For nearly three hours, very few people checked their phones. Instead, we talked to strangers. We shared plates with new friends. We clinked glasses with a vivacious team that graciously kept wine glasses full. It was an evening that marked a new beginning. An evening to celebrate the magic of what lies ahead for El Encanto.
The evening set out to recreate Bruma Wine Resort’s Valle de Guadalupe restaurant Fauna. Long wooden tables were strategically placed inside The Dining Room at an angle, with bright green magnolia leaves serving as name cards written in golden ink. We began with cocktail hour and ended with glasses of Ruinart Blanc de Blancs (for those who opted for the alcoholic wine pairing) — a bright cuvée from chardonnay grapes that delivered such subtle hints of effervescence to almost seem invisible.
Charred vegetables were the star of the menu created by Chef David Castro Hussong. Staying committed to Fauna’s mission to deliver sustainable and fresh ingredients, the team sourced seasonal specialties from local purveyor Ojai Roots. The surprise flavor bomb of the evening was the second course, where a blackened head of romaine lettuce was placed upon our table aside fresh flour tortillas, guacamole, beans, and salsa roja. The grilled lettuce taco was a testimony to Chef Hussong’s dedication to simple, brilliant ingredients; its deeply roasted crunchiness, combined with the creaminess of the beans and kick of the red sauce made for a stellar start.