Take a Peek at Sunday's Grand Tasting Event at the First Annual Pebble Beach Food and Wine Festival

Eating My Way Through the Pebble Beach Food & Wine Festival


This weekend marked the First Annual Pebble Beach Food & Wine event, and let me tell you, it was definitely a lavish affair. While the full shebang would have cost you $4,750 — including lodging for the four-day affair, as well as admission to all the events, including classes, seminars, parties and tastings — a single-day Grand Tasting Pass cost only $165. Pennies in comparison.

Roast bison loin, Cioppolini onions and Herbed Spätzle courtesy of Gary Danko

Joël Antunes created an amazing Tomato Sorbet Shooter with Salmon Sashami and Dijon Ice Cream

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John Hui's delicate cake

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George Fritzche's creations

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So what exactly did $165 buy you? Try access to over 200 wineries — one of my faves was Revana, whose wines are normally only available at restaurants and cost more than I normally spend on a bottle — nibbles by some of the most famous chefs in the world, and a wildly surreal surrounding — think models doing slow motion dancing in head-to-toe stretch material and a beautiful ocean nearby. Sure it's pricey, but it was definitely a fun event for a food lover. Oh and if you plan it correctly, you may even get to hob knob with celebrities. Rumor has it that several Top Chef faves were on hand, as was Thomas Keller, Todd English, and Ted Allen.

But enough talking, what you really should do is check out the full gallery. But before you do, grab a napkin, you're gonna need it! To see all the pictures, read more.

Roast bison loin, Cioppolini onions and Herbed Spätzle courtesy of Gary Danko

Joël Antunes created an amazing Tomato Sorbet Shooter with Salmon Sashami and Dijon Ice Cream

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John Hui's delicate cake

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George Fritzche's creations

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George Fritzche's creations

Keiko Takahashi's crab and avocado soup

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Nibbles from Douglas Keane

From Cal Stamenov

Roy Yamaguchi's creation

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Chocolate Almond Cookie Pops from Sherry Yard

From Richard Reddington

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Nom nom nom!

Mark Estee

Douglas Keane of Cyprus

Cal Stamenov of Marinus in Carmel Valley

John Hui, Pastry Chef of Pebble Beach Resorts

Josiah Citrin

Joël Antunes

Roy Yamaguchi

George Fritzche heats chocolate to create a "glue" for his display.

Gary Danko

Pebble Beach Food & Wine!

Chocolate used as vase filler

DJs at the party

Yes, they had people in white stretchy material, moving slowly.

And just so you know, I had press access to this event. Would I pay to again? Probably, but you better believe someone else is going to be driving this time!

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