The Forbes Five Star and AAA Five Diamond Park Hyatt Aviara Resort situated north of San Diego does indeed thrive, flourish and buzz with activity. It sits on a high ridge overlooking the Batiquitos Lagoon Sanctuary on Southern California’s sun-drenched Pacific Coast in Carlsbad, California. The lively resort, golf club and spa are quite the setting in which to relax and indulge. Over 50 Bailliage members and their guests enjoyed a holiday festival in the hotel’s ballroom on the spectacularly clear first evening of December.

Martinis are again in fashion, so included with Champagne was a red and green Tequila-pomegranate concoction topped with a spicy slice of jalapeno. It proved a perfect holiday cocktail to jump start the evening.

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Lobster terrine, glazed pork belly
focaccia crisp, persimmon crema
Zind Humbrecht Riesling 2016 - Alsace

Wild boar agnolotti
roasted sunchokes, Port jus, pickled apple
shiitake mushroom, sprouting kale
Produttori del Barbaresco 2016 - Tuscany

Icelandic cod
saffron honey gelee, chestnut and truffle crema
marine phytoplankton, golden chanterelles, black truffle
Frank Family Chardonnay 2019
Carneros, California

Coffee-rubbed elk tenderloin
roasted matsutake, almond crumble
aged Balsamic, chard, Brussels sprouts
radicchio, shaved baby fennel, black truffles
Georges De Latour ‘Private Reserve’ 1999
Beaulieu Vineyard, Napa Valley

Taleggio Ca De Ambros DOP, Pecorino Oro Antico
charred cauliflower crema, sumac
fermented mustard seed, honey glazed Marcona almonds
Casa Santos Lima ‘Colossal’ Reserva 2015
Vinho Regional Lisboa, Portugal

Blackberry chocolate caramel Mont Blanc
French meringue, salted caramel, Rugoso chocolate mousse
chestnut vermicelli, blackberry sorbet
Taylor 10-year Tawny Port

Bailli Dominick Addario and Executive Chef Pierre Albaladejo (formerly of the Four Seasons Resort Maui, Ritz Carlton Hotel Company in Rancho Mirage, CA and the Hotel Arts Barcelona (Ritz Carlton) in Spain) created a sumptuous dinner with exceptional wine pairings.

The George De Latour ‘Private Reserve’ from Bailli Addario’s cellar proved the perfect match with the main course of elk tenderloin. Equally paired was the cheese course with the Casa Santos Lima ‘Colossal’ Reserva and the Taylor 10-year Tawny Port did to the blackberry chocolate dessert what it is supposed to do.

Bailli Addario thanked Chef Pierre along with Food and Beverage Director Nathan Brown and General Manager Geoff Gray for an amazing dinner at this beautifully-decorated venue which launched yet another festive holiday season.

Marie Addario
Chargée de Presse, Bailliage of USA