Posts tagged with "barbecue"

Lake Placid at Chickasaw State Park in Henderson, Tennessee via Tennessee State Parks for use by 360 Magazine

Tennessee Has Great Vacation Options for Father’s Day

With Father’s Day just around the corner, treat Dad to the natural wonders, thrilling adventures and southern hospitality of Tennessee. Whether he is into hiking, fishing, golfing, or cheering on his favorite team in the stands, gift Dad with the ultimate guys weekend he will never forget.

If dad is looking for some time to relax, recharge and experience some natural wonders, spend time at Fall Creek Falls where dad can spend the weekend hiking to the park’s breathtaking waterfalls, golfing away on its 18-hole golf course, swinging from tree to tree on the Canopy Challenge Course, enjoying the day on the water and much more. Join in the fun all Father’s Day weekend long with planned events at the park, including a scenic pontoon boat tour, night kayak tour, fishing for dinner, night hikes and much more. With lodging available on-site, including 30 cabins, 222 campsites and a new hotel opening this fall, it makes for the perfect outdoor weekend with dad. 

Adventure off the grid with dad this Father’s Day at the highest lodge in the eastern United States. Only accessible by hiking, LeConte Lodge is located within the Smoky Mountains National Park where its guests can enjoy breathtaking views, a quaint atmosphere and delicious family-style meals. Unplug from the world for the weekend and enjoy the spectacular sunsets and sunrises atop the mountain while basking in the sounds of nature. During dad’s stay in the Great Smoky Mountains National Park, take him to visit one of the 90 historic structures housed within the park such as the Little Cataloochee Church, Barn at Mountain Farm Museum or Gregg-Cable House in Cades Cove and take the whole family on a hike along the Kephart Prong and Porters Creek Trails. 

Venture out to West Tennessee June 20 to Chickasaw State Park to explore the beauty and rolling terrain of the region. With campsite amenities and cabins to rent, spend the day diving into nature with the park’s featured activities like playing a round on its Jack Nicklaus designed golf course, paddling away on Lake Placid, swimming at the park’s beach, fishing or hiking one of the 7 trails on-site. Dad will have his summer oasis whether with friends or family. 

Tee the day off at Mirimichi Golf Course where dad can channel his inner pro golfer on their championship-inspired golf course and practice facilities. After a relaxing day of golf, head over to Old Millington Vineyard to enjoy a glass of wine and live music or stop by Barretville General Store for a mouthwatering sandwich and homemade dessert. 

Looking to score the ultimate gift for dad this year? Look no further than tickets to the WGC FedEx St. Jude Invitational at Memphis’ TPC Southwind. Taking place Aug. 2-8, tickets are available for purchase. Dad will be able to see some of the top golfers in the world at the championship-style golf course while enjoying a taste of Memphis at “The Pit,” featuring some of the area’s best barbecue, including Central BBQ, The Commissary, HOG WILD and The Rendezvous. There is also a special getaway package at the Peabody Memphis Hotel where guests can enjoy a one-night stay, two ground tickets, special on-site access and exclusive tournament swag. For more info, click HERE

Take a trip to the “golf capital of Tennessee” and spend the weekend at Stonehenge Golf Club at Fairfield Glade. Ranked one of the top golf courses in the state, Stonehenge is a golfer’s paradise with its pristine greens and competitive edge. Dad will not want to leave. During his stay at Fairfield Glade, dad can take advantage of not only the golf course but the trail range, tennis and pickleball courts, the marina and the three pools on property. Fairfield Glade and Stonehenge Golf Club make for the perfect summertime getaway for the whole family. 

For the dads that like to cast a line, take him to one of the best lakes in the country according to BASSMASTER, Douglas Lake. Located in Jefferson County, Douglas Lake offers up a weekend of not only fishing for crappie, bass, catfish, sunfish and more, dad can also swim among the smooth water, jet-ski, kayak, and go boating and bird watching for the day. There are also spots around the lake to pitch a tent, park your RV or even rent a cabin overlooking the water. Click HERE to learn more about cabin and boat rental and check out the latest fishing guides.

Dad can drift the day away along one of the natural wonders of the world, Reelfoot Lake, while reeling in one or more of the 50 species of fish in the lake including largemouth bass, catfish, bream and crappies. Guests can take in the beauty of west Tennessee by canoeing or kayaking along the 20-mile lake showcasing bald cypress trees while keeping a lookout for the area’s birds up high in the trees. Reelfoot Lake also offers boat cruises, deep swamp canoe trips and duck hunting trips.

