Posts tagged with "farmer"

Cucumbers by Nikki DeSerpa via 360 Magazine

Hendrick’s Gin saves the Rarest Cucumbers

Hendrick’s, The Gin Famously Infused with Rose and Cucumber, has Scoured the Planet to Find and Cultivate Some of the World’s Most Unusual Cucumbers

Hendrick’s, the world’s most unusual gin, has brought some of the rarest and peculiar cucumbers from around the globe back from the brink of extinction and made them available for the masses. An unprecedented delight to the senses, this noble endeavor will invite lovers of food and drink to satisfy their curiosity and taste a bounty of otherworldly cucumbers via the exclusive Hendrick’s Curious Cucumber Collection from Farmer Jones Farm at The Chef’s Garden, available now for pre-order delivery nationwide at Farmerjonesfarm.com

Hendrick’s Gin and cucumbers have always been and will always be inextricably bound. Since its inception, Hendrick’s has championed all that is curious, unexpected and unique. In fact, the gin began as a rarity itself due to its unusual but delightful infusions of rose, and of course, cucumber. “You could say I have a healthy obsession with cucumbers, they truly are quite fascinating fruits,” said Hendrick’s Master Distiller Ms. Lesley Gracie. “When we were first developing Hendrick’s, experimenting with cucumbers and figuring out how to get that curious cooling sensation into a gin was a big moment in
my career. Over the years, I’ve had the pleasure of seeing so many diverse and wonderful varieties of cucumber in different parts of the world. The chance to cultivate some of the more peculiar styles on the brink of extinction has been an extremely fun and welcomed challenge.”

Ms. Lesley Gracie worked with Professor Lenore Newman, one of North America’s foremost experts in agriculture, to identify multiple varieties of rare cucumber species scattered across the globe, from the vast African plains to the mist-shrouded foothills of Asia. Through no small effort on the part of Hendrick’s Gin and renowned farm partners, The Chefs Garden (Huron, OH) and MX Morningstar Farm (Hudson, NY), these glorious fruits have been saved from extinction and are ready to share with the world in their freshest, most imbebible forms. “As someone who has devoted my career to the discovery and preservation of rare fruits and vegetables, I can say with conviction that what Hendrick’s has done for these cucumbers is a tremendous scientific accomplishment,” said Newman, PhD & Director of the Food and Agriculture Institute at the University of the Fraser Valley. The author of three books on food, Lenore advises the British Columbia government on
agricultural policy and the impact of climate change on food security. “These seeds represent a microscopic amount of the global cucumber population and without this project, they remained in danger. It’s remarkable to see them restored to such great scale, and it’s such a joy for people to now be able to taste these marvelous fruits.”

The various seeds were sourced from across the globe after months of academic research and meticulously
cultivated in greenhouses across North America and Europe.

The Six Rare Cucumbers

  • The highly curious Cucamelon (Melothria scabra) is cultivated as a minor crop in Mexico and
    Central America, and very rarely experienced elsewhere. Flavors are similar to a cucumber, yet
    sweeter and citrus-like, with an uncanny exterior resemblance to a mini-watermelon.
  • Particularly unusual in appearance donning a peculiar mix of bright orange & green with
    horn-like spikes, the African Horned (Cucumis metuliferus) is a close relative of our beloved
    cucumber that primarily grows wild and in local gardens across southern Africa, carrying
    delightful notes of melon, kiwi, banana and citrus.
  • The Hmong Red (Cucumis sativus) is grown by the Hmong people in intimate gardens
    adorning the mountains of Northern Laos, Cambodia, Vietnam, and Myanmar, where upon
    maturation, this miraculous fruit transitions in color from a pale green to a golden orange, and
    offers a tart flavor.
  • The Aonaga Jibai (Cucumis sativus), a treasured family gem from the island of Kyushu, Japan,
    can only be found in the quaint town of Beppu, where it’s known for its unusually long and
    narrow shape and splendidly sweet taste.
  • Only found tucked away in the country of Bhutan, the Gagon Cucumber (Cucumis sativus) is
    quite distinct – as it matures, it shifts from containing the characteristics of a common cucumber
    to marvelous honeydew.
  • Generally unknown outside of Eastern Europe, the ancient Muromsky Cucumber (Cucumis
    sativus) is oddly covered in black spikes and prized for its pleasant scent, crunchy texture, and
    punchy flavor.

