Savoring Every Moment

A Day at Terranea Resort’s Food and Wine Festival

By ShuRhonda N. Bradley, Columnist

This past Sunday, I attended the Terranea Resorts Food and Wine Festival featuring tapas from some of the resorts flagship restaurants such as Nelson’s and Catalina Kitchen, and a few Los Angeles Harbor Area surprises such as the San Pedro-based Chachi’s and Indian restaurant, Adidi’s Darbar Indian Cuisine.

For most people, it is not an everyday experience to enjoy great food and wine on a patio amidst breathtaking ocean views. But that was my experience this past Sunday.
I was greeted by staff at the check-in desk who then gave me a wine cup to be filled at every station my eyes rested on at the resort.

I started my food experience at Nelson’s with their slow-smoked ribs, macaroni and cheese, and a delightful cocktail curated by whiskey/bourbon distillery, Bulleit Ambassadors. The ribs were smoky, charred, and salted with perfection. As always I doubt the macaroni and cheese with a cheddar cheese flavor profile topped with crunchy breadcrumbs.

This annual culinary event was organized, in part, to support the James Beard Foundation, a non-profit culinary arts organization based in New York City. James Beard was a renowned food writer, teacher, and cookbook author. The foundation’s programs include guest-chef dinners and scholarships for aspiring culinary students, educational conferences, and industry awards.

I explored appetizers from Catalina’s Kitchen. Their ahi tuna tartare and Cajun Laughing Bird Shrimp dish was exceptional. The dish contained summer corn polenta, parmesan, parsley, micro cilantro, and chili oil. The shrimp was packed with Cajun flavor and polenta was creamy and savory. The micro cilantro not only garnished the tapa beautifully, it added to the flavor profile. The meal was paired with a drink called “It’s About Thyme,” made of Tito vodka, Caravella limoncello, thyme, lemon, and club soda perfectly complemented the dish. I also sampled Bettolino Kitchen’s Tortelloni Al Limone paired with an espresso shot and biscotti. The Tortelloni Al Limone contained spinach and ricotta stuffed pasta with lemon cream sauce, now my new favorite dish. The flavor profile made me forget it was a meatless dish.

The Food and Wine Festival introduced a new foodie spot in San Pedro called Chachi’s, a delightful sandwich shop. While we were introduced to new restaurants, familiar restaurants were in attendance, as well as wine from Angeline Vineyard and the cocktails from Joey’s restaurant added to the fantastic culinary experience.

The event showcased diverse culinary experiences, from Indian cuisine to sushi and more. Adidi’s Darbar Indian Cuisine served flavorful Chicken Tikka Masala with basmati rice, perfectly paired with Mountain Gay Rum Punch. Then I discovered Ketel One’s gin, Nolet’s, which has made me a gin drinker. It was a pleasant surprise, adding to the event’s unique charm.

The event also catered to beer drinkers, with a thoughtful curation of food and drink pairings that genuinely impressed. The presentation of the meals was spectacular and well-polished. Miller Butler’s Pizza had summertime sweet corn and basil pizza.

Nelson’s ceviche and sliders, as well as Takiria’s carne asada tacos, were all delightful.

Chef Paula Pantano, Resort Chef de Cuisine curated an Octopus and Soft-smoked Eggplant dish with lemon tahini dressing, crispy chickpea farinata, and Lamb Arrosticini with soft homemade labneh, Terranea preserved Meyer lemons, Aleppo peppers, brown butter, and mint which was the star of the day. The meal was completed with a Scarlett Spritz that included strawberry-infused Aperol, lemon, and prosecco. I am looking forward to exploring both Chef Paul Pantano and Mona Guerrero’s culinary expertise in the near future.

The event featured an impressive variety of mocktails for those who prefer non-alcoholic beverages. I enjoyed the following wines Siduri, Angeline, and Benvolio Italia, and more making the event such a day to remember. The dessert was made for royalty. They had Espresso Banana Tiramisu, Paradise Parfait, Olive Oil Cake Crostini, Coconut Panna Cotta, and Poached Apples. Terranea Resorts, the food and wine event surpassed all my expectations. I cannot wait for the next Food and Wine Festival. I hope they continue to uphold the same exquisite standards because it was truly amazing.