For all the sport-lovin’ dads out there, Tennessee has plenty of fun. Have dad join in on the history-making debut of the Ally 400 NASCAR Cup Series Race at Nashville Superspeedway Sunday, June 20. This inaugural event will be filled with all the family-fun entertainment for racing lovers. Make it a weekend of racing with tickets not only to the NASCAR Cup Series race but also to the Xfinity Series June 19 and Rackley Roofing 200 NASCAR Camping World Truck Series June 18 all located at the Nashville Superspeedway.

Take dad out to the ballpark Father’s Day weekend with tickets to the Chattanooga Lookout vs. Tennessee Smokies baseball series. The two teams are set to play all weekend long with games June 15-20 at the Tennessee Smokies’ stadium. For more information on the upcoming series, click HERE.

Rail Explorers Las Vegas via The Vox Agency for use by 360 Magazine

Rail Explorers × Fox Smokehouse Barbecue

Rail Explorers, the year-round, all-ages, outdoor-adventure attraction featuring pedal-powered rail bikes, announces its partnership with Boulder City’s Fox Smokehouse BBQ to announce the new “Messy REX” sandwich and “Off The Rails” cocktail.

Two versions of the “Messy Rex” sandwich are available: the “Side Car” version, with pulled-pork, macaroni and cheese and fried pickles; and the “Caboose” version, which includes everything in the Side Car, but adds a reaper pepper for an extra kick. The “Off The Rails” cocktail is a refreshing rum/fruit punch beverage. Both are limited to one per table.

Guests who ride the rails with Rail Explorers Las Vegas and show their signature Rail Explorers Red Rider sticker at Fox Smokehouse BBQ receive a buy one, get one for 50 percent off on either the “Messy REX” sandwich or “Off The Rails” cocktail. 

“We are excited about our partnership with Fox Smokehouse BBQ,” said Heather Abel, Division Manager of Rail Explorers Las Vegas. “Our riders are going to love the new menu additions and the great value they’ll receive as Rail Explorers riders.”

About Rail Explorers

Located in historic Boulder City, Nevada—just minutes from the Las Vegas Strip—Rail Explorers offers exhilarating, guided excursions in two or four seat rail bikes along the same tracks used during construction of the dam.

Rail Explorers Las Vegas tours include three memorable options, including the Southwest Ramble, a four-mile downhill pedal-powered daytime ride; the Sunset Tour, a picturesque downhill ride in the evening as the sun sets behind the River Mountains and the Evening Lantern Ride, a one-of-a-kind experience illuminated by the glow from the moon and stars. All rides start at the Nevada State Railroad Museum and continue downhill to Railroad Pass. Each tour also includes a nostalgic ride back to the top of the hill in one of the museum’s historic trains, along with free museum entry. Knowledgeable guides lead every Rail Explorers tour, ensuring guests enjoy not only the majestic desert scenery, but also learn fascinating insights along the way. Rail bikes provide a truly distinctive way to explore this extraordinarily scenic and historic area.

Who Will Win? #TeamChickenWing or #TeamPorkRib

Sitting down for the Super Bowl on Feb. 7 might look a little different this year, but one thing remains the same: you need the perfect game day protein to fuel up for the Big Game. America has spoken and it’s down to chicken wing or pork rib – which team will you be on?

Data shows that chicken wings are the perennial favorite.

Chicken wings have three parts, but only two are typically eaten: the drum and the flat (also called wingette) – the tip is often discarded. Years ago, the wing’s small size and limited meat often meant it was discarded – but now it makes the perfect finger food. Wings are typically barbecued but they can be fried, baked, or grilled. Barbecued wings have dominated sports game snacks since the ’60s and the first Super Bowl, held in 1967.

USDA’s 2021 Super Bowl trends report shows that how fans prefer their wings varies by region. The South Central region – especially Texas – leads this year in preference for fresh wings. The Northeast, which used to lead the nation in its fondness for fresh wings, has gradually developed a preference for store deli-prepared wings in a variety of flavored sauces. The Southeast favors quick frozen and pre-cooked frozen wings over the rest of the nation. The Southwest prefers deli fried and baked chicken, especially for big packs of 100 or more pieces. The Midwest is a close second for deli wings and is a strong contender for fresh/frozen uncooked wings and for pre-cooked wings.

The increased demand for chicken wings on Super Bowl weekends sometimes exceeded availability, leading to higher prices for fans.

Enter the top challenger: the pork rib.

