Get ready to tantalize your taste buds.
You can now join Ritz-Carlton, Laguna Niguel Executive Chef Andres Jimenez at his monthly Chef’s Table dinners. Each month, he selects a seasonal theme and, along with other chefs from his culinary team, presents a four-course tasting menu with each course showcasing a different chef’s talents as they relate to the theme.
The resort was recently named one of 10 Southland hotels to receive the coveted AAA five-diamond rating from the Automobile Club of Southern California.
"The AAA Five Diamond Rating is a prestigious designation in North America for the global hospitality industry," said Patricia Marenco, the organization's approved accommodations supervisor. "It represents meticulous personalized attention, world-class service and imaginative menus using the finest ingredients in order to reach the AAA's highest standard of service in travel and dining excellence.
Here is the upcoming schedule for the Chef's Tables:
Thursday, Feb. 23 – Market to Table
Experience how ordinary ingredients found at any market can be turned into an extraordinary menu. Chef Jimenez showcases how it’s not the ingredients, but rather what is done with the ingredients than can make for a true culinary experience.
Thursday, March 29 – 250 Miles of Cuisine
The focus on local and regional cuisine has never been more important and, in March, Chef Jimenez creates a menu utilizing only ingredients harvested, picked or raised within 250 miles of the resort. Guests will also learn about what ingredients are available within the region and how they can be turned into an amazing menu.
Thursday, April 19 – Mushrooms, Mushrooms, Mushrooms
Few ingredients are as versatile as the mushroom. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium and, can also be featured as a dessert. In April, Chef Jimenez presents four wild mushrooms expertly prepared four different ways. A must eat experience.
Thursday, June 28 – A Sneak Peek of Summer
June 20 is the first official day of summer. Chefs Jimenez and his team prepare a Chef’s Table that offers a sneak peak on the benefits of additional sunlight. Experience dishes from the year’s best season (in the Chef’s opinion) for fresh, healthy, light produce and ingredients that will tempt the palate all summer long.
Chef’s Tables are held monthly in the resort’s private dining room. The dinners start at 7 p.m. and are $169 per person, inclusive of tax and gratuity and wine pairing.