Bernardus Lodge’s Legendary Marinus Restaurant set to retool Design & Menu Chef Cal Stamenov Curates New Culinary Experience for May 26/2012 launch (United States)
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Bernardus Lodge’s Legendary Marinus Restaurant set to retool Design & Menu Chef Cal Stamenov Curates New Culinary Experience for May 26/2012 launch (United States)
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Category: North America & West Indies / Carribean islands - United States - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2012-05-17
-Restaurant Closure Slated for May/2012-
The comfort zone long known as Carmel Valley - spiked with equestrian ranches, sweeping vineyards and raw, rolling California acreage – has progress on its palate. Set to debut May 26, 2012, award-winning Marinus restaurant – long a destination for avid epicureans – will transform its Old World charm into a new realm of possibilities. At the helm, Chef and Culinary Director Cal Stamenov will raise the stakes on the extensive interior renovation with a sophisticated new menu embracing today’s foraging zeitgeist with an eye to seasonal rock stars and sustainability. Known for its seamless art of service, Marinus’ new direction reflects the shift in today’s palates from tradition-bound temples of gastronomy toward a more informal setting focused on purity of ingredients, impeccably prepared.
RESTAURANT RE-DESIGN
Inspired by Carmel Valley’s wine country setting and a cache of European artisans, New York’s Charlie Akwa and design team at The Silver Peacock will put their vision into play with a residential-style interior awash with elegance and simplicity. The new style fuses country wine estate with Carmel sensibilities; out go the stuffy linens and sommelier service – in will be a fresh earth-toned palette showcasing shades of green and touches of purple -- sage and lavender, offset with olive and burgundy overtones. “It’s an outside in approach,” says President Michael Oprish. “Guests only need to look out the soaring windows to capture the essence of this new space.”
Local tradespeople will be tapped to integrate the new design along with a fresh new feel for the coveted 4-seat Chef’s Table and 12-seat Magnum Room. A stunning line up of natural fabrics from Italy and Austria will be showcased throughout the new interior for upholstery, table top, accent pillows and window dressing. New wall sconces and three hand-forged iron chandeliers crafted in Normandy, France will serve as the room’s focal point.
OFF THE STOVES
Along with the new design comes a shift to a more informal dining experience to include reconfigured seating expanded to 60; a relaxed wine service showcasing Marinus’ 35,000-bottle cellar (a Wine Spectator Grand Award recipient since 2001) and newly curated dessert, cordial and rare, small-farm crafted American cheese menu. Pastry Chef Ben Spungin is also working up a stellar new dessert menu certain to raise some eyebrows. Also new is an expanded six-acre organic garden flush with 250 varieties of fruit bearing trees, bushes and vines, exotic herbs and vegetables for Stamenov to pull from.
Blending classical techniques with a commitment to sustainability and cache from local foragers, ranchers and fisherman – the unsung heroes of the food chain – Stamenov’s menu will deliver the top-shelf cuisine guests have long pilgrimaged for displayed in three themes: a vegetable-forward menu (including gluten free), seasonal menu spotlighting products of the hour and traditional menu with a riff on signature dishes. A five-course tasting menu ($125) will be available upon request. Mentored by the world’s top toques – Alain Ducasse, Pierre Gagnaire, Masa Koboiashi, Jean-Louis Palladin and Michel Richard – Stamenov’s kitchen of 35 is committed to delivering on expectation.
BACKSTORY
Set on 26 pristine Carmel Valley acres awash with vineyards and lavender, Bernardus Lodge boasts 57 luxurious guestrooms, award-winning dining, the signature Spa at Bernardus Lodge, two swimming pools, an alfresco bocce court and 4,000 sq. ft. of meeting space. Created by Bernardus Pon, owner of Bernardus Winery and Vineyard, the Lodge offers a bespoke escape steeped in European graciousness. A member of Leading Hotels of the World and partner with American Express Fine Hotels and Resorts Program, Bernardus Lodge received the Conde Nast Traveler Johansens 2012 Awards for Excellent for “Most Excellent Lodge,” 2012 AAA Four Diamond Hotel rating and 2012 Forbes Four-Star award for the Lodge, The Spa at Bernardus Lodge and Marinus Restaurant. The Lodge is perennially recognized by discerning readers of Conde Nast Traveler’s “Top Hotels” and Travel and Leisure’s “World Best Hotels” as well as being a Wine Spectator Grand Award recipient (2001-2012) and voted #1 in Andrew Harper’s 2012 Reader Survey of “Top Food & Wine Resorts” worldwide.
About Bernardus Lodge
Bernardus Lodge is located on the Monterey Peninsula, 120 mi./193 km., south of San Francisco and 330 mi./531 km., north of Los Angeles. The Lodge is a 20-minute drive from the Pacific Ocean, Pebble Beach, Carmel-by-the-Sea and Monterey and a 45-minute drive from scenic Big Sur.
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