Pebble Beach Food and Wine 9th Annual

In reflection I always find the moments, the dish, the tastes and the chefs are what make this event what is literally a opulent indulgence of food, wine, spirits and people.

The PBFW has been thru nine years now of speculation of how long can this possibly last, or how can we top this year's event and line-up, but somehow they pull it off.  I believe much of their success is to their fearless founder, Dave Bernahl who boasts without regard that another year will bring something new and exciting to our palettes.  Some doubt, but Dave delivers and this year was no exception.  He delivered Drew Barrymore (abet for 20 mins) to the crowd on Sunday's Grand Tasting with her new Rose distributed by Carmel Road Winery in Carmel Valley.   Her suite of wines now reflects a fully formed winery grouping that I am sure she is proud to have under her belt along with her successful acting career.

But the food and the Chefs were the 'celebrities' we all came to taste, watch, chat and laugh with along with enjoying the banter of the crowd.  Gone are the days of the pushing and shoving, replaced by a somewhat civilized and mannered approach to each tasting.  That said, I took over 200 photos and tasted at least that many dishes & wines or spirits to compliment the experience of a lifetime.

Pano of PBFW 9th Annual 

Here are the top dishes and their Chefs who created these from their madness, passion & imagination for foods!  I can't help to add that their sense of style, beauty, form and composition has the touch of an artist much like a great oil painting in the Louve - these exquisite little dishes pack a powerhouse of love and talent.  We celebrate these "Artists of Food" and enjoy the moments and memories of their glorification at PBFW each year.

Enjoy!  Eat Revolution in every bite.

Uni Panna Cott from Chef Billy Ngo of Kru + Fish Face Poke Bar in Sacramento was the most delicate of dishes I tasted and each flavor stood out on it's own.  The final burst from the salmon roe and radish left you wanting more and more and you get my point!  Domo to Chef Billy, I have a reason to come to Sacramento now.

Chef Oliver Ridgeway's Wagya Steak Tartar with English mustard piccalilli & Beef tendon has a strong taste of the mustard with a fermented tartness to the whole dish.

'A symposium of skin ... Goat Al Pastor on crisp pig skin cured  Crispy Salmon & Chocorones'  is Chef Todd Fisher's creation of goat, pig, salmon and chocolates.  I thought "Chocorones" meant chocolate bull's balls, but he assured me that it has nothing to do with an animal.  Of course, he grinned when he told me that last statement so I'm still not sure what I ate but it was a carnival of fun flavors totally calmed by the coco bulls ball.

I've know Chef Tony Baker since he imported himself from England to Montrio Bistro's kitchen.  Tony has become the 'Bacon King' with his country style Euro bacon and he is the Chef with the most  creative dishes I've seen done with bacon.   This year's Braised Bakers Bacon with Bitter chocolate and crispy potato-hazelnut-banana crunch I obviously enjoyed in hamming it up with the Mistro of Montrio!

 Chef Michael Thiemann of Empress Tavern in Sacramento (seems like a trend here in Sacramento Chef's this year, and all were so great that I'm actually thinking of making a food trek there, who's coming?)  Michael's Beet sweet potato & 64%  Tcho chocolate (not sure where this comes from?) was a sweet surprise and I love sweet potatoes.

Chef John Cox of Sierra Mar and the Post Ranch was the man of the day with his "Live Fungus" and wild flowers dish and entire table stacked with live growing mushrooms.  

The Fungus is among us John.  Thanks for showing us your wild side.  

Chef Pablo Mellin of Pebble Beach Resorts has fed us all in this area such great dishes and he definitely has one of the best smiles in town.

Chef John Tesar of the Knife at The Highland in Dallas came out to give me a "Howdy Partner" when  I asked him if he was shy.  His dish certainly wasn't... Poached King Crab

 with Parsley puree and flavors of garlic.  What a sweet dish..

My good friend Ben Spungin (formerly of Bernadus Lodge) was preparing thousands of chocolate spoons of magic that I sadly didn't get to taste as the line was around the corner and so was I by this time of the night.  I miss his chocolate workshops at Christmas where we made everything chocolate while siping rare hot chocolate with brandy and enjoyed a entire buffet of foods, wines, spirits and a mad day of chocolate making for the holidays and left with a stash (and I mean incredible truffles, chocolate barks, chocolate candies and more).   Maybe this blog can get the new owners back on track with that?  Foodies unite .... we want the chocolate workshop, we want the chocolate workshop, we ..... well I miss it!

I found this flower arrangement in the Lexus lounge in the first pavilion.  It smelled of lilac, peony and tulips in springtime.   I am hoping I find the person who created this masterpiece of scents  as it was just what I needed to get me into the 2nd pavilion and eating more food.
Thanks to the artist.

