Pebble Beach Food & Wine X - Opening Night Reception Inn at Spanish Bay

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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...

Plating 

Chef Paul Bartolotta (The Bartolatta Restaurants, Milwaukee) placing the finishing touches on generous portions of sea scallops and purcini mushrooms. 

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)

served up the Edible Ocean a uni-custard, seaweed salad, and nori sesame seed.

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. 

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. 

Pouring

Dominic Chappellet was born the year his parents established their vineyard on Pritchard Hill (Napa Valley, California). Fifty years later, the vineyard is certified organic with a solar photovoltaic system that generates enough power to offset 100% of the winery’s electric bill. 

Dominic and his wife Amy were on hand pouring a hearty Chapellet Vineyard 2014 Cabernet Sauvignon.

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 

has led to a lengthy list of lusciously refreshing cocktails such as Hendrick's Elderflower Tonic. One part Hendrick's Gin and three parts Elderflower Tonic. 

Louis M. Martini crafting world-class Cabernet since 1933 -

pouring Cabernet Sauvignon from Napa, Sonoma, and Alexander Valley. 

Paso Robles Tabla Creek Vineyard poured their 2014 Esprit de Tablas Blanc a clean blend of three estate grown varietals, Roussanne, Grenache Blanc, and Picpoul Blanc.

Until Next Time, Happy Adventures! 

Photos by L. A. Momboisse 

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