Thousands of these peculiar cucumbers have been cultivated globally and are available in the United States via an exclusive Curious Cucumber Collection from Farmer Jones Farm at The Chef’s Garden. With a plethora of culinary and cocktail uses, these atypical yet delicious cucumbers come in a farm-fresh variety pack for $48, with no one box the same based on harvest at the time of order.

Among the first to experiment with these extraordinary fruits, Hendrick’s National Ambassador, Vance Henderson, tasted and tested to his delight in order to create a cocktail experience unlike any on earth. “Experimenting with these rare cucumbers was not only a pleasure, but an exploration in itself and a welcomed creative challenge,” says Henderson. “One of our favorite creations, The Cutecumber Lemonade, is an ode to our popular Hendrick’s Cucumber Lemonade with one-of-a-kind notes of citrus from the Cucamelon that beautifully compliment our delicious and refreshing gin and mixes well with the unusual.”

The Cutecumber Lemonade – Ingredients

  • 1.5 parts Hendrick’s Gin
  • .75 part Fresh Cucamelon Juice, Strained
  • .75 part Fresh Lemon Juice
  • .75 part Simple Syrup
  • Top with Premium Soda Water
  • 1 Cucamelon and 1 Lemon Wheel to Garnish

Method: Combine all ingredients in a highball glass filled with cubed ice and lightly stir. Garnish with 1 whole Cucamelon speared between 1 lemon wheel and serve.

For further information, visit https://www.hendricksgin.com/us/ and follow Hendrick’s on social media @hendricksginus and via the hashtag #hendricksgin.

HENDRICK’S GIN 43.4% ALC/VOL. ©2022 BOTTLED BY WILLIAM GRANT & SONS, LTD. IMPORTED BY WILLIAM GRANT & SONS, INC, NEW YORK, NY. DRINK THE UNUSUAL RESPONSIBLY.

ABOUT MS. LESLEY GRACIE

Ms. Lesley Gracie, who heralds from Yorkshire, is the Master Distiller at Hendrick’s Gin. With a background in chemistry, Lesley’s genius lies in her fascination with flavors and how they work together. She visualizes flavors as shapes and strikes to create a round, balanced flavor in all of her elixirs. In 1999, Ms. Gracie was approached by the great grandson of William Grant, Charles Gordon, to create an ‘ultra-premium’ gin which was to become Hendrick’s. She was appointed as the Master Distiller and went on to spearhead the development of this most unusual gin and is responsible for the creation of all of
Hendrick’s liquid innovations.

Over the past two decades, Gracie has been responsible for countless pioneering Hendrick’s releases and has amassed an array of botanicals, distillates, and experimental liquids, which are housed in a locked cabinet in her laboratory, the Cabinet of Curiosities at the Hendrick’s Gin Palace. Ms Lesley Gracie has a strong history of pushing boundaries from her experiments and venturing far and wide in search of new flavors – even as far as the Venezuelan rainforest. Lesley is enchanted by animals and keeps two tortoises and loves to walk her dog, Jock. She also has a penchant for salmon fishing and exploring the rugged Scottish countryside in her motorhome, affectionately named Ted.

AWARDS/ACHIEVEMENTS

2021 – Lifetime Achievement Award at The Spirits Business Awards 2021
2021 – Grand Rectifier of the Gin Guild
2021 – Inducted into the Gin Magazine Hall of Fame
2018 – ‘Gin Distiller of the Year’ by the World Gin Awards

ABOUT HENDRICK’S GIN

Hendrick’s is a deliciously super premium gin, made with a number of unusual twists. To deliver a most curious and delightfully unique flavor, Hendrick’s combines a distinct blend of 11 botanicals, as well as the signature infusions of cucumber and rose petals, producing a wonderfully refreshing gin with a delightfully unique aroma. Hand crafted in Scotland in miniscule batches by William Grant & Sons, Hendrick’s is the only gin that uses a marriage of spirits from both a Carter-Head and Copper Pot Still, a combination that produces a divinely smooth gin that has both the required character and balance of subtle flavors. Hendrick’s Gin has an ABV of 44% and an SRP of $34.99. Please drink the unusual responsibly. For further information, visit www.hendricksgin.com.