BBQ Pork taco with smoke tomatoes and avocado salsa.  Viva street tastes of Texas and Mexico, kind of one in the same but little bit of BBQ from Chef Dean Fearing of Dallas, TX

Chef Michael Ginor of Hudson Valley Foie Gras in New York has always been one of my favs in Chefs to the PBFW.  His duck mousse pate blew me away the first year and I actually ate 4 helpings and wanted to pocket one to take home - that's how great this guy is with pate.  So this year, his Cubano Sandwich with Hudson Valley Duck had to be the 'Piece d' resistance' in beauty, flavor and in homage to Cuba.   Love to be stranded in a kitchen with him for a day... I can wish.

Chef Nick Shipp's Smoked Short Rib Grilled Cheese Cheddar and Goat Cheese with Thai Basil & Apricot-Kimchi Marmalade made a multi-tier flavoring that kept coming in each bite.  Chef Nick, you are in my old hood of Santa Monica, CA.  Gotta come hang and dine there soon.

Avec Nous

Chef Olivier Quignon of Avec Nous in Bev Hills was spectacular with his absenthe shooters, Provencal Pork Rillette and Ahi Tuna Crudo with Nasturtium leaves.   So French I missed walking in Paris late at night.  

 Chef Andre and I go back to the days of Miami's wild west and I mean that literally!  A man goes shot in front of me, pointblank in my Miami Beach Hotel and that was just a minor event back in those days.  Back in the 80's I frequented a private Backgammon Club in Bev Hills that was open late and had dancing so my girls and I would end up there before going home from a night of fun, fun and fun if you know what I mean?  Well, I was swept away by Private Jet from Bev Hills to Miami overnight by a Columbian man (let's call him Javier) and ended up at Joes' Stone Crab at 10am in the morning and had a private breakfast with Chef and 'Javier' before being escorted off in a Gullwing Mercedes to Coconut Palms and an estate with live animals in the gardens and tons of coke and primitive South American art stored in a "secret walled room" of 'Javiar's' parents hacienda.  The rest is censored and for my book....  sorry.
But back to Chef Andre who reminisced with me this year on the "old days" of Miami and how the Columbian & Cuban culture is so much a part of that city and the foods and flavors.

For this year's PBFW boxed treat, Andre prepared Chicharrones or Pork bellies Mojo Jelly Pickled Red Chilis Cilantro & Pickled cabbage Salad to go with chopsticks.  What flare this Chef has and he's been around the wharf as they say in Miami....
Lov you Chef Andre

Chef Joey Elenterio,s Granny Apple Salad Pea Shoots with Pate Crumb & Foie Gras and Asparagus & Garlic stuffed barley & Smoked Sturgeon duel dishes pea-erfectly was paired with a Stella Atois Beer and so my collection of beer glasses from PBFW.  (don't tell Dave okay)

Now comes another one of my favs for PBFW, Chef Bruce Kalman of Union in Pasadena, CA.  This Chef really loves his job and boy is he good at it.  His creative talents always bring an home cooking to a higher level and as far as comfort foods, Bruce is King as far as I'm concerned.  His dishes always bring me home so here is his Cotechino Sausage (I'm Polish but what the hell, it's sausage) Braised greens with Quail Egg and Salsa Verde.   I'm gonna have to find out what he puts in the Verde and the sausage cuz it is so close to what my grandfather made in his cellar it's scary great!  

There are always dishes that challenge me in taste and my ability to eat them, mainly due to what they either are derived from (animals?) or how they are cooked and Chef Gino Ramos of the Lodge certainly did just that.  Faldo De Piedra or Beef Lingua Tamale (beef tongue) served PBFW style.

Chef Justin Cogley of L'Auberge in Carmel always shines at these events with his creative talent and complete and utter excellence in products he choses and uses in his creations.  His Suckling Pig with pumpkin seeds (roasted I'm sure) and kale creme and greens had another burst in each bite much like a road trip of the taste buds.   Par excellence Chef Justin.

Chef matt Maser of Mother & Empress Tavern in Sacramento (again Sacramento?) whipped up a Fennel Crescentina Vanilla Bean, whipped Sour Cream & Buttered Crab Boom with Stella Artois Cider  AND Financier Cake with honey Cremeux, Coriander Dragee Almond Wood Sorrell.

I know I ate the Financier Cake before I could take a picture and the Boom was so light in taste and delicate for a crab based pastry, I must go to Sacramento if only for this guy and his pastries.  Unbelievable talent with flour.

Now, these guys (Chefs Manny Haider, Chef Josh Dellar, Chef Scott Kendig and Chef John Bryne, & Chef Scott McCurdy) served up Stone ground git cakes with Lobster bone marrow aioli and micro citrus but they were having way too much fun taking selfies with girls.  US Foods sponsors this routy bunch of Chefs.

Chef Johnny De Vivo's Foie Gras Snow with Plum Gelee seeds & Oats was the more innovative dish in visual look and flavors combined in what was one of the surprises of the PBFW.  The Chef is the reason that "Porters in the Forest" is getting rave reviews on their menu these days.  They have been hosting wine dinners that showcase this unique new style this Chef has certainly made his own in Pebble Beach.

