Robb Report Culinary Masters: Lunch at The Resort at Pelican Hill

My lunch at The Resort at Pelican Hill was a sensual pleasure of sights, sounds and tastes - while overlooking the Pacific Ocean in Newport Beach, California

Exiting the Cooking Class & Competition Led by Chef Angie Mar event and walking towards the upper terrace, I was stunned by the beauty of the day. The gentle rolling hills of the golf course framed the California coastline perfectly. The Pacific Ocean felt so close, as it shimmered brilliantly under the sky. The clouds dotted the horizon, creating a comfortable covering that provided bright light with a little shade.

As the group collectively walked over to the table, I gasped in delight. Ahead of me was one of the loveliest displays of spring elegance. The long table was impeccably decorated, with crisp blue table cloths, giving base to crisp white napkins and luscious blooming centerpieces were filled with pink and red roses, orchids and hydrangeas.

Paired beautifully with the gold and black chargers, plates and serving bowls and it was the perfect elevated dining al fresco experience.

The ambiance felt warm and welcoming. I sat down and felt myself relax into the experience.

The Menu:

FALL TUSCAN KALE SALAD
Mixed Greens with Roasted Butternut Squash Laura Chenel Goat Cheese, Candied Pepitas, Balsamic Vinaigrette

ROASTED FALL VEGETABLES

BARNSLEY CHAP
From Cooking Competition

~ AND ~
CITRUS ROSEMARY HALF CHICKEN

~ AND ~
SNAKE RIVER FARMS WAGYU FILET
Blistered Vine Tomato

FUDGE BROWNIES, DOLCE DE LECHE BROWNIES, ASSORTED MACARONS, PETIT FOURT ASSORTED EUROPEAN SHORTBREADS

I began lunch with a coupe of Contratto Winery’s De Miranda Metodo Classico, a sparkling Asti Spumante varietal. The salads and roasted vegetable platters were passed around the table. I delighted in conversation and enjoying the lamb – now properly cooked from the competition – and the steak filets. The herb butter from the bread platter went deliciously with the parmesan crisps for the bread course.

Another glass of sparkling Asti, this time from from Alice Bell Colle’s winery  made its way into my coupe glass, as I listened and enjoyed conversations that popped up around my area of the table.

Before I knew it, the beautiful three-tiered Tiffany blue desert stand was placed before me. I immediately dove into the petit fourt and assorted macarons. They were – simply put – exquisite little jewels of decadence.

Curious, I asked Chef Lee of Lysee New York and Chef Anyi what it was like to be accomplished pastry chefs – and eat someone else’s work.

After a thoughtful pause of reflection, Chef Anyi responded. She said that when she eats other’s pastry work, she acknowledge that a person took the time and effort to create something of beauty and passion. Therefore, she doesn’t judge or compare – she simply enjoys.

As Chef Lee nodded in agreement, I sipped on a glass of Elio Perrone’s Sourgal Moscato d’Asti. I reflected on the beauty and respect of the statement.

Perhaps that is the definition of luxury – the ability to appreciate and find pleasure in life as a curated work of art.

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