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Balboa Bay Resort’s Waterline Launches Chef’s Dinner Series


Balboa Bay Resort’s bay view restaurant, Waterline, is launching a new and exclusive “Kitchen and Bar Dinner Series” held in the restaurant’s private dining room. Kicking off on Thursday, March 7 and Friday, March 8 from 6-10 p.m.

Chef de Cuisine Josh Shapiro has created a deliciously refined six-course tasting menu starring the season’s freshest ingredients and will be paired with expertly crafted cocktails and wines chosen by Beverage Director Ben Carpenter and available for 14 guests. From rhubarb and artichokes to spring peas and fiddle heads, Balboa Bay Resort’s culinary and beverage experts will guide diners on a journey of spring’s brightest and best flavors.

Cost is an all-inclusive $250 per person and tickets are extremely limited. To purchase tickets, visit the Balboa Bay Resort website.

Course One - Carrots three ways: Hamachi ceviche, poached carrots, cara cara oranges, carrot sorbet paired with a cocktail of brie washed Loch & Union Gin, green apple cordial, lemon and champagne.
Course Two - English Pea Soup: Crème Fraiche, lemon tuile, confit artichokes, pea tendrils paired with Rombauer Chardonnay, Napa Valley, 2017.
Course Three - Mushroom Tart: Black garlic, spring onion, morels, Manchego cheese, black truffle paired with an Adaptation Petite Sirah, Napa Valley.
Course Four- Strawberry Rhubarb Chicken: Pickled strawberries, fiddleheads, parsnip puree, rhubarb sauce paired with Duckhorn Merlot, Napa Valley, 2014.
Course Five - Cheese Course paired with Sea Smoke Southing Pinot Noir, Santa Rita Hills, 2014.
Course Six - Dark Chocolate and Passionfruit: Chocolate sponge, passion fruit mousse, cocoa nib ice cream, macadamia nuts paired with a cocktail of Cutwater Barrel aged rum, Angostura Amaro, Trader Vic’s Macadamia Nut, Orgeat, Mammoth Double Nut Brown Porter and lime.

Waterline is at 1221 West Coast Highway in Newport Beach.

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