Claremont Club & Spa: www.fairmont.com/clar montberkeley/
Dining at Claremont: www.fairmont.com/claremontberkeley/dining/
The Best Seasonal
Ingredients
To begin we sipped on ice cold Belvedere
Vodka and tasted some of the world’s
finest sustainable Sturgeon caviars. This
rare treat was accompanied by Lardo,
ham & olive loaf, Castelvetrano olives,
and dry cured olives as well as Roasted
Lamb loin Rogan Josh. The first course
was not over yet, however, as a foie gras
mousse, brioche, and Persimmon brulé
arrived, completing the experience in the
Hillary-Tenzing Room. We were then led
to their beautifully designed private dining
room, where the main course was served,
and we had the chance to choose our own
“gastronomic adventure”. The choice was
not easy – up first was either Marin Roots
kale, salsify & Huckleberry or live scallop,
Brokaw Farms mandarin, buckwheat
& chickweed. Then came the heartier
choice of Farro, lobster, sunchokes and
Lacinato kale or Coq au Vin with Pinot
Noir Braise and Maitake. This concluded
this leg of the tour and it was on to the
Presidential Suite. Once in the comfort
of the luxurious suite the unique evening
continued with Oakdale Gouda kumquat
marmalade, Marin French Brie truffled
honeycomb, and Laura Chenel Cabecou
with bay laurel & Aleppo pepper olive oil.
A selection of crisps, breads & dried fruit
was laid out and finally Meyer Lemon Tart
sweet basil syrup, Milk Chocolate Passion
Fruit Pavé Mignardises were served as
the night of decadence drew to a close.
Claremont cellar select Champagnes &
Cordials provided a truly perfect night cap
for the perfect evening. Executive Chef,
Chad Blunston, a long-time Fairmont
ambassador with over 20 years’ experience,
is widely known for his renowned ‘farm to
table’ emphasis. He brings this expertise to
the Claremont Club & Spa as is dedicated
to sourcing the best seasonal ingredients at
the historic Northern California hotel.