The Four Chefs Heirloom Tomato Dinner
Celebrate the Tomato at Cantinetta Luca
with the Four Chefs of the Mirabel Hotel & Restaurant Group
Monday, September 8, 2008
Reception 6:30 pm · Dinner 7:00 pm
$105 per person - all inclusive
Before the mid-1940s, the tomato was primarily a backyard garden vegetable with individual growers striving to cultivate the most delicious, varied and sometimes most unusual strain of the plant. But after mass commercialization of the market, only the most shippable, storable (and sadly, tasteless) varieties were available in supermarkets and restaurants.
Fortunately, a few dedicated growers saved the day, cultivating older varieties and preserving the seeds, many of which could be traced back decades - even hundreds of years. Today, heirloom tomatoes are ubiquitous at farmers’ markets and are again found in the backyard gardens where they were first developed. Ours come from Dick and Bonnie Swank at Swank Farms, in nearby Hollister.
It’s a Tomato Renaissance, where everyone can once again experience the range of unique flavors, colors and textures heirloom tomatoes bring to a meal.
Join us, the four chefs of the Mirabel Hotel & Restaurant Group for an evening of tomato mania where every dish, including dessert, features this versatile and delicious fruit.
Click here for the The Four Chefs Heirloom Tomato Dinner menu
Enjoy oysters in the L'Auberge Courtyard, complimentary with cocktails, every Friday,
beginning July 4 from 4-8 p.m. with music from classical guitarist Richard DeVinck.
Summer evenings in Carmel, sea breezes and the smell of pine.
It’s a well known fact that you’ve been working too hard, so spend an hour at the end of your busy Friday to relax in the flower-filled courtyard of L’Auberge Carmel. Cocktails, music, a little conversation and a variety of delicious, fresh, icy oysters on the half shell.
The bistro menu from the kitchen of Executive Chef Christophe Grosjean is also available.
Enjoy a Carmel moment in the heart of the village at L’Auberge Carmel.
Every Friday Evening
beginning July 4, from 4 - 8 pm
*Three oysters served per cocktail
