The East Coast and West Coast will soon converge in a mouthwatering display of culinary excellence. On March 3, chef Nathan Rich, who helms the menu at the rustic and charming Twin Farms resort in Vermont, and chef Jarrod Moiles, who oversees the menu at the olive-grove-flanked Rancho Valencia resort outside of San Diego, will collaborate on an intimate, 30-seat Relais & Châteaux dinner. The five-course meal ($185 per person), which will be served at Rancho Valencia, highlights Southern California and New England flavors.
The first course kicks off with a market salad accentuated with confit egg yolk, braised radishes, roasted parsnip, and house-cured lardo emulsion. Diners will then sample fresh Atlantic scallops served with butternut squash, black garlic crumb, hollandaise, vanilla powder, and mache. The third course—St. Canut porcelet (piglet) belly with morel mushroom, English peas, charred shallot, and pea tendril salad—will whet appetites for the venison strip loin, which is served with rutabaga, roasted carrots, kale, apple butter, sunchokes, mulled cider, and pickled mustard demi-glace. Fine wines from California and France accompany each course. Olive oil cake with poached strawberries and lemon poppy seed ice cream offers a light finale to the meal.
A special Rancho Valencia package ($968 for double occupancy, including dinner for two) is available for those who want to stay overnight. For a second helping of the duo’s flavorful fare, guests can head to a similar dinner at Twin Farms in May. (ranchovalencia.com; twinfarms.com)