Posts tagged with "Restuarant"

Ferraro illustration by Sara Davidson at 360 Magazine for use by 360 Magazine

Ferraro’s White Truffle Festival

Ferraro’s Announces its White Truffle Festival with a special dinner, October 1st through December 31st.
White truffle season comes to Ferraro’s Italian Restaurant & Wine Bar beginning Oct.1 through Dec. 31. Ferraro’s announces a special three-course dinner and Nebbiolo wine pairing during which guests will savor one of the season’s most indulgent ingredients—Italian white truffles.
Italian white truffles are widely regarded as the most exquisite of all truffles. Their season runs typically from late October to late December. Truffles grow in the wild, where they enjoy a symbiotic relationship with mature oak, beech and hazelnut trees, from which they draw carbohydrates while growing underground. For this reason, truffles cannot be cultivated. That fact, together with their unmistakably rich and umami-filled flavor, makes truffles a universally rare and sought-after ingredient.
This extraordinary White Truffle Dinner stars three Nebbiolo wines—each one paired with dishes incorporating shaved white truffle. 360 Magazine is excited to try out the special dinner. The cost for dinner is $195++ per person. To make reservations, please call (702) 364-5300. The full menu follows:

Langhe Nebbiolo
Choice of one – Antipasto:
Carne Battuta
Prime sirloin tartare, roasted hazelnuts, white truffle cream, shaved white truffle
Sformato di Ricotta
Ricotta flan, pecorino, seasonal mushroom ragù, shaved white truffle

Barbaresco
Choice of one – Primo:
Tagliatelle Al Burro and Salvia
Flat ribbon pasta, butter, sage, shaved white truffle
Risotto Al Prosecco
Prosecco risotto, mascarpone, Parmigiano-Reggiano, shaved white truffle

Barolo
Choice of one – Secondo:
Vitello Reale
Sautéed veal scaloppine, butter, sage, fried egg, shaved white truffles
Berretto di Costata di Manzo
Prime rib cap, truffle potato purée, seasonal mushrooms, extra virgin olive oil, shaved white truffles
Dolce
Gelato Alla Nocciola
Hazelnut Gelato

Bernardus menu item illustration by Heather Skovlund for 360 Magazine

Lucia Restaurant & Bar New Menu

LUCIA RESTAURANT & BAR CELEBRATES SUMMER WITH A PLANT-BASED BASH

NEW COLORS OF THE SEASON MENU FOCUSED ON GREEN, GORGEOUS & GASTRONOMIC

America’s love affair with the garden has exploded with 9.7 million people now fully immersed in a plant-based diet. In fact, 2021 is projected to be THE year this diet finally goes mainstream. From plant-based beverages to meatless burgers, this trend has no signs of slowing given the benefits to both one’s body and the environment. Riding this wave, chef Cal Stamenov is culling beets, chard, asparagus and fresh fava from the Lodge’s two-acre organic garden to debut the new Colors of the Season menu. Served in addition to the la carte and five-course tasting menu, Colors of the Season is available June 1 through July 31, 2021; prices range from $16 to $36.

NATURE’S BOUNTY

Crafting vegetable-driven dishes requires equal parts timing and finesse. Picked at their peak, kale, sweet peas, chard and fresh fava share short lifespans. Coaxing their distinct flavors while marrying ingredients into a leafy risotto, humble ratatouille or goat cheese terrine is an art. Take the elevated Red Striped Beet Spring Roll, a visual stunner with pops of cilantro, olives and creamy avocado, balancing texture and flavor for a full palate immersion. Purple Cauliflower Soup, blending purple basil and purple radish with fresh black beets puts a colorful spin on comfort food.

Other starters include lip-smacking Local Asparagus, steamed with saffron couscous, curly purple mustard and a passionfruit emulsion. The Backdoor Avocado Salad, spotlighting fruit culled from nearby Salinas Valley, delivers a mélange of quinoa, heirloom tomatoes, fennel and fresh basil lightly dressed in Meyer lemon-olive oil with a dusting of Big Sur Sea salt. There is also a spin on crudité, with the Colorful Pickled Veggies Around and an ethereal Beautiful Strawberries, pairing arugula, lemon confit and aged balsamic with a dollop of fluffy Italian burrata.

Green Gazpacho makes a showing on the new menu, with a deft blend of celery, cilantro, avocado and piquant Padron peppers. The Leafy Green Risotto, focused on kale, Swiss chard, spinach, chervil and fresh fava is a flavor explosion, as is the Portobello Wellington, stuffed with zucchini, kale, goat cheese and pine nuts with a rich butternut squash sauce. Corn hounds will love the Agnolotti Pasta, prepared with fresh yellow corn, just-picked sweet peas and shave or two of Australian black winter truffles. Rounding out the menu is a Stuffed Rainbow Chard, easy on both the eyes and palate, pairing green lentils du puy, zucchini, brown rice and goat cheese.

