Celebrate Valentine’s Day At Carmel Valley’s Bernardus Lodge & Spa

In February, when thoughts turn to romance, “A” is for “aphrodisiac” at Bernardus Lodge & Spa, especially in the culinary department. Chef Christian Ojeda, who’s been at the helm of of the kitchen at Lucia Restaurant for just over a year, isn’t exactly new anymore, but having come in after the departure of founding chef Cal Stamenov, he’s now truly finding his form in themed menus such as this one.

Focused on ingredients said to be aphrodisiacs, the menu includes oysters, red meat, black truffles, figs and other “forbidden fruit,” and decadent chocolate.

Specific dishes include:

~ Kumamoto Oysters with a Champagne-cucumber relish

~ Forbidden Fruit Salad

~ Prime Beef Filet with caramelized onions, confit endive, and black truffle bordelaise

~ Diver Scallops with sticky rice and bouillabaisse reduction.

And for dessert, consider a Tropical Crémeux with a passionfruit, mango, and kumquat ménage or a Dark Chocolate Mousse made with Valrhona Chocolate ganache, sour cherry coulis, and toasted hazelnuts. Probably one of each?

And don’t forget the special cocktail menu dialed in just for this month-long lovefest. “Between the Sheets” is a twist on the classic from Harry’s New York Bar in Paris, with Bacardi platinum white rum, sparkling rosé, and St. Germain, served on the rocks with dried rose petals from the property’s organic garden. Don’t tell anyone, but the “Ménage à Trois” Martini combines vodka with Cointreau and cranberry for a pretty presentation. And “Sex in the Vines” plays off Bernardus’ nine acres of prime vineyards; it’s actually sangria made from Bernardus Rosé and apricot brandy with a splash of soda.

Ojeda has kept many of the signature dishes long on Lucia’s menu, like the famous huevos ranceheros at breakfast, but he’s given them his own twist, as, in this case, adding chicken tinga (Mexican-style stewed chicken with chiles). I spoke with Chef Ojeda late last year, and he says he’s interested in preserving Stamenov’s beloved menu items while gradually expanding his own style, which is rooted in the property’s extensive gardens, as well as his own upbringing and past roles at Montage Deer Valley Resort, Joel Robuchon in Las Vegas, and Hubert Keller’s Fleur de Lys in San Francisco (now closed).

He describes his cooking style as “progressive” — rooted in traditional European techniques manifested with contemporary local ingredients. He’s already experimenting with new herbs and fruit plantings, so stay tuned for updates.

On the hotel side, Bernardus remains a destination for a quiet retreat, romantic any time of year, with luxurious lodging options that are priced competitively at the entry-point level.

This month-long culinary exploration of aphrodisiacs shows off Chef’s talent and creativity, and it offers a great way to familiarize yourself with the slow reinvention of the Lucia menu. When I dined there a few months ago, it was clear that there were many regulars at dinner, both locals and repeat hotel guests, and it will be interesting to see how it all evolves, as well as what new kinds of travelers/diners might be beckoned in.

Visit Bernardus Lodge & Spa for more information. Aphrodite, the Greek Goddess of Love, would be there in a heartbeat.