Whether a connoisseur or just a plain fan of good eats, everyone will find something to sate their appetites at KCET’s special fundraising celebration, happening Sunday, May 18 at the historic Saddle Peak Lodge in Calabasas.
The feast begins at 5 p.m., with a hors d’oeuvre reception that includes pheasant Crostini with wild mushroom mousse, Ahi tartar with avocado and soy on a wonton chip, Miniature Maryland blue crab cakes with lemon aioli and Endive with St. Agur and candied walnuts.
Dinner follows with a selection of Amuse Bouche; Maine lobster gateau with peas, tendrils, vine-ripened tomatoes and Meyer lemon aiol and roasted elk tenderloin with bacon-wrapped salsify, Jerusalem artichokes and creamy wild mushroom sauce. The dessert selections feature dark and milk chocolate mousse cake with hazelnut and peanut butter and espresso ice cream. Saddle Peak’s Executive Chef Warren Schwartz is overseeing the preparations.
Beverage selections include the 2000 Rosenthal Newton Canyon chardonnay, an elegant, full-bodied wine, exhibiting nuances of pineapple, tropical fruit, lemon, and honey, with a subtle hint of vanilla from French oak; and the 1997 Rosenthal Cabernet Sauvignon from the Malibu Estate, which exhibits aromas of black cherry, black currant and sage, with a hint of spice and chocolate mint.
Ann G. Ehringer, proprietor of Saddle Peak Lodge, generously hosts the event. Additional sponsorship provided by Saab and Rosenthal, and The Malibu Estate. Reservations are limited for this one-night-only event.
Seating is $130.00 per person and can be secured by calling 323.953.5800.
All proceeds obtained from this fundraiser benefit KCET. The Saddle Peak Lodge is located at 415 Cold Canyon Road in Calabasas.