SOURCE: Dolphin Bay Resort & Spa

Dolphin Bay Resort & Spa

October 06, 2009 14:12 ET

Lido Restaurant at Dolphin Bay Resort & Spa Hosts James Beard Benefit Dinner & Weekend, November 13-15

California Coastal Cuisine by Three Acclaimed Chefs Benefits Education and Sustainable Agriculture: Special Packages Offered to Guests

SHELL BEACH, CA--(Marketwire - October 6, 2009) - Dolphin Bay Resort and Spa, an intimate all-villa oceanfront resort on the scenic Pacific Hwy, will host its fourth annual Friends of James Beard Benefit Dinner and Weekend Nov. 13-15, 2009. This year, collaborating with Dolphin Bay's Executive Chef Evan Treadwell in this popular culinary event are two guest chefs: Craig von Foerster of Sierra Mar restaurant at Post Ranch Inn and Joseph Humphrey of Murray Circle restaurant at Cavallo Point Lodge. Proceeds from the dinner will go to the James Beard Foundation and the California Polytechnic State University College of Agriculture's Sustainable Agriculture Resource Consortium.

The weekend begins with the Champagne & Caviar Tasting on Friday, Nov. 13, 4:30 to 6:30. The tasting is $95 per person and features champagne and sparkling wines paired with caviar from around the world. On Saturday, Executive Chef Evan Treadwell and guest chef Joseph Humphrey will lead the Interactive Cooking Demonstration and Luncheon. The demonstration and three-course luncheon is from 11 a.m. to 1 p.m. and is $80 per person. Advance reservations are required.

The grand finale of the weekend is the Friends of James Beard Benefit Dinner at the resort's Lido Restaurant. The dinner showcases the Central California Coast's bounty in each dish, which will be paired with nationally known and limited run regional wines. The three chefs worked together to create the menu, which includes Morro Bay black cod with charred Monterey squid, heirloom melon and pancetta, paired with a Chamisal 2007 Califa Chardonnay from Edna Valley. Another dish is Broken Arrow Ranch antelope with avocado mousseline and grape gastrique, paired with a McKeon and Phillips 2006 Malbec from Santa Maria Valley.

The dinner starts at 6 p.m. Sunday and is a seven-course meal with wine pairing. Tickets are $200 per person. Advance reservations are required.

Special packages are available that weekend. Guests may select the Couples Getaway, a three-night package (Friday through Monday) in a one-bedroom Ocean View Villa that includes two tickets for each event. Price is $1,995, including tax, gratuities and resort fee. Groups of four may reserve the Friends Weekend package, which includes three nights (Friday through Monday) in a two-bedroom Ocean Front Villa and four tickets for each event and costs $3,585, including tax, gratuities and resort fee.

For reservations, call (805) 773-4300 x4017, visit www.thedolphinbay.com or email info@thedolphinbay.com.

All three chefs share a passion for regional cuisine and work with local farmers and other culinary artisans. Over his 20 years as a chef, Chef Treadwell has honed a passion for and expertise in California Coastal cuisine. At Dolphin Bay Resort, he leads the culinary program, earning Lido Restaurant industry recognition: in 2009 and 2007 it was awarded Wine Spectator's Award of Excellence and in 2007 it received Sante's Culinary Award for "Innovative Regional Restaurant."

Chef von Foerster is executive chef of Sierra Mar restaurant at Post Ranch Inn in Big Sur, Calif. Drawing on his expertise gained while at top-rated restaurants across the Western states and Hawaii, his menus fuse California fare with French and Mediterranean influences. The 2003 Zagat Guide rated Sierra Mar first in California for cuisine, with an overall rating of third.

Chef Humphrey's talents at Murray Circle won the restaurant a Michelin star within three months of its opening in July 2008 and a place on the San Francisco Chronicle's list of Top 100 Restaurants in the Bay Area. Having spent 12 years in the Bay Area, Joseph's culinary approach is inspired by local culinary heroes, many with whom he has previously worked.

Dolphin Bay Resort & Spa boasts a spectacular location on a rugged stretch of the dramatic California Coast, just south of San Luis Obispo off the scenic Highway 1. It is centrally located midway between San Francisco and Los Angeles on California's Highway 1/101 and minutes from the San Luis Obispo County Regional Airport. The resort's location and amenities make it ideal for romantic getaways or family vacations of just two nights or two weeks.

About Dolphin Bay Resort & Spa

Dolphin Bay Resort & Spa is an elegant all-villa resort set along the rugged California Coast, just south of San Luis Obispo. Sixty-three villas, arranged in spacious one- and two-bedroom options and penthouses, range in size from 985 to 2,400 square feet. Dolphin Bay Resort & Spa is a member of the Preferred Boutique Hotel Group. The resort was accepted as a member of the exclusive Condé Nast Johansens Guide's Recommended Hotels, Inns, Resorts & Spas - The Americas, Atlantic, Caribbean & Pacific 2008.

Contact Information

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