Another perfect finger food, pork ribs are inexpensive, widely available, and gaining popularity in many parts of the country. Like the chicken wing, the pork rib was once considered a low value item that was prepared simply, typically boiled. That changed in early 20th century with the increased popularity of slow-cooked barbecuing. With leg and shoulder cuts most in demand, low-cost pork ribs were widely available and, by the 1920s, barbecued pork ribs were being eaten across the nation. In the late 1940s, the “St. Louis” style of cutting ribs was developed and the square-shaped rib tip, or riblet, became an alternative to the chicken wing.

Southeasterners lead the nation in preference for fresh rib offerings of all types. Fans in other parts of the country support their own favorites with the Northeast a close second for St; Louis ribs, the Central U.S. for baby back ribs and for country or western-style ribs (cut from the butt and technically not part of the rib but delicious nonetheless), and the Northwest for boneless country ribs. Pork riblets have seen increasing popularity and fans in the Southeast and Southcentral regions favor them over all other areas.

Not a chicken wing or pork rib fanatic? No problem. Alternatives like pulled pork and sausage have entered the game.

  • Boneless, barbecue-flavored pulled and shredded pork is perfect on a bun and easily held in one hand leaving the other hand free for a beverage.
  • Pork dinner sausages and bratwurst, typically summer grilling favorites, get their first big marketing boost of the year during the Super Bowl and are increasingly popular with football fans.

So, this Feb. 7, will you be on Team Chicken Wing or Team Pork Rib, or will you go for something entirely different? Does your preference line up with your region or are you a trail blazer?

Team Pork Rib card. Photo credit: Emily Garman

Summer Drinks with Jameson & Martell

Labor Day is right around the corner, but its never too late to whip up some delicious summer cocktails before the leaves start to fall. Whether you’re throwing a final socially distant barbeque or having a relaxing beach picnic, Jameson and Martell have tasty and easy-to-make cocktails perfect for any occasion. And, if you’re really looking to step up your game, Jameson has new summer popsicle recipes that are delicious on a hot summer’s day. Lastly, if you’re looking for a ready-to-drink option that requires no preparation and an easy clean up, Kahlúa has a brand-new canned cocktail – the Nitro Cold Brew –  that is great for any occasion, especially an afternoon pick-me-up.

JAMESON WATERMELON COOLER

Ingredients:

  • 1.5 parts Jameson
  • 6-8 Watermelon Cubes
  • .75 part Lemon Juice
  • .5 part Simple Syrup
  • Splash of Soda Water

Method:

  • Muddle watermelon cubes, then add lemon juice, simple syrup, and Jameson in mason jar.
  • Shake with ice and serve over fresh ice.
  • Top with a splash of soda water. Enjoy!

JAMESON GINGER LIME POPSICLES

Ingredients:

  • 1 part Jameson Original
  • 2 parts Ginger Ale
  • Squeeze of fresh lime

Method:

  • Batch and pour into popsicle mold
  • Freeze overnight

SWIFT MARGARITA

Ingredients:

  • 2 parts Martell Blue Swift
  • 1 parts Lemon Juice
  • 3/4 parts St. Germain

Method:

  • Moisten the rim of a glass and coat with salt.
  • If using a rocksglass, fill with ice.
  • Add remaining ingredients to a shaker and fill with ice.
  • Strain into glass

Or try a Kahlúa Nitro Cold Brew!

Banana illustration by Mina Tocalini

3 Quarantine Nutrition Hacks

Are your clothes fitting more tightly on you than what you are comfortable with these days? If you indulged in “The Quarantine Diet” of added sugar, refined carbohydrates and more sugar, you are not alone. There isn’t a person on the planet who hasn’t been affected by the COVID-19 pandemic in some way. There are memes about Zoom meetings in pajamas. We’ve seen the jokes about annoyed pets who are ready for their owners to get back into the office. The most popular subject…drum roll, please… has been COVID weight gain, or “The Quarantine 15.” With some of us gaining upwards of 10 to 15 pounds at this point, these particular memes aren’t quite so funny anymore.

While some things are more difficult to control, like job loss, financial dips or getting sick, take advantage of the variables you do have control over. One of the easiest things you can master right now is your nutritional health. Making healthier food choices is more important than ever as we are collectively less active these days. Many places in the U.S. still have closed gyms and workout facilities, and home workouts aren’t for everyone. That leaves a lot of us with a perfect storm of weight gain, too little movement and too much snacking at home.

