Growing up in Northern California, I’ve always felt a sense of wonder when stumbling upon new and unfamiliar places – it’s like discovering that missing puzzle piece that completes the picture. This sense of delight washed over me as I exited Highway 1 in Santa Cruz and meandered along a tree-lined path, eventually reaching the end of Chaminade Lane. Once a Jesuit boy’s high school christened in honor of Father William Joseph Chaminade, Chaminade Resort & Spa has since undergone a metamorphosis into a captivating hotel and conference center.
Nestled discreetly within the Santa Cruz Mountains, this expansive 300-acre property remains a hidden gem. The resort, boasting 156 rooms, occupies what is locally referred to as the “Banana Belt,” perched above the fog line and blessed with warm days and refreshing nights.
An unforgettable evening unfolded as I gazed over Monterey Bay alongside Patz and Hall founders, James Hall and Anne Moses. This remarkable gathering took place at Chaminade as part of the Vine to View dinner in partnership with Patz & Hall.
The soirée commenced on an outdoor terrace, a lively setting with live music and a flowing stream of sparkling wine. Hors d’oeuvres circulated as guests mingled and engaged in conversation. A favorite bite of mine were the mini beef Wellington bites combining tender beef and buttery yet flaky pastry.
Crafted by Executive Chef Samuels and his culinary team, the gourmet five-course dinner harmonized perfectly with the wines poured throughout the evening.
Course One: The Compressed Melon Gazpacho intertwined the refreshing sweetness of watermelon with the vivacious, juicy notes of toybox melon, resulting in a symphony of summer flavors within every spoonful. This exquisite dish found a kindred spirit in the Patz and Hall 2019 Sonoma Coast Chardonnay
Course Two: The Maine Lobster “Elote” unveiled succulent lobster reclining on a cushion of Coachella Valley Sweet Corn Pudding, garnished with chervil and caressed by vanilla vinaigrette. The 2019 Dutton Ranch Chardonnay proved a splendid companion, its buttery notes and crisp fruitiness harmonizing with the dish’s luxurious lobster
Course Three: The Pithivier showcased a delightful blend of tastes, melding the robust earthiness of wild chanterelles and burn morels with the vitality of Chef’s Garden Chard and a vibrant herb coulis. Elevated by the Gaps Crown 2018 Pinot Noir, the dish experienced an enchanting elevation through the wine’s red fruit complexity and velvety texture
Course Four: The King Troll Salmon offered a masterful fusion, as the delicate richness of the salmon interplayed harmoniously with the creamy artichoke agnolotti ravioli, velvety artichoke puree, and the opulent flourish of béarnaise sauce. The 2018 Bootlegger’s Pinot Noir elevated the dish’s nuances with its red fruit notes and elegant tannins, complementing the varied textures and flavors
Course Five: The Sous Vide Leg of Lamb unveiled a rich umami profile of tender lamb, complemented gracefully by the earthy essence of black truffle cauliflower “mac” and the luxurious indulgence of shaved truffle. Accompanied by the 2016 Moses-Hall Pinot Noir, this pairing was captivating, with the wine’s layers of fruit and subtle spices enhancing the dish’s intricacies
After savoring this sumptuous feast, a final delight awaited in the form of a Champagne Cake, adorned with Driscoll’s Strawberry Jam and vanilla bean buttercream. Harmonizing splendidly with the 2015 North Coast Brut, this combination provided a delectable conclusion to the dining experience.
With the dinner event winding down, we retreated to our spacious Junior Suite, complete with a charming deck overlooking the serene Eucalyptus forest. The room, adorned with eclectic bohemian touches inspired by Santa Cruz’s local artisan community, offered a comfortable sanctuary.
The next morning, I awoke to embark on an exploration of the resort. Throughout the grounds, I encountered four-legged companions reveling in the Chaminade Resort environment – it’s a dog-friendly haven, even boasting a dedicated area for canine guests.
Set on 300 acres of lush woodlands and boasting panoramic views of Monterey Bay, the resort offers an array of amenities. Guests can relish two heated pools, an extensive network of three miles of hiking trails, a full-service spa, and a state-of-the-art fitness center offering diverse classes from yoga to pilates.
With the resort sprawling across the property, guests enjoy complimentary transportation. Additional diversions include pickleball and tennis courts, allowing for a well-rounded recreational experience.
In essence, Chaminade Resort & Spa provides an all-encompassing retreat where nature’s beauty and refined hospitality intertwine, offering an experience both rejuvenating and memorable.
