Pebble Beach Food & Wine 2019 12th year of Excellence

Another April signifies the yearly trek of foodies and wine enthusiasts to Pebble Beach and PBFW now in its' 12th year of glory.  Dave Bernahl takes it up a notch and has created a new segment of this celebration of cuisine & spirits with his Italian pasta competition this year and centered the competition in the main Ball Room of Inn at Spanish Bay for the opening reception.  Sadly, wasn't invited this year to the Opening Reception but the ending Grand Tasting on Sunday proved to be an amazing selection of stellars chefs, creative creations, tasty libations and memories of sharing the art of food and wine.

Welcome to the PBFW 2019 and hope you enjoy the beautiful bites and moments of the love of food and wine.

One of my favorite dishes in the Grand Tasting - simple, pure and unadulterated food!

Chef Danny Leach and Todd Fisher of Folktale Winery delivered a American favorite of peas, carrots and fatty rice !  Yum got my veggies Mom.

I don't drink whiskey or rye or bourbon but that doesn't mean I wouldn't mind a weekend in this cool camper complete with full bar and accoutrements

Burrata deep fried but light as a feather from Chef Joe Sasto of Los Angeles

One of my favorites of this years Grand Tasting was this amazing halibut locally procured with Foraged Kelp from Chef Kyle Itani of Hopscotch Restaurant & Bar in Oakland.  I'm coming in soon Kyle.  Forged wild seaweeds and kelp is something I love doing with my body scrubs and detox products.  Great for the skin

Peas scallops and cream of peas seemed to be the theme this year with pastas playing the main dish.

The famous winery of Brad & Jolie Pitt - Miraval who profits are shared for the good of the beneficiaries they support  

Now here is a chef that loves his food and he and Pavarotti could have been bros!

Lord Stanley Restaurant of San Francisco was a showcase of salt cod brandade with kalamata olive and dill, paprika and lemon 

Rio Grill's goat barbacoa with corn & avocado foam was delish and normally it is made with lamb traditionally as I had experience this in Philly last year with the top #6th chef in the world - a wetback and refugee of Guatamala - Chef Cristina Martinez who has hard-won her accolade and is still not an American Citizen !  Happy Mother's Day Cristina - you are the American we need to be!  Eat Revolution is all about people like you who deserve their respect and freedom.

Peas please with cheese from chef Michael Corino was refreshingly simple and pure flavor with sweetness from the organic grower

Okay so only one dish with Duck Live pate this year and boy was it great!

Another favorite dish with lamb sausage Harissa & favetta (greens) from Chef Michael Lombardi

Chef Pablo from Inn at Spanish Bay is the best smile ever for a chef!!!  And he's a great guy too.

And a toast to all that made this event the beautiful experience of a lifetime for us foodies and many thanks to David Bernahl and his amazing staff, PR and media firm, volunteers and supporters who have the memories of a life well lived.