Entwined Dinner at Loews Coronado Bay Resort: Worth Every Penny

I feel sorry for my husband Mike.  We spent our 20th Valentine’s Day together dining at the first of the “Entwined” dinner series at Loews Coronado Bay Resort, and I can say without equivocation that no future Valentine’s Day romantic gesture, even in the form of jewelry, will top this year’s Valentine’s Day.

Entwined is a multi-sensory dining experience like no other. What is a multi-sensory dining experience?  Most fine restaurants aim to serve quality cuisine with some low lighting and soft background music, but a multi-sensory dining experience takes it to a whole new level, purposely and thoughtfully engaging all five of the senses:  taste, touch, sight, hearing and smell.

The definition of “entwine” is to wind or twist together, and Entwined did just that with guests’ senses. Partnering with Terra Valentine winery, Entwined featured a locally sourced five-course meal paired with one of Terra Valentine’s wines with each course.

Before we even stepped foot through the double doors that led to Entwined, it was clear that we were in for a unique experience.  The check-in table was lined with small candles, and we were welcomed by Olivia Hernandez, the Marketing Manager of Loews Coronado Bay Resort. Hernandez took each couple’s picture for a keepsake of their Entwined experience, and my husband and I playfully remarked that it was reminiscent of a prom, making the moment feel all the more special.

As we walked through the double doors, I actually gasped.  I felt like I was stepping foot onto the set of a romantic movie.  A winding path of candles sprinkled with fresh rose petals led us to the outdoor patio.  It was absolutely stunning.  It took our breath away, and as we made our way to the patio with our hands entwined, my husband and I kept whispering, “Wow!”

Reception:  The moment we stepped foot onto the patio, where the reception was held, we were immediately offered champagne flutes of Terra Valentine’s Blanc de Noir. Guests were treated to delicious hors d’oeuvres as they mingled on the patio.  It was here at the reception that the social vibe of the evening was truly set.  Unlike most Valentine’s Day dinners, where couples only speak to one another, Entwined was an intimate group gathering.

At the conclusion of the reception, guests were invited to make their way to the ball room where dinner was being held.  Tables were arranged at the perimeter of the room in a circular shape, leaving the center of the room open, and guests were allowed to choose for themselves where they preferred to sit.  Each table had a stunning arrangement of low candles, floating candles, and immersed fresh roses, making the room look like a picture perfect Valentine’s Day setting.  Eric Jenkins, the Director of Food & Beverage at Loews Coronado Bay, greeted everyone as an upbeat techno style of music played, making our arrival feel fun and vibrant.  Jenkins’ personality shined through from the moment he began speaking, and he offered us glimpses of what to expect throughout our five course dinner. I liked that with the way the tables were set, no one’s back was to Jenkins, making every guest’s dining experience truly equal.

Tracy Smith, the General Manager of Terra Valentine, was introduced, and she gave guests some background information about the winery, which is located in Saint Helena, California .  As each course was introduced, Smith told guests which wine was being served, explaining why that particular wine was chosen.

Jenkins explained that “our brains are really cool machines” and that “emotional memory” can come from smells as well as music.  The goal of Entwined, according to Jenkins, was to “try to meld” our senses throughout dinner.  A song list was included at each place setting, and Jenkins explained that each course would feature a different genre of music with songs being played in chronological order according to their release dates.  The song choices were specifically paired to go with each course.

Jenkins told us that with each course we should not only note a different genre of music, but we should also note changes in lighting and differences in plating shapes, sizes, and colors. Jenkins wanted us to also feel temperature changes in the cutlery provided for each course. He wanted us to be aware of how each of these elements, when coupled with the food and wine, evoked specific emotions and reactions.  It was certainly interesting, and it felt like we were on a mission to truly participate in the culinary experience.

Amuse:

When we sat down, we met Memo and Mary Cardona, an adorable couple who were already seated at our table. This was the first multi-sensory dinner any of us had ever experienced, and we enjoyed their company as well as the food and wine.

I’m not usually a fan of Riesling, but I was impressed with Terra Valentine Riesling, which had hints of honey, kumquat, lavender, creme brulee, and vanilla.  The room’s lighting was a pale green, which complemented the wine we were drinking.  Because kumquat was one of the descriptors of the wine, fresh kumquats were passed around for us to taste. They tasted bitter yet sweet. Vanilla was another descriptor of the Riesling, and fresh vanilla beans were passed around for us to smell.

