At Terranea Resort we nurture the creativity of our bar team to cultivate a unique array of eclectic signature cocktails resort wide. We encourage creativity, while using the best possible ingredients. This means making as many of our ingredients in house as possible. It also means using local ingredients, or ingredients based on seasonality.

Our signature cocktail—Origin Story—can be ordered year round and uses the resort’s own lemons, rosemary, honey and sea salt.

Origin Story
2 oz. Tru Garden vodka
1/4 oz. honey syrup
1 oz. lemon juice
rosemary sprig
sea salt rim garnish

About the Farm-to-Table series: Sometimes the freshest and most delicious way to serve our guests is to harvest our cuisine’s ingredients right from the land and sea around our beautiful resort.

All rights reserved. This video or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission by Terranea Resort.

Celebrating your holiday traditions at Terranea is an experience like no other. As the perfect place to gather and enjoy your loved ones, make the holidays this year truly something special.

Book July 1-31, 2018, for stays November 2018 – April 2019 and save:

Save 20% on 2-night stays.
Save 30% on 3-night stays.
Save 40% on 4-night stays.
Save 50% on 5-night stays or longer.

Use promo code: SANTA18 on

Offer excludes Villa and Casita accommodations. Some restrictions apply.

All rights reserved. This video or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission by Terranea Resort.

8:30 a.m.
Revive and Renew

Seaside Cycle and Yoga
Start the day with a low-impact workout while listening to energizing tunes. The Seaside Cycle class, held at the Fitness Center’s ocean front terrace (think sweeping ocean views), is intended for all levels. Afterwards, restore mind balance and gently stretch tired, achy muscles with Seaside Yoga. Combining thoughtful body postures and breathing exercises, the class is designed to eliminate stress and promote flexibility. Finish by setting an intention for the day and drift away with a few minutes of mindful meditation.

12:30 p.m.

Spa Café
Grab a seat by the fire pit (or a lounge chair or cabana by the pool) and choose from healthful selections such as a poke bowl with sustainably-sourced Atlantic salmon, brown rice, house-pickled ginger and fried shallots; or a Green Crunch salad with black kale, green apples, asparagus, avocado, sunflower seeds and pomegranate vinaigrette. For other clean options, try the caprese sandwich on toasted whole-wheat ciabatta with roasted Roma tomatoes, basil, a bit of burrata and balsamic glaze; or the spinach chickpea curry with tomatoes, brown rice, toasted naan, yogurt and cilantro.

2 p.m.

Guided Coastal Hike
The Palos Verdes coastline is one of the most postcard-worthy in Southern California, with views of Catalina Island and sea life spanning whales and dolphins. It’s also home to countless wildflowers, native plants, birds and butterflies. Get in tune with nature and experience a two-hour guided hike with designated viewing stops including the Point Vicente Lighthouse and the Terranea Sea Salt Conservancy. Learn about the local residents including birds such as the California gnatcatcher and Allen’s hummingbird, and the El Segundo blue butterfly.

3:30 p.m.

Inside & Out
As the name implies, this mind and body journey is replete with contrast therapy and mineralizing clay to accelerate detoxification. The ritual commences with an herbal wrap followed by a temperature-cooling friction scrub. Next enjoy a warming session in the in-suite infrared sauna, followed by a cooling, invigorating rinse in a Swiss shower. Conclude with an application of red algae moisturizer—a mineral-rich antioxidant containing vitamin B12 with benefits from hydration to healing and improving skin function.

5:30 p.m.
Fabulous Finish

The Salon
Finish your day looking your best. The talented stylists in the salon provide you with a perfect polish or hair service that makes the day complete. Radiant, relaxed and refreshed!

Let The Spa at Terranea do the planning for you. Dedicated to nourishing the mind, body and spirit, Terranea’s three-day events feature expert wellness speakers, interactive workshops and mindful spa treatments, throughout the year. Learn more about the resort’s Immersive Wellness Series at

Written by Jennie Nunn

Enjoy these top grilling tips from mar’sel Chef de Cuisine Andrew Vaughan at your table:

