led tour of the apiary and organic gardens or ever-popular Pure Decadence repast (December 12) showcasing showcasing the world’s top culinary gems from black truffle martinis to Maine lobster and a sinful slide into Wagyu beef paired with foraged Big Sur chanterelle mushrooms. Reservations: 831.658.3595; www.bernarduslodge.com.

EAT + PLAY

Tucked into 28 fragrant acres of lavender, olive orchards and vineyards with sweeping Santa Lucia Mountain views, Bernardus Lodge & Spa savors the seasons with an enviable larder of on-property organic gardens paired with a back pocket of foragers, farmers and fishermen answering Chef Cal’s call. Just 10 miles inland from the Pacific, the lodge features 73 luxurious guestrooms, including the 2016 debut of 14 exclusive new guest suites and villas, award-winning Lucia Restaurant & Bar, butler services, complimentary Mercedes-Benz convertibles, expansive 5,300 sq., ft., Spa at Bernardus and three-to-one staff ratio.

 

2019 EDIBLE ADVENTURES

Exhibition Kitchen Dinner: 3rd Annual Chicken & Brisket

Thursday, March 7, 2019

6:30 pm

$88 per person, plus tax & gratuity

Back by popular demand, this festive event begins with a welcome reception on the Harvest Terrace with live music and Southern inspired specialty cocktails hosted by Lost Spirits. Then step into the Harvest Room Exhibition Kitchen by Sub-Zero and Wolf as Chef Cal takes a spin on comfort food with smoked Wagyu brisket and organic fried chicken showcased in three distinct styles paired with select wines from the award-winning cellar. Seating is limited and reservations are required.

Spring Equinox at The Spa

Wednesday, March 20, 2019

8:30 am – 6:30 pm

Included in service pricing.

Renewal is on tap at the luxurious 5,200 sq., ft., Spa at Bernardus. Choose from an array of seasonal services including massage, bodywork and facials and then extend the spa day with our complimentary Spring Equinox activities including restorative yoga, Bernardus wine tasting and skincare consultation. Note: A minimum 50-minute service must be booked in order to enjoy the spa facilities and Spring Solstice events.

Easter Brunch

Sunday, April 21, 2019

11:00 am – 3:30 pm

Adults $88, Children 5-12 years old $35, plus tax & gratuity

Tap off steam with a Children’s’ Ester Egg Hunt (11:30 a.m. – 2:00 p.m.) backed with a culinary cornucopia of spring’s best. The traditional grand brunch includes grilled organic vegetables, naturally-raised meats, farmhouse cheeses and sinful fresh fruit tarts, the majority of ingredients culled from chef Cal’s organic on-site gardens.

Mother’s Day Brunch

Sunday, May 12, 2019

11:00 am – 3:30 pm

Adults $88, Children ages 5-12 $35, plus tax & gratuity

Celebrate mom in all her glory with an afternoon at the Lodge, backed with stunning brunch buffet prepared by Chef Cal and his culinary team.   Highlights include a sushi and seafood bar, local organic vegetables, naturally-raised meats, farmhouse cheeses and traditional brunch desserts. Accented by a classical harpist, the atmosphere will pamper the entire family with an afternoon of world-class service and cuisine.

Memorial Day Barbeque

Monday, May 27, 2019

12:00 pm – 2:30 pm

Adults $45, Children ages 5-12 $20, plus tax & gratuity

Fire up the barbeque for a day of play in sun-drenched Carmel Valley. Enjoy live music at Lucia Restaurant & Bar paired with a lip smacking barbeque featuring free range chicken, natural Angus beef, smoked Caggiano sausages, country potato salad, organic green salad and the ultimate American sidekick, corn-on-the-cob.

Father’s Day Barbeque, Beer & Bocce

Sunday, June 16, 2019

12:00 p.m. – 2:30 p.m.

Adults $45, Children ages 5-12 $20, plus tax & gratuity

Ah, bocce with a bourbon in hand, what more could dad ask. Settle in for an afternoon of family activities served with a side of delicious barbeque. The summer alfresco celebration includes savory free range chicken, natural Angus beef burgers, artisan sausage and plenty of garden greens from chef Cal’s organic garden.

Summer Solstice at The Spa

Friday, June 21, 2019

8:30 am – 6:30 pm

Included in service pricing.

