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Terranea Resort in Palos Verdes to Unveil Culinary Immersion Program

Mediterranean-inspired Terranea Resort will roll out a unique sea-to-land culinary immersion program later this month. Led by executive chef Bernard Ibarra, the program offers three-days and two-nights packages that feature the chef’s table dinner series, interactive workshops highlighting the property’s own farm, and sommelier-led wine tastings.

The five upcoming chef’s table dinners revolve around various culinary topics; titles include the Spring’s Bounty, Peninsula Harvest, and Honey Bees. Each dinner begins with a cocktail and hors d’oeuvres reception at one of the resort’s restaurants, followed by an artfully crafted three-course dinner and wine pairing in a private villa.

European-born chef Ibarra goes to great lengths to make the cuisine as sustainable and farm-fresh as possible by sourcing many of his ingredients from the farm on the property. “I am originally from Basque Country (on the border of Spain and France) and have always had a keen interest in nature and all things related,” he told The Daily Meal. “When I was in my 20s, I was working in the Bahamas when I was transferred to the United States. I saw opportunities everywhere and decided to make this my home.” Read on...

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