 Dry rubs and marinades

  • Some of my favorite ways to grill are with marinades and dry rubs. Fresh herb and vinegar marinades help denature the proteins in meat to give it a softer, more tender texture infused with strong flavored herbs. I prefer marjoram and rosemary (try my recipe below!). If you’re not a fan of fresh herbs, a marinade heavy in garlic packs a great aromatic punch. Depending on the cut of meat, you can marinate from 12 to 24 hours. And if you’re patient, some meats can be marinated up to 48 hours to intensify the flavors and help break down the structure of your favorite cuts. My favorite cuts that hold up to such marinades are skirt steak, pork chops and even chicken.
  • Dry rubs are for the impatient who want immediate results and instant gratification! Rubs tend to be more concentrated and paste-like in texture and are truly all-purpose.  For best results, I love flavoring seafood with rubs and throwing them on an open grill and giving them a really nice char.  Rubs add lots of flavor and provide a unique texture to all grilled dishes – even vegetables.  Rubs work best with dried herbs and spices; you can add mustard to them – even horseradish – for an added level of spice and complexity.

Marjoram Rub Recipe:
½ cup fresh marjoram, chopped
¼ cup fresh thyme, chopped
½ cup smoked paprika
2 TB chopped garlic
2 cups ground fennel seed
2 cups red wine vinegar
2 cups water
2 cups olive oil
Black pepper

Make paste with ingredients and rub on preferred meat. Works well with beef or pork. Allow to set for 24 to 48 hours on meat. Season with salt and grill.

Compound butters and aioli

  • Two of my favorite things: BUTTER AND AIOLI! What I love best about these two condiments is their versatility and the full flavor they have in complementing dishes, especially items coming from the grill. Compound butter and aioli help soften strong robust flavors and you can add strong acids like lemon and lime that will help cut through rich fatty flavors to help enhance smoky nuances that you can achieve from the grill. Flavored butters and aioli lend themselves well to fresh herbs and spices. Butters in particular can serve an additional role in grilling your favorite meats and vegetables by slowly basting them while they are still on the grill. They also act as a great finishing component to grilled breads you may have around; my favorites are naan and pita. Get creative—you can make some amazing bites and sandwiches too.

Salads and vegetables

  • I can’t say enough about the fresh vegetables in California, and the grill lends itself well to developing flavor and robustness to vegetables from your garden or local farmers market. Not much is needed for your garden beautis—a little olive oil, salt and lemon can do the trick. I love finishing grilled vegetables with a nice Spanish olive oil and sea salt with a bit of lemon zest shaved with a microplane. Some of my favorite vegetables to grill are cauliflower, zucchini, asparagus and cabbage. Save a little of that aioli and compound butter from above to complement these vegetables.


  • Ceviches are wonderful and amazing on their own. I love to take them to the next level by throwing a little charred flavor and smokiness to the dishes. A great example for this application is grilled scallops. I like to mark them on a really hot grill, ensuring they are still raw, then rough chopping them, tossing them in a little tequila and lime juice, lime zest and red onion. Finished with a little cilantro and grilled diced pineapple, you have a dynamic ceviche. Go crazy and throw a few corn tortillas on the grill and you have a truly creative taco variation. This works great with any of your favorite seafood or shellfish.

Salt, pepper and oil

  • If all else fails and your time is too valuable for spending the day in the kitchen, then just fire up the grill, hand-select your favorite top-quality meats, seafood and veggies and just toss them in some nice olive oil, your favorite salt (like Terranea Sea Salt) and fresh cracked black pepper. Grill to your heart’s desire and enjoy!

Try Bobby Flay’s crostini recipe with your favorite Terranea sea salt!

About the Chef

Chef de Cuisine Andrew Vaughan oversees mar’sel, Terranea’s signature restaurant, and one of Los Angeles’ top dining destinations. A Louisiana native, Vaughan hails from two of the most iconic restaurants in the nation, working alongside Emeril Lagasse at NOLA in New Orleans, and Daniel Boulud at Restaurant Daniel in New York City. Most recently, Vaughan served as the Chef de Cuisine for Nelson’s, as well as masterfully executing VIP dinners for the resort, and aiding the development and execution of the successful Chef’s Table Dinner Series, which showcases the resort’s renowned “Farm-to-Terranea” cuisine, alongside featured wines, to benefit a select charity.

Under Vaughan’s leadership, the mar’sel menu exhibits a strong focus on the respect for culinary tradition and technique. He collaborates with local fisherman, ranchers and farmers to source local and sustainable ingredients to complement what is growing in Terranea’s hilltop garden and in the mar’sel garden beds. Vaughan spearheaded the 2017 launch of mar’sel dining series Farm and Vine, five-course wine pairings featuring a guest farm, such as Weiser and Coleman Family Farms.

For more information or to make a dining reservation, please contact (855) 416-3928.

