Seasonal Delights, Epicurean Experiences and Holiday Fare Abound at Pelican Hill Resort®
This fall season marks the inaugural harvest and pressing of Pelican Hill Resort’s locally grown virgin olive oil, sourcing hundreds of hand-picked, century-old olive trees growing across the 504-acre coastal Resort. As the newest offering among Pelican Hill’s Epicurean Experiences, the Resort has partnered with Temecula Olive Oil Company to bring to fruition its vision of growing, harvesting, pressing and bottling its own line of signature resort-grown virgin olive oil.
“Dining enthusiasts will savor this incredibly fresh, locally grown ingredient in our menus, while we delight in our newest Epicurean Experience paying homage to the centuries-old Italian tradition of creating the finest olive oils, wines and salt in the world,” said Giuseppe Lama, Managing Director of Pelican Hill Resort. “Our resort-grown olive oil honors the culture and custom of passing olive oil recipes down through generations of Italian farmers, beginning thousands of years ago with the Romans and Etruscans.”
On the evening of October 22, Pelican Hill Resort previewed its first batch of resort-grown olive oil and introduced two Olive Oil Savor Menus to celebrate its inaugural harvest season. A perfect complement to Pelican Hill’s acclaimed signature restaurant, Andrea, which specializes in rustic Northern Italian cuisine, the Resort’s inaugural olive harvest season inspired special Epicurean Experiences available for the first time this fall. Local neighbors and visiting guests are invited to sip and savor selections from Chef Luca’s special lunch and dinner creations at Andrea and Chef Mark’s prix fixe dinner menu at the Coliseum Pool & Grill, both available through October 31.
Additionally, The Spa at Pelican Hill offers a wonderful opportunity to sense the renewing power of a natural Olive Oil Body Polish on the skin, as its rich antioxidant properties guard from harmful free radicals and slow signs of aging. Finely ground olive skins complement an organic raw sugar to gently exfoliate, followed by a hydrating olive oil shea butter enriched with Vitamin E. Guests take home a personalized, hand-blended olive-based body oil and aromatherapy for simple hydration to last until their next visit. Spa and dining reservations are recommended and may be arranged by calling 800-820-6800.
The Inaugural Olive Harvest and Pressing
Amidst magnificent Palladian-inspired architecture and landscape reminiscent of Northern Italy’s Tuscan villages, 750 century-old olive trees thrive in the Mediterranean-like Southern California climate at Pelican Hill Resort. Last spring, Pelican Hill selected the 193 healthiest, most fruitful trees to be harvested this fall. Throughout the spring, summer and early fall seasons of this year, Pelican Hill’s landscape manager and resort naturalist carefully monitored the olive trees to prepare for the Resort’s inaugural harvest season. In early spring, the creamy white olive tree flowers turned to fruit and the ripening phase ensued until purplish-black ripe olives appeared in mid-October.
During the first harvesting on October 22, Pelican Hill’s harvest team shook the trees, so that the ripe olives fell off the branches to be gathered for pressing. Using a machine-based three-step crushing, mixing and pressing process, Pelican Hill pressed its first olives picked fresh from Resort trees at the peak of their flavor and quality. The resulting oil presented smooth, spicy and tremendously fresh flavors in tastings straight from the processing vat. Although the Resort’s olive oil is not immediately available for purchase, Pelican Hill is exploring options for producing, bottling and retailing its virgin olive oil as early as next year.
Seasonal Epicurean Experiences at Pelican Hill
As the late fall season turns to winter, Pelican Hill brightens the holiday season with Epicurean Experiences for families, friends and colleagues. Amidst the casually chic comfort of Southern California’s premiere coastal resort, inspired culinary delights paired with personalized service make for unprecedented seasonal celebrations and warm memories in a luxurious seaside setting.
“Our festive holiday fare and culinary academy classes are the ideal ways to celebrate the season together with family and friends,” says Executive Chef Jean-Pierre Dubray of Pelican Hill Resort. “While we delight in creating unforgettable Epicurean Experiences year-round, it is during this much-anticipated time of the year that we are especially excited to invite both neighbors and visiting guests to indulge in our exquisite culinary creations.”
A variety of seasonally inspired Epicurean Experiences await at Pelican Hill, from late fall through the New Year.
White Truffle Menu – October 27-31
Chef Luca celebrates an exquisite delicacy from Italy in a four-course white truffle dinner at Andrea. Heralded as “the diamond of the kitchen,” white truffles still maintain “haute cuisine” status in the culinary world. Limited availability. ($225 for adults, $275 with wine pairing)
Winemaker’s Dinner – November 4, 2010
A special one-night event, Chef Luca of Andrea joins together with Chef Suzette Gresham-Tognetti of Acquerello Restaurant in San Francisco for this special Winemakers’ Dinner evening. The menu features a five-course dinner and includes wine pairings from Italy’s celebrated Marchesi di Barolo winery. ($115 for adults, $185 with wine pairing)
Chef’s Culinary Academy
Explore the flavors of Italy and France as one of Pelican Hill’s chefs leads a culinary tour of a specific region during hands-on preparation courses paired with wines:
• Tuscany – November 12 ($120 per adult)
• Burgundy – November 19 ($120 per adult)
• Piedmont – November 26 ($120 per adult)
• Bordeaux – December 3 ($120 per adult)
• Champagne – December 10 ($195 per adult)
• Venice – December 17 ($120 per adult)
The Culinary Academy takes place Friday evenings from 6 to 10 p.m. in a luxurious Villa kitchen, limited to 10 guests per course. Reservations are required and may be arranged by calling 800-820-6800.
