Happy Valentine's Day. Welcome to the Mirabel Properties newsletter. We appreciate your taking a few minutes to read this latest issue. 

Winter is a great time of year to visit Carmel. You’ll discover that the streets are quite a bit quieter than in summer. And February is the perfect month for a romantic getaway. We’ve created a “Love Soars” package to celebrate your love that is truly one-of-a-kind. We hope to welcome you again soon at one of our restaurants or hotel. 

Best regards,
David Fink

Relais & Chateaux Update
L’Auberge Carmel was inducted into the Relais & Chateaux association during the annual international congress held at the end of 2007 in Washington, DC. 34 new members were announced, bringing the global association to 470 of the finest hotels and gourmet restaurants in 55 countries.  Jaume Tàpies, president of Relais & Châteaux said, “Each of these new members exemplifies the association’s enduring dedication to quality as well as the ‘spirit’ that distinguishes the association through the five ideals – sense of place, harmony, being, personal generosity and fellowship.” If you are currently planning a trip, why not view the www.relaischateaux.com web site and schedule a visit at one the world’s finest hotels or restaurants?


Hotel Offers
LOVE SOARS 
February is the month of love. We invite you to love freely, love deeply and love long. If you can’t find the time to getaway in February, this unique “Love Soars” package will be available at L’Auberge Carmel throughout 2008. The romance package offers unforgettable experiences; from a sunset plane ride over Monterey Bay to a private bonfire supper on Carmel Beach. Your love is bound to reach new heights with the “Love Soars” offer. Click here to see complete package details or book a reservation.  


New Overnight Culinary Package 
L’Auberge Carmel has created a new culinary package specifically designed for food and wine enthusiasts. The offer includes luxurious accommodations, breakfast, lunch and dinner. All dining reservations are made in advance alleviating any decisions on where and when to dine during your stay in Carmel.  Rates for this special “Culinary” offer are $585, subject to availability Monday - Thursday throughout 2008 excluding holidays and special events. Click here to see complete package details. 


Restaurant News
On January 2, Bouchée Bistro and Wine Bar introduced a new chef de cuisine, Jesse Kloskey, and a complete new menu. Here’s what gayot.com had to say about the new cuisine: “...the simplified menu, has in fact, elevated the dining experience; it’s more relaxed and enjoyable. So has the remodel, with more space and stools at the bar, and an open kitchen with seating to watch...classic bistro dishes take a contemporary turn, peppered with regional area influences. The menu’s most luxurious dish is its preparation of Monterey Bay red abalone...Take a trip to the French countryside with three petite rosemary-crusted tenderloins. Large white beans and olives add authenticity to the excursion...The pastry chef, Ron Mendoza, a French Laundry grad, makes a spot-on chocolate mousse that would do Thomas Keller proud. It’s lightly whipped, yet manages to retain a lush chocolate flavor. Allow wine director, Thomas Perez to lead the way with flights or bottle selection.” Click here to see Bouchée’s new menu.


Upcoming Special Guest Sommelier Events at L’Auberge Carmel Restaurant
To have a winemaker or in some cases a sommelier/winemaker fill your glass at dinner and discuss with you how the wines were made is a rare and insightful experience. The intimate atmosphere of L’Auberge Carmel makes just such an evening possible. Join wine director Thomas Perez and some of today’s hottest sommeliers and winemakers for an evening of their featured wines paired with exceptional L'Auberge Carmel menus.

Call 831-624-8578 to make your reservations for these intimate culinary evenings. The price of featured wines is $105, dinner priced separately.

Friday, February 29, 2008
Robbie Meyer, L'Angevine Napa Valley and Vogelzang Vineyards Santa Ynez Valley
Join Special guest sommelier, Robbie Meyer, formerly wine maker for Peter Michael Winery and Lewis Cellars. A great opportunity to taste his wines made from these two famous regions.

Friday, March 14, 2008
Chris Weidermann, Pelerin Wines, Santa Lucia Highlands
Building on exceptional quality fruit, Pelerin Wines is dedicated to traditional winemaking methods and to the creation of well-balanced wines with intensity, richness and multilayered complexity. Chris Weidemann is the former assistant winemaker for Newton Vineyard and Morgan Winery.

Friday, March 28, 2008
Emmanuel Kemji, Miura Vineyards
Emmanuel Kemiji is the 13th Master Sommelier in the United Estates, and former wine director at Ritz Carlton, San Francisco. Miura is currently one of the hottest boutique wineries. On his last visit here Emmanuel featured his California wines, this time he brings his Spanish wines.
 
Friday, April 4, 2008
Manny Frias, Frias Family Vineyards, Spring Mountain
Join owner Manny Frias to taste is 100% single vineyard Napa Valley Cabernet Sauvignon, a micro climate taste of the Spring Mountain Appellation. Frias Family Vineyards was founded in 1991. The family purchased 100 acres in 1977 and planted only 5 acres in 1985.

Friday, April 18, 2008
Vanessa Wong, Peay Vineyards & Winery, Sonoma Coast
Vanessa Wong, formerly winemaker at Peter Michael Winery has worked for Chateau Lafite Rothschild in Bordeaux and for Domaine Jean Gros in Burgundy. She produces her wines only from Peay’s own vineyards located in an exceptional micro climate on the “true” Sonoma Coast.


Chef Profile
Jason Balestrieri
Executive Chef Cantinetta Luca & Bouchée Bistro

What is your kitchen philosophy?   
I like to keep it simple and use the best ingredients possible. I strive to serve organic produce and sustainable seafood whenever possible. I have recently begun to consider the food that I am cooking for others as soul food. Food that shares the soul of Italy. My menu items are prepared simply without pretension, they’re not complex and overly technical. I cannot ask for a better compliment, than when a customer who has traveled to Italy and then dines with us says, “the dining experience at Luca is just like being in Italy”.  It’s so gratifying and rewarding.

Tell us about the menus available at the restaurant? Do you have daily or weekly special chef’s menus?  
The menu at Luca is meant to be diner-friendly from top to bottom. The entire menu may be shared at the table. The antipasti’s are all small plates and are especially meant to be shared. The salumi selection has become our signature item. The plate features eight different salumis, some are made here in house, the rest come from Italy, or are made here in the U.S. When the restaurant opened, we installed an authentic wood-burning pizza oven from Italy. With this, we have created the closest product we can to a “Neapolitan” style pizza. Some customers come in several times a week for the pizza alone. Roasted, braised and grilled main meat courses give diners a variety of entree choices that come in different sizes and prices. Main courses range from $22 for a roasted half chicken to a 24 oz. Prime Bistecca Fiorentina (T-Bone) for 2 people at $70. Traditional side dishes are always available to accompany the main courses.    

What should a diner not miss ordering from your menu?  
That’s a hard question. But I would say not to miss the burrata cheese, the salumi selection, grilled Prawns, tricolore salad, margherita pizza, pappardelle alla bolognese, pumpkin ravioli, bistecca fiorentina, Anson Mills polenta and the apple budino for dessert. However, it may take more than one sitting to enjoy all of these items. 

What do you like to do in your free time?  
I love to spend time out my 3 year old son Pierce, while my wife, who is an emergency nurse, works at Natividad Hospital in Salinas.  We read, play games, and cook. 

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