Not just a place to come together to move your business forward, Terranea also offers a wide range of experiences to make the most of your time once the meetings are over. Extend your stay after the conference, or better yet, come back with your friends and family so you can enjoy all our resort has to offer.

About the Signature Moments series: A series that dives in and explores the authentic experiences Terranea has to offer when you arrive at our stunning destination.

All rights reserved. This video or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission by Terranea Resort.

On the Fourth of July, Terranea Resort will come alive with sound during the fifth annual Music on the Meadows event, when both local favorites and a few impressive out-of-towners share their talents in this quintessential California setting.

“Music on the Meadows is a celebration of life, music, food and community,” says Agnelo Fernandes, Chief Strategy Officer & EVP Revenue at Terranea Resort. “Music is an integral sensory experience for our guests and is woven into the resort offerings through our Terranea Sound Series at Nelson’s, live DJs and artists at cielo point, nightly live music each weekend in the Lobby Bar along with special events such as Music on the Meadows throughout the year.”

This year’s event is no exception, with an eclectic lineup that’s sure to thrill an enthusiastic audience. With the concert coinciding with Fourth of July, it is sure to be a day to remember, especially with headliner Al Jardine of the Beach Boys.

Music legend Al Jardine brings a storytellers-style performance to the stage in what must be the first show of its kind by any member of the Beach Boys. “Postcard” brings the epic tale of America’s band alive from their earliest days recording their very first song, “Surfin’” up on through “Surfin Safari,” “Help Me Rhonda,” “Sloop John B” and that magical year of 1966, right through to today and his debut solo release, “A Postcard From California”. Al is joined by his son Matt, known for his breathtaking falsettos on Brian Wilson’s most recent “Pet Sounds” 50th Anniversary tour, and Jeff Ross from the Peter Asher band. In an intimate acoustic setting Including rare images and video, Mr. Jardine takes us back into a history so improbable that it must have been meant to be! From meeting Elvis Presley to making “Pet Sounds”, here are the songs, stories and harmonies that moved generations in one unforgettable evening.

Ambrosia, the band known and loved by a multitude of fans since the 1970s, is now more alive and compelling than ever. This 5-time Grammy Nominated ensemble is exploring new musical territory and bringing an exceptional musical performance to stages everywhere. Always exploring the possibilities of progressive, classical, and world influences – with tangled roots of soul, rhythm, and blues – Ambrosia is continuing to entertain their original fans while still engaging newer audiences.

Rounding out the bill is Jeremy Buck, a songwriter pure and true who is constantly on a mission to create a life with meaning and music worth hearing. During a show you will see Jeremy play drums, keys, guitars, synths, loops, vocoders, and live samples to create a unique and stimulating blend of electronic and organic sounds. He is a born entertainer, with an abundance of talent. As a one man band he utilizes a looping pedal to mix multiple instruments together to produce a full band sound.

Visitors who appreciate aesthetics as much as audio will find Terranea to be an ideal spot to enjoy the summer sun of the afternoon and a warm, breezy twilight. “The concert takes place on Terranea’s sprawling oceanfront grass lawn, overlooking Catalina Island and the Pacific Ocean,” shares Agnelo, of the panoramic views behind the stage. “It is ideal for outdoor concerts and we host a variety of signature events here throughout the year.”

If the music and atmosphere weren’t tempting enough, there’s the award-winning food to look forward to. Terranea prides itself on a culinary philosophy that focuses on local and sustainable ingredients, used in dishes at all of the resort’s restaurants.

Both Terranea and nearby farms boast herb and vegetable gardens, lemon groves, beehives, fresh eggs from newly welcomed chickens, and the resort has its own Sea Salt Conservatory, all harvested regularly to enhance the guests’ dining experience. Agnelo adds, “Guests will also get to experience Farm-to-Terranea locally inspired dishes, local breweries, signature cocktails and more.”

Though a wonderful early summer diversion for all, Music on the Meadows also aims to be something bigger than just an evening of entertainment and quality dining. Agnelo expresses a hope that each special event held at Terranea brings a deeper connection between the resort and greater Palos Verdes community.

“We aspire to make Terranea and Palos Verdes a destination for guests and our community to connect with nature and enjoy signature musical events and offerings,” he says. “Our goal is to create an atmosphere and setting open to guests and the community.”

