Calendar of Events

~ 2012 ~

Collaborative Dinner Series at Marinus Restaurant
welcomes Domaine Carneros
February 3, 2012
6:30pm Reception, 7:00pm Dinner
$125 per person, inclusive of tax and gratuity**
Chef Cal Stamenov and Wine Director Mark Buzan will be welcoming some of their chef and wine maker comrades during our Collaborative Dinner Series. The Collaborative Dinner series will kick off with Eileen Crane of Domaine Carneros. Eileen Crane has been at the helm of Domaine Carneros since the first harvest and continues to oversee and direct winemaking. Their collective knowledge and passion will create a unique and decadent 5-course tasting menu and wine pairings.

Valentine Sweethearts Luncheon
Saturday, February 11, 2012
11:00am – 2:00pm
$95 per person, inclusive of tax & gratuity**
What better way to spend time with your beloved than an afternoon at Bernardus Lodge? Guests will be welcomed with classic champagne cocktails before meeting Pastry Chef and chocolate enthusiast Ben Spungin. Under Ben’s direction, couples will each create a box of indulgent handmade chocolate truffles. Then enjoy a romantic table at Chef Cal Stamenov’s grand wine country buffet featuring grilled organic vegetables, artisan cheeses, natural prime beef, local seafood and decadent desserts. Wine Director Mark Buzan will be pouring new release Bernardus wines throughout the afternoon. A true couples retreat!

Collaborative Dinner Series at Marinus Restaurant
welcomes Spottswoode Winery
Friday, March 2, 2012
6:30pm Reception, 7:00pm Dinner
$165 per person, inclusive of tax and gratuity**
Chef Cal Stamenov and Wine Director Mark Buzan will be welcoming some of their chef and wine maker comrades during our Collaborative Dinner Series. The Collaborative Dinner series continues with Lindy Novak of Spottswoode Estate Vineyard & Winery. Spottswoode produces four wines in very limited quantities: the Spottswoode Estate Cabernet Sauvignon, the Spottswoode Sauvignon Blanc, the Lyndenhurst Cabernet Sauvignon, and the recently-introduced Field Book, Spottswoode’s first-ever Rhone style wine. The Spottswoode Estate vineyard has been farmed organically since 1985 and has been certified by the California Certified Organic Farmers (CCOF) since 1992. Their collective knowledge and passion will create a unique and decadent 5-course tasting menu and wine pairings.

Edibles from the Wild
Saturday, March 10, 2012
11:00am – 2:00pm
$95 per person, inclusive of tax & gratuity**
Join two local mushroom and wild food enthusiasts for an afternoon celebrating the Big Sur and Santa Cruz mushroom season. Point Lobos Park Ranger, Chuck Bancroft and local forager Freddy Menge will share their knowledge and adventurous stories of hunting and gathering wild local foods. From the golden chanterelles, robust porcinis and the smoky morels – the abundance of mushrooms throughout the county is as unique as it is delicious. In additional, ingredients like bay laurel, seaweed, kelp, wild fennel, dandelion greens, and nasturtium prove to be equally accessible and inspirational. The afternoon will feature a adventurous “wild food” buffet lunch prepared by Chef Cal Stamenov and Pastry Chef Ben Spungin and paired with new release Bernardus wines.

Easter Brunch
Sunday, April 8, 2012
11:00am – 3:30pm
$75 per person, $32 per child 5-12 years old**
There is no better place to celebrate the exceptional local harvest than at Bernardus Lodge. Enjoy the arrival of spring with a grand buffet featuring grilled organic vegetable, naturally raised meats, farmhouse cheeses, and fresh fruit tarts. Traditional brunch favorites will be accented with Chef Cal Stamenov’s signature cuisine. The Easter Bunny will be available for pictures and visits throughout the afternoon. Bernardus will host Easter Egg Hunts at 11:30am and 2:00pm.

Afternoon Tea in the Wedding Garden
Saturday, May 12, 2012
2:00pm – 4:00pm
$75 per person, inclusive of tax and gratuity**
We invite you to enjoy the grand tradition of afternoon tea with stunning views of Carmel Valley and acoustic guitar. Step into the blooming Wedding Garden where the English lavender, Russian sage, cherry plum trees and butterfly bushes will be filling the air with scents of spring. Using the garden’s bounty, we will offer a variety of herbal teas including fresh lemon verbena and spearmint. Our savory buffet will include cucumber-mint sandwiches, house smoked salmon and watercress tea sandwiches. Of course, classic scones, house made preserves and warm madeleines will complete the afternoon.

Mother’s Day Brunch at Bernardus Lodge
Sunday, May 13, 2012
11:00am – 3:30pm
$75 per person, $32 per child 5-12 years old**
Bernardus Lodge invites mothers to celebrate their special day, with an afternoon Mother’s Day Brunch. Guests can dine indoors or outdoors on the terrace that surrounds the resort’s manicured croquet lawn and bocce court. The spring inspired brunch buffet prepared by Chef Cal Stamenov and will feature local organic vegetables, naturally raised meats, farmhouse cheeses, and traditional brunch favorites. This atmosphere will provide mothers with more than just relaxation as it intends to pamper the entire family with an afternoon of world class service and cuisine.

