Calendar of Events

~ 2013 Culinary Events ~

Ingrid's Vineyard Tour
Saturday, June 15, 2013
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 over 100 varieties of roses planted throughout the garden during the wine & cheese reception.

Father's Day Barbeque & Bocce
Sunday, June 16, 2013
12:00pm - 3:00pm
Adults $45.00, Children 6-12 years old $20.00, plus tax & gratuity
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.

Coastal Cooking: Demonstration & Lunch
Saturday, June 29, 2013
11:00am - 2:00pm
$95 per person, inclusive of tax & gratuity
Join Chef Cal Stamenov and Chef Jeff Rogers of the Monterey Bay Aquarium for this collaborative demonstration and sustainable seafood lunch. The two have been friends for over 20 years and between the two of them have traveled, dined and cooked in almost every corner of the world. But the Monterey Bay draws an appeal like no other; a diversity of year round fish including salmon, halibut, sea bass, spot prawns and abalone. Whether in ceviche, quickly grilled whole or sliced for sashimi, impeccably fresh fish needs very little adornment. Chef Cal and Chef Jeff will explain how to make good choices at the fish market and how to make the very best of each catch in the kitchen. The sustainable buffet lunch will be paired with Bernardus Wines on our outdoor terrace.

Lavender Harvest Celebration
Saturday, July 13, 2013
11:00am – 2:00pm
$95 per person, inclusive of tax and gratuity
Summer has officially arrived and 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. 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 more!

Garys' Wine Dinner
Thursday, August 1, 2013
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 winning wines from Roar Wines and Pisoni Vineyards & Winery.

Bernardus Heritage Dinner at Marinus Restaurant
with Guest Chef Onno Kokmeijar, Hotel Okura, Amsterdam
Thursday, August 8, 2013
6:30pm Reception, 7:00pm Dinner
$150 per person inclusive of tax & gratuity
Celebrate Holland's authentic flavors with Chef Cal Stamenov and Michelin 2-star Chef Onno Kokmeijar of Ciel Bleu Restaurant of The Hotel Okura, in Amsterdam. Together, they will create an evening which integrates contemporary California cuisine with Dutch ingredients & techniques. At Ciel Bleu Restaurant Chef Kokmeijar presents an innovative style of cuisine founded on the unique culinary roots of the Netherlands. Although small in comparison to the geographic landscapes of France and Italy, the Netherlands cuisine-loving community has created culinary traditions based around exotic recipes highlighting vegetables, herbs and spices. Chef Cal Stamenov and Chef Kokmeijar share this home-grown approach to quality, simplicity, local expertise, and methodology about the art of food. Guests will enjoy an outdoor reception, followed by a 5-course chef's tasting menu paired with wines from Bernardus Winery.

5th Annual Bernardus Garden Party
Sunday, August 25, 2013
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'oeuvres 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 7, 2013
11:00am – 2:00pm
$95 per person, inclusive of tax & gratuity
Tomato lovers rejoice! For our reception, step into the Carmel Valley sunshine; enjoy live music, roasted heirloom tomato bloody marys and tomato inspired appetizers on the croquet lawn. Dick and Bonnie Swank, of Swank Farms will guide guest through over 8 varieties of Swank's certified organic heirloom tomatoes. Then, head to Marinus Restaurant where Chef Cal Stamenov and Pastry Chef Ben Spungin will prepare 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!

Homemade Yogurt Class
Saturday, September 28, 2013
1:00pm – 3:00pm
$95 per person, inclusive of tax & gratuity
Pastry Chef Ben Spungin and Chef Cal Stamenov will help guests uncover just how straightforward and approachable the process of making yogurt is during this afternoon class. Yogurt is essentially just milk fermented with bacteria or culture that converts the sugar lactose in milk into lactic acid, which results in yogurt's signature creamy texture and tangy taste. With a little inspiration, guests will discover the uses of fresh yogurt, crème fraiche and greek yogurt stretch far beyond the breakfast bowl. The afternoon includes Bernardus Wines, appetizers, and recipes.

11th Annual Bernardus Wine Dinner
Thursday, October 17, 2013
6:30pm Reception, 7:00 pm Dinner
$125 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.

2nd Annual Grape Crush & Oyster Shuck
Saturday, October 26, 2013
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 for 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.

Holiday Entertaining with Bernardus Style
Saturday, November 9, 2013
1:00pm – 3:00pm
$95 per person, inclusive of tax & gratuity
The fall season fills the gardens and orchards with winter squash, shelling beans, apples and pears - just in time for holiday meals and family gatherings. 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. Chef Cal Stamenov and Pastry Chef Ben Spungin will share their favorite dishes and preparation secrets that keep holiday cooking easy and delicious. The afternoon features holiday cocktails, a 3-course family style meal, Bernardus wine pairings and more.

Thanksgiving Buffet at Bernardus Lodge
Thursday, November 28, 2013
12:00pm – 3:30pm
$75 per person, $32.00 per child 5-12 years old, plus tax & 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.

An Afternoon of Chocolate
Saturday, December 7, 2013
1:00pm - 3:00pm
$95 per person, inclusive of tax & gratuity
Join Bernardus Pastry Chef, Ben Spungin for our annual Afternoon of Chocolate. Guests will be pampered with cocktails, Bernardus wines and a chocolate buffet including spiced hot chocolate, homemade marshmallows, cakes and cookies. 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.

Cal's 17th Annual Truffle Dinner
Friday, December 13, 2013
6:30pm Reception, 7:15pm Dinner
$500 per person, plus tax & gratuity
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 Sobieski-Black Truffle Martinis. Cocktails are followed by a six-course chef's tasting menu and a once in a lifetime culinary experience.

Seating is limited and reservations are required. Please call 831-658-3550 to speak with one our Reservations Concierge.

It pays to be a Bernardus Wine Club Member. A 10% discount on our Special Events will be honored for active Bernardus Wine Club Members, please inquire with our Concierge or sign-up today (some exclusions apply, discount is not available for holidays and the Truffle Dinner)