Sixth Annual Pebble Beach Food & Wine | April 4-7, 2013 | Kitchen Confidante

Scenes from the Sixth Annual Pebble Beach Food & Wine

Sixth Annual Pebble Beach Food & Wine | April 4-7, 2013 | Kitchen Confidante
Scenes from the Sixth Annual Pebble Beach Food & Wine

Sixth Annual Pebble Beach Food & Wine | April 4-7, 2013 | Kitchen Confidante

A week ago, I made the culinary pilgrimage that I have grown to regard as one of the best food and wine scenes in the country. There is always some kind of food event going on, there is no shortage of that, especially in my part of the world, but this is the one I anticipate the most.

When I call The Sixth Annual Pebble Beach Food & Wine a pilgrimage, I do not mean it lightly. For me, it’s more than just the epic dinners and the massive food tent. I appreciate much more than that: the drive over the rolling hills and toward the coast lined with cypress trees along 17-Mile Drive reminds me of how blessed I am to live in such special place. And beyond that, I was able to share the experience with my husband. That quality time is never taken for granted.

This year, we were were able to enjoy PBF&W with the company of good friends, which made it even better. We invited our dear friends and neighbors to join us for the weekend, and I was so pleased that Jean from Lemons & Anchovies was also able to join me on Friday morning for DANIEL: Taste Perfection with Daniel Boulud.

DANIEL: Taste Perfection with Daniel Boulud

Sixth Annual Pebble Beach Food & Wine | April 2013 | Kitchen Confidante | Taste Perfection with Daniel Boulud

Daniel Boulud is a master at his craft, but observing his elegant ease in the kitchen accompanied by his down to earth good humor was almost as enjoyable as tasting his favorite dishes and washing it down with silky Veuve. It was mesmerizing to watch him in action, and learning more about his techniques in the kitchen.

Sixth Annual Pebble Beach Food & Wine | April 2013 | Kitchen Confidante | Daniel Boulud Demonstration
Sixth Annual Pebble Beach Food & Wine April 2013 | Kitchen Confidante | Daniel Boulud

Jean and I were happy to run into Irvin from Eat the Love at Daniel Boulud’s demo, and if you would like to see more, do check out his photo essay of the event.

Guy Fieri Interactive Dinner

Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Guy Fieri

That evening, we had a very different flavor of Pebble Beach Food & Wine. Food personality Guy Fieiri commanded the stage, in an exuberant (and at times rowdy) display of his culinary style. The Guy Fieri Interactive Dinner showcased the edgy charisma we have come to expect, as he guided each table in preparing dishes, tableside, along with some of the local chefs who assisted in giving diners a taste of Feiri’s flair.

Lexus Grand Tasting

Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Lexus Grand Tasting

The Lexus Grand Tasting is one of my favorite parts of Pebble Beach Food & Wine, assembling over 300 wines from some of the world’s best wineries and over 30 high profile chefs, offering exquisite tastes. I always love the chance to chat with the winemakers and chefs. And it’s always interesting to me to see the themes that emerge each year. The first time I attended the Pebble Beach Grand Tasting, it seemed to be the year of the pea puree. Last year, it was all about foie gras. And there is always seafood, in all manner of preparation. But this year, it was the year of game.

Carpaccio of elk, sous vide Rocky Mountain elk, rabbit, buffalo tenderloin — these tastes were the hallmark of this year’s Grand Tasting.

Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Kelly Liken's Rocky Mountain Elk Carpaccio

Rocky Mountain Elk Carpaccio by Chef Kelly Liken


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Chef Kelly Liken

Chef Kelly Liken


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Dried Beet & Sea Urchin by Chef Matthew Lightner

Dried Beet & Sea Urchin by Chef Matthew Lightner


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Lexus Grand Tasting
Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Chef Brooke Williamson

Recent Top Chef finalist Brooke Williamson


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Pork Cheek, English Pea Puree & Collard Green Slaw by Chef Brooke Williamson

Pork Cheek English Pea Puree & Collard Green Slaw by Chefs Brooke Williamson & Nick Roberts


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Nori Wrapped Lobster Terrine by Chef Pablo Mellin

Nori Wrapped Lobster Terrine by Chef Pablo Mellin


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Yigit Pura

Yigit Pura


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Yigit Pura

Crushed Macarons with Dulce de Leche by Yigit Pura


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Wines by Bouchard

Wines by Bouchard


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Slow Smoked Buffalo Tenderloin by Chef Cy Yontz

Slow Smoked Buffalo Tenderloin, Ollallieberry Marmalade & Homini Gratin by Chef Cy Yontz


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Chef Ben Cohn

Chef Ben Cohn


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | The Crew from Mandarin Oriental New York

The Mandarin Oriental New York team hard at work.


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Pork Terrine Glazed Eel & Pickled Mustard Seed by Chef Angie Berry

Pork Terrine Glazed Eel & Pickled Mustard Seed by Chef Angie Berry


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Desserts by Chef John Hui

A sampling of desserts by Chef John Hui


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Chef John Hui

Chef John Hui with his sugar sculpture.


