3rd Annual Pebble Beach Food & Wine

The Culinary Chronicles (and her better half) is headed down to the 3rd Annual Pebble Beach Food & Wine festival! Thanks to FoodBuzz, we’ll be attending Sunday’s Lexus Grand Tasting which is the final event of the weekend.

What’s in store for us at Pebble Beach?

  • Tastings for some of the world’s culinary gurus;
  • 300 wines from 200 of the world’s most prestigious wineries;
  • Book signings and photo opportunities with celebrity chefs;
  • Mingling with Foodies and fellow food bloggers;
  • and without a doubt, Endless moments of being babbling starstruck from being in the mere presence of all these fabulous chefs and food demi-gods.

Insert squeals of utter glee here. 🙂

AND THIS JUST IN! They’ve released a sneak peak of the tasting menu! Check it out!

Liza Shaw – A16: Wild Mushroom, Green Garlic and Ricotta Crostini
Tommy Habetz/Nick Wood  – Bunk Sandwiches – Tillamook: Grilled Tillamook Vintage White Extra Sharp Cheddar and Apple Chutney with Slow Roasted Pork Belly
Mark Ayers – Pacific’s Edge: Smoked Braised Pork Belly, Garnet Yams and Port-Blackberry Reduction with Fresh Origins Micro Celery
Charles Phan – The Slanted Door: Northern Vietnamese Style Halibut, Vermicelli with Fresh Dill, Scallion ,Peanut and Pineapple-Anchovy Sauce
Ken Frank – La Toque: Soy Braised Pork Belly, gingered brussels sprout slaw
Christophe Grosjean – Aubergine: Heirloom Beet, Argan Oil, Horseradish, Marcona Almond
Sean O’Toole – Bardessono: Pending
Joseph Humphrey – Murray Circle Restaurant: Crisp Petrale Sole, hijiki seaweed risotto
Anastasia Simpson – Pebble Beach: Peanut Butter Crunch, milk chocolate bavarian, salted caramel cream
Cal Stamenov – Marinus at Bernardus Lodge: Spicy Crab & Nantucket Bay Scallop  rangpur lime, heart of palm, fresh olive oil
Richard Reddington – REDD: Scallop Ceviche Tacos/Glazed Pork Belly, soy caramel, apples and burdock
Michael Chiarello – Bottega Napa Valley: Smokey Paprika Rubbed Grilled Octopus Spiedini with Olive Oil Braised Marble Potato, Pickled Onion and Salsa Verde
Erik Villar -Calistoga Ranch: Chilled English Pea Soup, fresh ricotta, mint, lemon oil Grilled Lobster “Pizza” with mascarpone, baby tomatoes, basil, green house greens
Miguel Garcia – Occidental Group – Aruba: Keshi Yena
Mike Nemec – Pebble Beach: Artichokes “A’ la Grecque”, cured meyer lemon, aged jack cheese  Pebble Beach Tide Pool in-a-cup  abalone, crab, urchin roe, shellfish consommè, sea water & seaweed
Tony Baker – Montrio Bistro: Smoked Tea Cured Wild Salmon, duck Liver parfait,  apple gastrique and smoky raisins
Tom Douglas – Dahlia Lounge: – WWC Red Mountain Riesling Cured Wild Sockeye Salmon, fennel, coriander, blini, riesling poached pear
Mark Sullivan – Spruce Marin: Sun Farms Goat Confit, turmeric dates & carrots
Mark Estee – Moody’s Bistro & Lounge: Tombo, extra virgin olive oil, panisse,  spring relish Sherry Yard – Spago: Pending
Jamie Lauren – Absinthe Brasserie & Bar: Marinated Anchovy Bruschetta, beet puree, burrata, lemon agrumato, maldon sea salt, basil
Walter Manzke – Church & State: Tarte Flambe
Dory Ford -Aqua Terra – Monterey County Ag: Mixed Berry Cordonniere w/ Green peppercorn Ice Cream/Rapini, Fennel, Spicy Italian Sausage Ragout, pinenuts, asiago cheese, pasta crostini/Yucatan Chicken and Nopales Salbutes with habanero Sauce

So let’s see….

Eager Tummy? Check.
Camera with extra lenses and battery? Check.
Pens, small notebooks, etc.? Check.

With that my Friends—stay tuned as I will DEFINITELY be posting a recount of what is sure to be a “culinary event of a lifetime”.

Wish me luck!

3 thoughts on “3rd Annual Pebble Beach Food & Wine

  1. WOW! Sounds like a foodie-in-training’s dream! I can’t wait to see pictures of the event! It’s going to be a beautiful weekend, too.

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