Special Events
Easter Un-Brunch at L'Auberge Carmel
April 4
Indulge in an array of amazing amuse bouches, hors d’oeuvres and appetizers while your menu order is prepared for service at your table.
Executive Chef Christophe Grosjean has created
an exciting new way to enjoy Easter Sunday,
combining the variety of a buffet with the pleasures
of table service.
Not to be outdone, Executive Pastry Chef Ron
Mendoza has prepared an exquisite variety of
desserts and pastries to finish an extraordinary
dining experience.
Seating will be indoors or al fresco in the flowerfilled
courtyard. Treat your loved ones to this
delightful presentation.
11:30 am - 2:30 pm
Adults $65* · Children $32*
Cooking Classes with Chefs Grosjean and Mendoza at L'Auberge Carmel
Food lovers and amateur chefs can indulge their passion for cooking by being among the small group gathering in the kitchen at Aubergine with executive chef Christophe Grosjean and executive pastry chef Ron Mendoza as they continue their popular hands-on sessions. Participants will work in the kitchen of Aubergine directly with each chef as he teaches a variety of cooking techniques and use of ingredients, easy techniques that can turn an ordinary dish into a real star.
Classes take place from 11:30 a.m. - 1:30 p.m. and are limited to 10 people. The cost is $100 per person, plus tax and service fee. Reservations are required and may be made by telephoning 831-622-5907
March 24 - Breakfast Pastries - Ron Mendoza
March 25 - Asparagus - Christophe Grosjean
April 21 - Cookies - Ron Mendoza
April 22 - Artichokes - Christophe Grosjean
May 19 - Brioche - Ron Mendoza
May 20 - Select seasonal ingredient - Christophe Grosjean
June 23 - Tarts - Ron Mendoza
June 24 - Select seasonal ingredient - Christophe Grosjean
September 22 - Seasonal Fruits - Ron Mendoza
September 23 - Select seasonal ingredient - Christophe Grosjean
October 20 - Holiday Cookies - Ron Mendoza
October 21 - Select seasonal ingredient - Christophe Grosjean
November 17 - Holiday Desserts - Ron Mendoza
November 18 -Select seasonal ingredient - Christophe Grosjean
Pizza Fest at Cantinetta Luca
April 20 - 24
Don’t miss pizzaiolo Antonio Magno from Naples, Italy who will be making authentic Neapolitan Pizza each evening at Cantinetta Luca from April 20 - 24.
A fourth generation pizzaiolo, Antonio started making pizzas when he was 12. Taste the delicious creations this award-winning pizzaiolo produces from our wood-fired oven. You may never think of pizza in quite the same way again. Telephone 831-625-6500 for reservations.
And if you’re planning a trip to the Napa Valley, Antonio will be making his delicious pizzas at Cantinetta Piero from April 27 - May 1.
Spring Lamb Dinner at Cantinetta Luca
May 5
Springtime lamb is a culinary tradition that dates to the beginning of civilization. We will feature lamb from Rocky Mountain Wooley Weeders, an open range sheep herding company who specialize in raising milk fed lamb. and lamb on pasture grass. Spring lamb is one of the most delectable of seasonal treats. Make your reservation now for this special five-course prix fixe dinner to be paired with wine. Telephone 831-625-6500.
Pizza Secrets Class at Cantinetta Luca
Learn to Make Pizza Like Luca!
Learn the secrets of making great pizza at home from the experts at Cantinetta Luca. In this lively, hands-on, two-hour class with Neapolitan pizzaiolo Giuseppe Panzuto, you’ll learn about proper heat, making a great dough, shaping the pizza, different styles to consider, and everything else you’d want to know about the world’s favorite food. Maximum 10 people per class, so make your reservation early. $60 per person, includes pizza to eat and your very own Cantinetta Luca chef’s apron.
Classes take place from 11:30 a.m. - 1:30 p.m. and are scheduled for March 23, April 20, May 18, June 29, July 20, August 24, November 30 and December 14. Telephone 831-625-6500 to reserve your place.
The discovery of a new dish does more for the happiness of mankind than the discovery of a star.”
- Anthelme Brillat-Savarin
You're the Star Chef
Have you ever wondered what it would be like to cook in a professional kitchen? Or perhaps you’ve fantasized cooking a show-stopping, multi-course dinner for a group of friends. Our new “Day in the Kitchen” package may make your fantasies a reality. Indulge your passion for food and wine by spending the day under the personal supervision of Executive Chef Christophe Grosjean. You will learn practical, professional techniques that will transform your culinary skills. That evening, the dinner you and your guests will enjoy is the menu you've prepared. Only 12 of these packages are available, one per month, so book yours now.
This unique offer includes:
- personalized embroidered chef’s jacket
- hands-on cooking with Christophe Grosjean in the Aubergine kitchen from 12-5 p.m.
- sit down wine tasting seminar led by sommelier Thomas Perez for you and up to three friends
- multi-course dinner with select wines for you and your party of friends (up to four people)
- one night stay for two in thoughtfully appointed king guest room
- house-made, natural fresh fruit essence water at check-in
- nightly truffle turndown service
- French country style breakfast for two
- package price includes service and gratuity. Taxes not included
The rate for this special offer is $2150*, available Sunday, Wednesday or Thursday excluding holidays and special events. Valid through March 2010
Disclaimer
*wine tasting and multi-course dinner party with select wines can increase to accommodate up to eight people at an additional charge.
Please telephone 831-624-8578 to book the “You’re the Star Chef” package.