This year’s event is planned to be bigger and brighter than the last. Music on the Meadows will take place from 2 to 9 p.m. on Wednesday, July 4. General admission tickets are available for $65, while early bird VIP tickets are available for $125 including concert admission with VIP access and seating, artist meet & greet, and complimentary lunch with two drink tickets.

Should you want to enjoy the show in an even more exclusive and private experience, VIP Cabana Lounges are also available by request. For guests looking to stay the night, Terranea’s Countdown to Fourth of July room package offers your third night free, two tickets to Music on the Meadows, and an incredible oceanfront getaway. For more information, please call 877.701.1865 or book at with promo code: 4321.

To purchase tickets, please click here.


Michael Cruz, Chef De Cuisine, Nelson’s and Bruce Nguyen, Executive Sous Chef

House Smoked Baby Back Rib Sandwich

Serves 4, Pairing: Humboldt Brewing Co. Brown Hemp Ale

smoked ribs (recipe below)
BBQ sauce (recipe below)
4 hoagie rolls, toasted
1 red onion, sliced about ¼-inch thick
pickles (recipe below)

BBQ Sauce

1 cup prepared yellow mustard
¼ cup honey, mild flavor
¼ cup light brown sugar
¼ cup white vinegar
1 teaspoon ground black pepper

Combine mustard, honey, brown sugar and vinegar in a saucepan and bring to a simmer. Cook while stirring for 5 minutes. Remove from heat. Add pepper to taste. Reserve.


1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons salt
1 tablespoon black pepper
1 tablespoon paprika
3 tablespoons brown sugar
1 teaspoon red chili flakes
5 pounds baby back pork ribs

Combine garlic powder, onion powder, salt, black pepper, paprika, brown sugar and red chili flakes. Generously rub spice mix onto the baby back ribs. Place ribs into a smoker and smoke for 3 hours at 275º or until tender. While ribs are still hot, gently twist each rib bone until it loosens, then carefully pull out the bone. The end result should be a boneless rack of ribs. Cut the rack into 4 equal portions.


4 pickling cucumbers, sliced thin
½ white onion, medium dice
½ green bell pepper, medium dice
1 whole garlic clove, chopped
1½ tablespoons salt
½ cup cider vinegar
1 cup granulated sugar
1 teaspoon mustard seed
½ teaspoon celery seed
2 whole cloves
½ teaspoon ground turmeric

In a large bowl, combine cucumbers, onion, green bell peppers, chopped garlic and salt. Marinate for 3 hours, refrigerated. Combine cider vinegar, salt, sugar, mustard seed, celery seed, cloves and turmeric into a saucepan and bring to a boil. Drain liquid from cucumber mixture and pour into boiling vinegar mixture. Remove from heat. Transfer pickles into a sterile container and chill before serving.


DJ Eusebio, Chef de Cuisine, bashi

Fried Whole Fish With Sweet & Sour Sauce

Serves 2, Pairing: Takatenjin Soul of the Sensei (Junmai Daiginjo)

1½ pounds whole cleaned Baja striped bass
2 cups all-purpose flour
2 tablespoons vegetable oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 whole red bell pepper, medium dice
1 whole yellow bell pepper, medium dice
1 whole medium red onion, diced
sweet and sour sauce (recipe below)
½ cup chopped green onion
½ cup cilantro, stems removed

Dredge whole fish in flour and deep-fry until internal temperature reaches 145º; set aside. Heat a sauté pan with oil; add ginger, garlic, bell peppers and red onions. Cook for 5 minutes. Set aside until ready to use.

Place fish on a large plate. Pour sweet and sour sauce over. Top with the sautéed peppers and onions. Garnish with green onion and cilantro.

Sweet And Sour Sauce

3 cups water
½ cups white vinegar
½ cup ketchup
1 cup white sugar
½ cup soy sauce
2 tablespoons slurry (1 teaspoon cornstarch with 2 tablespoons water)

Mix all ingredients in a pot except for slurry and bring it to a boil. Simmer for 10 minutes and slowly add the slurry to thicken the sauce. Reserve.


Andrew Vaughan, Chef de Cuisine, mar’sel

Roasted Côte de Boeuf with Aleppo Rub, Louisiana Crawfish Sauce & Mushroom Gratin

Serves 2
Pairing: Zinfandel, Preston Family Vineyard

1 côte de boeuf (35-ounce)
salt & pepper, to taste
Aleppo Garlic Rub (recipe below)
Louisiana Crawfish Sauce (recipe below)
Mushroom Gratin (recipe below)

Season the côte de boeuf with salt and black pepper and roast on an outdoor grill, basting all sides with Aleppo Garlic Rub as it cooks. Cook to desired temperature. Allow to rest for 8 minutes before slicing. Serve with Louisiana Crawfish Sauce and Mushroom Gratin.

