A Taste for Business

The San Diego Marriott Del Mar Hotel, which opened in January near Torrey Pines, has everything business clients could want plus one delicious bonus not expected in such a hotel: Arterra restaurant, the creation of renowned chef Bradley Ogden of Lark Creek Inn fame in Marin County.

By: Cheryl Woodruff

DEL MAR, Calif. The San Diego Marriott Del Mar Hotel, which opened in January near Torrey Pines, has everything business clients could want plus one delicious bonus not expected in such a hotel: Arterra restaurant, the creation of renowned chef Bradley Ogden of Lark Creek Inn fame in Marin County. Known for using local, seasonal produce, meats and fish, Ogden has teamed with San Diego chef Carl Schroeder to produce a dazzling menu.

“Many of our fruits and vegetables are only a few hours out of the ground or off the tree before we serve them in an avocado and mango timbale or an heirloom tomato salad,” Schroeder said.

Business travelers will impress clients with such entrees as zinfandel braised veal with herb gnocchi and organic beet greens for dinner, and brie-and-wild-mushroom omelets for breakfast.

Designed for comfort, the 284 rooms have pillowed mattresses, down comforters and feather pillows. Three suites are available for entertaining and small meetings.

Located in the heart of the biotechnology and telecommunications district, the hotel provides everything for meetings: rooms with two-line telephones, voice mail and dataports, 17 meeting rooms with high-speed Internet access, two dividable ballrooms and a full-service business center.

Room rates range from $159 to $238.

Call 800-228-9290. Web site: www.marriott.com.

Diners' Delights

On a recent visit, we sampled several of Arterra’s signature dishes and asked chef Schroeder and Wine Director Matthew Andrews to recommend wine for the different courses. The suggested Eberle Viognier went well with our starter of sweet cream corn soup and Dungeness crab hash.

Next, we were served the Carlsbad brandy wine tomato salad with pickled corn, warm goat cheese and charred tomato vinaigrette, complemented by a sip or two of the Long Pinot Grigio.

The freshness underscored everything we tasted, from the soy-glazed broomtail grouper with cilantro rice, pineapple-mango salsa and crispy prawns, to the farmers-market vegetable plate with watercress soup, heirloom tomato-goat cheese tart and braised Chino artichoke. The recommended glass of Lincourt Pinot Noir worked well with the fish, as well as the vegetables and sauces. For dessert, pastry chef James Hampton’s banana-and-coconut cake, with homemade banana ice cream and Meyer’s Rum caramel sauce, and the twice-baked chocolate souffle with almond crisp and cherry sauce completed an unforgettable meal. Dennis Watson

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