On Aug. 10, the resort will host a wine-focused dinner on the Marina Walk.
“We’re going to try to create somewhat of a summery feel with four or five chef stations,” he said. “It’s not going to be a formal sit-down dinner – it will be a fun, fluid flow of dining.”
“We’re going to really try to highlight some of the summer wines,” Faas added.
Food and beverage items will include frozen wine slushies, including a “fros” as well as a slushie made with New Zealand sauvignon blanc, and watermelon prepared with liquid nitrogen.
“We’re going to incorporate some fun and exciting thing,” he said of the watermelon, explaining that it will look like seared ahi tuna. “You would have no idea that you’re eating a piece of watermelon.”
Nickerson again plans to use local fish and shellfish to create the menu.
“We want to pair as many refreshing items that we can,” he said.
The aim is to present highly interactive dishes for the guests.
“We want chef interaction,” Nickerson said. “We want our guests to come and experience something different.”