 Chef Tom Douglas Dungeness Crabcake with toasted shallots & herb salad made my list of top cakes I've had and that's saying something.  We have a tradition in our Barrymore family to have fresh crab cakes every New Year's Eve dinner and Chinese food on NY's Day.  This was a crab cake with a lightness yet crispness with the bite of the toasted shallot really brought out the sweetness of the crab but left your mouth refreshed by the herb salad - another multilayered dish that keeps delivery flavor

 Cubano chocolate cigars from Lexus were a real treat to eat not smoke as I thought and so I asked the poor guy just trying to make a whole bunch of chocolate cigars if we can smoke them in here???
I'm sure I made his day of insane people at the PBFW but glad I'm not alone.  Who would come to one event like this with this much food & wine & spirits and fun packed in 3 hours of time who isn't insane?

Chefs Sara Rich and Evan Rich presented burrata with Strawberry Gazpacho & Country Ham.  Very yummy and a fresh pairing of foods for this foodie.  Loved it.  

 Chef Ryan Pollnow's Trout Crudo with green almond Ajo Blanco was one amazing dish of unexpected collision in my mouth.  He gets my vote for one of the best freshest combos of taste.
And the plate was edible.

 Chef Colin Moody's 9-mile Taste of the coast in honor of the 9th annual PBFW smoke out Monterey bay Spot Prawn salad with local green garbanzo velvet and house made organic saffron yogurt and roasted prawn shell salt was off the charts with presentation and invention using the top shell made from pressed prawns that was edible and delicious.  No wonder Monterey Peninsula Country Club is top in the US and here in Pebble Beach.  The food makes the place and that's the truth.

 Ice cooled bourbon looked inviting but mixing bubbly, wine, spirits and hard alcohol is a real killer for me and would certainly change my perspective on things so I just looked this time.
I leave the heavy lifting to those with hotel rooms only.

 Here's how I begin the PBFW Grand Tasting with Proseco just to get the tummy ready for all the rich, amazing and heavy foods and this is a great way to cleanse your palette or at least that what the Chefs tell you!

Chef Storke Peters is always smiling and way is because his talent just keeps bringing it on each year he helms the kitchen at Basil in Carmel.  His goat ravioli was so delicious and full of earthly delight.
Baaaautiful ravioli Storke.

 Blueberry champagne of course. What else would be expect at PBFW 9th annual.

My favorite woman Chef goes to Elizabeth Falkner who always makes a entrance with her presentation and taste of her cuisine and always has her signature on it.  She is so much fun we had to do silly selfies.  Great flavor with maple butter....

Sustainable seafood made its mark with Chef Matthew Beaudin of Monterey Bay Aquarium with his Kafir Lime & ginger Creme Brûlée West Coast Oyster with spiced Citrus Pearls.  This pairing of creme underscoring with a fresh seafood seems to be a trend now.  This is one of the several seafood dishes served at PBFW with a creme element that works with the balance of a spice and citrus.  Glad this guy's in my backyard and working with the ocean's limited resources and this is a big issue here on the MP.  We all know what is happening to our oceans and more then ever need to look to sustainability for our future or there will be no seafood and eventually no humans.  Hopefully, we all get that bigger picture view of the world now, right?

Chef Takashi Yagihashi of the Slurping Turtle in Chicago working his Bacon Shrimp Chawan Mushi or Japanese Custard with little pearls of roe with sweet and creamy and not a taste that is typical.

 The Wilson Daniels ladies really pour some great wines.  Thanks for a fun adventure with you at the Grand Tasting at PBFW.

 Chef Jonathan Waxman doing his kale salad, ala cesaer styled.

 Chef Chris Ford of the Four Seasons Beverly Wilshire Hotel in BH 90212 looks lovingly on his jars of PBJ deserts which BTW, I packed for home and had to wrestle my daughter to have a bite.  So good I wish I had taken two.  No wonder he's in a meditative state of mind, either that or exhaustion.

And what would the PBFW be without a local political and in this case, Dave Potter and his lovely wife Janine who is responsible for the huge project in downtown Monterey to update the Monterey Conference Center and her hotel, The Portola Plaza & Spa.  You sure both need a day of drinking and eating with what you two do for a living so go ahead and go Irish and then, well I'll leave that to you two!

My favorite vodka now from Ocean with minerals from the sea in Hawaii.  What beautiful smiles and  the drinks were great too.  

The first Luau of the PBFW with Chef Hemann's roasted pig Hawaiian style and wow was it great.  The last roasted pig I had was Kim Weston's Dad's place (Cole Weston who used to be the Director of the Forest Theater Guild in Carmel & famous photographer) and it was a wild one which has a much different flavor due to the terrior of the area it lives in and what it eats.  This pig dined on sweet potatoes and rich grasses I think it was so tender and exceptionally succulent!

Chef Angela Tanamura's beautiful yet simple elegance in her dish shows her own smile in the color and placement of the vegetables.  One of the only vegetarian dishes at PBFW I might add.  

Chef Ramon Perez of Pur Chocolat and his selection of fine handmade chocolate served with Taittinger Champagne was a merger of two of the finest tastes made for each other and thankfully are served as such at PBFW as it should be in life and was at my wedding but that's another story.