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. 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. 

Chef Adam Keough from Absinthe in San Francisco

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.  

Tout Sweet Macaroons

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.

Coquerel Napa Valley Wines

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.


By Carol & Joe Davis