Opening Night Reception for the Pebble Beach Food and Wine X showcases
Inn at Spanish Bay, which is transformed into the grand kick - off party,
where guests and off duty chefs freely stroll the property.
On hand were twenty-five chefs and 100 wineries. Join us as we wander the gorgeous grounds of Inn at Spanish Bay and taste just a small portion of small bites offered from top chefs and wine and spirit producers. First plating then pouring - Salud...
French chef and restaurateur Daniel Boulud (DANIEL, New York City) prepares Cucumber Vichyssoise, smoked eel, charcoal sablé with pickled Buddha's hand, salty fingers and sea cress.
Chef Hedy Goldsmith (Sweet Hedy Inc., Los Angeles) serves sriracha 'cha mochi donuts with black sesame lemongrass, ginger glaze, and sriracha sugar.
Critically acclaimed chef, restaurateur, television personality,
and all around nice guy, Graham Elliot (Graham Elliot Bistro, Chicago)
Chef, restaurateur, author, and first woman to win Top Chef (Season 4/2008), Stephanie Izard (Duck Duck Goat, Chicago)
puts the finishing touches to "Not-so-traditional" shrimp toast.
Creative restaurateur, Christopher Kostow (The Charter Oak, Saint Helena, California) gave us California's caviar, cauliflower (cauliflower California caviar Olio Nuovo Pennyroyal)
On his home turf, Chef de Cuisine Pablo Mellin (Roy's at the Inn at Spanish Bay, Pebble Beach) served Roy's style gochujang tamale, kalua pork belly, black garlic, tamarind mole with quail egg and caviar.
Chef Jason Neroni's culinary career began at age 16 in Disneyland's Club 33. Ten years later he would be executive chef at 71 Clinton Fresh Food, Manhattan. Presently, back in Los Angeles he is culinary director for a restaurant group American Gonzo which includes Superba Food & Bread.
During the Pebble Beach Food and Wine Opening Night Reception, Chef Neroni brought it home with Bay Scallops on the Half Shell with Yuzu Kosho Cucumber Mignonette.
Chef Matthew Peters 2017 Bocuse d' Or Gold medal winner
prepared snake river farm pork jowl
with grilled razor clams.
with grilled razor clams.
Chef Philip Tessier (Hestan Cue) adds finishing touches to his
sweet pea risotto, fried morels, meyer lemon and Parmesan mousse.
Chef Bruno Tison (Santé Restaurant Fairmont Sonoma Mission Inn)
plated local dungeness crab with curry remoulade in profiteroles.
Author, chef, and restaurateur Ming Tsai (Blue Dragon, Boston) presents a sweet and sour shredded duck piled high on a crispy tortilla chip topped with a dollop of guacamole.
Gregarious Fiorentini Chef Fabio Viviani (Café Firenze, Moorpark, CA)
gave us a party pastry cream filled brioche topped with prosciutto and pea shoots.
Craft tequila, El Jefe is made from 100% Blue Weber Agave. Choose a smooth mild El Jefe Blanco o
golden brown Reposado and you will say, "Sí mas tequila."
Hendrick’s Gin, A Most Unusual Gin, was derived from experimenting with two antique stills, the Carter-Head and a small pot still produced by Bennett, Sons & Shears.
Paring this with any one of 12 botanicals
Louis M. Martini crafting world-class Cabernet since 1933 -
pouring Cabernet Sauvignon from Napa, Sonoma, and Alexander Valley.
Until Next Time, Happy Adventures!
Photos by L. A. Momboisse
For an interactive map and guided walking tour covering many of our tours please be sure to download the GPSmyCity App from the iTunes store. The App covers an extensive library of articles and walking tours from over 470 cities worldwide, and now features articles from Adventures of a Home Town Tourist covering Carmel and Monterey (with more cities on the way).
Be sure to like and follow us on Facebook