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					News Release
Media Contact:
Kate Rapson or Emily Allen
Graham & Associates
(415) 986-7212
dolphinbay@graham-associates.com

For Immediate Release

           Dolphin Bay Resort & Spa Introduces Cooking Classes
                    Chef Evan Treadwell Offers Monthly Classes Starting May 21

SHELL BEACH, Calif., May 21, 2009 – Dolphin Bay Resort and Spa, an intimate all-villa oceanfront
resort, launches a cooking class series, a line-up of special culinary evenings that showcase the rich
bounty of the central California Coast. Guests join Lido Restaurant’s Executive Chef Evan Treadwell for
an inspiring cooking demonstration followed by a multi-course dinner paired with notable local wines.

The monthly Thursday classes begin May 21 with ‘Cooking From the Farmers Market,’ a joint culinary
demonstration by Chef Evan and Bill Spencer, an organic producer from Windrose Farms. Chef Evan will
highlight fresh produce, grown within a few miles of Dolphin Bay at Windrose Farms, in a carefully crafted
menu paired with Central Coast wines. After the demonstration, guests enjoy the feast. To ensure the
meal reflects the best seasonal ingredients available, the menu is determined two days before the class.
The class is $75 per person, plus tax and gratuity.

The schedule of cooking classes this also includes:

    •   All About Abalone, June 25, $80 per person
    •   Lido Barbecue Basics, July 23, $65 per person
    •   Cooking From the Farmers Market, Aug. 27, $75 per person
    •   Food with Wine Pairing, Sept. 24, $80 per person
    •   Lido Basics: Sauces and Dressings, Oct. 22, $65 per person

Each class starts at 5:30 p.m. to meet Chef Evan and a featured guest, followed by instruction at 6 p.m.
then dinner at 7:30. Guests enrolling in a cooking class may book a room the same night for a special
rate.

Customized cooking classes may be arranged for private groups. Call (805) 773-4300 x4017 or email
cohara@thedolphinbay.com for more information or to reserve space in one of the scheduled classes.
Over his 20 years as an acclaimed chef, Evan has honed a passion for and expertise in California
Coastal cuisine inspired by the vast selection of high quality, locally produced foods available. He leads
Dolphin Bay’s culinary program, including fine dining at Lido Restaurant, the casual Fireside Grill during
the summer months, catering for large and intimate events, and Dinner on the Edge, a romantic al fresco
meal for two. His efforts have earned industry recognition: in 2007 Lido Restaurant was awarded Wine
Spectator’s Award of Excellence and Sante’s Culinary Award for “Innovative Regional Restaurant”.

Dolphin Bay Resort & Spa boasts a spectacular location on a rugged stretch of the dramatic California
Coast. With spacious one and two bedroom villas featuring full gourmet kitchens, Lido Restaurant, La
Bonne Vie Spa, and an array of activities, guests have all the comforts of home amidst the elegance of a
resort.

Midway between San Francisco and Los Angeles off the scenic Highway 1 and minutes from the San
Luis Obispo County Regional Airport, Dolphin Bay Resort & Spa is centrally located and ideal for quick
romantic getaways or family vacations—stay for two nights or for two weeks.

About Dolphin Bay Resort & Spa
Dolphin Bay Resort & Spa (www.thedolphinbay.com) is an elegant all-villa resort set along the rugged
California Coast, just south of San Luis Obispo. Sixty-three villas, arranged in spacious one- and two-
bedroom options and penthouses, range in size from 985 to 2,400 square feet. Dolphin Bay Resort & Spa
is one of six California properties with the Small Luxury Hotels of the World seal of approval. The resort
was accepted as a member of the exclusive Condé Nast Johansens Guide’s Recommended Hotels, Inns,
Resorts & Spas - The Americas, Atlantic, Caribbean & Pacific 2008.

                                                   ###

Editor’s note: Images available on request.

				
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