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Sweet Inspiration

Published on May 16, 2012 in Bernardus. 0 Comments

Pastry Chef Ben Spungin is known for using unconventional sources for pastry and design inspiration.  It takes a certain quirk to look at everyday things – and see the possibility of change. His newly curated dessert menu rides the ridge of sweet and savory – and is proof that he can truly find inspiration is just about anything.

Here are 3 of his new additions and the inspiration behind them.

Chocolate Terrarium  chocolate mousse· hazelnut cake· chocolate streusel· strawberry sorbet

This miniature, magical garden under glass was inspired by the aesthetics and space utilization of classic architecture and ornamental landscaping.

 

Mignardises  chocolate stashes & eye glasses· caramels· petit cookies

Taking inspiration from historical fashion after a trip to the local antique shop – Ben created a whimsical way to enjoy petit fours including chocolate monacles, glasses and mustaches. 

 

Illicit Sweets  cannabis scented marshmallow· vanilla yogurt powder· hazelnut feuilletine 8-ball· sassafras joint

In his own offbeat way, Ben takes drug culture to a new high offering guests the rare opportunity to blend humor with dessert.

20 days until Marinus Refurbishment begins!

Published on May 1, 2012 in Bernardus. 0 Comments

The color schemes are set; the chandeliers chosen and the new chairs may already be on the way.  I am very excited to welcome back my friend of over 20 years, Charlie Akwa and her design team at The Silver Peacock who will put their vision into play with a residential-style interior awash with elegance and simplicity.  A stunning line up of natural fabrics from Italy and Austria will be showcased throughout the new interior for upholstery, table top, accent pillows and window dressing.  New wall sconces and three hand-forged iron chandeliers crafted in Normandy, France will serve as the room’s focal point.

My new vegetable forward menu is also coming along, with dishes like Black Chanterelle Risotto with carnaroli rice, english peas and parmigiano-reggiano.

I took a break from the kitchen yesterday to visit Kristin Willey, a cheese maker on the Chappellet Ranch in Big Sur. After meeting the goats, enjoying a cheese tasting and taking in the incredible views – it was time to take my spring inspiration back to the kitchen.

Many decisions are still to be made – the jury is still out on the china, the best floral arrangements, preferred staff uniforms, appropriate menu paper…and the list goes on.

Be sure to subscribe to our rss feed and follow the transformation…..

- Chef Cal

Pebble Beach Food & Wine last weekend

Published on April 27, 2012 in Bernardus. 0 Comments

Pastry Chef Ben Spungin took his whimsical ways to Pebble Beach Food & Wine last weekend.  His “Sweet Antiques” were on display at the Lexus Grand Tasting Tent. His play on an antique store was complete with rich aromas of black tea & tobacco, chocolate monocles and colorful chocolate fascinators.  Guests peaked in the display case at white chocolate cameos and gold dusted perfume bottles.

The theme was the perfect opportunity for Ben to break in his new glasses – although as Chef Cal wisely captured on film – Ben ended up looking rather similar to our friend Providence Chef, Michael Cimarusti.

Ben and Micheal