SOURCING SUPERFOODS

The switch to a plant-based diet is not a fad. According to Gallup, 77 percent of Americans have reduced their meat consumption in the past 12 months, with almost six in 10 Americans reporting transitioning to a more flexitarian or semi-vegetarian diet. This bodes well for chefs who have long refined their craft in this category.

There is no shortage of benefits for those who aligned with a vegetable-forward diet. According to Everyday Health, the nine scientific benefits from following this menu regimen include lower blood pressure, reduction in cardiovascular disease, weight loss, reduction in Type 2 diabetes, stroke and risk of cancer, and issues surrounding cholesterol. Living longer is another key benefit. The Journal of the American Heart Association study found that a plant-based diet lowers the risk of all causes of mortality by 25 percent. Finally, the noted benefits to the brain, largely due to polyphenols which are known to slow the progression of Alzheimer’s disease and cognitive decline. Simply stated, the world is your (mushroom) oyster!

LUCIA RESTAURANT & BAR

Set in secluded Carmel Valley on 28 acres of sweeping lavender, grapevines and olive orchards, Lucia Restaurant & Bar has long set the standard for luxury dining along the California coast. Named after the majestic Santa Lucia Mountains which provide the dramatic backdrop to the 2,300 sq., ft., alfresco terrace, the contemporary 90-seat dining room is set in rich white Italian leather paired with rustic treatments crafted in marble, oxidized copper, teak and reclaimed wood. French wooden floors, chandeliers and stunning exterior fireplaces grace the mixed-use table layout with a focal point fireplace styled from Bagattini Oregon stone marking the main entrance. Paired with Stamenov’s light touch and artisanal integrity, the restaurant underscores the authentic relationship between food and terroir.

Classically trained with an eye to sustainability, Stamenov’s light touch and artisanal integrity are evident in every offering. Wielding an impressive resume working under the ardent eye of such culinary greats as Pierre Gagnaire, Michel Richard, Alain Ducasse, Eric Ripert and the legendary Masa Kobayashi, his California country cuisine plays off locally sourced product with the essence of the dish taking center stage. Subtle reductions and thoughtful flavor marriages are his mantra, paired with a back pocket of local farmers and foragers keeping Lucia’s kitchen at a steady simmer.

Culling from the Lodge’s two-acre backdoor organic garden and a private cache of 150+ fruit trees, heirloom vegetables, 180,000 Italian honeybees and resident Plymouth, Barred Rock, Rhode Island, Speckled Sussex and Ameraucana chickens, Stamenov’s seasonal spotlight menu is certain to please.

Colors of the Season:

Red Striped Beet Spring Rolls | cilantro, avocado, olives, spicy hummus | $16

Herb Goat Cheese Terrine | beets, carrots, celery root remoulade | $16

Beautiful Strawberries | italian burrata, arugula, lemon confit, aged balsamic | $18

Colorful Pickled Veggies Around | leeks vinaigrette, parmesan toast, garden herbs | $17

Local Asparagus | steamed, passionfruit emulsion, saffron couscous, curly purple mustard | $18

Swank Farm Purple Cauliflower Soup | purple basil, purple radish | $12

Backdoor Avocado Salad | quinoa, heirloom tomatoes, fennel, fresh-picked basil, olive oil, big sur sea salt, meyer lemon| $18

Australian Winter Black Truffle Risotto | carnaroli rice, glazed spring vegetables, chervil| $36

Baked Ratatouille | marble potatoes, rosemary, fresh spaghetti, olives | $32

Agnolotti Pasta | yellow corn, australian black winter truffles, sweet peas | $36

Stuffed Rainbow Chard | green lentils du puy, brown rice, zucchini, goat cheese | $34

Green Gazpacho | avocado, celery, cilantro, peppers, leafy greens, lime | $14

Leafy Green Risotto | kale, asparagus, chard, spinach, parmesan, fresh fava, parsley, chervil| $27

Portobello Wellington | kale, swiss chard, zucchini, goat cheese, pine nuts, butternut squash sauce | $36

Wild Mushroom | brown rice with roasted garlic, black truffle potatoes, parmesan, arugula | $32

Fresh Raspberry Vacherin | raspberry sorbet, baked lavender meringue | $14

Blenheim Apricot Tart | almonds, lavender-honey ice cream | $14

Christine’s Organic Strawberries | lemon verbena ice cream, sauternes granite| $14

A variety of coveted private dining venues from the casual Cooper’s Den to the 12-seat private Wine Cellar, exclusive five-seat Chef’s Table and 16-seat Magnum Room offer extensive tasting menus backed by an impressive 25,000-bottle wine cellar. Light dining is also available in Lucia Bar and patio.

