Spirited Dinner Series: Small Batch Bourbons
Thursday, August 21st
6pm reception, 7pm dinner
$65 per person, plus tax and gratuity
Wickets Manager, Zole Andahazy and Southern Wine & Spirits specialists host this summer dinner series, each paired with eclectic spirits. August focuses on Small Batch Bourbons and their unique flavor variations. The premium bourbons will be paired with a 3-course dinner prepared by Chef Cal Stamenov. This al fresco event will be held on the croquet terrace overlooking the resort’s manicured croquet & bocce lawn.
Heirloom Tomato Lunch & Presentation
Saturday, September 6th
11am–2pm, $85 per person, lunch included
Join Chef Cal Stamenov and Gary Ibsen of Carmel’s TomatoFest for an afternoon heirloom tomato tasting. Gary has taken great pride in nurturing and harvesting these unique tomatoes for over 30 years. Guests will savor over 10 varieties of his certified organic heirloom tomatoes while Chef Cal shares his favorite recipes. Wine Director Mark Jensen will then host a buffet lunch in Marinus Restaurant featuring new release Bernardus wines.
Spirited Dinner Series: History Of Vodka
Thursday, September 25th
6pm reception, 7pm dinner
$65 per person, plus tax and gratuity
Wickets Manager, Zole Andahazy and Southern Wine & Spirits specialists host this summer dinner series, each paired with eclectic spirits. September marks the series finale, with the History of Vodka. The 3-course dinner prepared by Chef Cal Stamenov will celebrate the arrival of autumn and the garden’s harvest. This al fresco event will be held on the croquet terrace overlooking the resort’s manicured croquet & bocce lawn.
6th Annual Bernardus Wine Dinner
Thursday, October 9th
6:30pm Reception, 7pm Dinner
$150 person, inclusive of tax & 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 Lodge Wine Director Mark Jensen and Bernardus Winemaker Dean DeKorth.
Harvest Party
Saturday, November 15th
4pm–6pm, $65 per person
Celebrate the harvest with Chef Cal Stamenov, Pastry Chef Ben Spungin, Wine Director Mark Jensen and Bar Manager Zole Andahazy. Chef Cal and Chef Spungin will share their favorite Thanksgiving recipes from stuffing to dessert. Mark Jensen will discuss wine pairings, while Zole gives tips for easy seasonal cocktails. Guests are sure to leave inspired and ready to celebrate the season.
Bernardus Lodge Thanksgiving Buffet
Thursday, November 27th
12pm–3:30pm, $68 per person, for adults, $32.00 per person, children 5-12 years old,
(prices do not include tax or gratuity)
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. Before lunch, guests can enjoy the crisp weather with hot apple cider and Bernardus wine tasting by the open stone fireplace.
12th Annual Truffle Dinner
Friday, December 5th
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 local ingredients from the Central Coast with rare diamonds of Italy & France. The evening will begin with a cocktail reception featuring a prestigious Cuvee Champagne and Grey Goose Black Truffle Martinis. Cocktails are followed by a six-course chef’s tasting menu and a once in a lifetime culinary experience.
Chocolates and Desserts Cooking Demo
Saturday, December 6th
Saturday, December 13th
(two separate dates to choose from)
1pm–3pm, $65 per person
Join Chef Cal Stamenov and Bernardus Pastry Chef Ben Spungin for an indulgent afternoon of chocolate & desserts. Guests will be guided through a tasting to learn the differences in Valhrona, El Rey and Dagoba and other premium chocolates. Guests will be pampered by Chef Spungin’s spiced hot chocolate with homemade marshmallows and chocolate cocktails by Bernardus Bar Manager Zole Andahazy. Chef Cal will share his favorite recipes and fresh ideas for cookies, cakes and candies during the holiday season. Whether the interest in chocolate is for giving, sharing, cooking or just indulging, there's something for everyone at this afternoon in chocolate paradise.
Bernardus Lodge Reservations (831) 658-3550