Pebble Beach Food & Wine
One of the great annual food and wine extravaganzas on the West Coast United States occurs each Spring in Pebble Beach. The town becomes host to the best chefs, wines, and sommeliers from all over the world, as well as the folks that want to be there to drink in their offerings.
Here are photos surveying some of the activities I was lucky enough to attend over three of the four days (it begins Thursday but I arrived Friday).
Friday:The Grand Tour: European Continental Cuisine Lunch, featuring Wines of Portugal
Garden lunch reception begins at Pebble Beach
appetizers are served on the lawn, Chef Roland Passot’s Salmon Lollipop, w Quinta da Raza, Raza 2011 Vinho Verde
Inside for a seated lunch: Chef Johan Bjorklund’s Cassolette, w Companhia das Quintas, Quinta da Romeira 2011
Duck Charcuterie & Traditional Garnishes by Chef Michael Ginor, w Esparao Reserva 2008
Patisserie Chef Francois Payard
World Class Sommeliers serving at lunch
World Class Sommeliers serving at lunch
Portuguese wines from lunch
Ruinart Private Dinner
Nicolas Ricroque, Chef Michelle Bernstein, and Chef de Caves Frédéric Panaiotis discuss final dinner preparations
welcome with Ruinart Blanc de Blancs
Ragout of spring vegetables, seared foie gras, truffle vegetable nage, served w Dom Ruinart Rosé 1998
beautifully improvised dish of Skatewing w fresh Sea Urchin, Sourdough Bread, paealla, open clams, and fresh peas, served w Dom Ruinart 2002, and 1998
Dom Ruinart Rosé 1990 and 1996
Saturday:
Chef Morimoto Master Cooking Demonstration w Ruinart Champagne
Chef Morimoto and Chef de Caves Panaiotis prepare before the demonstration
the view before hand in the demonstration mirror
Chef Morimoto and Chef de Caves Panaiotis
the event begins. Frédéric Panaiotis introduces Ruinart Champagne
Chef Morimoto gives sushi for Chef de Caves Panaiotis some final touches
the audience excited for pictures after the demonstration
Ridge Monte Bello Panel at Spanish Bay
the view at Spanish Bay
Nine vintage vertical of Monte Bello–1984, 1995, 2006-2012
The Ridge Discussion Panel preparing
2011 and 2012 are still in barrel
Battle of the Coasts: WEST Dinner
beginning with Dom Perignon 2003
Uni by Chef Dominique Crenn, served w Grieve Family Winery 2011 Sauvignon Blanc
Black Cioppino by Chef Thomas McNaughton, served w Clendenen Family Chardonnay “Le Bon Climat” 2008
Red Velvet Cake by Pastry Chef Lincoln Carson, served w Taylor Fladgate Vintage Porto 2003
Sunday:
The Grand Tasting
Pax Mahle pouring Wind Gap Wines
Chris Williams, Brooks Wines
Brooks, Willamette Valley Riesling and Pinot Noir
The Lindt Chef Projector (This image talked about the chocolate while the real her was standing 5-ft away talking about the chocolate. It was a trip.)
Steve Clifton pouring Palmina Wines
***
Thank you to Sarah Logan, and Vanessa Kanegai.
Thank you to Nicolas Ricroque, and Frederic Panaiotis.
Thank you to Mark Stone.
Thank you to Bettye Saxon.
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holy crap 2003 dom. and salmon lawn lollipops! this whole weekend looks like the most amazing hedonic celebration of all things edible, yummy, and intoxicating. i like the name on your place card, too.
I love seeing the good Wakawaka name in script. 🙂
[…] recent weekend, I was lucky enough to attend a cooking demonstration with Master Chef Morimoto including perfect […]
[…] met Frédéric Panaiotis after arriving embarrassingly early to a private Ruinart dinner due to a mix-up with my driver. He and Nicolas Ricroque, the champagne’s brand director, […]