Life has disrupted us in a major way, and yet, there are still things we can do to reverse some of the damage. At 360 Magazine, we have rounded up 3 strategies from Los Angeles Nutrition Coach Natasha Maxwell to help get you back on track if the quarantine weight gain has claimed you as a victim. Nobody knows when COVID-19 lockdowns will end. If this is going to be the “new normal,” you will have to reincorporate the healthy habits from your old life into this new one. If you are totally new to nutritional habit building (the food choices practiced consistently in your daily life), these tips are still a great help. Stick with us through the end for a bonus summer recipe!

How to Reclaim Your Body during Quarantine:

  1. Drink More Water!: This one is often overlooked as a weight management tool although it is as equally as important as the food choices we make. According to Natasha, “As a nutrition coach, I cannot express the number of times I encounter new clients who scoff at the amount of water I suggest. That number should be at least half of your body weight; in the summer I recommend upwards of 100 ounces. Yes, that’s right, 100 ounces minimum. The lack of sufficient water is harmful to your body and can affect it in a number of ways including salty food cravings, waste buildup and digestion problems. That waste buildup can mimic true weight gain, also known as “water weight”. Bloating from dehydration is no fun either and is likely the reason that it’s sometimes hard to button your pants.” As Natasha stated: Drink your water, please!
  2. Be mindful of your sugar intake this summer!: What comes to mind when you envision summertime treats? Maybe it’s popsicles, banana pudding or key lime pie. These are all fine in moderation, but too much sugar can lead to weight gain and excess puffiness. For those looking to lose weight from our extended stay indoors, we will have to keep track of our sugar intake, even when lounging happily by the pool. Some ways around overindulging in sweets include substituting fruits for other sweets, avoiding sodas and packaged fruit juice and being more mindful of limiting foods with labels listing corn syrup, glucose, sucrose, etc.
  3.  Seek out new and healthier recipes!: The likelihood of entertaining guests during summer or being invited to someone else’s party or backyard BBQ is relatively high. Either way, food will be high on the list of priorities. Think produce, lean meats and fewer refined snacks when debating over a menu. Natasha especially urges the consumption of produce. Fresh vegetables and fruit are higher in water content, and an ample water supply can come in handy when you’re feeling a little dehydrated from the heat! Sliced cucumbers and carrots with a homemade dip are a win. Seafood and lean poultry options on the grill with veggies are also a great combo. For plant-based options, think stuffed pepper recipes, veggie hummus wraps and rainbow-colored salads with incredible ingredients and flavor. Who said healthy recipes can’t be tasty, too?

This pandemic is stressful and has affected us in a multitude of ways. Emotional eating is understandable, given our current circumstances. We don’t have to be rigid around everything we eat, but being more aware of what we are indulging in and how often is the key to weight maintenance and weight loss. Make a plan for your nutritional habits and find the balance that works best for you. We wish you luck!

As promised, here’s that bonus recipe you’ve been waiting on. It’s Summer Ceviche!

Let us know what you think with a comment down below!

apron, food, vegetables, veggies, illustration, cooking, cookwear

Your Guide to BBQ Smokers for the Best Barbeque Cooking

Section 1: Introduction

Do you want to take your barbeque to the next level? You can do that with the right BBQ smoker. Though you can always cook a flesh on a standard grill, your meat may lack the texture and flavor that comes with smoking.

Getting a BBQ smoker can be a bit stressful for some people because of the numerous brands to consider. All of them come with a wide range of features making it difficult to make a pick. This short guide examines the main types of smokers on the market today, their advantages and disadvantages, and how to maintain them.

Section 2: Basics

Section 2.1: Meaning of smoking?

When you surround the flesh in a flavor-filled chamber over a period while keeping the temperature low, then you’re smoking the meat. This act will cause the beef to have the same flavor as the smoke and, in turn, removes traces of moisture, helping the meat to last longer.

Section 2.2: What is a smoker?

A smoker is an appliance for cooking in a controlled, smoky environment for making barbeque. It produces smoke and holds it around the meat for absorption. 

There are various ways to smoke under slow heat using many smoker/grill types available today. You can purchase charcoal smokers, gas smokers, wood smokers, pellet smokers, and electric smokers. Each of them has advantages and disadvantages, but the most crucial factor is the type of meat you’re smoking.

Section 2.3: Types of Barbeque smokers

Vertical water smokers

This type is otherwise called a bullet smoker, and most beginners start with it, typically the Weber Smokey Mountain. They’re cute and compact with a small footprint to fit onto the most insignificant of patios. 

