San Diego, California – Reported by Elite Traveler, the Private Jet Lifestyle Magazine
The Grand Del Mar continues its highly successful wine dinners program – offering guests the opportunity to sip unique wines paired with menus that elevate these featured wines to new heights. Each evening also includes a time for invited experts and winemakers to visit each table throughout the restaurant. In addition, the resort begins its third year of presenting two-hour cooking classes hosted by select members of its executive culinary team; each session complete with a welcome cocktail reception. This year, a new course added to the class line-up is “Mastering Mixology”, starting with “Summer Sins and Saints.”
Five-Star Cocktail Party at Addison Wednesday, March 24, 6:30 to 8:30 p.m. This cooking class, inspired by Addison’s new Le Salon menu, has Chef William Bradley demonstrating the art of making canapés for an elegant cocktail party. Participants will learn how to prepare delicacies such as Poached Prawns with passion fruit; Gougères with mascarpone and olive oil; Pistachio and Cremini Gratin; and Braised Short Ribs with horseradish and chives. And what cocktail affair would be complete without a few libations? Addison mixologist, Mike Guest, shares signature cocktail recipes, and Wine Director Jesse Rodriguez pops a few bubbly favorites.
Springtime Favorites Class at Addison Wednesday, April 21, 6:30 to 8:30 p.m. In California, spring delivers an abundance of much awaited for garden ingredients. Addison’s Chef William Bradley celebrates by highlighting the vibrant flavors of the season by sharing his recipes for Braised Romaine with parmesan and olive oil; Fines Herb Risotto with cured lemon and English peas; and Crispy Poularde with fava bean fricassee and tomato confit.
Lewis Cellars Wine Dinner at Amaya Friday, April 23, 5:30 to 10:00 p.m. Lewis Cellars takes pride in regularly tasting through each lot to track the evolution of individual wines. Dennis Bell, son of founders Debbie and Randy Lewis, will present their French oak whites and big, spicy reds full of black fruit – all paired with Chef Camron Woods’ menu, featuring Seared Diver Scallop and Foie Gras with sweet corn purée and huckleberry sauce; and Colorado Lamb Three Ways – roasted chop, seared loin and braised shoulder.
Just for Kids Cooking Session at the resort Saturday, May 1, 10:00 to 11:30 a.m. There’s nothing like culinary bonding for families! The Grand Del Mar Banquet Chef Scott Mickelson and Pastry Chef Melissa Logan team up for this kid-friendly, hands-on cooking class, featuring Flavored Yogurt Parfait with homemade granola and Fresh Berry Breakfast Pizza with Robiolina cheese, cherry honey and basil.
The Grand Food & Wine Collaboration at Addison Tuesday, May 11, 5:30 to 10:00 p.m. The Grand Del Mar’s talented chefs – Executive Chef William Bradley and Chef de Cuisine Kemar Durfield of Addison; Amaya’s Chef Camron Woods; Pastry Chef Melissa Logan; Executive Sous Chef Joe Noonan and Banquet Chef Scott Mickelson – team up with Wine Director Jesse Rodriguez, Napa Valley winemaker Viader and Summerland Winery from California’s Central Coast to create a food and wine extravaganza at this first-time collaborative dinner.
2nd Annual Mouton Noir Wine Dinner at Amaya Friday, July 16, 5:30 to 10:00 p.m. Amaya welcomes back Andre H. Mack of Mouton Noir Wines for an evening of wine tasting, storytelling and casual elegance. Mack pairs selections from Mouton Noir’s garage wines – a celebrated collection from growers and bottlers around the globe – with Chef Camron Woods’ American cuisine, including Sautéed Turbot with an heirloom tomato broth and Veal New York Strip with crispy sweetbreads and sherry-braised collard greens.
Mastering Mixology: Summer Sins and Saints in the Lobby Lounge Saturday, August 14, 4:00 to 6:00 p.m. Put your summer on ice with the help of mixologists Jonathan Camacho and Humberto Ramirez, as well as resort Wine Director Jesse Rodriguez. Learn how to shake up chilled cocktails, such as Herb-infused and Tropical Fruit Mojitos, as well as Jesse’s non-alcoholic concoctions, including an alcohol-free take on Red Burgundy using Navarro Pinot Noir juice with rhubarb, vanilla and nutmeg.