ABOUT WILLIAM GRANT & SONS

William Grant & Sons Holdings Ltd. is an independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1887. Today, the global premium spirits company is run by the fifth generation of his family and distils some of the world’s leading brands of Scotch whisky, including Glenfiddich®, The Balvenie® range of handcrafted single malts and the world’s third largest blended Scotch, Grant’s®, as well as other iconic spirits brands such as Hendrick’s® Gin, Sailor Jerry® Spiced Rum, Tullamore D.E.W.® Irish Whiskey, Monkey Shoulder® Blended Malt Scotch Whisky and
Drambuie® Scotch Liqueur.

Founded in 1964, William Grant & Sons USA is a wholly-owned subsidiary of William Grant & Sons, Ltd. and features one of the fastest growing spirits portfolios in the US with brands including Glenfiddich, The Balvenie, Hendrick’s Gin, Sailor Jerry Spiced Rum, Tullamore D.E.W. Irish Whiskey, Drambuie, Milagro Tequila, Fistful of Bourbon, Grant’s, Hudson Whiskey, Gibson’s Finest, Monkey Shoulder, Clan MacGregor, Reyka Vodka, Solerno Blood Orange Liqueur, Flor de Caña Rum, The Knot and Raynal French Brandy. For more information on the company and its brands, please visit HERE.


ABOUT FARMER JONES FARMS AT THE CHEF’S GARDEN

In order to grow foods that look good, taste good and are good for you, the team at Farmer Jones Farms at The Chef’s Garden is committed to sustainable agriculture and practices that replenish nutrients depleted from the soil. Embracing the traditional philosophies of farming and recognizing the importance of growing crops through natural means, The Chef’s Garden is deeply dedicated to “growing vegetables slowly and gently, in full accord with nature.”® We believe that by rebuilding the soil naturally it will return to us a more nutritious, flavorful product.

Marijuana illustration by Heather Skovlund for 360 Magazine

Honest Marijuana Company

In the old days of illegal weed, the price you paid for your weekend toke depended mostly on who was selling it to you. These were behind-the-scenes transactions, with no recourse for a deal gone bad and no way to price compare with a competitor. You paid the price asked or you went without.

Now, as state legalization grows and the chatter about federal legalization becomes less talk and more reality, the game has changed forever for the buyer. So, it’s a good time to be clear on what you’re paying for before you go to your local cannabis boutique, or even the corner store, if you should be so lucky to have marijuana available for sale there!

First off, price comparing starts with quantity

If you want to look at what your weed is going to cost you, and even compare different strains, it’s best to pick a quantity. From state to state, the price of quantity X will vary, based on factors we’ll discuss later, but for now, it’s important to understand what quantities you can order in. 

The most common quantities you can buy cannabis in are a gram, eighth of an ounce, quarter of an ounce, half an ounce, and a full ounce. Notice how the common quantities mix metric and Imperial measuring units? A gram is 1/1000th of a kilogram and an ounce is 1/16th of a pound. Typically, you’ll find that dispensaries will use ounces for larger quantities, and grams for a smaller purchase.

What does a gram look like? It’s about the size of a bottle cap, which gives you a visual point of reference to figure out what you’re getting for what price. The average joint is about 0.7 grams of weed so a gram will give you about 1.5 joints. Here are the other measurements, to give you a rough idea of what you’re getting:

  • An eighth of an ounce (which is roughly 3.5 grams) will give you just about 5 joints.
  • A quarter of an ounce (7 grams) will net about 10 joints.
  • A half an ounce (14 grams) will give you about 20 joints.
  • A full ounce (28 grams) is just about equal to 40 joints.

From Alaska to West Virginia, that price per ounce of medium quality weed can run anywhere from $6 to $12.

Quality is the next factor

If you look at average prices of weed across the country, they’re pretty stable and typically refer to medium quality cannabis. When you want to compare a gram of cannabis from one shop to another, a major increase in price could be because of the quality of the product. 

For example, an organic and locally indoor grown variety might be more expensive than a mass produced, imported one. You really do have to compare apples to apples, if you want to be sure you’re getting the right picture.