  • Advantages

They’re one of the most inexpensive types of smokers and are easy to use. It can be easily transported in a truck and does not take up much space on the patio.

  • Disadvantages

It has a small cooking capacity. The water pan can get greasy and will have to be cleaned after every cook.

Offset smokers

An offset smoker has both a firebox and a cooking chamber. The two-part design makes lighting and heating less stressful.

  • Advantages

They’re cheap and straightforward with lots of space for food.

  • Disadvantages

The temperature is hard to control and requires skill.

Box smokers

This is cabinet or vault with a heat source at the base and a rack on the top. It conserves more heat because of the unique position of the heat source.

  • Advantages

Though good ones cost a lot more, they do produce large amounts of great barbeque in a highly controllable environment. These smokers can be the most dependable and easiest-to-use smokers on the market.

  • Disadvantages

Most box smokers on sale are less efficient, lack insulation, loses heat quickly, though they’re more expensive than vertical types.

Drum smoker

These types of smokers are now being used in barbeque competitions. This vertical-style smoker is effective and efficient. The cylindrical design does an excellent job by trapping heat and radiating it evenly throughout the entire inside of the barrel.

  • Advantages

These types of smokers are usually cheap. It gives the meat a unique flavor and holds consistent temperature for long periods.

  • Disadvantages

They require some skill and practice and also run hot.

Smoker ovens

They are like ovens in the home such that you might want them indoors, but it’s best to use them outside.

  • Advantages

This one can smoke more meat at a time, making it ideal for commercial applications.

  • Disadvantages

It is not suitable for indoor use because of carbon (II) oxide poisoning.

Kamado Grill

Looking for a slow cooker, Kamado Grill is an ideal choice. It has high-quality insulation and functional vents.

  • Advantages

They are durable, attractive, and can heat up to 750 degrees Fahrenheit and over.

  • Disadvantages

They are comparatively expensive and have space limitations also.

Pellet grill

Wood is the primary fuel for the pellet grill. High-quality wood generates light and cleaner smoke with a significant amount of energy.

  • Advantages

You can use it as a grill or smoker. The smoke is more suitable for smoking though you can still use it for grills.

  • Disadvantages

Pellet grills come at a relatively higher cost. They sometimes have several moving parts, making them difficult to maintain.

Section 3: Techniques/Tips to improve

Section 3.1: Tips on how to maintain your smoker

  • Ashes can form a byproduct that promotes rusting. You can let ashes cool before you sweep and dispose them in the airtight metal container.
  • Meathead Goldwyn mentioned that grill grates and influx of carbon on the lid doesn’t improve food flavor.

Section 4: Correcting Common Problems

Section 4.1: Common meat smoking mistakes to avoid

Smoking meat is a great way to enhance, but there are some common pitfalls beginners should try to avoid.

  • Incomplete preheating of the smoker

Whatever recipe you use; it will tell you how long it takes to smoke a particular piece of meat. You’ll also be given a simple preheat temperature so you’ll have to warm up the smoker first. Though it makes the process longer, it will provide you with the ideal cook and smoke temperature to get the perfect flavor.

  • Opt for a lighter fluid

The most convenient way of doing this is to use a chemical to initiate the fire.

  • Using high density or much wood

If the wood is much, vast clouds of smoke will be produced, but a single stream of smoke can effectively flavor the meat. A considerable amount of smoke can overpower the flavor of the flesh and even render the meat inedible.

  • Starting too fast

The best way to smoke meat is to start slowly and gradually increase the temperature.

  • Wood quality is poor

Don’t use non-seasonal wood, green, or wet wood. Greenwood is reserved for seasoned professionals who know precisely how to use it. If you’re a beginner, greenwood can cause the meat to become bitter.

Section 5: Analysis of Best Practices in the Industry

  • Smokers come in a range of different sizes
  • An offset smoker is the most traditional type of smoker and is completely wood-fired. The firebox is by the side where you build your smoke.
  • There are pellet smokers too. Fill it in with compressed wood pellets. They’re available in a different range of flavors. An electronic spark ignites them, moves in through the unit, and you can set the temperatures.
  • For the Kamado smokers, the ceramic provides excellent induction of heat.
  • The water or bullet smoker has a charcoal pan at the bottom. There is also a water pan to regulate moisture within the chamber.
  • For vertical smokers, the charcoal is placed at the bottom with a water pan in the middle. You can control your airflow on both sides.

https://youtu.be/6Gk2e9BUDpc

In the above video, Jess Pryles, the original hardcore Carnivore, tried to explain many of the different types of smokers out there.

