L'Auberge Del Mar

L’Auberge Del Mar rests one block from the beach in Del Mar, a seaside enclave 20 minutes north of downtown San Diego. The 5.2-acre resort overlooks the Pacific from the spot where the Hotel Del Mar once served as a meeting ground for stars like Douglas Fairbanks, Mary Pickford, and Bing Crosby. When L’Auberge reopened in summer 2008, a top-to-bottom redesign of the public areas and 120 rooms revealed sophisticated new estate furnishings to go with the privileged views of village, gardens, and Pacific coastline.

Event planners appreciate the resort’s approach to making meetings easy. Six indoor and seven outdoor venues, along with creative decor and special group menus for themes like In the Garden and In the Vineyard result in near-effortless events.

Heralded as a “rising star of American cuisine” by the James Beard Foundation, Executive Chef Paul McCabe brings a regional approach to catering based on seasonal, sustainable ingredients from local organic farmers and fishermen. The same philosophy applies to dining at the chic new restaurant Kitchen 1540, meals on the Waterfall Terrace, poolside refreshments at Bleu Bar, and private dining in the comfort of the guest rooms. Like the reborn elegance of the rooms, spa, and water features, everything contributes to the sense of fresh new beginnings by the sea.

$199 for '09 and on...

Start	End	Rooms	Rate
4/05/10	6/30/10	5+	from $179

Posted Jul 8, 2009 by Elite News Team
Subscribe - RSS Feed Chef Paul McCabe Will Host Dinner At the Prestigious James Beard Foundation in Manhattan

Del Mar, California (ISSUE DATE, 2009) - L'Auberge Del Mar's Executive Chef Paul McCabe will bring his well traveled culinary expertise to New York City as he serves as guest chef for a James Beard Foundation Fundraising Dinner on March 7 at the prestigious James Beard House in Manhattan. Chef McCabe, who heads the wildly successful KITCHEN 1540 at the coastal resort, has created a special menu for the occasion that will highlight his fondness for farm-fresh and organic ingredients.

Heralded as a "rising star of American cuisine" by the James Beard Foundation, Chef McCabe has cooked for some of Hollywood's hottest stars, world figures and epicureans from around the globe. With extensive training in French, Mediterranean, Southwestern, Pacific Rim and Spa Cuisine, Chef McCabe will showcase his flair for farm-to-plate cuisine at the James Beard Dinner. Incorporating several ingredients he uses on a regular basis at KITCHEN 1540, Chef McCabe has created an epic five course meal that has been perfectly paired with wine selections that will leave gastronomic guests elated.

The March 7 James Beard Menu will begin with tray passed h'ors d'ouvres to pique the appetite, including green garlic soup with crispy Kumamoto oysters; tuna and avocado Panna Cotta with pickled onion; Foie Gras Torchon with tangerine pop rocks; and Crows Pass Farm beets, valdeon shortbread and caramelized yogurt; and all will complimented by a 2005 Domaine Caneros Brut. The five course dinner will start with Hiramasa Crudo, lemon jam, Steelhead roe, and smoked duck cracklings paired with a 2008 Craggy Range Sauvignon Blanc. This will be followed by Day Boat scallops, popcorn puree, organic baby corn, and blis maple paired with a 2006 Wild Oak Chardonnay. The third course offers Kurobuta pork belly, BBQ consommé with spring vegetable salad and pickled mustard vinaigrette served with a 2005 Abadia Retuerta Seleccion Especial. Next, Homegrown Meats dry aged grass fed beef rib eye with truffle gnocchi, fiddlehead ferns, morels, spring onions and a berberé reduction are paired with a 2004 Michele Chiarlo Barolo. Finally, Chef McCabe has planned a tantalizing dessert of flexible chocolate, coconut sorbet and curry carmel perfectly paired with a 2006 King Estate, Vin Glace, Pinot Gris.

The March 7 James Beard Dinner is open to the public, however limited seats are available. Those interested in attending may call 212-627-2308 for reservations. The price for the affair is $165 for the public and $125 for members.

In honor of Chef McCabe serving as guest chef at the prestigious James Beard Foundation, KITCHEN 1540 will be offering the James Beard menu throughout the month of April. To book reservations at KITCHEN 1540 guests may call 858-793-6460, or visit www.kitchen1540.com for further information.