360 Magazine, Hotel

SONEVA JANI LAUNCHES CHAPTER TWO

Soneva, the luxury resort operator with sustainability at its core, has announced the launch of Soneva Jani, Chapter Two in the Noonu Atoll of the Maldives, including the unveiling of 27 brand-new overwater villas, a full-service spa and “Soneva Unlimited” all-inclusive dining, drinks and activities offered.

Ranging from one to four bedrooms, the new Chapter Two villas at Soneva Jani (accessible via butler-driven buggies and bikes along the winding jetty off the southern tip of the resort’s main island) are among the largest and most luxurious overwater villas of their kind in the world. Each features vast indoor and outdoor living spaces and sweeping terraces with sunrise/sunset views, private pools with slides straight into the private lagoon, and outdoor bathrooms for bathing under the sun and stars. The One- and Two-Bedroom Reserves also have the iconic retractable roof over the master bed for stargazing. Ideal for families, all the rooms can be closed off, with a children’s sleeping area located just behind the master bedrooms for maximum peace of mind while staying over water.

With the launch of Soneva Unlimited, the price of a villa at Soneva Jani, Chapter Two now includes unlimited: dining at all bars, restaurants and In-Villa Dining; alcoholic and non-alcoholic drinks at all bars and restaurants; visiting Michelin-starred chef dinners and experiences; wines from the Soneva Unlimited list; experiences, diving, and children’s experiences; and spa treatments. Also included under Soneva Unlimited is a dedicated Barefoot Butler, return shared seaplane transfers from Malé, daily laundry service, and daily replenishment of the in-villa minibar. The full Soneva Unlimited menu can be viewed here. Two of the new dining experiences at Soneva Jani, as part of the launch of Chapter Two, include Overseas by Mathias Dahlgren (which originally opened in October 2020), featuring plant-based and pescatarian dishes from the noted Swedish chef, and So Wild by Diana Von Cranach, a fully plant-based restaurant in the resort’s organic garden.

The new Wellness Centre on Soneva Jani’s South Beach will follow in the second quarter of 2021. The 18,750 square-foot center has been designed to harmonize with its breathtaking beachside setting and will feature two indoor therapy rooms and three open-air treatment pavilions with unmatched views of the spectacular natural surrounds. The Wellness Centre includes a dedicated Ayurvedic Clinic as well as an indoor consultation room for visiting specialists. Alongside a cross-functional fitness area, an open-air yoga pavilion includes facilities for aerial yoga. The new complex also features a retail area, featuring sustainable apparel, wellness products and accessories.

“As we continue to celebrate Soneva’s 25th anniversary into the middle of 2021, Chapter Two will mark the start of an exciting new era for Soneva Jani,” says Sonu Shivdasani, Founder and CEO of Soneva. “At this milestone moment in our story, we will continue to set the standard for sustainable luxury with even more choices of exquisite accommodations, remarkable gastronomy and rare, unforgettable experiences for our guests.”

The starting price for a One-Bedroom Water Reserve in Chapter Two starts from US $3,560 per night in the shoulder season, which includes all meals, transfers, experiences, drinks and spa treatments.

For more information about Soneva, visit www.soneva.com.

ABOUT SONEVA
Soneva is a pioneering family of hospitality properties, offering holistic encounters in luxurious and inspiring environments – from world-class resorts to outstanding natural locations.  Soneva Fushi, Soneva Jani and Soneva in Aqua in the Maldives and Soneva Kiri in Thailand rebuke the traditional concept of luxury and instead promise the luxury of time, purity and solitude. Every day, guests are encouraged to discover sandy feet, inspired minds and full hearts. Combining luxury with a conscientious approach to sustainability and the environment, and proactively changing the nature of hospitality, it delivers intuitive service and meaningful experiences to the guests.

ABOUT KSL CAPITAL PARTNERS
KSL Capital Partners, LLC is a private equity firm specializing in travel and leisure enterprises in five primary sectors: hospitality, recreation, clubs, real estate and travel services. KSL has offices in Denver, Colorado; Stamford, Connecticut; London, England and Singapore. Since 2005, KSL has raised approximately USD 12 billion of capital across both debt and equity funds. KSL’s current portfolio includes some of the premier properties in travel and leisure. In line with Soneva’s philosophy, KSL has a Responsible Investment (RI) policy, the purpose of which is to define their approach to integrating environmental, social and governance (ESG) risks and opportunities into investments made through its private equity funds. They believe that effective management of ESG issues is critical to preserving and creating long-term value for investors, operators, employees, guests and communities. For more information, please visit www.kslcapital.com.