Aleppo Garlic Rub

6 ounces blended roasted garlic
¼ cup Aleppo pepper
½ cup yuzu juice
2 cups white wine
sea salt, to taste
extra virgin olive oil, to taste

Purée roasted garlic in blender until smooth. Add Aleppo, yuzu and white wine. Season with sea salt and emulsify with oil as needed.

Louisiana Crawfish Sauce

5 garlic cloves, minced
2 shallots, finely diced
1 pound Louisiana crawfish tail meat, shelled (found at Asian market or online)
3 tablespoons all-purpose flour
¼ cup white wine
1 cup chicken broth
1 tablespoon smoked paprika
1 tablespoon Tabasco sauce
3 tablespoon unsalted butter
Terranea sea salt (to taste)
parsley, chopped (to taste)

Sauté garlic and shallot until translucent; add crawfish meat to pan. Simmer until warm; dust
with flour and stir. Add wine, chicken broth, smoked paprika; simmer for 15 minutes. Add Tabasco and butter to taste. Finish with sea salt and chopped parsley. Serve over steak or on the side.

Mushroom Gratin

2 cups oyster mushrooms, separated
¼ cup heavy cream
2 shallots, peeled
2 cups button mushrooms, sliced
2 shallots, peeled and diced
1 tablespoon thyme leaves
½ cup panko
¼ cup chopped parsley, stems removed
2 slices king trumpet mushroom,
¼-inch thick
¼ cup grated Parmesan cheese

Sauté oyster mushrooms until tender; add cream and two shallots to mixture. Reduce to ¼ volume. Transfer to blender and purée until smooth. Line small ramekin or baking dish with purée.

Sauté button mushrooms with diced shallots and thyme leaves until tender. Transfer to food processor and pulse until a fine chopped mixture is achieved. Fold in panko and chopped parsley; place in ramekin on top of purée.

Sear king trumpet in very hot sauté pan until golden brown. Place 1 slice on top of each mushroom gratin mixture in ramekin. Bake at 350º until golden brown, approximately 15 minutes. Top with Parmesan cheese and brown in boiler. Serve immediately.


Jin Lee, Chef de Cuisine, catalina kitchen

Catalina Spring Salad

Serves 1
Pairing: Piper Heidsieck (Brut)


1½ tablespoons sherry vinegar
1½ teaspoons fresh lemon juice
1 canned black truffle (1 inch in diameter), finely minced
½ teaspoon kosher salt plus additional for sprinkling
black pepper, to taste
4½ tablespoons hazelnut oil
1½ truffle juice from bottle

Whisk together vinegar, lemon juice, truffle, salt and pepper. Add oil in a slow stream, whisking. Whisk in truffle juice and season with more salt and pepper if necessary.


1 ounce guanciale, diced
1½ pounds fresh asparagus, peeled and trimmed
1 duck egg
olive oil
salt and pepper, to taste
2 ounces frisée, washed and stemmed
1 ounce arugula
1 slice multigrain bread, toasted & buttered
1 ounce butter

Dress salad with vinaigrette just before serving

Crisp guanciale in a nonstick pan until golden brown. Bring a pot of water to a boil. Blanch asparagus for 30 seconds or until tender. Fry duck egg sunny-side up in olive oil over medium heat. Season with salt and pepper. Combine all elements on plate as desired. Liberally dress the entire dish with additional vinaigrette. Serve immediately.

The Pacific Ocean off the coast of Palos Verdes can be deceptive. Beneath the seductive, white-capped waves that draw swimmers, surfers and sailors to its waters and artists, sight-seers and romantics to its shores, an invisible war for survival is being fought, and the health and survival of the bay itself is at risk.

Like all ecosystems, the ocean exists in a delicate balance: predators and prey, food supply and consumers—all inextricably linked in a self-supporting web. If even one element is removed, the whole is in danger of collapse.

The kelp beds off the coast of the Palos Verdes Peninsula, just beneath Terranea, are home to more than 715 different species of aquatic life. One of the planet’s most diverse and thriving ecosystems, it is currently besieged by an onslaught of unlikely marauders: the California sea urchin.

