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Recipe Courtesy of Pastry Chef Brandi McClellan-Toback of Lido at Dolphin Bay
3 Cups All Purpose Flour, plus a little for rolling
1 Cup Cake Flour*
1 Tbsp Baking Powder
1 Tsp Baking Soda
¼ Cup Sugar
1 ¼ Tsp Salt
½ Lb Butter, cold, cut into small pieces
1 ½ Cups Buttermilk
Heavy Cream, for brushing
Coarse Sugar, for sprinkling
Preheat oven to 400 degrees. Sift flours, baking powder, baking soda, granulated sugar, and salt into a bowl. Cut in butter using a pastry cutter or rub in with your fingers until small clumps form. Make a well in the center, and pour in buttermilk. Stir until combined.
Turn out dough onto a generously floured surface, and fold over 3 or 4 times. Roll out dough to a 1-inch thickness. Cut out rounds of dough using a 3-inch cutter or small cup and transfer to a parchment-lined baking sheet. Gather scraps, and repeat rolling/cutting once. Brush shortcakes with heavy cream and sprinkle with sanding sugar. Bake until golden brown, 18 to 20 minutes.
Shortcakes can be stored at room temperature for up to 3 days
For Blueberry Shortcake:
Split shortcakes in half and top each shortcake bottom with a spoonful of blueberry compote, top with a scoop of Sweet Corn Ice Cream, then sandwich with shortcake tops.
*If all you have is All Purpose flour, you can approximate cake and pastry flour by adding 2 tablespoons of corn starch to a scant cup of All Purpose flour.
Sweet Corn Ice Cream
Recipe Courtesy of Lido at Dolphin Bay’s Pastry Chef Brandi McClellan-Toback
Yield: ½ Gallon
3 Ears Fresh Corn
½ Gallon Heavy Cream
2 Cups Granulated Sugar, Divided
12 Egg Yolks
½ tsp Salt
Place a small mixing bowl upside down inside a large bowl. Use the small bowl to support the ears of corn and slice in a downward vertical motion to remove kernels. Set aside the cobs for later. Pour the kernels and any juice into a medium pot with salt. Heat on medium/high, stirring slowly until the corn sweats, begins to turn a deeper yellow, and softens. Add in 3 or 4 cups of cream and use an immersion blender* to puree the kernels. Add in the rest of the cream, 1 ½ cups of the sugar, and the cobs. Transfer your corn cream base to a bowl and chill overnight for best results, at minimum 3 hours.
Pull cream base from refrigerator, remove and discard cobs. Strain corn cream through a mesh strainer into a medium pot, using a small ladle to push through all the liquid.
Pour the strained corn cream into a medium pot and bring to a light boil. Meanwhile, separate the egg yolks from the whites. Whisk the yolks in a medium bowl with the remaining ½ cup sugar until the color lightens. When the cream has just begun to boil, temper into the egg mixture, whisking with one hand and ladling in small amounts of cream so as not to scramble the eggs. Once the egg yolk mixture has been heated by the cream, pour everything back into the pot. Continue to cook on medium heat, stirring constantly, until the custard is Nappe.* Strain the custard into a large metal container: metal will cool the custard more quickly than plastic. Surround the container with ice water in a bowl, transfer to the refrigerator and let chill, stirring as often as possible until chilled. The base will stay fresh for up to 1 week. Once the custard is cold, transfer to an ice cream machine and spin until it has almost doubled in volume and stands on its own when you stop the spinning action. The finished product is a silky smooth ice cream that truly sings the song of summer!
Try this fantastic recipe in Lido at Dolphin Bay’s Blueberry Shortcake dessert.
You can substitute milk for part of the cream, just make sure you have the same amount of liquid total.
Sugar will “cook” eggs if they sit together for too long, so you should hold off on whisking the egg yolks and sugar together until you are ready to use it.
If desired, lay the corn paste that remains after straining the corn cream onto a nonstick mat and put into a 200 degree oven for 1 – 2 hours or until totally dried out. Once cooled, pulverize the corn flakes in a spice grinder to create corn dust. This dust is a great garnish for your corn ice cream, and is a fun way to use something you might just throw out otherwise.
*Alternately, transfer corn and liquid to a blender to puree, and then return to the original pot. Be careful not to fill the blender more than halfway with hot liquid.
*Nappe: Thick enough to coat the back of a spoon and hold its form when you wipe your finger through it.
Great episode of Wine, Dine & Workout from Susan Irby, The Bikini Chef, featuring Dolphin Bay Resort & Spa and Lido’s Executive Chef!
Check out the full article here.
Dolphin Bay Resort in Pismo Beach Hosts 5th Annual Chardonnay Symposium
February 11, 2014 (Pismo Beach, CA): The 5th Annual Chardonnay Symposium (TCS) will be held at Dolphin Bay Resort & Spa in Pismo Beach, May 16-18, 2014. As the country’s premier event for education and celebration of Chardonnay wines, TCS brings together winemakers, sommeliers, and wine journalists, as well as both food and wine enthusiasts from all over the world to taste, explore, learn about and appreciate this popular grape varietal.
