The season’s last two farm-fresh dinners at Chaminade, plus a favorite new pizza flavor
Chaminade’s upcoming Farm to Table wine dinner celebrates a long, warm growing season with some intriguing flavor combos from the skillful hands of Executive Chef Kirsten Ponza. Almost nothing beats the view and ambiance in the romantic back patio of the historic resort property—simply being there will make you feel pampered. But spending time over a multi-course dinner, locally sourced from the outstanding organic harvests of Everett Family Farms, is probably my favorite way of easing into the scenic vibe of Chaminade. From 6-9 p.m. on Friday, Sept. 25, you’ll be able to join other foodies attracted to local wines and sparkling fresh ingredients. Chef Ponza will doubtless have a few last-minute surprises to garnish the dinner, based upon the morning’s harvest from Everett Family Farms and joined by seafood from Stagnaro Brothers. Paired with selected offerings from Summit to Sea wineries, the 6 p.m. reception starts off with albacore poke, fresh oysters with heirloom tomato relish, pepper poppers (love that name!) and curried delicata squash. Then, Ponza’s dinner launches with ceviche, followed by buttered crab on watermelon carpaccio with toasted almonds—a dish that sounds so unreasonably swank I can barely stand it. Then comes olive-oil-poached halibut cheeks with leeks, carrots and black truffle aioli. I like the way this woman thinks. After a cioppino course comes a dessert of apple galette with white cheddar ice cream and tomato jam. This menu blows away many of the cook-by-numbers creations that can appear on resort tables. You would do well to grab your cell phone and beg for the last remaining places at the al fresco table this Friday. Dinner is $110 (all inclusive, wine, apps, food, tax, and gratuity). The final dinner of the series, pairing Route 1 produce with Alfaro Winery selections, happens on Oct. 30. Call 475-5600 or email di****@ch****************.com to make your reservation.
Pizza Praise
How lucky are we? One of our very favorite neighborhood dining rooms, Pizzeria Avanti, is a four-minute drive down the hill. Always offering some seasonal special salad—a few nights ago it was a brilliant tangle of arugula and frisee, bits of fresh orange, pink and red beets, cured onions, avocados, Armenian cucumbers and a tart vinaigrette that gathered up elements of flavor and sweetness from the oranges and beets. The pizzas have never been better. Thin delicious crust and toppings such as our new favorite of four mushrooms accented with mozzarella and a light glaze of pesto. While former owner Jeremy Federico has moved on, the current chefs/co-owners Hugo Martinez and Rene Serna continue to delight regulars and inquiring newcomers alike.
Tidbits
Our new favorite thirst quencher—discovered first at the Virgin American Terminal at SFO, then again at Eva’s in Greenwich Village—is the antioxidant infusion series from Bai5. Proactive, sugarless and intensely flavorful, these drinks come in such sexy flavors as Costa Rica Clementine and Limu Lemon. Part of the ongoing crush everybody has on non-sugary health-conscious juices, the Bai line starts with antioxidant-rich coffeefruit (the outside of the caffeine bean we all love for breakfast). Then, natural sweeteners like stevia are added. The deal is that the results are the opposite of most fruit juices or flavored water drinks. They taste refreshing, and even—as is the case of the Clementine version—a bit salty. Very tasty, yet light. Well, given the heat wave we entered in New York last week, we were incredibly grateful for the Bai5 juices. More East Coast flavor discoveries are coming. Stay tuned!
GOLDEN HOUR Life doesn’t really get any sweeter than the Chaminade’s patio at sunset, having appetizers and wine before a farm to table dinner. PHOTO: HUY PHAM
