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Lido at Dolphin Bay « Pismo Beach Hotels – Dolphin Bay Resort & Spa – Pismo Beach California Hotels Resort Spa

Dolphin Bay is featured in Ken’s Wine Guide

Posted by The Dolphin Bay | October 25th, 2014 / No Comments »

Below is an article online in Ken’s Wine Guide, spotlighting their favorite wine country destinations and guess who made the list! Check it out:


By On October 18, 2014 ·
I know what you’re thinking, Oktoberfest means beer. You suddenly feel the urge to throw on your favorite lederhosen & knock back a bucket-sized mug of sudsy Hefeweizen while shouting “Noch ein Bier, bitte!” Before you inevitably end up with those questionable Facebook photos Monday morning (Wow those suspenders looked a lot better after a few cold ones, didn’t they?) let Touring & Tasting switch up your usual Oktoberfest routine this year…with wine! Germany is also famous for delicious wines, and you can even find a special wine tent at the famous Oktoberfest celebration in Munich. We might not all get to make it out to Germany this year, but here are a few of our favorite wine country destinations to make this October worth celebrating. Prost!….
Dolphin Bay Resort & Spa, Pismo Beach, CA
At Dolphin Bay Resort & Spa in Pismo Beach, every room is a suite! Every single one of their 62 one-bedroom suites have all the features of a home away from home, including a modern living room, gourmet kitchen and dining room. They also feature private laundry facilities, many include fireplaces and Jacuzzi bathtubs, and best of all they have a terrace or patio with an unbeatable view of the Pacific Ocean. If you can find a reason to leave your luxurious suite, you may choose to wade in the infinity-edged pool, visit the fitness center, or get a rejuvenating treatment at their amazing Spa. Dolphin Bay is the ideal spot for luxury and relaxation in Pismo Beach! To read the whole article, chick here.
Ken's Wine Guide Blog Including Wine Ratings, Wine  Reviews, Red Wines, White Wines, Champagne, & Wine Gifts

Weekly Happenings at Lido

Posted by The Dolphin Bay | October 1st, 2014 / No Comments »



Monday Wine Special: 8am – 9pm
50% Off Bottles of Wine $100 Or Less
Bottomless Mimosas & $5 Bloody Marys: 8am – 11am
With Purchase Of Breakfast Entrée
$9 Weekday Lunch Special: 11am – 2pm
Soup & Salad Monday. Includes Non-Alcoholic Drink
Sunset Happy Hour 3pm – 6pm
Drink & Appetizer Specials

Bottomless Mimosas & $5 Bloody Marys: 8am – 11am
With Purchase Of Breakfast Entrée
$9 Weekday Lunch Special: 11am – 2pm
Taco Tuesday. Includes Non-Alcoholic Drink
Sunset Happy Hour 3pm – 6pm
Drink & Appetizer Specials
Tapas Tuesday 5:30pm – 6:30pm
50% Off Appetizers. $5 Sommelier Selection Wine By The Glass. Live Music

Bottomless Mimosas & $5 Bloody Marys: 8am – 11am
With Purchase Of Breakfast Entrée
$9 Weekday Lunch Special: 11am – 2pm
Wrap Wednesday. Includes Non-Alcoholic Drink
Sunset Happy Hour 3pm – 6pm
Drink & Appetizer Specials

Bottomless Mimosas & $5 Bloody Marys: 8am – 11am
With Purchase Of Breakfast Entrée
$9 Weekday Lunch Special: 11am – 2pm
Pasta Thursday. Includes Non-Alcoholic Drink
Sunset Happy Hour 3pm-6pm
Drink & Appetizer Specials
Live Music: 6pm – 9pm

Bottomless Mimosas & $5 Bloody Marys: 8am – 11am
With Purchase Of Breakfast Entrée
$9 Weekday Lunch Special: 11am – 2pm
Fish Friday. Includes Non-Alcoholic Drink
Sunset Happy Hour 3pm – 6pm
Drink & Appetizer Specials
Live Music: 6pm – 9pm

Champagne Brunch
$29.00 – 3 course, Prix Fixe Brunch. Includes Bottomless Mimosas. A La Carte Pricing Available

Monday Wine Special at Lido at Dolphin Bay!

Posted by The Dolphin Bay | September 16th, 2014 / No Comments »

Every Monday, WINE a little…

or a LOT with 50% off bottles of wine $100 or less at Lido!

Available All Day, Every Monday.

How about mimosas this morning? A bottle of Pinot with Lunch? Or a delicious bottle of Cabernet to go with our Rib Eye Steak at dinner?


Lido Recipe: Shortcakes for Blueberry & Sweet Corn Shortcake

Posted by The Dolphin Bay | July 28th, 2014 / No Comments »

Blueberry Shortcake

Shortcake Recipe

 Recipe Courtesy of Pastry Chef Brandi McClellan-Toback of  Lido at Dolphin Bay


3 Cups                                   All Purpose Flour, plus a little for rolling

1 Cup                                     Cake Flour*

1 Tbsp                                  Baking Powder

1 Tsp                                      Baking Soda

¼ Cup                                   Sugar

1 ¼ Tsp                                 Salt

½ Lb                                      Butter, cold, cut into small pieces

1 ½ Cups                             Buttermilk

Heavy Cream, for brushing

Coarse Sugar, for sprinkling

Preheat oven to 400 degrees. Sift flours, baking powder, baking soda, granulated sugar, and salt into a bowl. Cut in butter using a pastry cutter or rub in with your fingers until small clumps form. Make a well in the center, and pour in buttermilk. Stir until combined.

