The 25th annual Chefs' Holidays — a monthlong culinary event at The Ahwahnee Hotel in Yosemite — started off with a bang when chef Cal Stamenov whetted a watchful audience's pre-lunch appetite by demonstrating how to make caramelized diver scallops and crème brûlée crepes.
Chef Cal, who is the culinary director at the posh Carmel Valley spot Bernardus Lodge and the executive chef at its Marinus restaurant, wowed the crowd with a stunning scallop presentation (which, incidentally, stole the show at the event's later gala dinner). He assured us that scallops are just as easy to prepare at home, as long as you keep a few important things in mind. See the chef's key pointers — and more photos! — after the jump.
