Rancho Bernardo Inn offers World Class Golf and SoCal Get-Away

The world-class course offers much for all levels.

 

A few weeks ago we were invited to stay Rancho Bernardo Inn and enjoy a round of golf on their gorgeous 18-hold golf course and enjoy their latest creations at the Avant Restaurant (check below for an awesome giveaway courtesy of Rancho Bernardo Inn!).  It has been some time since I’ve played golf (like 20 years) but the world-class golf course is geared for all levels.  My husband has been playing for many years now and he loves this course.  You can read our review on Travel Advisor here.

 

 

The rooms at Rancho Bernardo are so comfortable with stunning views! Each of their 287 guest rooms and suites are luxurious, spacious retreats with a variety of enhancements.  You’ll find each room has either a private balcony or patio, luxurious linens and bath products, custom artwork, flat-screen TVs, in-room dining options and wireless Internet to keep you connected.

 

Rancho Bernardo Inn is an award-winning resort and includes  2015 & 2013 Condé Nast Traveler Top SoCal Resort, 2015 & 2014 Condé Nast Traveler Top 25 Spas in the US and 2014 T+L Magazine World’s Best.

 

 

Newly renovated championship golf course:

Recently renovated, the 18-Hole San Diego Championship Golf Course at Rancho Bernardo Inn has hosted both PGA and LPGA events and continues to present golfers of all skill levels with a challenging and rewarding day on the course.

The Rancho Bernardo Inn golf course was rated 9 out of 10 by the U-T San Diego! As I mentioned, it has been many moons since I played a round of golf, but I found it to be suitable for all levels – from newbies to pro’s.

 

The property completed a successful 24-month greens renovation project to its championship golf course. The new putting surfaces receive daily rave for turf quality and their new challenging enhancements. The expansive project reinforces JC Resorts’ commitment to provide the best golf course conditions in the San Diego Golf Market. After 50 historic years, the golf course continues to be a favorite among San Diego golfers as well as travelers from around the world and plays host to both PGA and LPGA Tour events. (Source: Rancho Bernardo Inn).  We really had such a great time playing together.

 

Spend some time at the pools:

After our round of golf we enjoyed some time by one of their pools.  They offer a saline pool at the spa (*must be a guest of the spa to use saline pool), an adult pool, a kids’ pool with toys, a whirlpool and wading pool.  You have your choices that is for sure!  saline pool at the spa*? Check. An adult pool? Check. A kids’ pool with toys, a whirlpool and a wading pool? We’ve got you covered.

 

The Avant Restaurant:

Lively and sophisticated with a dash of daring, AVANT focuses on unpretentious, approachable cuisine with homegrown culinary touches paired with handcrafted classic cocktails, local craft beer, and limited production wines from around the world.  I can truly say the food at AVANT was so delicious and one of the best meals we’ve had in a long time.  Everything was so fresh!

 

From the amazing meat and cheese platter (you must order one) to the delicious halibut, you can tell the chef only uses the freshest ingredients.  Many of their produce and meats are local suppliers. We had a chance to interview the General Manager Jason Carroll who provided us with one of their delicious recipes.

 

Interview with Avant General Manager, Jason Carroll

 

Tell us what separates your restaurant from others in the area?

We source the best seasonal ingredients available and the menu is constantly evolving.  We also have one of the most extensive wine lists in Southern California.

How often do you switch around the menu?

We do 4 major seasonal overhauls and make minor tweaks throughout the year as certain items come into season such as cauliflower mushrooms, razor clams, and ramps.  All of which have an extremely short season.

Tell us more about the chef and his/her philosophy

As Chefs, we can’t make things like apples or carrots.  Our job is to create.  Have most chefs earned respect for where the thing they cook come from?  No.  Until they do, it’s just food, right?  Nature blessed us.  We as chefs should repay the favor.  – Chef Aaron Thomas

How long have you been there and what’s your favorite dish?

Over the past 3 years I’ve had the opportunity to sample some of the best dishes you could ever imagine right here in our Avant kitchen.  As far as the current menu, that’s a very tough choice.  I’d have to say it’s our Lamb dish.  It’s sourced from a small farm in Colorado and we are one of the very few restaurants in California that serves it.

Anything else you’d like to share with our lovely dandelion moms?

Well if you have been on our property, I’m sure you would agree that we are truly a hidden gem.  Whether you enjoy golf, a relaxing spa day, or just a walk around the property to catch a glimpse at the beautiful views, Avant is a great way to cap off your day here at the Inn.  You can enjoy some amazing cocktails on our patio as the sun sets during our happy hour every day from 4-6:30.  We have a beautiful dining room where you get to sample some of our chef’s delectable dishes paired with amazing wines from all over the world.  Come and join us.