Well-known and well-loved by connoisseurs who devour the spiny invertebrates as uni at stylish sushi bars, these unlikely predators are threatening the kelp forests and the sea around them. Ironically, the spiky little beasts are herbivores, and they barely even move.

“The sea urchin population has exploded out of bounds in the absence of their natural predators,” explains Tom Ford, executive director of the Bay Foundation, a Santa Monica-based organization established in 1990 to restore and enhance Santa Monica Bay, improve the quality of its waters, conserve its natural resources and wildlife habitats, and protect it for future generations. Tom is trained in biology and marine ecology, and he is an avid scuba diver. His knowledge and understanding of the ocean is both academic and intimate.

“Sea otters, which we associate mostly with Northern California and the Monterey Bay area, actually ranged all along the California coast, all the way down to Baja. In addition to being cute and adorable, they also eat 20% of their body weight in sea urchins every day,” Tom explains.

The presence of the cute but voracious sea otters kept the sea urchin population in check until humans intervened.

“Sea otters were hunted for their skins,” says Tom sadly. “It looks very smooth and sleek, but it is one of the densest furs that exist on the planet—very warm and waterproof. It was very popular in China and Russia for fur coats, collars, shawls and hats. They were hunted to the brink of extinction. It’s no longer legal to hunt them, but the species hasn’t rebounded completely. We see a few transiting through every year, but not in the previous numbers, and not enough of them to keep the sea urchin population under control.”

Without the sea otters managing it, the sea urchin population has exploded out of control, devouring more than their fair share of the algae that also feeds other marine species, and ravaging the kelp beds which are ordinarily both home and nourishment to a plethora of sea creatures. These seemingly innocuous creatures are sacking and pillaging the sea floor, endangering themselves and other marine life in the process.

Tom insists, “These sea urchins are not an invasive species. They are completely native and indigenous to the environment and ordinarily part of the naturally balanced ecosystem. But in the absence of the sea otters, their numbers explode out of control.”

This is not, however, a boon to sushi lovers.

“When the sea urchin population is in balance, they average two per square meter of kelp forest,” Tom explains. “They feed on marine algae and underwater plants and have plenty of energy to grow fat and develop their gonads, which is what people eat as sushi. Without the sea otters, there are as many as 20 per square meter. There’s not enough food to support a healthy sea urchin population; they are undernourished and inedible.”

Sea urchin fishing is a multi-million dollar industry off the California coastline, according to the Bay Foundation website, and $6 million of that is produced locally.

“A lot of the sea urchin harvest landed in Southern California stays here, but it also moves up the coast to San Francisco, Portland and Seattle,” says Tom. “If you order uni in Dallas, chances are it came from Southern California. We’re also exporting more and more to China, Japan and Korea.”

After 10 years of study, the Bay Foundation came up with a simple solution to restore the natural balance and health of the kelp forests off the coast of Palos Verdes and to assure the supply of plump, delicious uni to sushi lovers everywhere. Tom Ford and his team of scientists/divers have been carefully culling the excess sea urchin population one at a time by hand, eliminating the scrawny, sickly inedible specimen to make room for the healthy, strong sea urchins to survive, thrive and reproduce.

It’s a surprisingly low-tech process. “There are 20 people on my sea urchin eradication team,” says Tom. “We go out on small fishing boats, about six of them, averaging 35 feet in length. We go out on cold, rough seas when most people are not sailing. Divers go down to the kelp beds and thin out the sickly sea urchins.”

It is a slow and laborious process, but Tom and the Bay Foundation hope to restore 150 acres of underwater kelp beds below Terranea by the time the project is complete, and they will continue to monitor the kelp forests’ regrowth. “Regardless of global stress, climate change, etc., the balance of the ecosystem can be managed,” he insists.

Regardless of global stress, climate change, etc., the balance of the ecosystem can be managed.

The Bay Foundation’s work has attracted attention from scientists all over the world. “We have had visitors from Norway, Italy, Canada, Japan and New Zealand,” Tom says proudly. “They want to study our methods and apply them to their own ecosystems to help create sustainable models.”

It might be a gradual process, but the end results are worth it. “It’s not just good for the planet; it’s good for your plate, if you’re a uni fan!” Tom laughs.

He has spent thousands of hours restoring the kelp beds below Terranea. “I wish all my fellow scuba divers could see how beautiful it is,” he says. “What I enjoy most about being a Los Angeles resident is the opportunity to enjoy our beaches, our mountains and cliffsides. Forty-two million people visit our beaches every year. I hope everybody who comes to our coast has as rich an experience as I have and gets to enjoy the gorgeous setting and diverse community of people who live and visit here.”