Ingrid’s Vineyard Tour
Saturday, June 16, 2012
1:00pm – 2:30pm
$35 per person, inclusive of tax & gratuity**
Enjoy the bounty of spring with a stroll through the blooming landscape of Bernardus Lodge. Then, take a leisurely walk through the award winning chardonnay & pinot noir vineyard on property with Bernardus Wine Maker Dean DeKorth, Wine Director Mark Buzan and Vineyard Manager Matt Shea. This knowledgeable trio will lead guests through a tasting of new release Bernardus wines while enjoying the valley views from Ingrid’s Vineyard. Stroll through the over 100 varieties of roses planted throughout the garden during the wine & cheese reception.

Father’s Day Barbeque & Bocce
Sunday, June 17, 2012
12:00pm – 3:00pm
Adults $45.00, Children 6-12 years old $20.00**
Celebrate Father’s Day with a summer-style celebration at Bernardus Lodge in sunny Carmel Valley. Wickets Bistro will be featuring a barbeque buffet with free range chicken, natural angus beef hamburgers, artisan sausages, country potato salad, organic green salad and corn-on-the-cob. In addition to indoor seating, an inviting outdoor terrace offers guests a relaxed and scenic setting to overlook the bocce & croquet lawn. After lunch, families are welcome to enjoy the bocce and croquet lawn.

Domestic Cheese Dinner
Tuesday, June 19, 2012
$125 person, inclusive of tax and gratuity**
Join Chef Cal Stamenov for an exceptional evening of cheese and wine. Darren Ryan, a affineur and distributor of domestic farmhouse cheeses, will share his stories of traveling the countryside. Chef Cal and Darren will share their knowledge and passion for the history, traditions and artistry of these wine regions. Prepare to enjoy the best “goût de terroir” or “flavor of the place” throughout the evening. Wine Director Mark Buzan, will pair regional wines from our award winning cellar with the 5-coruse tasting menu.

Lavender Harvest Celebration
Saturday, July 14, 2012
11:00am – 2:00pm
$115 per person, inclusive of tax and gratuity**
Summer has officially arrived and the more than 1,000 lavender plants at Bernardus Lodge are just beginning to bloom. We welcome the arrival of these fragrant flowers during the month of July with our annual Lavender Harvest Celebration. Jane Hendler and Rex Rombach of Ajne Organic Perfumery in Carmel will lead a demonstration of lavender distillation in a traditional glass still. The extracted essential oil is then used to create entirely natural lavender parfum, body care products and home fragrance. Guests will experience an array of lavender essential oils – ranging from France, China, Russia and our own Carmel Valley. Due to differences in terrior such as soil, shade, wind, water, and altitude - every planting site creates a unique essential oil. Guests will then blend their favorites and with Jane’s instruction create their own mini lavender bath and body oil to enjoy. Chef Cal Stamenov and Pastry Chef Ben Spungin will delight guests with a grand lavender inspired buffet lunch paired with new release Bernardus wine. Guests will depart with a bundle of fresh cut Bernardus lavender, recipes and their custom blended lavender Ajne perfume to celebrate the blooming local landscape.

Garys’ Wine Dinner
Thursday, August 2, 2012
6:30pm Reception and 7:00pm Dinner
$165 per person, inclusive of tax and gratuity**
Chef Cal Stamenov and legendary growers Gary Franscioni and Gary Pisoni host an evening of fine food and wine, as well as a celebration of terroir, of the Monterey Peninsula and Salinas Valley. Long time friends Gary Franscioni and Gary Pisoni first partnered on the Garys' Vineyard in 1997 which soon became among the most celebrated and coveted vineyards in California. Their combined passion for wines turned the southern end of the Santa Lucia Mountains from a cattle and horse range into a place in wine history. Chef Cal Stamenov will create a 5- course chefs tasting menu paired with award wining wines from Roar Wines and Pisoni Vineyards & Winery.

4th Annual Bernardus Garden Party
Sunday, August 26, 2012
2:00pm – 5:00pm
$65 per person, inclusive of tax & gratuity**
Celebrate the dream! The festive afternoon will feature live music, newly released Bernardus wines and masterfully-crafted hors d’oeurvres created by Chef Cal Stamenov. We invite you to savor the summer sunshine, sip Bernardus wine and nibble cocktail snacks in beautiful Carmel Valley. Proceeds from the “Best of Carmel Valley” raffle will benefit the Carmel Valley Village Improvement Committee. The non-profit, volunteer-managed organization of residents and businesses is dedicated to preserving the rural lifestyle of the Village.