Turn out dough onto a generously floured surface, and fold over 3 or 4 times. Roll out dough to a 1-inch thickness. Cut out rounds of dough using a 3-inch cutter or small cup and transfer to a parchment-lined baking sheet. Gather scraps, and repeat rolling/cutting once. Brush shortcakes with heavy cream and sprinkle with sanding sugar. Bake until golden brown, 18 to 20 minutes.

Shortcakes can be stored at room temperature for up to 3 days

For Blueberry Shortcake:

Split shortcakes in half and top each shortcake bottom with a spoonful of blueberry compote, top with a scoop of Sweet Corn Ice Cream, then sandwich with shortcake tops.

Chef’s Notes:

*If all you have is All Purpose flour, you can approximate cake and pastry flour by adding 2 tablespoons of corn starch to a scant cup of All Purpose flour.


Lido Recipe: Sweet Corn Ice Cream

Posted by The Dolphin Bay | July 28th, 2014 / No Comments »


Sweet Corn Ice Cream

Recipe Courtesy of Lido at Dolphin Bay’s Pastry Chef Brandi McClellan-Toback

Yield: ½ Gallon

3 Ears                                      Fresh Corn

½ Gallon                                  Heavy Cream

2 Cups                         Granulated Sugar, Divided

12                                            Egg Yolks

½ tsp                                        Salt


Place a small mixing bowl upside down inside a large bowl. Use the small bowl to support the ears of corn and slice in a downward vertical motion to remove kernels. Set aside the cobs for later. Pour the kernels and any juice into a medium pot with salt. Heat on medium/high, stirring slowly until the corn sweats, begins to turn a deeper yellow, and softens. Add in 3 or 4 cups of cream and use an immersion blender* to puree the kernels. Add in the rest of the cream, 1 ½ cups of the sugar, and the cobs. Transfer your corn cream base to a bowl and chill overnight for best results, at minimum 3 hours.

Pull cream base from refrigerator, remove and discard cobs. Strain corn cream through a mesh strainer into a medium pot, using a small ladle to push through all the liquid.

Pour the strained corn cream into a medium pot and bring to a light boil. Meanwhile, separate the egg yolks from the whites. Whisk the yolks in a medium bowl with the remaining ½ cup sugar until the color lightens. When the cream has just begun to boil, temper into the egg mixture, whisking with one hand and ladling in small amounts of cream so as not to scramble the eggs. Once the egg yolk mixture has been heated by the cream, pour everything back into the pot. Continue to cook on medium heat, stirring constantly, until the custard is Nappe.* Strain the custard into a large metal container: metal will cool the custard more quickly than plastic. Surround the container with ice water in a bowl, transfer to the refrigerator and let chill, stirring as often as possible until chilled. The base will stay fresh for up to 1 week. Once the custard is cold, transfer to an ice cream machine and spin until it has almost doubled in volume and stands on its own when you stop the spinning action. The finished product is a silky smooth ice cream that truly sings the song of summer!
Try this fantastic recipe in Lido at Dolphin Bay’s Blueberry Shortcake dessert.

Chef’s Notes:
You can substitute milk for part of the cream, just make sure you have the same amount of liquid total.

Sugar will “cook” eggs if they sit together for too long, so you should hold off on whisking the egg yolks and sugar together until you are ready to use it.

If desired, lay the corn paste that remains after straining the corn cream onto a nonstick mat and put into a 200 degree oven for 1 – 2 hours or until totally dried out. Once cooled, pulverize the corn flakes in a spice grinder to create corn dust. This dust is a great garnish for your corn ice cream, and is a fun way to use something you might just throw out otherwise.

*Alternately, transfer corn and liquid to a blender to puree, and then return to the original pot. Be careful not to fill the blender more than halfway with hot liquid.

*Nappe: Thick enough to coat the back of a spoon and hold its form when you wipe your finger through it.


Wonderful Video From The Bikini Chef!

Posted by The Dolphin Bay | July 14th, 2014 / No Comments »

Great episode of Wine, Dine & Workout from Susan Irby, The Bikini Chef, featuring Dolphin Bay Resort & Spa and Lido’s Executive Chef!


Dinner with the Chefs: A deliciously different experience debuts at Lido restaurant in Pismo Beach

Posted by The Dolphin Bay | January 23rd, 2014 / No Comments »

Check out this great article from Wendy Thies Sell of the Santa Maria Sun! Reserve your seats now for our March 19th, June 18th, or October 15th dinners by calling 805.773.3894.

Check out the article here:


Get your Game Day Favorites at Lido!

Posted by The Dolphin Bay | December 27th, 2013 / No Comments »

Lido super bowl take out

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Book your Holiday Party before November 11th and get a $100 gift card to Lido!

Posted by The Dolphin Bay | October 18th, 2013 / No Comments »

Lido holiday early booking promo

Lido caters Sunset Savor event at Hearst Castle

Posted by The Dolphin Bay | October 3rd, 2013 / No Comments »


Please click on the link above to read an article about Savor The Central Coast’s 2013 Sunset event at Hearst Castle with a stellar review of Executive Chef Maegen Loring and the Lido Catering Team!

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