October 7, 2014 – Chaminade Resort’s final farm-to-table wine dinner of the season takes place this Friday, featuring seasonal produce from Fiesta Farms and wines from the Summit to Sea group of wineries—including Burrell School, Loma Prieta and Poetic Cellars. Chef Kirsten Ponza always makes the most of fresh produce from local farms with her playful menus. View Friday’s menu here.
The September farm-to-table dinner I attended at Chaminade was a delightful event from start to finish. The resort’s wide patio with its sweeping views over the Monterey Bay and twinkling party lights set the mood for a festive evening. Last month’s dinner featured Monterey County wines from Morgan vineyards, and included a brief talk and toast by winemaker Gianni Abate. Morgan’s Santa Lucia Highlands Chardonnay and Pinot Noir were offered as aperitifs as guests mingled to watch the sunset, enjoying creative nibbles from chef Kirsten that included roasted sesame eggplant with feta, radicchio with marinated sun chokes and Romano beans, and oysters on the half shell.
Produce for the evening’s meal was provided by Route 1 Farms and owner Jeff Larkey—EMB’s farmer of the year—was on hand to enjoy the fruits and vegetables of his labors. Once guests were seated, the dishes kept coming and the wines kept flowing. We enjoyed sautéed calimari and couldn’t get enough of the fried kale chips that accompanied the dish. There was a salad for the second course featuring Route 1 Farms lettuce, beets and heirloom tomatoes—but what made it memorable were pieces of candied fennel mixed in with the herb vinaigrette.
Mussels arrived, steamed in Morgan wine, as the third course with an addictive broth we slurped up with our bread. The main course was seared halibut in tomato fume with capers and olives, served with the tastiest rainbow chard I’ve ever had. The chef appeared just ahead of the dessert course to chat with diners, who had by now all become friends at the long community tables.
Her Bartlett Tartlet made with red sensation pears baked in frangipan was a perfect way to end a multi-course meal, light but full of complex flavor.
Sometime during the evening, staff ignited heaters as the fog began to roll in. Cozy in the warmth of the heaters with the lights of Santa Cruz sparkling in the distance, we were reluctant to leave. Farm-to-table dinners, whether in the fields or at a luxury resort, are always something special.
About the author
Deborah Luhrman is publisher and editor of Edible Monterey Bay. A lifelong journalist, she has reported from around the globe, but now prefers covering our flourishing local food scene and growing her own vegetables in the Santa Cruz Mountains.