Heirloom Tomato Lunch
Saturday, September 1, 2012
11:00am – 2:00pm
$95 per person, inclusive of tax & gratuity**
Join Chef Cal Stamenov and Swank Farms of Hollister for an afternoon celebrating the peak of heirloom tomato season. Guests will savor over 8 varieties of Swank’s certified organic heirloom tomatoes while Chef Cal shares his favorite recipes for easy family-style cooking. Guests will enjoy a garden inspired buffet lunch featuring Cal’s Tomato Ratatouille, Carmel Valley Gazpacho, Roasted Free Range Sonoma Chicken and Natural Prime Beef. Pastry Chef Ben Spungin will create a decadent dessert buffet featuring handcrafted chocolates, tarts and ice cream. Lunch will be paired with new release Bernardus wine. Enjoy the bounty of Carmel Valley wine country at this annual event!

Bernardus’ First Annual Grape Crush & Oyster Shuck
Saturday, October 6, 2012
1:00pm – 3:00pm
$95 per person, inclusive of tax & gratuity
Join Bernardus Winery in marking prime time for the annual grape harvest in the heart of Carmel Valley wine country. Harvesting grapes is the first step towards the finished bottle and it is the busiest time of the year our winery. Morro Bay Oyster Company will kick off the afternoon with a helpful shuck-your-own oyster bar and bloody mary bar. The afternoon will pay homage to the season with grape stomping, barrel wine tasting, live music and family style vineyard lunch. We invite you to witness our harvest firsthand and celebrate the culmination of a solid year's worth of work, care and expertise. Wine Maker Dean DeKorth and Vineyard Manager Matt Shea host this afternoon in Ingrid’s Vineyard.

10th Annual Bernardus Wine Dinner
Thursday, October 18, 2012
6:30pm Reception, 7:00pm Dinner
$165 per person, inclusive of tax and gratuity**
Join Chef Cal Stamenov for a 5-course autumn inspired dinner paired with new release Bernardus wines. This annual dinner is hosted by Bernardus Winemaker Dean DeKorth and the team of Bernardus Winery.

Holiday Entertaining with Bernardus Style
Saturday, November 10, 2012
1:00pm – 3:00pm
$95 per person, inclusive of tax & gratuity**
The fall season fills the gardens and orchards with some of Chef Cal Stamenov’s favorite ingredients. Winter squash, shelling beans, apples, pears and huckleberries abound. Chef Cal’s fresh and local approach is a style of cooking that easily translates to the home kitchen, hopefully inspiring busy people to make time for delicious food. We invite you celebrate the autumn harvest - and prepare for the approaching holidays - with Chef Cal Stamenov, Pastry Chef Ben Spungin, and Bernardus Lodge’s local florist Susanna Gamble. Chef Cal and Ben will share their favorite holiday recipes from whole roasted herb chicken to heirloom apple crêpes. Susanna gives tips for quick and easy seasonal arrangements and centerpieces. Guests will sample the delights of the season including new release Bernardus wines, hors d’oeuvres, a guided cheese tasting and more.

Thanksgiving Buffet at Bernardus Lodge
Thursday, November 22, 2012
12:00pm – 3:30pm
$75 per person, $32 per child 6-12 years old, children 5 years old and under are complimentary**
There is no better place to celebrate the exceptional local harvest than at Bernardus Lodge. Chef Cal Stamenov will feature local organic vegetables, naturally raised meats and the finest fresh ingredients in a special Thanksgiving buffet. The holiday meal will feature traditional Thanksgiving favorites accented with Chef Cal Stamenov’s signature cuisine.

Chocolates and Desserts Cooking Demonstration
Saturday, December 1, 2012
1:00pm – 3:00pm
$95 per person, inclusive of tax & gratuity**
Join Bernardus Pastry Chef, Ben Spungin for our annual hands-on Chocolate & Desserts Demonstration. Guests will be pampered by Chef Spungin’s chocolate buffet including spiced hot chocolate and homemade marshmallows. Ben will share his favorite recipes and fresh ideas for cookies, cakes and candies during the holiday season. Guests will create and decorate their own chocolate delights to take home. Whether the interest in chocolate is for giving, sharing, cooking or just indulging - there's something for everyone at this afternoon in chocolate paradise.

16th Annual Truffle Dinner
Friday, December 7, 2012
please inquire for pricing & additional details
To celebrate the long anticipated arrival of truffle season, Chef Cal Stamenov hosts an evening of culinary magnitude and allows his inspiration to combine the local ingredients from the Central Coast with the rare diamonds of Italy & France. The evening will begin with a cocktail reception featuring a prestigious Cuvee Champagne and Sobieksi-Black Truffle Martinis. Cocktails are followed by a six-course chef’s tasting menu and a once in a lifetime culinary experience.

 

**A 10% discount will be honored for active Bernardus Wine Club Members. Please mention you are a club member at the time of reservation.

To join the Bernardus Wine Club click http://www.bernardus.com/winery/wineclub/index.htm

Seating is limited and reservations are required.  Please call 831-658-3550.