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Local Event
Cost: $185-$250
Join us for an extraordinary evening showcasing the cuisine of Las Californias at this collaboration dinner that combines the innovative talent of executive chef Miguel Baltazar and executive sous chef Miriam Jimenez of Palmerio at Four Seasons Cabo San Lucas at Cabo del Sol, along with executive chef Jesus Medina and executive pastry chef Riccardo Menicucci of La Ola of Four Seasons Los Angeles at Beverly Hills. Inspired by the region’s shared history, terroir, and landscapes, this one-night-only dinner highlights the bountiful seafood, vibrant produce, and deep-rooted traditions that define the cuisine from the Pacific coast of California down to the southern tip of Baja, Mexico.