Chef Luca creates a special Rustic Tuscan holiday menu available from noon to 10 p.m., accompanied by a classical guitar player. ($90 per adult, $45 per child)
Andrea Private Dining Room
Creating a traditional Italian festive menu, Chef Luca dedicates special selections for the Andrea Private Dining Room for parties up to 30 guests.
Pelican Grill & Lounge
Chef Chang presents a delectable all-day California Grill Brunch menu available from 11:30 am to 10 p.m. Entertainment includes a pianist, bass player and singer. ($85 per adult, $30 per child)
Pelican Grill Private Dining Room
Chef Chang dedicates a special California Grill menu in the Pelican Grill Private Dining Room for parties up to 52 guests.
Coliseum Pool & Grill
Chef Mark designs a California Classic breakfast buffet available from 7 to 11:30 a.m. ($35 per adult, $20 per child). From noon to 4 p.m., a brunch buffet menu is served ($55 per adult, $20 per child). The popular a la carte dinner menu is available from 4 to 10 p.m.
Bungalow In-Room Dining
A Thanksgiving prix fixe choice menu served family style is available for guests in the comfort of their spacious bungalow from 11:30 a.m. to 10 p.m. ($85 per adult, $40 per child)
Togethering Villa Thanksgiving Feast
A Thanksgiving prix fixe choice menu served family style in the luxury of the private villa is available from 11:30 a.m. to 10 p.m. ($85 per adult, $40 per child)
Holiday Caffe – November 16 through January 1, 2011
The Caffe serves resort-made holiday gelatos, pastries, panettone and other traditional holiday desserts daily.
Champagne Cart & Viennese Dessert Buffet – November 19 through January 1, 2011
Enjoy an a la carte menu of champagne, Prosecco, sparkling wine and a classical Viennese dessert buffet in the Great Room every Friday and Saturday from 7:30 p.m. to midnight. Entertainment includes a live piano vocalist.
Tea Time Renaissance – November 26 through December 31
Traditional tea with an Italian accent is featured in the Great Room every Friday, Saturday and Sunday from 2:30 to 5 p.m. A classical harpist accompanies the tea experience and Santa Claus personally greets children. New this year, a Young Adult Tea Menu is available for children. ($40 per adult, $20 per child)
Hanukah – December 1-9
Special lunch and dinner menus are available at Coliseum Pool & Grill.
Christmas at Andrea – December 24-25
Chef Luca brings an Italian holiday festa to the Resort on Christmas Eve, with lunch available from 11 a.m. to 3 p.m. and dinner available from 5 to 9 p.m. On Christmas Day, an all-day Christmas menu is available from noon to 10 p.m. with a variety of special holiday offerings and an acoustic guitar accompanying the dining experience. ($95 per adult, $45 per child)
Pelican Grill & Lounge – December 24-25
Chef Chang creates a California Grill three-course Christmas Eve Dinner with a variety of course options available from 5 to 10 p.m. A special menu for children under age five is also available and a jazz trio performs in the lounge from 6:30 to 10 p.m. On Christmas Day, a California Grill three-course menu is available from 11:30 a.m. to 10 p.m. A limited regular menu and special lounge menu will also be offered. ($90 per adult, $40 per child)
Coliseum Pool & Grill – December 24-25
Chef Mark creates a California Classic Christmas Eve three-course menu with a variety of course options available from 5 to 10 p.m. A California Classic Christmas Day three-course menu offers a variety of course options from 11:30 a.m. to 10 p.m. ($50 per adult, $20 per child)
On Christmas Eve, a traditional Christmas fare from a special holiday menu is available a la carte in the comfort of a spacious bungalow from 5 to 10 p.m. The regular in-room dining menu is also available. On Christmas Day, a special Christmas a la carte menu through In-Room Dining is offered from 11:30 a.m. to 10 p.m.
