The first day of the 2018 Lexus Grand Tasting of the PBFW and how to get thru 35+ Chefs, 35+ dishes and an endless array of over 200+ wines, spirits, champagnes, liquors, beers, specialty drinks you ask, how will I ever make it to every single one?
Here's my version of the very best of this year's Saturday and Sunday Lexus Grand Tasting in Pebble Beach for the 11th annual celebration of the very best in food and wine
The most inventive of the dishes I tried, this smoked-in morsel in a glass enclosure was topped with a thin crisp of barley with the most delicate taste of seafood and creme caviar
Flowers played a large part of this year's cuisine de chef as you will see them here featured with each dish. Finally we see the natural addition of these elements to our foods that are part of our seasonal dining that makes it a sustainable part of our way of eating and keeping our earth healthy and producing good foods for our tables and chefs
The Bourbon sleepaway traveling bar was so perfect for someone like Hunter Thompson?
This wild boar ragout was beautifully sauced with a Syrah wine on top of a ravioli
Favorite Carmel Chef Fabrice Roux of Roux has the touch
Visit them in Carmel Village
I started this year's journey with my 21 year old daughter, Sabrina who is normally a vegan so this was an adventure for her in food tolerance and testing her pallet with new things.
The most inventive of the dishes I tried, this smoked-in morsel in a glass enclosure was topped with a thin crisp of barley with the most delicate taste of seafood and creme caviar
Flowers played a large part of this year's cuisine de chef as you will see them here featured with each dish. Finally we see the natural addition of these elements to our foods that are part of our seasonal dining that makes it a sustainable part of our way of eating and keeping our earth healthy and producing good foods for our tables and chefs
The Bourbon sleepaway traveling bar was so perfect for someone like Hunter Thompson?
Favorite Carmel Chef Fabrice Roux of Roux has the touch
Visit them in Carmel Village
This was such a simple yet elegant bite with the freshest watercrest and salmon roe with potatoe and dill
Must see Macau again and this time without the limits on travel I experienced in the 1980's and tanks in the streets of Bejing
This coconut shrimp would be worth the trip just to sample the tropical flavors of the island and
the great chefs of Macau
Chef Pascal is one of their best ambassadors and definately makes you want to sign up for anything Macau
Michael Gingnor's Hudson Valley Foie Gras with currents and herbs