The lobster cocktail was served with chilled silverware.  I made sure to take a bite of the lobster along with a sip of my Riesling, noting that Smith was correct when she explained to guests that a dry Riesling pairs nicely with seafood.  My husband and I lived in Hawaii for two years so I’d like to think I know a thing or two about pineapples, but we were both blown away by the vanilla compressed pineapple, which almost seemed to melt in our mouths.  The pineapple tasted less acidic than pineapple normally tastes.  Mike, Memo, Mary, and I laughed as we debated whether it would be rude to lick our plates.  It was that good!

Starter:

The second course was reminiscent of the movie “Moonstruck” as “That’s Amoré” played to guests as purple hues filled the room.  Terra Valentine Amoré, a “Super Tuscan” comprised mostly of sangiovese, had hints of vanilla bean.  With hot utensils, I ate the most perfectly cooked scallop I’ve ever had along with the most delicious piece of candied apple wood bacon ever.  The heirloom carrot confit was made with five different types of heirloom carrots.  Mike declared, “Bacon plus scallop plus wine equals heaven!”

Salad:

As salad was served, the room was lit in jade green tones.  At our table we remarked how much we liked the fact that the servers all entered the room at the same time, and how they stood in a line around the perimeter of our tables before simultaneously serving all of the tables.  It was an impressive touch because we were all given the chance to react to the food at the same time.  We were not watching the faces of the people at the table next to us to see what they thought of the food before we had the chance to try it so our opinions were our own.  Mary said, “Every time the waiters come out, it’s like a little present.”

Mike said the Terra Valentine Pinot Noir, made since 2001, “explodes when it hits your mouth,” and I agreed. The Pinot Noir, which had tones of strawberries and berries with a caramel finish, could easily be served without food, but it paired nicely with the cucumber wrapped petite greens we ate from chilled utensils.  The greens came from Chino Farms in Rancho Santa Fe, which added a SoCal flair to the Napa-like experience.  The soundtrack for the salad course was was a millenial mix of music that was modern and flirty, which are two words I don’t usually associate with salad, but it just worked.

Main:

Smith described the Foretell Cabernet Sauvignon 2012 as her “perfect Cab” layered with a “chewy finish.”  She encouraged us to, “Indulge in it.”  The red lighting went with the Cabernet as well as the sauce of the rosemary charred lamb double chops.  Jenkins remarked, “Music is as spiritual as the wine,” and he was right.  The warm utensils made cutting into the lamb chops effortless, although I was hesitant to cut into them because the plate looked so beautiful.

Finale:

As dessert was served, the room transformed into a sea of blue.  Terra Valentine Marriage was poured, and Smith explained its name comes from the “marriage” of different Bordeaux varietals.  According to her, this wine represents the “best of the best blended together,” which at our table we felt was an apropos wine to end our Valentine’s Day celebration.  The wine had hints of blackberry and black currant with a little bit of chewiness.  It was the perfect wine to pair with the chocolate and cherries, which we ate with cold silverware, and my taste-buds were in heaven.

Executive Sous Chef James Kozak addressed the room full of guests as we finished our dessert.  He graciously accepted our praise, fielded questions, and genuinely solicited feedback.  It was a nice opportunity for guests to see the man behind the magic.

At the conclusion of dinner I asked Memo and Mary if they felt the multi-sensory Entwined experience was worth the $275 price tag.  Without hesitation and in unison, they both answered with an emphatic, “Yes!”  They said that they would definitely consider attending more of the Entwined dinner series, and Mary added that the Valentine’s Day dinner “exceeded” her expectations.  When asked what, if anything, they would change about Entwined, they both responded with, “Nothing.”

Sean Clancy, the Managing Director of Loews Coronado Bay, said, “Our team at Loews Coronado Bay Resort was incredibly proud to introduce Entwined, our new multi-sensory wine dinner series on Valentine’s Day.  The feedback we’ve received from the dinner is that we were successful in enlivening all of the senses of our guests, with a wonderful locally sourced five-course dinner and superb wines selected by Terra Valentine Winery.  We’re excited to announce a date and winery for our next Entwined event in April.”

The next dinner of the Entwined series, which will take place on Friday, April 22, 2016, will be in partnership with JUSTIN Winery, which was named Wine Enthusiast’s 2015 American Winery of the Year.  In case my husband needs any ideas for a future date night, I’ve taken the liberty of hanging our Entwined keepsake photo on our refrigerator as a not-so subtle hint that we should go to the second dinner.  Hope to see you there!