Saturday, July 14, 2007
11th ANNUAL TRUFFLE DINNER at MARINUS
Chef Cal Stamenov Celebrates The Arrival Of Truffle Season
WHAT: Indulge in an evening inspired by France's black and Italy's white truffles. Chef Cal
Stamenov host his 11th Annual Truffle Dinner in Marinus Restaurant. Wine Director
Mark Jensen, will pair to the night’s culinary works with top rated wines from the
award winning cellar.
DETAILS: Chef Cal Stamenov is the creator of the award-winning California Natural cuisine at
Bernardus Lodge’s signature restaurant Marinus. Cal’s philosophy is built on the
superiority of handcrafted, artisanal products and the common sense of glorifying food
when its flavor is at its peak. He describes this principle as, “If your eyes are closed,
you should know what you are eating.” Cal looks forward to the parade of products
that become available throughout the year, each in its turn with its moment of glory. To
celebrate the long anticipated arrival of truffle season, Cal hosts an evening of culinary
magnitude and allows his inspiration to combine the local ingredients from the Central
Coast with the rare diamonds of Italy & France.
The menu will feature 4 varieties of truffles; the white truffles of Italy (Tuber Magnatum
Pico); the black truffles of France (Tuber Melanosporum), summer truffles (Tuber Aestivum),
and Burgundy truffles (Tuber Uncinatum). The six-course tasting menu will feature Chef
Cal’s signature truffle dish; White Truffle Risotto with carnaroli rice and parmigianoreggiano
Past Truffle Dinner guest chefs include; Nancy Oakes & Pamela Mazola of Boulevard
Restaurant, San Francisco; Hiro Sone & Lissa Doumani of Terra, Yountville; and
Douglas Keane of Cyrus, Healdsburg.
WHEN: Friday, December 7th, 2007
6:30 p.m.: A cocktail reception featuring a prestigious Cuvee Champagne and
Grey Goose-Black Truffle Martinis.
7:00 p.m.: Cocktails are followed by a six-course chef’s tasting menu and a once
in a lifetime culinary experience.
415 Carmel Valley Road
Carmel Valley, CA 93924
Phone: (888) 648-9463
PRICE: $500.00 per person, plus tax and gratuity
CONTACT: Sue Dreyer, Director of Sales & Marketing, Bernardus Lodge
(831) 658-3501 // email@example.com
Gina Martin, Assistant to Chef Cal Stamenov, Bernardus Lodge
(831) 658-3574 // firstname.lastname@example.org