In an effort to support and enhance its local farming communities, Loews Coronado Bay Resort will host its final Farmers, Foragers and Fishermen dinner on October 7 in the resort’s Mistral restaurant. The popular series, which has welcomed Brandt Beef, Fresh Origins Farm, and Kanaloa Seafood, allows guests to dine with folks who produce, harvest, and catch the ingredients they enjoy on a regular basis.
For its final dinner, Loews Coronado Bay Resort is turning to renowned restaurant and food consultant Clark Wolf, author of American Cheeses: The Best Regional, Artisan and Farmhouse Cheeses, Who Makes Them and Where to Find Them. Wolf will forage and present a sampling of California’s most accomplished cheesemakers, from well-known brands to the creators of small-batch, hand-crafted rarities.
The evening will begin at 6:30pm with the cheesemaker festival. Guests will sample three varieties, each perfectly paired with its own libation. At 7:30pm, a four-course dinner will prelude with a guided tasting class by Wolf, who will share his expertise on how cheese is made, how to store it, serve it, and most importantly, how to enjoy it. The evening will conclude with an extensive cheese table presentation. The cost is $48 per person, plus tax and gratuity. Wine pairings will be available during the four-course dinner. Reservations are required by calling Mistral manager Michael Graichen. (619/424-4000, ext. 4476)