About L'Auberge Del Mar

L'Auberge Del Mar is located in the heart of Southern California's most picturesque coastal village of Del Mar. The historic seaside resort, managed by Destination Hotels & Resorts, has set a new standard in Southern California coastal hospitality as a result of its $26 million comprehensive property renovation completed in June 2008. The revitalized L'Auberge is an upgraded resort that is reminiscent of a welcoming, private coastal estate, including a redesign of its 120 guest rooms and suites, lobby, pool deck and more. The property also features a new restaurant with James Beard Chef Paul McCabe at the helm. For information or reservations, call (800)245-9757 or (858) 259-1515 or visit www.laubergedelmar.com.

About Destination Hotels & Resorts

Destination Hotels & Resorts is the fourth largest independent hospitality management company in the country with more than 30 luxury and upscale hotels, resorts and conference centers. To protect and preserve the unique communities in which the company operates, Destination launched Destination Earth, an environmental sustainability program in 2008. New for 2009 is the 582-room Terranea Resort situated on the Palos Verdes Peninsula in southern California. The 102-acre ocean front resort will feature a 25,000-square-foot destination spa, three swimming pools, three restaurants and a Todd Eckenrode-designed par three golf course. In addition to Terranea in the greater Los Angeles area, Destination operates properties in key metropolitan areas and resort markets including Washington, D.C., Denver, San Diego, Santa Fe, Aspen, Palm Springs, Houston and Lake Tahoe. Destination is a subsidiary of Los Angeles-based investment, development and management firm Lowe Enterprises. For more information on the properties in the Destination Hotels & Resorts collection, please visit www.destinationhotels.com. Posted May 6, 2008 by Elite Concierge
Subscribe - RSS Feed Del Mar, California (April, 2008) The highly anticipated L'Auberge Del Mar, set to reopen in June following a comprehensive $25 million renovation, has announced plans to launch an expansive new spa as part of the property's comprehensive make-over. Set in a freestanding facility, with its own private street side entrance, the 4,500 square foot retreat, designed by acclaimed Blu Spas Inc., will be an oasis of pampering for guests and locals alike. The new spa will debut in December of 2008 as one of the many new facilities and services planned as part of the luxury upgrades at L'Auberge Del Mar, managed by Destination Hotels and Resorts. Spa services will be available in the property's existing spa from June to December.

Recently approved by the Del Mar City Council, the new spa will be a premier resort and day-spa destination. It will provide visitors with 10 elegant treatment rooms, multiple indoor and outdoor relaxation areas, aromatic steam rooms, men's and women's locker and rejuvenation facilities, and a complimentary wine bar. A private couple's treatment suite features a private garden, a day bed and a soaking tub for half day spa experiences. Private enclosed patios will offer the option of a garden environment for relaxation with soothing water features, coastal breezes and Southern California sunshine.

The Spa at L'Auberge, under the direction of 11-year L'Auberge veteran spa manager Jeanette Handson, will offer a broad range of classic and signature services including massages, body wraps, facial treatments, and manicures and pedicures. On the forefront of spa trends, the Spa at L'Auberge will feature 95 percent organic ingredients, including exotic items such as Indonesian ginger, yuchayu oil, red coral and sweet jasmine, and a signature line of products from the completely organic Pevonia line.

Cutting-Edge Banquet Service:

Upon opening in the first week of June, the freshly renovated L'Auberge Del Mar will introduce Executive Sous Chef Jesse Bajana, who will help shape the resort's completely new perspective on banquets and catering. Executive Chef Paul McCabe will continue to oversee the creation of the resort's customized banquet menus, utilizing modern techniques with an emphasis on regional and seasonal ingredients, but he will now incorporate an even higher level of service never before seen in the banquet setting. Long lines and generic plating will be a thing of the past. As L'Auberge Del Mar continues to unfold in their rebirth, the new banquet concept will introduce individually prepared, well-dressed dishes served elegantly on beautiful Villeroy and Bach China, and will incorporate "a la minute" service, ensuring that all outgoing dishes are served immediately following preparation. L'Auberge Del Mar will offer their clients an opportunity to speak directly with the Executive Sous Chef to customize their menus for a truly memorable culinary experience.