Tom and his colleagues at the Bay Foundation are passionately committed to preserving that beauty and biodiversity both beneath the waves and onshore. The kelp beds are not their only area of concern. The Bay Foundation is also involved in shoreline cleanup, restoring the sand dunes off LAX, maintaining the bird sanctuary in Playa del Rey and restoring the wetlands at Malibu Lagoon. They have made impressive strides in cleaning up some of Southern California’s most notoriously grungy beaches.

“For almost 20 years, Santa Monica Bay was the national symbol for poor water quality, poor management,” says Tom. “The area around the Santa Monica Pier and Venice Beach—it was all considered an eco-disaster. But now we lead the nation in clean, healthy beaches and ocean water. Unless it’s raining, the water is perfectly safe and clean.”

Raising awareness of the fragility of our natural surroundings is just as important as scientific study and fieldwork.

“Our human presence in such great numbers has the potential to cause great harm,” Tom observes. “Most of it inadvertent. At a basic level, when you go to the beach, clean up after yourself. Pick up your trash. When you go hiking, take your empty water bottle with you and recycle it. There is room for all of us, if we’re willing to work together.”

Unlike some environmental leaders, Tom is not completely opposed to development along the California coastline. Instead he wants to see more thoughtful development, conceived with a long-term vison of how best to preserve and protect the fragile ecosystem, while allowing it to be enjoyed and appreciated by residents and visitors alike.

He thinks Terranea sets an excellent example of mindful coastal development. He is a frequent visitor.

“Terranea worked to restore the native plants on the bluff,” he explains. “They are leaders in the region in allowing people access to the beauty of our coast. There’s tremendous opportunity here to connect with the dynamic aspect of where the land meets to sea.”

Both the staff and visitors of Terranea share a passion for connecting to the sea and its creatures. You can often see harbor seals, sea lions and even whales from the resort.

“They ring a bell whenever somebody sports a migrating grey whale offshore,” says Tom. “Everybody gets excited. They just love it.”

The Bay Foundation offers a wide range of ways to support its work, financially or as a volunteer. Ford hopes people will take advantage of them. After all, there is more at stake than just premium sushi.

“People have tried to vilify the sea urchin in this scenario,” he chuckles affably. “They are an endemic species to the area. They have just had to reproduce like mad to try to survive the difficult conditions. It’s not their fault.”

The Bay Foundation’s Progress To Date:

  • 41 acres of restored kelp forest in 2 coves and 4 open shore reefs off the PV Peninsula
  • 5 commercial urchin fisherman working on the project
  • Over 7,500 hours underwater restoring kelp
  • Purple urchin density reduced from an average of 30 to 2 per square meter
  • Red urchins increase in gonad (uni) weight by 168% solely at restoration sites off Palos Verdes
  • Increases in kelp, invertebrate, and overall fish density and biomass
  • Recreationally targeted finfish increase in density and biomass

For more information on The Bay Foundation and their work in the Southern California coast, click here.

Celebrate World Oceans Day on June 9 as Terranea invites guests to participate in kelp-cleaning kayak tours, gray whale cookie decorating, and beach frame creation. Guests may also partake in fun, educational activities led at Terranea by the Algalita Marine Research Foundation, International Bird Rescue and the Marine Mammal Care Center.

For more information, visit

Written by Lynn Morgan

One reason breakfast at Terranea is so flavorful is our farm-fresh eggs, which come from our very own happy chickens laying eggs daily at our farm overlooking the resort. Loved and cared for as members of our Terranea family, Parmesan, Fricassee and their friends are ready to help you start your day at the resort off right.

Want to recreate the dish in this film at home?

catalina kitchen Avocado Toast


2 each Large avocados
1 each Lemon
1 cup Diced tomatoes
3 Tbsp. Diced white onion
½ bunch Cilantro (½ chopped and ½ cleaned)
1 tsp. Diced jalapenos
10 each Heirloom baby tomatoes (cut in half)
2 each Breakfast radishes (cut in thin slices)
2 slices Multi-grain bread (cut in half)
2 Tbsp. Butter
2 each Organic eggs
2 Tbsp. Extra virgin olive oil
To taste Salt and pepper

Cut avocados in half, discarding the exterior and pit.  Place the pulp of avocado and mash with a fork. Combine with lemon juice, cilantro, salt and pepper (to suit your taste) to make guacamole.

