Inspired in name by the award-winning Showtime series, Californication, our very own Los Angeles native, Executive Chef Joseph Antonishek, returns with another one of his in demand culinary series, Caliwine-ication – Season 4 on December 29th at 6pm. After selling out the previous 3 seasons, this much awaited follow up promises to do the same. This seasons highlight will include wine pairings from the vineyards of legendary Napa Valley, California vintner, Robert Mondavi, who created his namesake winery 56 years ago and established himself early on by labeling wines varietally rather than generically, which became the standard for New World wines.
As with prior seasons, it all begins with the California Canapé Hour from 6 – 7pm gathering in the Temple Bar & Lounge overlooking the Indian Ocean and timed perfectly to view the setting sun as you kick the evening off with an aperitif before heading down to di Mare where the blissful Balearic vibes of long time Karma high season resident DJ and Ibiza icon, Jon Sa Trinxa, provide the perfect soundtrack to complete the ambience.
With a menu inspired by seasonal local and sustainable ingredients served in farm to table style that are the hallmarks of California cuisine, the five-courses Chef Joseph has curated bear his Cali spin on local ingredients. Innovative and delicious combinations such as Monterey Bay inspired chowder served with abalone krupuk for his second course, Javanese quail with a Cal-Mex inspired chorizo cornbread stuffing pre-main, and lamb pastrami main with smuggled horseradish root, charred eggplant plum relish, sesame seeds, and sage jus, all promise a memorable dining experience. And for the Final Flavor, no one can deny the connection between the city of Los Angeles and Japanese cuisine that is the inspiration for the rich Nama chocolate dessert served with passion fruit and coconut sorbet influenced by Chef Joseph’s recent trip to Tokyo. Pair this with our signature mezcal negroni cocktail made with mezcal (tying into California’s Mexican influences), cocoa nib infused brem (Balinese rice wine), and Campari, all served with traditional mezcal accompaniments, sal de chapulin (chili salt) and an orange slice.