Best Meal Ever
Arranging an only - possible - at - Pebble Beach Food & Wine culinary dream sequence.
Thursday, April 9, 2009
It reads more like a hymnal or a fantasy novel than a menu, but this is no holy vision or mythic landscape. This is really happening. Right here.
Saturday and Sunday, April 18-19, four dozen plus of the planet’s most skilled chefs will assemble in a tent the size of a tennis stadium, in two shifts, and distribute artfully arranged ambrosia morsel by creatively crafted morsel.
The sumptuous lazy Susan of events will actually start spinning Thursday, continuing nonstop through Sunday, decorated with rare dinners, demos and tastings, often a handful occurring at the same time. But the various events happening from the Beach Club to Spanish Bay desist at high noon Saturday and Sunday and the masses skip, hearts thundering, mouths watering, to the Lexus Grand Tasting tent.
What follows below is an idea of what flavors just one such day will hold, compiled with aid from event insiders: Twenty-five devices of delicacy deployed by household-name chefs, a seemingly endless meal worth a first-born, an extended dance with tastebud destiny.
The odyssey of appetite will be buttressed by some 200 worthy wines, so the F&W team also schemed potential pairings. (Note: These dishes will be divided between the two days, which will feature 25 unique chefs each.)First Course
California Pressed Caviar with Whiteorn Blini and Crème Fraiche • Jacques Pèpin • Louis Roederer Champagne, Brut PremierSecond Course
Chilled Sweet Corn Vichyssoise with Smoked Texas Tomatoes and Lucian’s Crab Salad • Dean Fearing, Fearing’s at The Ritz Carlton Dallas • Bollinger Champagne, Special CuveeThird Course
Octopus Salad with Garden Peas and Spring Onions • Dave Pasternack, Esca • 2008 Kim Crawford, Marlborough Sauvignon BlancFourth Course
White Almond Gazpacho with Steamed Clam and Smoked Paprika Oil • Jamie Lauren, Absinthe; Stefan F. Richter, Stefan’s F. Richter’s European Catering • 2006 Bernardus, Sauvignon BlancFifth Course
Dungeness Crab Legs with Fresh Chickpeas, Cured Meyer Lemon, Cumin Crème Friache and Carrot Puree • Cal Stamenov, Marinus • 2007 Ventana RieslingSixth Course
Pure Lobster Essence with Smoked Paprika Oil • Hubert Keller, Fleur de Lys • 2007 Far Niente, Estate Bottled ChardonnaySeventh Course
Miso Seared Butterfish with Kalua Pork Luau Leaf Demi • Roy Yamaguchi, Roy’s • 2005 Newton Vineyards, ChardonnayEighth Course
Miso Cured Pork Belly with Kimchi Relish • Michael Schulson, Izakaya • 2006 Patz & Hall, Dutton Ranch ChardonnayNinth Course
Barbecue Duroc Pork with Green Tomato Salsa • Michelle Bernstein, Michy’s • 2006 Domaine Louis Latour, Chassaagne MontrachetTenth Course
American Kobe Beef Carpaccio with Creamy Truffle Vinaigrette • Craig Von Foerster, Sierra Mar • 2006 Dutton-Goldfield, Dutton Ranch ChardonnayEleventh Course
Alsace Cabbage Potage, Smoked Sturgeon Caviar and Crisp Bacon • Jean Joho, Everest • 2005 Figge Cellars, Pinot NoirTwelfth Course
Asian Steak Tacos with Spicy Mushroom Salsa • Cat Cora, Iron Chef • 2006 Etude Pinot NoirThirteenth Course
Yellowtail Pastrami with Micro Greens and Dill Aioli • Masaharu Morimoto, Morimoto • 2006 Domaine Serene, Evenstad ReserveFourteenth Course
Barely cooked King Salmon with Vaudouvan and Assorted Garnishes • Michael Cimarusti, Providence • 2006 Pisoni Estate, Pinot NoirFifteenth Course
Smoked Sturgeon Croquette with White American Sturgeon Caviar and Pickled Red Onion • Michael Mina, Michael Mina • 2007 Orin Swift “The Prisoner,” MeritageSixteenth Course
Truffled Flan of Hudson Valley Foie Gras with Port Glaze • Michael Ginor, Hudson Valley Fois Gras • 2005 Brooks Winery, Tethys Late Harvest RieslingSeventeenth Course
Liberty Farms Duck Breast “Poche-roti” Fennel, Cara Cara Oranges, picholine olives • Josiah Citrin, Mélisse • 2006 Duckhorn Estate MerlotEighteenth Course
Loin of New Zealand Lamb, Chanterelle and Artichoke Salpicon, Lamb and Truffle Jus • Mario Perez, The Lodge at Pebble Beach • 2005 Chateau LagrangeNineteenth Course
Waygu Beef Striploin / Sonoma Artisan Foie Gras with Salted Marcona Almonds, Candied Citrus • Nancy Oakes, Boulevard • 2004 Silver Oak, Napa Valley, Cabernet SauvignonTwentieth Course
Glazed Waygu Shortribs with Celery, Apple and Marcona Salad with a Truffle Vinaigrette • Traci Des Jardins, Jardinière • 2005 Revana Family Vineyard, Cabernet SauvignonTwenty-first Course
Assorted Artisan Cheeses • Kent Torrey, Carmel/Santa Barbara Cheese Shop • 2005 Ravenswood Big River ZinfandelTwenty-second Course
German Chocolate Cake • Bill Corbett, Michael Mina • 2005 Chateau St. Jean, Late Harvest Riesling, Belle Terre VineyardTwenty-third Course
Olive Oil Milkshake with Chocolate Chip Truffle • Carlos Salgado, Coi • 2005 Dolce Winery, Late Harvest WineTwenty-fourth Course
Chocolate Mousse Cake with Pear Williams Gelee and Vanilla Poached Pears • John Hui, Pebble Beach Resorts • Kendall-Jackson, Piner Hills Grand Reserve PortTwenty-fifth Course
Hand Crafted Chocolates • Ben Spungin, Marinus • Illy Caffé
THE 2009 PEBBLE BEACH FOOD & WINE takes place April 16-19. The Lexus Grand Tastings take place noon-3pm Saturday and Sunday, April 18-19, in the Grand Tasting Tent. $165/day; $300/both days. 622-7770, www.pebblebeachfoodandwine.com