Combine diced tomatoes, diced onions, jalapenos, lemon juice, salt and pepper (to suit your taste ) and mix  thoroughly to create a pico de gallo.

At medium high heat and in a large skillet place butter and multigrain bread and toast until golden brown on both sides.

Place toasted bread on a plate and spread guacamole on top of avocado toast.

In a non-stick pan at medium heat, place olive oil and eggs and cook eggs to your preference.  When finished cooking place eggs on top of the guacamole.

Finish the dish with spooning pico de gallo, slices of breakfast radishes, baby heirloom tomato, and sprigs of cilantro on the avocado toast. 

Serve immediately.

Find out about our Culinary Immersion Experience here.  

About the Farm-to-Table series: Sometimes the freshest and most delicious way to serve our guests is to harvest our cuisine’s ingredients right from the land and sea around our beautiful resort.

Explore more of the authentic California lifestyle:

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This breathtaking coastline is one of Southern California’s best-kept secrets. Fortunately, guests at Terranea Resort get to experience these views firsthand from their room balcony. Just beyond the resort and starting at the Point Vicente Interpretive Center, this easy but vista-rich hike takes you north on the coastal bluffs. Enjoy 1.5 miles of natural wonders, with the Palos Verdes Land Conservancy to one side and the hills of Catalina Island to the other. Plan to see tide pools, native flora and fauna and, depending on the season, a migrating grey whale.

How to Get There: From Terranea Resort, head north on Palos Verdes Drive West in the direction of the Pointe Vicente Lighthouse. Easily reachable on foot from the resort.

Before You Visit: Dogs are welcome, but leave your bicycles behind.


If you’ve spent some time on the coast in Southern California, you know there’s really no such thing as a “bad view” along this attractive stretch of the Pacific shoreline. But in this celebrity-minded region of ascending stardom, some of these vistas shine brighter than others. Here we explore a few of our favorite vantage points, from sunny San Diego to seductive Santa Barbara.

It’s located in San Diego city lines, but it also holds the distinction of being on the “wildest” stretches of coastline in Southern California. Why? Foresight. Before San Diego became the city it is today, efforts were already underway to preserve—and keep preserved—the 1,500 acres that make up this stunning natural reserve.

Unlike a park, a reserve seeks to protect threatened plants, animals, habitats or unique geological formations that call the area home. As a result, visitors may enjoy beautiful walking trails, unspoiled beaches, rare Torrey pines and a lagoon vital to migrating seabirds.

How to Get There: 12600 North Torrey Pines Road in San Diego. From either direction on I-5, take the Carmel Valley Road exit and drive west for about 1.5 miles until you reach S. Camino Del Mar. Turn left (go south) and proceed along the beach for about ½ mile. The entrance is on your right just before the road begins to climb up the North Torrey Pines grade.

Before You Visit: Leave your furry friend at home. Dogs are not permitted in the reserve at any time.


This little piece of paradise tucked right in the middle of the action is your afternoon respite in stylish Laguna Beach. Stretching along the bluffs on Cliff Drive from Aster Street to Diver’s Cove, here you’ll find the perfect perch to breathe in that salty Pacific air and admire a patch of Orange County’s romantic coastline. The park is also home to walking trails, gardens, a marine refuge with tide pools, sculptures, barbecues and lawn bowling greens.

How to Get There: 375 Cliff Drive in Laguna Beach. Take Pacific Coast Highway South into the heart of Laguna Beach.

Before You Visit: Pack a lunch or grab something at a nearby eatery to enjoy an oceanfront view from one of the picnic tables.


Though called a park, these 100 acres of land in the Santa Monica Mountains are stewarded much like Torrey Pines in order to protect their natural integrity. In fact, Bob Hope once planned to build a home and golf course on the site, but the Santa Monica Mountain Conservancy purchased the land first and opened it to the public.

Filled with glorious walking and hiking trails, the summits will give you a panoramic view of the Pacific Ocean and plenty of opportunities to spot quail, deer and hawks along the way. For an accessible hike, try the Sara Wan Trailhead, a 2.5-mile loop with parking and picnic facilities.

How to Get There: 25623 Pacific Coast Highway in Malibu. Take Pacific Coast Highway north toward Malibu and turn inland 4.5 miles west of Malibu Canyon Road. There’s a parking lot on north side of highway.

Before You Visit: Bring some cash, as there might be a small fee to enter and park.