An Evening To
Reflect Style
Fairmont Grand Del Mar
Approaching this hotel at night is
like seeing a beautifully lit mirage.
Nestled in the hills of the Los
Penasquitos Canyon Preserve just
outside downtown San Diego, it’s
no surprise it’s been named a Forbes
Travel Guide Five Star Hotel four
years in a row. Grand Del Mar
was the perfect backdrop for an
unforgettable dining experience.
Dinner took place at Addison, the
resort’s Forbes Travel Guide FiveStar
rated signature restaurant, which
features Executive Chef William
Bradley at the helm. The restaurant
was designed to reflect the style of
architect Addison Mizner, known
for his Mediterranean aesthetic. I
discover that Addison’s award-winning wine list features nearly 3,600
selections and Chef Bradley himself
has accumulated many awards
including Grand Chef from Relais
and Chateaux, a designation held
only by 160 chefs. You would never
know from his humble nature and
personable tableside manner!
The evening began with cocktails
featuring Belvedere Vodka and appetizers including gold-flecked potato
bites topped with crème
fraîche and caviar – delicate and
delicious. This was just the beginning of the lavish caviar experience
as the first course began. As a small
tin of Salmon Rillette was served
with brioche, Black River Caviar
President Graham Gaspard walked
us through the detailed process of
caviar production. We enjoyed the
two types of caviar, and the culinary
lesson, as we sipped Veuve Clicquot
Brut, “Yellow Label” from Reims,
France.
The second course was a colourful
dish prepared by Chef Bradley called
Sweet Pea Tortellini, made with
sweet onion bouillon and Ibérico
ham, a type of cured ham produced
in Spain and Portugal. This spring
dish was so beautiful we almost
felt guilty eating it, but we did and
it did not disappoint. It was the
perfect balance of sweet and savory,
and was paired with Red Car’s Rosé
of Pinot Noir, a 2014 selection from
Sonoma Coast, California. Next
up to tantalize our palettes was the
third course, the Coffee- Roasted
Canard, served with koshihikara
rice and sauce albufera. The slightly
bitter flavour of the coffee compli-
Fairmont Grand Del Mar: www.fairmont.com/san-diego/
Addison: www.addisondelmar.com
mented the subtle heat brought on
by the sauce, and the rice provided
the perfect side for the rich and
complex flavours of the duck.
The dinner ended with an espresso,
dark chocolate, and hazelnut MilleFeuille. This fourth and final course
was paired with a smooth Broadbent 10-year Boal from Madeira,
Portugal. Coffee service co cluded
our evening, and we were encouraged to stay and mingle, explore the
patio, or tour the restaurant as we
reflected on our evening of unique
decadence.
For regular service, Addison offers
diners two set menus reflecting Chef
William Bradley’s refined, contemporary, French style: a four or
ten-course tasting menu. Le Salon
is a cozy spot for a nightcap with
its small plates and cocktail menu.
From oysters and escargot to
cocktails with names like Mon
Amour this spot is made for romance. The menu changes seasonally, and you can request a wine
pairing to enhance the experience.