 

Thank you for sharing with us about the Avant Restaurant – one of my new favorite hot spots for a really good meal!  Here is a recipe for their Beet Variations Salad.

 

Beet Variations Salad

For the roasted beets

2# golden baby beets

2# red baby beets

2# striped baby beets

Method

Wash and trim the tops of the beets. Pat dry with paper towels. Pre heat the oven to 325 degrees. In a mixing bowl, toss all of the beets with olive oil, kosher salt and espalette pepper. put the beets on a 1/2 sheet tray and roast the beets until they have a little give and the skin on the beets begin to wrinkle, approx. 20-25 minutes. When the beets come out of the oven put them in a clean bowl and cover the bowl with plastic wrap to allow the steam to loosen the skin of the beets. Allow the beets to sit, covered for 20 minutes. Using a kitchen towel, gently rub the skins off the beets ensuring not to damage the beets. Set the peeled beets aside at room temperature.

For the pickled golden beets

1 cup chardonnay vinegar

5 each black peppercorns

1 cardamom pod- crushed

1 juniper berry- crushed

1/2 Thai chili

1 teaspoon kosher salt

1 tablespoon sugar

1/8 teaspoon citric acid

2 each baby golden beets- shaved

 

Method

In a medium sauce pan, add all of the ingredients except the shaved beets. Bring pickling mixture to a simmer and pour over the shaved beets. Allow the beets to cool to room temperature. When the beets are completely cooled, transfer the beets to a Kryovac bag and seal in a Kryovac machine. Set aside until needed.

 

For the pickled red beets

 

1 cup red wine vinegar

5 each black peppercorns

1 cardamom pod- crushed

1 juniper berry- crushed

1/2 Thai chili

1 teaspoon kosher salt

1 tablespoon sugar

2 each cloves

1 each star anise pod

1/8 teaspoon citric acid

2 each baby red beets- shaved

 

Method

In a medium sauce pan, add all of the ingredients except the shaved beets. Bring pickling mixture to a simmer and pour over the shaved beets. Allow the beets to cool to room temperature. When the beets are completely cooled, transfer the beets to a Kryovac bag and seal in a Kryovac machine. Set aside until needed.

 

For the poached golden beet puree

 

2 each large golden beets- steamed, peeled and diced

3 tablespoons chardonnay vinegar

½ cup olive oil

1/8 teaspoon xanthum gum

½ cup hot water

2 teaspoons kosher salt

½ teaspoon espalette pepper

 

Method

In the bowl of a blender, add the beets, vinegar, hot water, salt and pepper. Blend on the highest speed until a puree is made. Add the xanthum gum and blend an additional 30 seconds. Slowly add the olive oil and blend until a perfect emulsification is made. Adjust for seasoning. Pour into a squeeze bottle and set aside.

 

Artichoke Vinaigrette

 

2 cups artichoke hearts- canned, drained

2 tablespoons Dijon

2 cloves garlic

1 large shallot

½ cup champagne vinegar

2 tablespoons sugar

2 cups extra virgin olive oil

Salt and espalette to taste

Method

 

In the bowl of a blender add the first 6 ingredients. Blend on high for 2 minutes. Slowly add the olive oil and create an emulsion. Blend for an additional 1 minute. Adjust seasoning and pour vinaigrette into a squeeze bottle and refrigerate until needed.

 

Salad assembly

 

On a large platter, squeeze some of the beet puree onto the plate in your desired design. Garnish the puree with yellow and red roasted beets. Add the pickled beet shavings, and drizzle the artichoke vinaigrette over the roasted beets. Garnish the salad with petite nasturtium leaves, micro celery and shaved raw beets.

 

Be sure to try a dessert!

We enjoyed our meal so much we couldn’t stop and had a delicious dessert as well!  Everything tasted so good that I would recommend to visit the restaurant even if you aren’t staying at the resort – it is that good!

 

 

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Twitter: @rbernardoinn

Good Luck! Prize includes one night stay at Rancho Bernardo Inn and Dinner for Two at AVANT Restaurant. Some date limitations apply. Winner responsible for collaborating with Rancho Bernardo Inn for best dates.

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Note: We are part of the Rancho Bernardo Inn #INNFluencers program and provided with accommodations and dinner but all thoughts are our own.

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