Section 6: Tools you can use

  • A good smoker
  • Thermometer
  • Digital meat thermometer
  • Tongs
  • Spatula
  • Meat Claws
  • Gloves 

BERNARDUS LODGE & SPA

From bourbon & barbeque to grape stomps and lavender harvest, BERNARDUS LODGE & SPA announces its Annual Line Up Of Edibles, Events & Culinary AdventureS

 

No culinary stoned unturned in this annual lineup, which spans a salute to the Lodge’s annual lavender harvest to an evening of sheer decadence focused on the world’s top treasures. Back by popular demand, chef Cal Stamenov’s 4th Annual Craftsmen Exchange (October 27) delivers a culinary cache of local artisans, cheese mongers and fungi foragers for a convivial afternoon. 

 

EPICUREAN PLAYGROUND

Carmel Valley is a unique microclimate delivering optimum conditions for growing grapes, lavender, fruit and a litany of obscure herbs and vegetables. Tucked into 28 fragrant acres of lavender, olive orchards and vineyards with sweeping Santa Lucia Range 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 guest suites and villas crafted from the ground up. Key perks include the award-winning Lucia Restaurant & Bar, guestrooms with alfresco rain showers, butler services, complimentary Mercedes-Benz convertibles, the 5,200 sq., ft., Spa at Bernardus and a three-to-one staff ratio.

 

2018 EVENTS

Exhibition Kitchen Dinner: 2nd Annual Chicken & Brisket

Thursday, March 8, 2018

6:30 pm

$75 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

Tuesday, March 20, 2018

8:30 am – 6:30 pm

Included in service pricing.

Renewal is on tap at the luxurious 5,300 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 soap making demonstration. Note: A minimum 50-minute service must be booked in order to enjoy the spa facilities and Spring Solstice events.

 

Bourbon & Barbeque

Saturday, March 17, 2018

3:00 p.m. – 4:30 p.m.

$55 per person, plus tax & gratuity

Move over California red and make way for Kentucky Gold! Enjoy a spirited afternoon with select small bites, smoked treats, sweet and savory chicken waffles and chef Cal’s signature smooth culinary moves paired with a single-barrel, rye and small batch bourbons from an eclectic line up of producers across the United States. 

 

Easter Brunch

Sunday, April 1, 2018

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, 2018

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 28, 2018

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 17, 2018

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

Tuesday, June 21, 2018

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 a guided hike through Garland Ranch, tarot card readings and poolside Bernardus wine tasting. Note: A minimum 50-minute service must be booked in order to enjoy the spa facilities and Summer Solstice events.

 

4th of July

Tuesday, July 4, 2018

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 (excluding August 25)

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’ legendary Italian honey bee.   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 14, 2018

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.

 

Rose Soiree

Saturday, July 28, 2018

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.

 

Heirloom Tomato Lunch

Saturday, September 2, 2018

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.

 

Labor Day

Monday, September 3, 2018

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.

 

Autumn Equinox at The Spa

Saturday, September 22, 2018

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 henna art, cold pressed juice bar and vino & vinyasa. Note: A minimum 50-minute service must be booked in order to enjoy the spa facilities and Autumn Solstice events.

 

3rd Annual Barbeque & Grape Stomp

Saturday, October 6, 2018

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.

 

4rd Annual Craftsman Exchange

Saturday, October 27, 2018

12:00 pm – 2:00 pm

$75 per person, plus tax & gratuity

An annual favorite saluting a cache of culinary superstars including seaweeds farmers, craft cheese mongers, heirloom fruit enthusiasts, local beer artisans, bee keepers, fungi foragers and wine producers for a convivial showcase of flavor and style. Enjoy a casual Carmel Valley vibe in a sophisticated setting where alfresco seating, warm hospitality, and vineyard views are paired with tastes throughout.   Space is limited and reservations are required.

 

Thanksgiving Day Buffet

Thursday, November 22, 2018

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 22, 2018

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.

 

4th Annual Pure Decadence Event

Thursday, December 13, 2018

6:30 pm

$350 per person, plus tax & gratuity

It’s tough at the top! 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: France’s 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

Thursday, December 21, 2018

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 holiday cookie and cider hour, wine tasting, fire dancers 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 – Monday, December 24, 2018, 5:00 pm – 9:00 pm

Christmas Day Dinner – Tuesday, December 25, 2018. 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

Monday, December 31, 2018

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

Tuesday, 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 Spectatoraward 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. 

 

For information, visit www.bernarduslodge.com.