Pebble Beach Food & Wine 2013
By
Carol & Joe Davis
Dining Detectives
One
of our favorite annual Food Events now in its Sixth year
is Pebble Beach Food & Wine which was held
April 4-7, 2013. This year featured 300+ Wineries, 75+ Celebrity
Chefs, Cooking Demonstrations, Dinners, Celebrity Golf as well
as Wine and Spirits Tastings.
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The
weather is always spectacular in April and the coastal views are
magnificent at Pebble Beach as well as on our drive from San Francisco.
This year we again attended the Grand Tasting Tent with other
Foodies from around the world who all came to enjoy international
culinary delights, mingle, mix, sip and taste. We make a habit
of always tasting the food first then on a second trip around
try the spirits and wines. The Chefs who we spoke with were all
thrilled to be there and we found the quality of the cuisine to
be outstanding. The food tastings were nicely spread out and each
station had both pictures and name of the chefs and a sign that
described the taste that they had created.
Our
overall favorite was the Dominican Beef made by Culinary Director
MICHAEL ROMANO from Union Square Café in NYC. A close second
was the Coriander-Crusted Big Eye Tuna, Avocado-Pickled Vegetable
Salad, Kumquat Vinaigrette created by Chef Adam Keough from Absinthe
in San Francisco. We also loved the Crayfish Beignets/ Smoked
Duck, Cashew butter & Pepper on Sweet Potato Brioche made
by Chef Susan Spicer from Bayona in New Orleans. The Pork Terrine,
Glazed Eel, Pickled Mustard Seed made by Chef Angie Berry from
Asiate NYC was also outstanding. Another fabulous taste was the
Sea Urchin Panna Cotta with Green Apple & King Crab made by
Chef Abram Bissell from The NoMad NYC. The Rocky Mountain Elk
Carpaccio Bulgur Taboulleh Salad, Stone Ground Mustard Aioli created
by Chef Kelly Liken from Vail was also delicious. Our favorite
desserts were the Assorted Tout Sweet Macaroons and Belgium Chocolate
Extravaganza from Madame Chocolate Hasty Torres.
Now
it was time to enjoy some Wines and Spirits. Our first stop was
the Patron Tequila lounge. We loved the 18th Hole Cocktail which
was made with 2oz. Patron Silver Tequila, pineapple juice, lime,
simple syrup and cilantro leaves. It went down easy. Next we took
a break and relaxed in the Lexus lounge where the friendly bartenders
were offering Moscow Mules. We also enjoyed cocktails with the
folks from The Cosmopolitan Hotel Las Vegas.
We
were now ready to enjoy some wine. We were particular and only
tasted a few. We loved the Tyler Florence Pinot Noir, Jordan Chardonnay
and Cabernet Sauvignon, Kuleto Estate Napa Valley Cabernet Sauvignon,
Silver Oak Cabernet Sauvignon and the Coquerel Napa Valley Sauvignon
Blanc.
We
had an excellent time again at the Pebble Beach Food &
Wine Grand Tasting Tent. We enjoyed chatting with the
chefs and with other PLUs (People Like Us) who have a love of
food. We look forward to returning again next year to this world
class event.
Pebble
Beach Food & Wine
http://www.pbfw.com/
