Every years seems to increase in stellar presentations and exceptional chefs presenting their 'peace d'resistance' packed into a small bite that explodes in your taste buds and challenges your ability to appreciate all the flavors and preparation that went into this small morsel. As well it should be and I am never disappointed in this event and this year is no difference.
Entrance into the VIP Reception at Inn at Spanish Bay is always a welcoming view of the seemingly endless perfectly placed empty glasses waiting for the magnificent of wine poured - champagne sipped and spirits explored by the lucky recipients of PBFW 2018.
Once inside the lobby of Spanish Bay, the fun begins with the presentations of two fine chefs, Cal Stamenov of Lucia at Bernardus Resort in Carmel Valley and Alex Sieidel of Mercantile Dining in Denver, Colorado.
I was so impressed with this elegant, beautifully presented dish with so much flavor going on and especially the crunchy-ness as you taste each individual ingredient that creates the amazing taste of this creation. Not what you expect in a Colorado menu as it's delicacy was a masterpiece in both color and sensation.
As is expected from this local chef of seasonal cuisine, Cal Stamenov always delivers the excellence of his creative talents at his restaurant at Bernardus Resort - Lucia. This Quail and Duck Liver consume encased tidbit reflects the fine art of culinary skills Cal has become known for and continually serves to his guests. The black truffle completes the flavor for an amazing finish on your palette. Always one of my favorite chefs of this event and no wonder I spent my last birthday at Lucia enjoying their always fresh seasonal menu that is taken from their own fields, grown on site or wildcrafted locally. If you have never been to Lucia, now is the time!
With the recent discovery of bone marrow and bone broths currently on the health food market, it is no wonder that this dish was a great combo of bursts of each ingredient that it was hard not to believe it was all that we expected and more. Roys at Inn at Spanish Bay has always delivered the best on the edge of dining and this is no exception. The pickled onion was the perfect finish to this tempting taco dish from Chef Gino Ramos of the Pebble Beach Lodge.
Dessert for appetizers?? Why not I say, especially when it is these three delish-ous Sauternes From Chateau Guiraud. Honey is the best way to describe the fantastic smoothness and sweet finish to these sweethearts. Seems a shame they are served after a meal because they would be excellently served with a cheese and fruit appetizer plate or foie gras or pate and pickles pairing. Think differently, eat revolution is what I say!
One of the favorite restaurants in San Francisco is The Slanted Door with Chef Charles Phan so I was looking forward to meeting him in person this year, unfortunately not present at this event but his cuisine was impressive to say the least. This dish was a white fish, very delicate with a base of pork and shrimp dumpling. Sensual food I call this because it's look does not match the flavor and consistency of textures. This appears to be what makes this restaurant and chef the stellar dining experience we have come to know in SF. Too bad the chef wasn't there to thank and talk to in person.... maybe next year?
M. C. Perkins Cove voted "top ten places in the world with a view by USA Today" and Best Chefs Northeast by James Beard Foundation wowed guests with their pairing of lobster bisque with wild blueberry pie, both complimented with touches from their Chef Mark Gaier to give it that taste of Maine.
I look forward to Chef Pablo Mellin of Roys creative juices and what level of perfection he can cook up for us to savour. He is by far the smiliest of chefs and just watching him enjoying the expressions of the guests tasting his dish are worth the price of admission. His Kobe Tataki curry tempura oyster with beet cured Tako and aromatic Greens and Bubu Arare (have to ask him on Saturday what this is?) was a spectacular combo of taste with the aromatic greens and sauces, I wanted more but had to stop myself so I could make it the end of this 11th year event.
Chef Abram Bissell of the Modern in NYC was one of the creations that was smooth as silk yet packed a powerhouse of flavor to your tastebuds. I simply must dine at this restaurant in the future (soon!) as his combination of prawns, brown butter and pistachios was as rich as it gets. One of my personal favs of this years opening night and I can still taste the explosions going off on my palate.
