The Chef of The Bear and Star, John Cox, welcomes admired Chef Ted Walter of Passionfish for Chef’s Table on Tuesday, June 12. The Bear and Star serves “Refined Ranch Cuisine” influenced by the Parker family at the Fess Parker Wine Country Inn located in Los Olivos. This dinner is a five-course tasting starring scrumptious dishes in the Passionfish-style. The products for this meal combines the Parker ranch offerings with influences from California’s Carmel Valley.
The dinner by Chef Ted Walter starts off with a Canapé with Celery Leaves, Pulled Chicken, Frisée, Green Peanut Oil, Raw Onions and Society Garlic; along with an Amuse of Morro Bay Oysters with Celery Granita, Raisin Relish and Capers. Followed by Roasted Lamb Belly Roulade with Lamb Pancetta, Farm Mustard Greens, Mussels with Carmel Valley Yuzu, and Duck Breast with Cashew Butter. The dinner finishes with a dessert course of Warm Meyer Lemon-Ricotta Cake with Passion Fruit Syrup.
Chef’s Table seating is available at 6:30 p.m. and 7:30 p.m. For more information please call 805/686-1359; to reserve seats, visit Tock . For guests pursuing a heightened Fess Parker experience, the Fess Parker Wine Country Inn offers a desirable rate on Tuesday, June 12, for guests booking the Chef’s Table Dinner at The Bear and Star. Room availability is limited and this offer ends on June 12. For more information please call the Inn at 805/688-7788 or email at email@example.com.
Just around the corner, The Bear and Star’s Chef Table Dinners host prominent guest chefs Tim Hollingsworth, of Otium in Los Angeles; Arthur Gonzales, of Panxa Cocina; Nancy Silverton, of the Mozza Restaurant Group (Osteria Mozza, Pizzaria Mozza, Pizza Mozza 2go, and Chi Spacca); and Michael Fiorelli, of Love & Salt in Manhattan Beach.
The Bear and Star is located at 2860 Grand Ave., Los Olivos.