James Beard Blended Burger Project

Vintage Year restaurant is pleased to be named a Grand Prize winner for James Beard Foundation’s Blended Burger Project. In addition to a $5000 cash prize, Executive Chef Eric Rivera will have the honor of preparing his winning blended burger at the prestigious James Beard House in New York City on October 23. The well known culinary foundation partnered with the Mushroom Council and challenged chefs around country to create healthy, sustainable burgers blending in 25% fresh mushrooms. Vintage Year’s winning blended burger featured Alabama Wagyu, Crimini and Oyster Mushroom Burger, Shaved Fennel, Apple & Onion Slaw, Spiced Sorghum Glaze, Red Kale on a Brioche Bun.

“As so many talented chefs at top restaurants participated in the blended burger competition, I am honored to have been selected as one of the grand prize winners,” said Executive Chef Eric Rivera. “I am also excited for the culinary recognition that a James Beard award brings, not only to our restaurant but also to the city of Montgomery.”

While Vintage Hospitality Group’s flagship restaurant Vintage Year is a fine dining establishment, Vintage Café is a coffee shop, daytime eatery and retail store. Vintage Hospitality Group’s Chef Eric Rivera utilizes simple dishes that focus on twists of distinctive ingredients and flavors that showcase seasonality and quality. Chef’s national press accolades include receiving mentions in the New York Times, U.S. News & World Report, Forbes and Newsweek Magazines. Additionally, Chef Eric has been recognized by the James Beard Foundation as a Smart Catch Leader for sustainable seafood sourcing as well as Vintage Year being on OpenTable and Wine Spectator’s lists for Restaurant Awards of Excellence. A two time winner at the Feast of Flavours event at the Alabama Shakespeare Festival, Chef Eric has led Vintage Year to be named one of OpenTable’s 100 Most Romantic Restaurants in America as well as Montgomery Advertiser’s Best of the Best Romantic Restaurant. Vintage Hospitality Group is dedicated to providing guests with the finest culinary selections, premium coffees, specialty teas, outstanding wines and spirits along with unparalleled customer service.

The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in the community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food.

Farmhouse Inn Receives its 13th Michelin Star

The Michelin Guide announced, this week, the list of restaurants receiving stars for 2019.  And the Farmhouse team was proud and honored to remain among that elite list for the 13thconsecutive year.  Says Executive Chef, Steve Litke, “to be one of only 90 restaurants to receive one or more stars, out of 657 that are recommended in the state of California makes me so incredibly proud of my entire team.  Every year that we receive our star is just as exciting and nail-biting as it was the very first year”.

For anyone new to the system, one star means “high-quality cooking, worth a stop,” two stars equals “excellent cooking, worth a detour” and three stars means a restaurant has “exceptional cuisine and is worth a special journey.”

When Farmhouse owners, Catherine and Joe Bartolomei, conceived the idea of a European- style hotel and world-class restaurant nineteen years ago, it was with the hope that they would achieve one star status.  “One star is a perfect spot for us.  We are approachable and have flexibility in our offerings, but it recognizes the level of talent that we have in the kitchen.  Our team is second to none.  And the fact that our Chef has been with us for our entire nineteen years, and is like family, makes it all the sweeter.  Congratulations to our entire restaurant team!”

KQED  has compiled a list of this year’s winners.

For packages please visit us at  http://www.farmhouseinn.com/specials

About Farmhouse Inn, Restaurant and Spa

Situated on a serene ten-acre wooded property in Sonoma County’s world-famous Russian River Valley region, Farmhouse Inn combines the hospitality of a family-owned country inn and the amenities of a Four-Diamond luxury boutique hotel to create a casually elegant wine country escape. A charming and romantic property in the emerging and popular destination of the Russian River Valley, Farmhouse Inn celebrates the spirit of wine country by providing guests with an insider’s experience of Sonoma County. The Inn boasts a Michelin- starred restaurant, a full-service farm-to-table spa managed by Francis & Alexander, and picturesque gardens throughout the property. All of Farmhouse Inn’s 25 rooms—including seventeen Barn rooms and suites, eight cottage rooms and suites and two upstairs guest rooms in the original farmhouse—offer relaxing, scenic views with an unparalleled luxury experience.

Awarded in 2019 #3 Hotel in North America, Conde Nast Traveler, #3 Best Hotel in California, Travel & Leisure and Michelin One-Star restaurant 13 years running.

Www.farmhouseinn.com is our website, but this is a great way to get to know us better…

And here to learn all about what this gorgeous region has to offer…