Wine Welfare Is Going to Pebble Beach Food & Wine!
Posted by Wine Welfare | Filed under Wine Festivals, Wine Travel
I Can’t Believe They’re Letting Me Into This…
Update – Check out our coverage of the Pebble Beach Food & Wine Event!
Howdy, you winos! I’m attending this year’s Pebble Beach Food & Wine event in, you guessed it, Pebble Beach! My entrance into this giant brew-ha-ha is courtesy of the great folks at Foodbuzz! To be more specific, I will be at the Pebble Beach Food & Wine Lexus Grand Tasting Tent. It’s basically a giant tent filled with like 40 of the top chefs in the country and over 200 wineries represented, handing out gourmet food and wine tastings.
You may be wondering how in the hell someone like me who writes an under-$20 wine site is even allowed to enter an event like this. Well, the answer is that I won a contest. You had to come up with a little tale about why you would be the best person to cover the event and they made the grand mistake of choosing my submission. I even get to cover this thing for Foodbuzz, so in the next couple weeks you will be seeing a number of posts all about this event, chock full of foods you will never eat and wine you will never be able to afford.
Check out the Pebble Beach Food & Wine Lexus Grand Tasting Event Schedule and get yourself some tickets to come hang out and see my wife and I stumbling around this shindig trying to figure out what a gelee is. There is a console available at the Foodbuzz booth for me to do some live blogging and tweeting, so be sure to follow@winewelfare on Twitter.
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This is the scheduled tasting menu for Saturday, and I want you guys to comment, Tweet or Facebook me with your questions and comments! Tell me what chefs you’d like me to meet, what food you want me to try, and what wineries you want me to visit:
| Saturday | |
| Chef/Restaurant | Dish(es) |
| Adam Cooke -Blackberry Farm | Black Truffle Consommé with White Asparagus Cream |
| Tommy Habetz/Nick Wood- Bunk Sandwiches – Tillamook | Oregon Albacore Tuna Melt with Tillamook Sharp Cheddar |
| Fabio Viviani – Firenze Osteria | Roasted Mushroom & Bacon Soup with Duck Confit/Cherry Tomato Caprese with Goat Cheese, Crispy Pancetta |
| Alex Stratta – Alex at Wynn, Las Vegas | Coconut & Tapioca, mango, pineapple, brown butter croutons/Foie Gras Parfait, rhubarb, celery cream, ginger geleè |
| Christopher Kostow – The Restaurant at Meadowood | Baked Potato Custard with Oyster & California Caviar |
| Robert Del Grande – Restaurant RDG + Bar Annie | Gulf Shrimp, roasted on half shell, creamy avocado salsa Beer Glazed Skirt Steak, carnita onions, smoked cheddar steak sauce |
| Andre Bienvenu – Joe’s Stone Crab | Pastrami Scallops with Maine Lobster Roll, lemon grass cream/Push-Up Foam pops |
| Hosea Rosenberg – Jax Fish House | Colorado Buffalo Shortribs with green chile grits and guajillo sauce |
| Ben Spungin – Marinus at Bernardus Lodge | Chocolate Garden cookies, chocolates, jellies |
| Carla Hall – Alchemy Caterers | Halibut Cheeks, braised, seared morels, carrot-ginger broth |
| Michael Ginor – Hudson Valley Foie Gras | Hudson Valley Duck Rillette & Foie Gras with taro root chips, mostarda di cremona |
| Tyler Florence – The Florence Group | Fresh Escargot with lemon, garlic, parsley, micro basil |
| Erik Villar – Calistoga Ranch | Slow Braised Kobe Beef Cheeks, caramelized shallot-potato puree, micro greens |
| Craig von Foerster – Sierra Mar Restaurant at The Post Ranch Inn | American Kobe Beef Carpaccio with Toasted Almonds, Sierra Mar Garden Arugula and Creamy Truffle Vinaigrette/Local Organic Asparagus with Parmesan Cheese, Lemon Vinaigrette and La Quercia Prosciutto |
| Miguel Garcia – Occidental Group – Aruba | Mahi Mahi Tempura |
| Keiko Takahashi – San Francisco | French Caramel Ice Cream/Meringue Ice Cream “L’etoile” |
| Moises Robles – Pebble Beach | Tap Room Steak Au Poivre, gruyere & caramelized shallot smash potatoes/Spanish Style Seafood Soup, sea bass, scallops, mussels, shrimp, clams, spanish dry chorizo, zesty tomato broth |
| Tom Douglas – Dahlia Lounge | Yakima Valley Cabernet Braised Lamb Tongue, bacon & shiitake relish |
| Paul Bartolotta – Bartolotta Ristorante di Mare, Wynn, Las Vegas | Soft Shell Crabs from the Lagoon in Venice/Octopus Salad |
| Wolfgang Puck – Spago | Pending |
| Angela Pinkerton – Eleven Madison Park | Spring Rhubarb & Strawberries, buttermilk sorbet, black pepper |
| Eric Ziebold – CityZen | Bluefin Tuna Confit, Japanese Mountain Potato Salad |
| Canoe of Kobe Beef Tataki with cucumber geleè Lomi Lomi Kampachi with wasibi granita Chiote-Yuzu Hamachi with kaffir lime granita | |
| Jerry Regester – The C Restaurant - Monterey County Ag | Arctic Char Crudo cured meyer lemon, castelvetrano olives, shaved fennel-nopales salad/Grilled Hearts of Romaine “Tonato”, smoked pork, 10 minute farm egg, reggiano parmigiano/Cheesecake Mousse, Driscoll’s berries, black pepper, saba |
| Kent Torrey – The Cheese Shop Inc. Carmel – Santa Barbara | Selection of Domestic & International Cheeses |
That’s it for now! Remember to subscribe to Wine Welfare for all the best cheap wine reviews and updates on the Pebble Beach Food & Wine Event!
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