The longest day of the year symbolically fires up passions and heats up hearts to the potential of life that abounds. Choose from our array of new seasonal services including massage, bodywork and facials and extend the spa day with complimentary Summer Solstice activities including Vinyasa Yoga hour, Chakra seminar and poolside “Sip & Glow,” pairing with Bernardus Winery. Note: A minimum 50-minute service must be booked in order to enjoy the spa facilities and Summer Solstice events.

Rose Soiree

Saturday, June 22, 2019

12:00 p.m. – 2:00 p.m.

$75 per person, plus tax & gratuity

It’s rose all day as Bernardus Lodge raises a rosy-hued glass to summer’s favorite buzz. Set in the blossoming Rose Garden, this is the event for flowing dress wear and big brimmed hats. Sip and saunter with a selection of rose wines, canapes, a seafood bar and seasonal fresh desserts.

4th of July

Tuesday, July 4, 2019

12:00 pm – 2:30 pm

Priced off Menu

Embrace America’s independence with live music and Lucia’s Restaurant & Bar’s alfresco setting complete with zenith-of-summer dishes and artisan cocktails inspired by our country’s biggest break up. Sunshine, bocce and a bust-out line up of luncheon treats await.

Chef Cal’s Summer Garden Tour

Every Saturday Memorial Day weekend through August 24 (excludes June 22/July 13)

12:00 p.m. – 1:00 p.m.

Complimentary to Lodge Guests

Bees, beets and Brussel sprouts, oh my! Join Chef Cal and garden guru Mark Marino for an informative walk through the Lodge’s three-acre organic herb, flower and vegetable gardens – as well as a visit to Bernardus’ resident 180,000 Italian honey bees.   This heady experience is certain to pique palates as many of the day’s pick are showcased on Lucia Restaurant’s daily menu.

Lavender Harvest Celebration

Saturday, July 13, 2019

11:00 am – 2:00 pm

$105 per person, plus tax & gratuity

Tucked throughout the Lodge’s 28-acres of lush olive trees, rosemary and rose gardens lie more than 1,000 lavender plants in full bloom. Provence in Carmel, this event is certain to please anyone who loves the scent of lavender. Glass of rosé in hand, stroll Chef Cal’s abundant organic garden and lavender beds with horticulturist Mark Marino; experience the new informative bee talk and honey tasting and slide into a unique grand lavender inspired buffet lunch with ingredients culled from our garden and vineyard. Space is limited and reservations are required.

Labor Day

Monday, September 2, 2019

12:00 pm – 2:30 pm

Priced off menu

The rustic ranch-chic design of Lucia Restaurant & Bar blends with a sunny Carmel Valley vibe with alfresco seating, warm hospitality, and vineyard views. Enjoy live music, dishes highlighting the start of fall while our cocktail artisans serve up autumn inspired specialty hand-crafted cocktails.

Heirloom Tomato Lunch

Saturday, September 7, 2019

11:00 am – 2:00 pm

$115 per person, plus tax & gratuity

It’s tomato time in Carmel Valley as Chef Cal celebrates the grand fruit in a variety for formats this fall. Sip a Bloody Mary while shucking oysters alongside local farmers Dick and Bonnie Swank of Swank Farms as they guide guests through over multiple varieties of their certified organic heirloom tomatoes. After an alfresco reception, step into Lucia Restaurant for a garden inspired lunch buffet featuring Tomato Ratatouille, Carmel Valley gazpacho, roasted free range Sonoma chicken and natural prime beef. Space is limited and reservations are required.

Autumn Equinox at The Spa

Monday, September 23, 2019

8:30 am – 6:30 pm

Included in service pricing.

From guided hikes to holistic wellness experiences focused on balance, The Spa at Bernardus Lodge rejuvenates the entire being-mind, body and soul. Fall is considered the season of stability, a time in which one restores equilibrium to their life. Choose from our array of relaxation services including massage, bodywork and facials and then extend the spa day with complimentary Autumn Equinox activities including Vinyasa yoga, chakra activation seminar and wine tasting with Bernardus Winery. Note: A minimum 50-minute service must be booked in order to enjoy the spa facilities and Autumn Solstice events.

4th Annual Barbeque & Grape Stomp

Saturday, October 5, 2019

1:00 pm – 3:00 pm

$85 per person, plus tax & gratuity

Pay homage to the Carmel Valley annual grape harvest with a traditional grape stomping and Bernardus Winery barrel tasting backed with savory barbeque oysters, live country music and a family-style barbeque lunch. Celebrate the 2018 vintage firsthand in Ingrid’s Vineyard with winemaker Dean DeKorth and vineyard manager Matt Shea as hosts. Space is limited and reservations are required.

