MARINUS RESTAURANT MAKES WAVES WITH NEW DESIGN/CULINARY EXPERIENCE

MONTEREY LANDMARK RAISES BAR ON WEST COAST DINING UNDER CHEF CAL STAMENOV

CARMEL VALLEY, CALIF. — 2012 — The stars are aligned for Bernardus Lodge's signature restaurant - Marinus - to jump start a gravitational pull toward Carmel, California and the kitchens of Chef Cal Stamenov.  May 26, 2012 marked the debut of the award-winning restaurant fresh off a massive retool of both the interior design and culinary direction.  Using the natural surroundings and artisans for inspiration, the newly-minted restaurant has transformed its Old World charm into a vibrant, stylish and decidedly relaxed setting more suited to Stamenov's style of cuisine.  Key highlights include a reconfigured footprint to seat 60, three themed menus, an informal wine service, new dessert program and expanded six-acre organic garden. 
 

DESIGN OF THE TIMES

Set on 26 acres of lush vineyards and swaying English lavender, Bernardus Lodge is a study in gracious wine country estate living.  The new interior design curated by Charlie Akwa of New York's The Silver Peacock takes an outside-in approach playing off the view through a wine glass: slender olive trees, sumptuous lavender, sweeping grapevines - all set against a classic Carmel sky.  The look is evokes an elegant yet relaxed feel, from the entry focal point - an oversized farm table sporting a dramatic floral display and stunning champagne chiller by French design house  L'Orfevrerie D'Anjou - to the three delicate hand-forged iron chandeliers and wall sconces custom designed in Normandy, France.  

Set against a warm backdrop, natural fabrics from Italy and Austria adorn the hand-crafted chairs, windows and dining tables in shades of sage and lavender, offset with burgundy and olive overtones.  Table lighting has been reconfigured to spotlight Stamenov's cuisine paired with the warm glow of the chandeliers.  In the kitchen, the coveted 4-seat Chef's Table and nearby 12-seat Magnum Room will also debut a fresh, new interior design.

PURE CAL-REGIONAL

Few chefs can claim the toolbox Stamenov draws from:  Six organic acres stocked with produce and exotic spices, 250 varieties of fruit bearing trees, bushes and vines, a local cache of foragers and fishermen and veritable "A" list of top-shelf mentors - Alain Ducasse, Pierre Gagnaire, Masa Koboiashi, Jean-Louis Palladin and Michel Richard.  Blending classical techniques with an eye to sustainability, Stamenov's new menu reflects the essence of this enviable larder, rendered to a slow and methodical reduction.  His focus on purity of ingredients impeccably prepared resonates in three distinct menu themes:  "Farmed & Foraged," "Seasonal," and "Traditional." 

Today's fixation on foraging is old news at Marinus.  The vegetable-forward "Farm & Foraged" a la carte menu delivers a delicate Wild Watercress & Avocado salad with shaved branch celery, Meyer lemon confit and Australian finger lime for gluten-free diets as well as entrees including Black Chanterelle Risotto and Caramelized Onion and Swiss Chard Tortellini with green garlic, blond morels and grilled spring onions.  The  "Spring" menu puts a new spin on farm-to-fork with a 100-pace walk to one of three expanded organic gardens.  From Buddaha's hand citron to bronze fennel and frais du bois - not to mention Stamenov's own stash of chickens - the menu spotlights this summer's top rock stars including Monterey Bay Wild King Salmon with English peas and celery root purée and North Atlantic Halibut with garden spring onions, local morels, Hog Farms asparagus, mangalitsa jamon and beurre rouge.  Marinus' "Traditional" menu takes a fresh riff on Stamenov's signature dishes including Maryland Blue Soft Shell Crab with spicy remoulade and California Rib Eye of Lamb seared on the oak grille with Moroccan spices and apricot cous cous.   

A six course prix-fixe menu is also available upon request ($125). Marinus' 35,000-bottle cellar (a Wine Spectator Grand Award recipient since 2001) offers a broad selection of wines to complement the repast.
 

SWEET & SAVORY

                A newly curated dessert menu designed by Pastry Chef Ben Spungin rides the ridge of sweet and savory.  Known for pushing the patisserie envelope, Spungin's desserts deliver both on flavor and wow factor.  The summer line-up includes Honeysuckle Flower, an ethereal marriage of almond financier, blueberry, crème fraiche and honeysuckle ice cream; Star Anise Parfait combining black truffle macaroon, vanilla, angel food cake and goat yogurt mousse and a Chocolate Terrarium with chocolate mousse, hazelnut cake, chocolate streusel and strawberry sorbet.

                For those with a savory palate, the dessert menu also showcases a rare selection of small-farm crafted cheeses culled from Stamenov's travels.  Selections include a sinful goat's milk Midnight Blue from Colorado and Timpanogos Peak Icelandic sheep's milk from Utah.    

Marinus seating is available From 6:00 p.m. to 9:00 p.m., Wednesday through Sunday.  Complimentary valet parking is available.  For reservations call 831.658.3595 or visit www.opentable.com.  More information is available via www.bernardus.com or catch Chef Stamenov in the garden, ocean or firing up the stoves at  www.bernarduskitchen.com.
 

BACKSTORY

Set on 26 pristine Carmel Valley acres awash with vineyards and lavender, Bernardus Lodge boasts 57 luxurious guestrooms, award-winning dining, the signature Spa at Bernardus Lodge, two swimming pools, an alfresco bocce court and 4,000 sq. ft. of meeting space.  Created by Bernardus Pon, owner of Bernardus Winery and Vineyard, the Lodge offers a bespoke escape steeped in European graciousness.  A member of Leading Hotels of the World and partner with American Express Fine Hotels and Resorts Program, Bernardus Lodge received the Conde Nast Traveler Johansens 2012 Awards for Excellent for "Most Excellent Lodge," 2012 AAA Four Diamond Hotel rating and 2012 Forbes Four-Star award for the Lodge, The Spa at Bernardus Lodge and Marinus Restaurant.  The Lodge is perennially recognized by discerning readers of Conde Nast Traveler's "Top Hotels" and Travel and Leisure's "Worlds Best Hotels" as well as being a Wine Spectator Grand Award recipient (2001-2012) and voted #1 in Andrew Harper's 2012 Reader Survey of "Top Food & Wine Resorts" worldwide.

Bernardus Lodge is located on the Monterey Peninsula, 120 mi./193  km., south of San Francisco and 330 mi./531 km., north of Los Angeles.  The Lodge is a 20-minute drive from the Pacific Ocean, Pebble Beach, Carmel-by-the-Sea and Monterey and a 45-minute drive from scenic Big Sur.  For information contact Bernardus Lodge at 1.888.648.9463 or visit www.bernardus.com.

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