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Sugar Sculpture by Chef John Hui

Chef John Hui's sugar sculpture took him three days to complete.


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | A Tower of Chocolates by Chef Jacques Torres

A Tower of Chocolates by Chef Jacques Torres


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Chef Jacques Torres

Chocolate Master Chef Jacques Torres


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Chocolates by Chef Jacques Torres

Chocolates by Chef Jacques Torres


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Cookbooks

Cookbooks by participating PBFW chefs

My Last Supper Dinner

Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | View from Lodge at Pebble Beach

Perhaps it is appropriate that the final event we attended was the My Last Supper Dinner. You may be familiar with photographer Melanie Dunea’s book featuring the world’s greatest chefs and their wishes for their final meal. That evening, we were able to meet Melanie Dunea and enjoy the creations of Chefs Masaharu Morimoto, Michelle Bernstein, Jonathan Waxman, and George Mendes, along with their stories behind the scenes of this incredible book.

Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Ready for Dinner

Ready for Last Supper Dinner


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | My Last Supper by Melanie Dunea

My Last Supper by Melanie Dunea


Sixth Annual Pebble Beach Food & Wine, April 2013 | Kitchen Confidante | Champagne Ruinart

Champagne Ruinart

Comments

  1. Lisa {AuthenticSuburbanGourmet}

    Liren – what a perfect expose on the 6th annual Pebble Beach Food and Wine Event! You captured it beautifully – I felt like I was there. I am sorry that I missed the Friday event with you and Jean – it looked amazing. Next year! :-)
    You and hubby look fantastic and I look forward to hearing about the “Last Supper” dinner!

    Reply
    • Liren

      I so wish you could have joined us for the Daniel event, Lisa! Hoping that we can enjoy it together next year! :) I’ll always remember the first Pebble Beach fondly because of you.

  2. Laura (Tutti Dolci)

    What an incredible event! Beautiful photos, everything looks mouthwatering. Like Lisa said, perhaps next year we can all get together there. Gorgeous photo of you, too! :)

    Reply
    • Liren

      Thank you so much, Laura! As for meeting up, I would LOVE that, we should plan for next year!

  3. Heather | Farmgirl Gourmet

    What a beautiful and delicious post Liren. I have always wanted to go to Pebble Beach and reading this post makes me long for it even more. Just gorgeous.

    Reply
    • Liren

      One day, I hope you make it down, Heather! Thank you so much – I’m so happy you liked the post :)

  4. Kankana

    You got me hungry there girl. Such events are always so much fun and you looked stunning in your black outfit!

    Reply
  5. Holly

    Wow, Liren! You are such an amazing photographer. I feel like I just read a magazine article in a famous food magazine.

    Reply
    • Liren

      Holly, you made my day. Thank you, I’m so glad you enjoyed it!! :)

  6. Brian

    First of all… DAMN GIRL! You look hot in that picture (not that you don’t always look stunning… ok, people are going to think I’m hitting on you. But I’m not. Folks who are reading this, I’m gay and am not hitting on her… she just looks AMAZING!!!!)

    Ok, now I have to say that this whole experience looks phenomenal and you captured the whole event beautifully! Makes me feel as if I was there (I WISH!!!)

    Reply
    • Liren

      Oh Brian, thank you for making me smile from ear to ear! LOL. Thank you so much – it’s nice to get cleaned up once in a while.

      One day, you’ll have to head out for Pebble Beach. You would LOVE it!

  7. Jean

    Liren, what a treat it was to spend Friday with you–thanks again for the invitation to attend the Daniel Boulud event. You are right–PBFW is indeed one of the premier events in the food world and the Grand Tasting is not to be missed. If I can convince the hubs to attend with me one of these years, it would be so fun. You and your hubs are stunning in that picture! Thanks so much for the beautiful recap of this year’s event. :)

    Reply
    • Liren

      It was a treat for me to spend Friday with you too! As much fun as the Daniel Boulud event was, it was more memorable to head into Carmel for lunch!

  8. Tracy

    Wow! Next year I definitely need to get to some of the cooking demos!! How did you find such great lighting for your photos – mine look so drab compared to yours ( Honestly, I think it’s just me and my inability to use a camera, lol)!! What fun and hope to see you there next year!!

    Reply
    • Liren

      Tracy, I wish our paths had crossed at Pebble Beach, but I’m so glad you had a great time! Yes, do try to catch a demo next time, it’s a different feel altogether. And gosh, thank you, lighting at these things are always a challenge, isn’t it???

      Hoping to meet you next year (if not sooner!).

    • Liren

      Thank you so much, Heidi, these events are always fun to attend and to photograph. I’m flattered you liked the photos. The Last Supper is such a fun book, so it was definitely a treat to attend that particular dinner. My only wish is that they actually prepared their last supper wish for us…that would have been spectacular.

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