Other factors that will influence the price of weed

Your state’s legal stance toward cannabis

If you live in a state where cannabis isn’t legal in any form, obviously you’re still operating in the old ways of quiet deals made with people who don’t really care to negotiate the prices they feel like charging. After all, they risk going to jail for providing you with your ‘chill’ so there’s a premium attached to that.

In the states that have legalized recreational marijuana (Alaska, California, Colorado, Maine, Massachusetts, Nevada, Oregon, and Washington), you’ll find competition higher and prices that reflect that.

The remaining twenty-one states that have legalized medical marijuana require a doctor’s note to obtain it, which isn’t a particularly challenging hurdle in most places, so this doesn’t affect the prices too significantly.

One place where cannabis is particularly expensive? Washington D.C. Despite legalization of medical and recreational use, they didn’t legalize the purchase of cannabis. That little detail is reflected in prices that are almost twice the national average for legalized / decriminalized states!

The physical geography of where you live

Cannabis isn’t an overly fussy plant to cultivate but it does prefer warm, stable temperatures, averaging in the daytime around 80 degrees. Places that have daytime temperatures that run hotter than 88 degrees or colder than 60 degrees have a harder time growing—it’s a slower process—and can end up with plants that have lower THC content and therefore lower overall quality.

So, if you live in Alaska or New Hampshire, for example, your weed has most likely been brought in from elsewhere, which means added costs in transportation and labor, to package and ship.

How your weed is grown

How your preferred brand is grown makes a difference on quality. 

  • Are they grown outdoors where light, water, soil, and ambient daytime temperatures are all free for the asking and therefore don’t add to the cost of production? 
  • Are they grown indoors, where special electrical lighting, watering and feed systems, and climate control are all required and add to the cost of production? 

Outdoor grown weed can be lower quality in that there aren’t many ways to control Mother Nature. Being able to control elements through technology can yield a higher quality product. From pest and humidity control to very specific watering schedules, as well as the use of light waves to maximize growth and intensity, indoor growers have the keys to control quality in ways that outdoor growers really cannot.

Factor in also whether the grower is using organic production methods, as this will definitely yield a higher quality product. No toxins from pesticides means a cleaner experience for you.

Where you buy your marijuana

Are you buying from a boutique dispensary or a corner store? Are you buying from a chain of cannabis stores or from a one-man dealer? Which way you go will affect the price you pay.

Dispensaries have overhead and staff to pay, which adds to the cost. However, they also have guidelines to follow in terms of packaging and labeling, as well as a vested interest in pleasing their customer, so they’re a good bet. You will know exactly what you’re getting, including the sourcing, THC content, whether it’s organic or not and so on. If you buy from a dealer, who is claiming to sell high quality products, you have no guarantees whatsoever that they are telling the truth.

Competitors drive the price down

Supply and demand is an easy equation. If there are several dispensaries with similar offerings in your area, the price per gram will be lower than in an area with no competition for your one dispensary. There is less supply for potentially similar demand, which can easily affect the price. The key as a consumer is to know your average pricing so you can tell whether or not you are getting a good deal.

Taxation and legalization go hand in hand

The states that have legalized marijuana have also clued in that it is an important revenue source. Sales tax, if the state has one, is applied to cannabis too. The rate can be higher for weed than for other products, as it is in Colorado. They have a state sales tax rate of 2.9% but the rate for weed? 10%.

In addition to sales tax, legal sellers are faced with taxes in production, purchasing, packing and transportation, costs that are typically downloaded to the end consumer.

The timing of your purchases

Time of year can impact the price of weed. Like most cultivated crops, the largest amounts are harvested in and around the month of September. Result? The supply is up, and prices should go down a little. 

As legalization continues to expand, state to state and even federally, the pricing will become more standard and easier to predict. At that point, the quality of the weed will be the big differentiator and as the end consumer, that’s not a small factor to consider. Buy with care and enjoy yourself!

Bio:

Anthony Franciosi, also known as Ant, is an honest to goodness farmer whose fingers are as green as the organic cannabis he grows. He is the proud founder of Honest Marijuana– an all-natural, completely organic marijuana growery in Colorado.

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.