Unbeatable ocean views and a curated dinner by executive chef Ron Fougeray make for a winning combination. The James Beard nominated chef takes inspiration from lunar events—from May’s Flower Moon to this month’s Strawberry Moon.
“With the Flower Moon, for instance, we have a lot of different flowers we use like wild onion blossoms and roses for rosewater gel,” says Fougeray. “Aside from cooking something that’s a little bit challenging and out of the box, I love coming out and talking to my guests (at events like these).”
Timing the dinner with each month’s full moon creates an even more immersive dining experience, as waves crash even closer to the resort’s edge. The moonlit meal at the pool deck starts off with an amuse bouche followed by three courses and dessert. Each course is paired with a glass of wine. The next High Tide Dinner is June 24. $150 per person including beverage pairings.
Surf & Sand Resort