Truffles to Treats
’TIS THE SEASON for white truffles at The Resort at Pelican Hill.® Earthy, aromatic and melt-in-your-mouth delicious, this foraged delicacy adds an exotic essence to anything it touches. But truffles aren’t the only palate pleasers to appear on Resort menus come holiday season. Traditional and eclectic treats abound at Andrea, Pelican Grill & Bar, and Caffè & Market.
The season ramps up in late fall at the Resort, with festive touches including poinsettias, evergreen branches and the hot chocolate bar at Caffè & Market materializing seemingly overnight. “We will have white truffles from Italy until December, and then we switch to black truffles from France,” says Executive Chef Jean-Pierre Dubray.
“It is hard to replicate the taste of truffles so we must enjoy them during their very short season.” Mushroom aficionados request truffles shaved, paper-thin, over eggs, pancakes and even vanilla ice cream. The staff is all too happy to oblige.In late November, a massive gingerbread house greets lobby visitors and guests of all ages, drawing oohs and aahs from sunup to sundown. Crafted from house-made gingerbread, sugar, flour and lots of candy, the completed village is the product of months of preparation by the Resort’s pastry chef, Jeff Lehuede, and his team. The intricate workmanship and holiday spirit make the gingerbread house a popular backdrop for Pelican Hill® portraits and, of course, selfies.
In addition to its non-edible creations, the pastry team turns out seasonal eats including Yule logs, pecan, apple and pumpkin pies, and the traditional Italian Christmas bread, panettone. Stop in at Caffè & Market for an eat-in or take-out slice, and don’t miss the peppermint mocha, white chocolate-raspberry mocha or the gingerbread or eggnog latté. Even the house-made gelato goes holiday with flavors fit for fall and winter.