Christmas Day in Mar Vista Ballroom – December 25
A Christmas celebration with classic offerings accompanied by a classic harpist is available from 10 a.m. to 4 p.m. Children’s activities include Santa Claus photos, cupcake decorating and a puppet marionette show at noon, 2 p.m. and 4 p.m. ($85 per adult, $40 per child)
New Year’s 2011:
Andrea Ristorante “Il Cenone” – December 31, 2010
Chef Luca brings “Il Cenone,” the Italian Gala, to Newport Coast featuring a four-course menu with multiple course choices with two seating options, from 5 to 7 p.m. ($120 per adult without wine pairing or $170 with wine pairing, $65 per child) or from 8:30 p.m. to 1 a.m. ($160 per adult without wine pairing or $210 with wine pairing, $65 per child)
Andrea Bar – December 31, 2010
On New Year’s Eve from 11:30 a.m. to 3 p.m., Chef Luca creates a Rustic Tuscan lunch menu, a special Italian Happy Bar menu and a champagne menu for pairings. A four-piece dancing band and singer will perform from 5 p.m. to 1 a.m. A balloon will drop at midnight to celebrate the New Year with a complimentary glass of Prosecco sparkling wine to toast.
Coliseum Pool & Grill – December 31, 2010
Chef Mark creates a California Classic cuisine New Year’s Eve three-course prix-fixe menu, offered from 5 to 10 p.m. A standard dinner menu and a festive limited bar menu are available from 10 p.m. to midnight. Live entertainment with a three-piece band trio plays from 7 p.m. to 12:30 a.m. and guests enjoy a complimentary glass of Prosecco sparkling wine to toast at midnight. ($95 per adult, $40 per child)
Pelican Grill & Lounge – December 31, 2010
Chef Chang creates a California Grill four-course prix fixe menu with a choice of dishes available from 5 to 10 p.m. Dancing and entertainment by a five-piece band and singer is offered from 9 p.m. to 12:30 a.m. A balloon drop will take place at midnight in the lounge, with a complimentary glass of Prosecco sparkling wine. ($125 per adult without wine pairing or $165 with wine pairing, and $65 per child)
In-Room Dining – December 31, 2010 & January 1, 2011
For overnight guests, a holiday a la carte menu is available in the spacious Bungalow or Villa from 11:30 a.m. to 10 p.m. On New Year’s Day, a pre-ordered Champagne Breakfast-in-Bed includes a split bottle of Veuve Clicquot and a la carte menu options.
Andrea New Year’s Day – January 1, 2011
On New Year’s Day, an a la carte brunch menu is available from 11 a.m. to 3 p.m. and a Rustic Tuscan dinner menu is served from 5 to 8 p.m., and the Andrea Bar is open.
Coliseum Pool & Grill – January 1, 2011
On New Year’s Day, Chef Mark creates a California Classic cuisine traditional breakfast buffet available from 7 to 11:30 a.m. ($32 per adult, $16 per child) A special brunch menu with a variety of options is available from noon to 5 p.m. ($55 per adult, $30 per child) The regular dinner menu is available from 5 to 10 p.m. At the pool, the regular menu is available from 10 a.m. to 6 p.m.
Pelican Grill & Lounge – January 1, 2011
On New Year’s Day, Chef Chang creates a traditional brunch menu available from 10 a.m. to 3 p.m. ($60 per adult, $30 per child). A special New Year’s Day Football Bowl Games Menu is also offered in the Pelican Lounge from 10 a.m. to 11 p.m.About Pelican Hill Resort®
Set on 504 acres by the Pacific Ocean in Newport Beach, Pelican Hill features: 128 two-, three- and four-bedroom villas with magnificent coastal views and an unparalleled array of appointments, immersing guests in the absolute finest of everything; 204 luxuriously appointed bungalow suites with ocean-view terraces; a rejuvenating spa with a menu of the world’s most celebrated therapies; world-class restaurants including Andrea serving authentic Northern Italian cuisine; an iconic “Coliseum Pool,” the largest circular pool anywhere with tiered decks and luxurious cabanas; and Pelican Hill Golf Club with 36 dramatic holes by Tom Fazio, nearly all with ocean panoramas.
The Irvine Company Resort Properties owns and manages the finest resort and leisure destinations in Newport Coast and the City of Irvine. In addition to Pelican Hill, the portfolio includes the Island Hotel Newport Beach, the city’s landmark property and only AAA Five Diamond hotel; Hyatt Regency Irvine, the city’s only Four Diamond hotel; Oak Creek Golf Club in Irvine, featuring a challenging, Tom Fazio-designed public golf course; and several of the finest marinas in Newport Harbor and Northern California.
About the Irvine Company
The Irvine Company is an internationally renowned real estate development company known for its award-winning master-planned communities, its vast portfolio of high-quality investment properties and its leadership in conservation and natural resource management. The growing real estate portfolio encompasses office, apartment, retail and resort holdings located throughout California’s premier markets, including assets in San Diego, Orange and Los Angeles Counties, and holdings in Northern California. As a steward of some of America’s most beautiful and scientifically important open space and parklands, the company has donated more than half of the historic 93,000-acre Irvine Ranch in Orange County — 50,000 acres — to permanently preserve these lands. The U.S. Department of Interior and the State of California have designated these parklands as “Natural Landmarks,” one of the most prestigious land preservation designations. The privately held, diversified company traces its roots to the 1860s with the formation of The Irvine Ranch® from Mexican and Spanish land grants.Thanksgiving Day (Thursday, November 25):