Healthful and sustainable, kelp is the latest locally sourced ingredient in Terranea’s kitchens.

As part of the ever-evolving sustainability culture at Terranea, the resort has added kelp harvesting to its ever-growing list of initiatives. In early 2018, Executive Chef Bernard Ibarra received his kelp harvester license, allowing the resort to harvest and process Giant Kelp and other edible seaweeds just a short distance from the protected water in front of Terranea. Kelp is a nutritious vegan ingredient that is added to salad, sea salt, rubs and seasoning mix, sauces and other preparations.

Once a week, you will find Chef Bernard Ibarra hand-harvesting the beautiful sea vegetables, right on top of the kelp forest or by the Peninsula’s shoreline. Once harvested, kelp is air-dried in the Sea Salt Conservatory providing a natural and picturesque setting as well as a fresh ocean air environment. The greenhouse conservatory serves as a natural evaporation chamber, resulting in dried and preserved kelp, and high-quality, mineral-rich sea salt, and ultimately enabling the resort to become sea salt-sustainable.

Guests can get experience the true Farm-to-Terranea philosophy at one of Terranea’s Sea Harvest Workshops. Attendees will enjoy an intimate sea salt and kelp tasting paired with farm-fresh produce, signature crafted bites and sparkling ONEHOPE Wine, as they learn about the resort’s harvesting process with Terranea’s award-winning chefs.

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: https://terranealife.com.

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