Thanksgiving Day Buffet

Thursday, November 28, 2019

11:00 am – 3:00 pm

Adults $95, Children ages 5-12 $32, plus tax & gratuity; children 5 years and younger are complimentary. Traditional Thanksgiving favorites accented with Chef Cal signature cuisine.

Thanksgiving Dinner

Thursday, November 28, 2019

5:00 pm – 9:00 pm

$135 per person, plus tax & gratuity

An innovative four-course tasting menu combining intimate fireside seating overlooking breathtaking mountain and vineyard views.

Chef Cal’s 5th Annual Pure Decadence Event

Thursday, December 12, 2019

6:30 pm

$350 per person, plus tax & gratuity

Indulgence hits a high note at the annual event that continues to wow palates and literally blow minds. Celebrate the world’s top culinary treasures as the evening kicks off with caviar and a glass of champagne or black truffle martini and behind the scenes stroll into Chef Cal’s award-winning kitchen for savory bites right “off the line.” On tap are winter’s most decadent delights: Italian white truffles, French black truffles, Maine’s lobster, ranch-raised Wagyu beef and locally foraged golden chanterelles. Chef Cal combines these inspiring ingredients with rare wines from around the world to create the ultimate winter menu. The tasting menu exemplifies how luxury ingredients can be preserved, reinterpreted and crafted into sophisticated dishes. Seating is limited and reservations are required.

Winter Solstice at The Spa

Saturday, December 21, 2019

8:30 am – 6:30 pm

Price included in service.

The Winter Solstice is the start of the solar year and a significant time of ritual, reflection and renewal. Choose from the Spa at Bernardus Lodge’s award-winning array of relaxation services including massage, bodywork, facials or salon services and extend the spa day with complimentary Winter Solstice activities including hot chocolate yoga, chakra balancing, wine tasting, fire dancing and starlight swim. Note: A minimum 50-minute service must be booked in order to enjoy the spa facilities and Winter Solstice events.

Christmas Eve Dinner – Tuesday, December 24, 2019, 5:00 pm – 9:00 pm

Christmas Day Dinner – Wednesday, December 25, 2019. 4:00 pm – 9:00 pm

$145 per person, plus tax & gratuity

An innovative four-course tasting menu celebrating the season with intimate fireside seating overlooking breathtaking mountain and vineyard views.

New Year’s Eve Dinner

Tuesday, December 31, 2019

5:30 pm – 9:30 pm

$195 per person, plus tax & gratuity

Ring in the New Year with a sinful six-course tasting menu showcasing chef Cal’s culinary prowess. Focused on healthy, seasonal fare, the menu reflects on the ultimate pleasure of what exceptional dining does for your soul.

New Year’s Day Brunch with Live Music

Wednesday, January 1, 2019

11:00 am – 2:30 pm

Price off Menu

Enjoy live music with a backdrop of a fresh New Year and sumptuous brunch.

BACKSTORY

Perennially recognized by discerning readers of Travel + Leisure’s “World’s Best Resorts” and Conde Nast Traveler’s “Top Resorts” and as well as a Wine Spectator award recipient (2001-2017), this Forbes Travel Guide Four Star property has long set the gold standard for wine country vacationing.   Reopened after a full resort renovation in 2015, Bernardus Lodge & Spa is set on 28 pristine Carmel Valley acres awash with vineyards and lavender and boasts 73 luxurious guestrooms, suites & villas, the signature Spa at Bernardus Lodge, award-winning Lucia Restaurant & Bar, a junior Olympic size swimming pool, a hilltop adults-only infinity Jacuzzi, an alfresco croquet and bocce court, two tennis courts and 4,300 sq. ft. of meeting space. Woodside Hotel Group an operator of a portfolio of distinguished independent luxury properties throughout Northern California, is the management company for the property, which is located on the Monterey Peninsula, 120 mi./193 km, south of San Francisco and 330 mi./531 km., north of Los Angeles. For information, contact Bernardus Lodge & Spa at 831-658-3400.

              

 

LENOX 

Hi, my name is Lenox Haffoney, and I live on the east coast. I’m a brand ambassador for 360 MAGAZINE and an aspiring actor/model. Love to dance, water slide and do karate!!! Oh yeah (almost forgot), I just turned 7 years old (#Cancer), weigh 48lbs and I’m 3.5 feet tall. 🙌