A Taste of Pebble Beach Food & Wine 2017
Join me for a tour of the highlights of the 10th Annual Pebble Beach Food & Wine! Find out which memorable flavors left a long lasting impression on my palette as I tasted and sipped my way through the weekend!
Highlights of the 10th Annual Pebble Beach Food & Wine
One of the most highly anticipated food events is Pebble Beach Food & Wine. 2017 marked the 10th anniversary — join me for a taste of this year’s event!
Of all the delicious food events that scatter the calendar year after year, where the talents of chefs and winemakers are showcased along with the ripest California has to offer, one of my favorite events, if not the most favorite, is Pebble Beach Food & Wine.
I’ll never forget the very first PBFW I attended five years ago — it was if I had entered the most magical place – a feast of Hogwarts proportions – and so began a yearly pilgrimage, one that my husband and I eagerly anticipate each year.
2017 marked the 10th Annual Pebble Beach Food & Wine, and we were especially excited to immerse ourselves in as many of the events as we could fit into our schedule.
As soon as our car met the ocean and drove into the familiar driveways of Pebble Beach resort, the celebration began to build. With a grand sabering of champagne to kick off the opening party at the Inn at Spanish Bay, we eagerly tasted and sipped our way through the weekend, while chatting with the many chefs, winemakers and sommeliers who worked hard to make this year memorable.
Each year, I come away with some memorable flavors that leave a long lasting impression on my palette. This year was no different. Some of my favorite tastes and moments of Pebble Beach Beach Food & Wine 2017 include:
Sweet Pea Risotto, Fried Morels and Meyer Lemon by Chef Philip Tessier of Hestan Smart Cooking, PBFW Opening Reception, 2017.
Sriracha ‘Cha Mochi Donuts by Chef Hedy Goldsmith of sweet hedy inc., PBFW Opening Reception, 2017.
Hamachi Escabeche Duck Prosciutto BLT Pickled Strawberries by Moody Bistro Bar Beats, PBFW Grand Tasting, 2017.
Scallop Crudo by Chef Melissa King, PBFW Grand Tasting, 2017.
Tournedos Rossini by Chef Walter Manzke of Republique, PBFW Burgundy Dinner, 2017.
Tuna Tartare by Chef Rory Hermann of Barrel & Ashes, PBFW Burgundy Dinner, 2017.
Tastes go beyond food and wine: olive oil tasting with Enzo Olive Oil.
We fell in love with Chêne Bleu Wine.
Chef Carlo Mirarchi’s Roasted Porchetta with Spring Alliums and Fennel Pollen at PBFW Lexus Chef’s Table Lunch, 2017.
Chef Rory Herrmann’s “Bread & Butter” – Hudson Valley foie gras, Sicilian pistachio financier, Burgundy wine gelee, pistachio crumble, PBFW Burgundy Dinner, 2017.
Chatting with Chef Graham Elliot about his morning on the links, PBFW Opening Reception, 2017.
Red Velvet Strawberry by Chef Lincoln Carson, PBFW Burgundy Dinner, 2017.
Plating Coccoli: Prosciutto di Parma, Stracchino Cheese, Truffle Honey & Herb Oil by Chef Fabio Viviani.
Heavenly Egg Tarts by Macau Tourism, PBFW Grand Tasting, 2017.
Passionate for Pinots Wine Seminar by Hirsch Vineyards, PBFW 2017.
Describing the Grilled Beef Heart, Shaved Foie on Marrow Toast by Chef Todd Fisher with Folktale Winery, PBFW Grand Tasting, 2017.
Chef Stephanie Izard plates the most delectable shrimp toast at the PBFW Opening Reception, 2017.
A taste of Chicago and the culinary talents of The Alinea Group, PBFW Grand Tasting, 2017.
Thai Prawn Ceviche by Alinea, PBFW Grand Tasting, 2017.
Perhaps my most favorite taste of the Grand Tasting: 2 minute poached lobster with mustard, beets, seaweed by Chef Yu Min Lin of The Sea by Alexander’s Steakhouse, PBFW Grand Tasting, 2017.
I hope you enjoyed tasting along with me at Pebble Beach Beach Food & Wine 2017! Until next year!
If you enjoyed this tasting of Pebble Beach Food & Wine 2017, be sure to visit previous years!
Scenes from the Sixth Annual Pebble Beach Food & Wine
Events | Pebble Beach Food & Wine 2012
Events | Pebble Beach Food & Wine 2011
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