My husband, Kevin, and I had just finished a memorable meal at mar’sel, the signature restaurant at Terranea Resort and Spa in Rancho Palos Verdes, Calif., when Chef Michael Fiorelli came by our table. He had been circulating through the dining room, checking in with guests enjoying the results of his kitchen’s work in a cozy, fire‑lit room with views of the Pacific.
It was one of those rare dinners where everything aligned. A cool December evening made the setting warm and comforting. The courses—from the celery root soup to the pear crisp—felt perfectly seasonal. Even with the restaurant full, the staff attended to us with an attentive, personal touch.
When Chef Fiorelli learned I was a writer, he smiled and admitted, “I always wanted to write.” He went on to describe how his love of books—especially cookbooks—influences his approach to cooking.
Born on Long Island, Fiorelli trained with notable chefs including James Beard Award winners Susanna Foo, Mark Militello and Patrick O’Connell; European Master Chef Peter Timmons; and celebrity chef Kerry Simon. Over the years he’s embraced a farm‑to‑table philosophy: “If I can bring great flavors to the table without compromising the integrity of the ingredients, I’ve accomplished what I set out to do.”
I told him I’m a writer who dreams of being a chef, though after that meal I suspected we’d each chosen the right life. His talent in the kitchen was unmistakable.
Farmers’ Market Salad (Serves 1)
½ persimmon, thinly sliced ½ apple, thinly sliced 1 tablespoon pomegranate seeds ¼ watermelon radish, thinly sliced ½ romaine heart (3–4 leaves) Parsley leaves, to taste Fresh lemon juice and olive oil, mixed to taste Salt, to taste Fresh cracked black pepper, to taste
Combine persimmon, apple, pomegranate seeds, watermelon radish and parsley in a bowl. Drizzle with lemon juice and olive oil, then season with salt and freshly cracked black pepper. Toss gently to combine.
PRESENTATION: Arrange romaine leaves on a plate and top with the mixed salad.
Celery Root Soup (Serves 4)
1 tablespoon olive oil 3 cloves garlic, thinly sliced 2 medium shallots, thinly sliced 1 celery root, washed and peeled 1 fennel bulb, fronds removed 3 cups heavy cream 2 cups water Salt, to taste
In a large pot over medium heat, warm the olive oil and add the garlic and shallots with a pinch of salt. Sweat until the shallots are translucent. Cut the celery root and fennel into small pieces, then add them to the pot along with the cream and water. Simmer for about 30 minutes, or until the vegetables are tender. Transfer to a blender and puree until smooth. Adjust seasoning with salt to taste.
Pear Crisp (Serves 6–8)
For the crust: 2 cups all‑purpose flour 2 tablespoons sugar 8 tablespoons cold unsalted butter, cubed ¼ teaspoon kosher salt 1 egg, beaten
In a food processor, pulse the flour, sugar, butter and salt until the mixture begins to hold together (about 20 seconds). Add the beaten egg and pulse until the dough comes together. Lightly dust a board with flour and roll the dough to about 1/4‑inch thick. Line an 8‑inch round pan with the dough and chill while you prepare the filling.
For the filling: ½ cup unsalted butter 3 tablespoons all‑purpose flour ¼ cup water ½ cup white sugar ½ cup packed brown sugar 8 pears, peeled, cored and thinly sliced
Melt the butter in a saucepan until it just begins to brown, then stir in the flour to form a paste. Add the water, white sugar and brown sugar, and bring to a boil. Reduce heat and simmer for 10 minutes, then toss in the sliced pears until they are evenly coated. Pour the pear filling into the chilled, lined pan.
For the topping: ½ cup whole wheat flour ½ cup all‑purpose flour 1 teaspoon cinnamon 1 teaspoon baking powder ½ teaspoon kosher salt 1 cup brown sugar 1 cup rolled oats 5 ounces cold unsalted butter, cubed
Mix the dry ingredients in a bowl. Add the cold butter cubes and pinch them into the dry mix until the texture resembles coarse breadcrumbs. Generously layer the topping over the pears and press lightly to cover the fruit. Bake in a preheated 350°F oven until the topping is golden brown, about 30–35 minutes. The crisp is done when the center no longer jiggles; if needed, cover loosely with foil and bake an additional 10–15 minutes.
PRESENTATION: Serve warm or at room temperature. Optional accompaniments include whipped cream, ice cream or a sauce of your choice.
mar’sel at Terranea Resort
100 Terranea Way
Rancho Palos Verdes, CA 90275
tel 310 265 2836
www.terranea.com/marsel