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Make sure to check out Dolphin Bay Resort on Facebook and submit your photo for our Dolphin Bay Moment Photo Contest May 1 – 31, submit your favorite moment from your stay, dining at Lido, or relaxing spa treatment, along with a brief description, and you could win a 1 Night Stay in an Ocean View Suite!
Learn to navigate your local farmer’s market and create a fresh and fantastic multi-course meal with Executive Chef Maegen Loring! Class begins with a wine and cheese reception, followed by cooking demonstration. Guests then enjoy a multi-course wine paired meal to end the evening. May 8th, 5-9pm. $100 per guest (tax and gratuity included). 805.556.3894 or SpecialEvents@TheDolphinBay.com for reservations or more information.
It’s not all work here at Dolphin Bay Resort & Spa. Every quarter, the management team gets together for an afternoon of team building! For our last retreat, we experienced cooking with our Executive Chefs in our private penthouse and a fun trip to the Great American Melodrama. We’ll have photos from our next retreat soon, we think this one is going to get a little competetive!
The beginning of spring is filled with great anticipation. The sunshine, the warm ocean breezes, the kites on the beach; all signs that the gloom of winter is behind us and the promise of summer ahead of us.
Here at Dolphin Bay, we try to anticipate all things vacation, like Hearst Castle tours and hikes up Bishop’s Peak or wine tasting and walks on the beach. Whatever you anticipate for this summer, let us help make it better, more memorable, more delicious, more relaxing or just plain more fun!
It’s easy. All you have to do is anticipate. We’ll do everything else.
We’ll see you soon at Dolphin Bay Resort & Spa!
The Team at Dolphin Bay Resort & Spa
Mussels and Clams in Paradise Road Pilsner
1 tablespoon neutral cooking oil, such as vegetable
8 each mussels, Price Edward Island or medium size black mussels
6 each clams, Littlenecks or Aquagems
½ cup leek whites, chopped and rinsed
1 tablespoon minced garlic
1 cup Paradise Road Pilsner or light bodied beer
1 tablespoon butter
1 pinch chopped parsley
Chili flakes, salt and pepper to taste
Heat medium sauté pan on high, add oil and wait 30 seconds for oil to warm. To avoid flame up, remove pan from heat to add mussels and clams, then place pan back on high heat and sauté for 2 minutes. Next add leeks and sauté for another 2 minutes. Add garlic and heat until aromatic, but not brown. Add beer, being cautious of hot steam, and cover sauté pan. Turn down to medium heat and simmer until all clams and mussels are open. Finish with butter, chili flakes, salt and pepper to taste. Arrange in a large bowl and top with chopped parsley.
Paradise Road Pilsner is a light bodied and crisp Bohemian style lager from local craft brewery Figueroa Mountain Brewing Company.
1 ½ oz. Vanilla Vodka
¾ oz. Kahlua Coffee Liqueur
¾ oz. Frangelico Hazelnut Liqueur
1 shot of espresso
1 ½ oz. Lost Abbey Serpent Stout
Shake all ingredients, except Stout, and strain into a martini glass. Finish with Stout. Garnish with espresso beans.
Recipe by Lido Mixologist Collin Tharp
We use the Serpent Stout from Lost Abbey Brewing in San Diego, but you can always experiment with your favorite dark beer at home for unique twists. A nitrogenated beer like Guinness will give it a smooth, velvety texture while a traditional brew on carbon dioxide, like the Lost Abbey, will impart a crisp effervescence.
With its rich, sweet and smoky notes this after dinner concoction makes a perfect pair for a little dark, spiced chocolate like you’ll find in our Aztec Tribute Dessert from Executive Chef Maegen Loring. Enjoy!