May16, 2014- Friday evening, Executive Chefs Maegen Loring and Jacob Moss prepare a Wine-Country-Inspired multi-course dinner. Each course will be meticulously paired with both internationally and domestically produced world-class Chardonnay wines. Dinner will be held at Lido at Dolphin Bay in Pismo Beach. A portion of the ticket price will be donated to the Cal Poly Wine & Viticulture Program. With extremely limited seating, an advanced reservation and ticket purchase is required. Tickets are $150.00 per guest.
May 17,2014, is the TCS Seminar & Panel Discussion and Grand Tasting & Silent Auction in Support of the Cal Poly Wine & Viticulture Program. From 9:30am-12:30pm, the highly-anticipated Seminar & Panel Discussion will be once again moderated by Steve Heimoff, West Coast Editor of Wine Enthusiast Magazine. Past panel topics have included lively debates on the role of oak, unoaked chardonnay, malolactic fermentation, clones, and the heavy manipulation of the chardonnay varietal. This year’s discussion promises to include more topics of great interest and will highlight those wines and producers. Panelists are both domestic and international producers and authorities. From 1pm-4pm, following the Seminar & Panel Discussion, is The Grand Chardonnay Tasting & Silent Auction with early admission at 12:30pm for VIP and media pass holders. Proceeds from the Silent Auction will be donated to the Cal Poly Wine & Viticulture Program.
May 18, 2014- Sunday, many Central Coast wineries will offer ancillary promotions and events in conjunction with TCS, creating a true immersion in the culture of Chardonnay.
Media Contact: John Sorgenfrei, TJA Advertising & Public Relations; firstname.lastname@example.org; or 805-541-6020.
About The Chardonnay Symposium (TCS):
For the past 5 years, The Chardonnay Symposium brings Chardonnay producers together for an in-depth exploration of the world’s favorite grape and its impact on viniculture, tastemakers, and the market. This year’s 5th annual symposium is hosted by Dolphin Bay Resort & Spa in Pismo Beach, offering stunning coastal views and just minutes from downtown San Luis Obispo, and Paso Robles wine country. Events include a Grand Chardonnay Tasting, focused educational seminar with representatives from top Chardonnay wineries, and a sumptuous multi-course Chardonnay dinner. In conjunction with The Symposium, many Central Coast wineries will offer special promotions and events to complete the experience. For more information on TCS, visit thechardonnaysymposium.com or email email@example.com. Also, join TCS on Facebook, Twitter, Instagram, and Pinterest.
About the Dolphin Bay Spa & Resort:
Dolphin Bay Resort & Spa, a member of the exclusive Preferred Boutique Hotels, is located in Shell Beach (Pismo Beach), midway between San Francisco and Los Angeles in San Luis Obispo County. Boutique wineries, Hearst Castle, world class golf, wildlife sanctuaries, historic missions and antique shops are within easy reach, making Dolphin Bay an ideal home base for day touring, and a wonderful place to retreat to at day’s end. Dolphin Bay Resort & Spa is ideal for romantic retreats or family vacations. With 62 spacious one bedroom and two bedroom suites featuring full gourmet kitchens, Lido at Dolphin Bay, The Spa at Dolphin Bay, and an array of activities, guests have all the comforts of home amidst the elegance of a Pismo Beach Hotel. The Dolphin Bay Spa & Resort has earned recognition as one of the Best Hotels in California by the prestigious national publication, U.S. News & World Report; it was among the top 3% of the 3,535 luxury hotels evaluated. For more information, visit thedolphinbay.com. Dolphin Bay Resort & Spa, 2727 Shell Beach Rd, Pismo Beach, CA 93449.
As a mom, finding ways to stay connected to our daughters as they reach a legal age can be a challenge. They have so much going on in their lives, and it gets harder everyday to maintain ongoing family activities. When budget is a challenge it can be even more difficult to find ways to motivate young adult kids to hang out and truly enjoy each other’s company.
Here are six ways to help create a magical getaway and strengthen your bond, as your kids become adults. We found our solution at the Dolphin Bay Resort in Shell Beach. If you can arrange a visit, they truly provide the ingredients for a perfect getaway.
1. Pick an outdoor destination. Motivate everyone to get out and enjoy time together. Enjoying the warm weather in Central California gave me a great opportunity to steal a few precious days with my young adult daughters.
2. Bring movies. You can control the entertainment and avoid the dreaded problem of spending hours choosing something to watch. Many resorts offer a far better selection of movies and are more affordable than pay-per-view.
3. Include activities you personally enjoy. Help your children see you are still a kid at heart. Hitting the beach and climbing the rocks, looking for shells, watching the clouds from the sand, all can help your young adult kids see the kid inside their parents. And it won’t embarrass them. That’s a bonus…
See the full article here