FIRST CLASS ROMANTIC DINING AND DESTINATION GETAWAY

FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA

Romantic California Mediterranean Dining at Bella Vista Restaurant

Our Talented Chef Tory Martindale

Delicious Chilled Tomato Heirloom Soup

Mango Lychee Panna Cotta Dessert

My wish for you is that by the end of reading this you will be inspired to create your own romantic getaway and romantic dining experience to reconnect and celebrate someone you love.

As a Mediterranean-California home cook and newlywed of almost two years with a passion for celebrating love, life & delicious food, I love taking romantic getaways with my husband James and sharing our dining, destinations and recipes so you can do the same. While I always look forward to our weekly date nights that include a romantic meal at home or at a restaurant, (we take turns planning them and we love Mediterranean cuisine) there is something magical about getting away from it all together to reconnect and celebrating our relationship. And for my single readers, remember a solo trip just for you or with friends is a great way to celebrate your own loving self and friendships.

For a First Class Luxury Getaway and Dining Destination Getaway, I highly recommend The Four Seasons Resort - The Biltmore Santa Barbara. The hotel is a Spanish Colonial treasure built in 1927 that recently completed a comprehensive $240 million renovation. I am happy to report that Owner’s Ty Warner’s vision of restoring this "jewel of the American Riveria” back to its glamour and grandeur of its golden era has been a success. I was also glad to discover that The Biltmore is a "Green" Hotel that makes it a priority to create environmentally safe procedures.With picturesque views of the Pacific Ocean and Santa Ynez Mountains, red roof tiles, ivory adobe and graceful archways, - it is a luxurious and intimate retreat. After our heavenly couples massage we were ready to enjoy our romantic dinner. (See prior post on couples massage in private spa room)

The Fours Seasons Biltmore Santa Barbara has a wonderful restaurant called Bella Vista. My husband Jim and I enjoyed a first class romantic dinner we shall savor in our memories for a very long time. The presentation by Sous-Chef Tory Martindale was true artistry. The California atmosphere was heavenly with views of the ocean, palm trees and sunset followed by a full moon. Some of our menu highlights were fire roasted pepper and goat cheese soufflé, a delicious chilled heirloom tomato soup, a wild salmon with Yukon potato and herb fennel salad and a mango-lychee panna cotta dessert and dark chocolate soufflé with vanilla cream and raspberry that captured the best of Mediterranean California cuisine has to offer. I was delighted when Bella Vista agreed to provide my readers and listeners with the recipe below.

To hear my Romancing the Table® interview with chef Tory Martindale go to my website www.romancingthetable.com and click on the RT show banner for a replay of the show where I talk with Tory about our Bella Vista dinner, what inspired him to become a chef, and how you can make the Chilled Heirloom Tomato Soup we enjoyed at home. I hope this story inspires you to plan a romantic getaway for you and your beloved wherever it may be and may you one day be able to visit my beautiful town of Santa Barbara and dine at Bella Vista or stay at The Four Seasons the Biltmore.

Chilled Heirloom Tomato Soup
Bella Vista Restaurant
Four Seasons Resort The Biltmore
Santa Barbara

2 Red Heirloom Tomatoes (Brandywine)
2 Yellow Heirloom Tomatoes
5 French Shallots
1/4 cup Extra Virgin Olive Oil
2 large stems Basil
Salt and Pepper
Water from 1 Thai coconut
1 tbsp powdered lecithin
1 oz rainbow micro greens

In 2 separate pans separate the red and yellow tomatoes
Slice up the shallots and basil and spread evenly over both pans of tomatoes
Drizzle olive oils over the tomatoes. Roast in a 375°F oven for 20 Minutes
Remove the pans of tomatoes and allow to cool
Pass the contents of each pan through a juicer first the yellow then the red
Season both soup purees with salt and white pepper
Place both red & yellow soups into pour spout jugs & refrigerate for 2-4 hours
When plating the soup pour both color soups simultaneously slowly into opposite ends
of the soup bowl
To garnish mix the lecithin into the coconut water and froth with a wisk. Allow 20 second for the bubble to set on top and skin off a small bit of foam for the center of the soup
Place a small amount of the micro greens in the middle to garnish
Serves 5 people