Rarely I find a wine I haven't seen before or tasted at one of these events since there are over 200 wineries from around the globe that grace us each year with their labors of love. Creation of wine is such an art-form and those who really know their terroir and grapes understand it is like giving birth to a live thing. This is no exception having just discovered this Sav Blanc from South Africa. Another reason to visit this region and experience the varieties of another continent.
One of my all time favorite pastas is a potatoe gnocchi with either a gorgonzola cream sauce or a good ragu sauce. Chef Jimmy Bannos Jr of The Purple Pig in Chicago has my vote for the most memory-infused dish I experienced. The sauce and lightness of the gnocchi brought back memories of my Aunt Bernice who married an Italian and her being a Polish girl, she was taught by her Mother in law how to cook for her husband and on Sundays, we ate with her family often enough for me to desire to be Italian. This was so delicious with a port infused 'gravy' sauce that gave me a ting of loved home cooking with family. Bene manja!!
Always a pleasure recourse from all the rich dishes is our own local grower Driscoll and their organic strawberries and blueberries.
This was one of my most favorites this year and being from a restaurant I frequented in my 20's while living in Venice, CA The old firehouse made into The Rose Cafe in downtown district has risen to a culinary height of excellence with Chef Jason Neroni. Simply beautiful and flavors that complimented so well as to created a feeling of ecstasy.
Chef Tod Hopson of The Bellwether in Studio City, CA gave a new twist on Arancini with Dungeness Crab, asparagus and flowers that gave a earthly tartness to the dish. The lightness of flavor and burst of flowers left a lingering on your palette.
Chef Chris Ford blew everyone away with his paddle of perfection! Dessert on a stick, go figure that this would be such a hit but cookie butter always pleases. Even with the other chefs.
And of course flowers (sweet peas) to compliment added another level of panache.
Alvin Cailan was a bursting body of fun with his white adobo chicken rice from his Eggslut, The Usual and Amboy Restaurants in LA and Las Vegas. Love the names he chose to his unique menus and homeboy cooking. He is a chef that shows his enjoyment of food with his very being.
Always my favorite drinks come from Heindricks with their use of their gin machine, flowers and elixirs of gin combined to create a refreshing yet intoxicating drink that goes with everything at PBFW. I should own stock in this company as I am always in the mood for anything they come up with and fascinated with their devices to create such pleasure in a liquid form.
Second of the two women chefs this year and certainly a creative woman for creating a Foie Berry Crunch Truffle and Pig Candy with Passion Fruit desert that really made you want more of this unique combo of foods. Luckily she is local at C Restaurant on Cannery Row. Yeahhhh!
Chef Roland Passot's "Paul Bocuse" Lobster Bisque got top three for me this year and this was close to the end of the tasting rooms and a very full belly that I forced myself (Ha didn't take much) as this was an amazing dish of a labour of love by this chef and no wonder La Folie and Left Bank feature this man's amazing talents in cuisine. I will have to take the trip to this food mecca to experience this perfection again. I bow to chefs of this caliber and only hope to create something on the level of this talent in my own kitchen.
Greenery is always a draw for me being an Aromatherapist and Chefs who use flora and fauna to both accent and compliment their cuisine are some of my favorites. The giant octopus ceviche with rubarb and pea crisps from Chef Stefan Pyles Dallas, TX was both inventive and delicious even though I don't believe we should eat them. They are amazingly smart animals and their flavor is something I can do without in eating. I appreciate the dish and the Chef's creation but must say, we need to respect our creatures of the sea so we can enjoy them in years to come.
Loved the display.
Chef Neal Fraiser presented a Hiramasa Tartare with Clamansi Vinegar with Shrimp Chip from his Redbird Restaurant in Los Angeles.
Chef Matt Bolton of C Restaurant has had a long history in our region and is well respected for his dishes. He created a wonderful dish of smoked duck Foie Gras bread pudding and huckleberry compote Herb salad with Truffle Vinaigrette that really spoke to his excellance with meats and fowl. He is one of the best of our area and was a great way to top off the evening of the very best in Food & Wine #PBFW.
No comments:
Post a Comment