Pacific's Edge restaurant at the Highlands Inn served Monterey Bay abalone.
Chef Mark Ayers prepares pork belly.
Chef Mark Ayers fried up maple-glazed pork belly.
Chef Brandon Miller served up torchon Foie Gras with carmelized banana and beet gastrique at ...
Marinus Restaurant at Bernardus Lodge in Carmel Valley sampled a variety of chocolates, including rosemary ...
Deetjen's Inn in Big Sur makes a sashimi roll with pickled vegetables, scallop ceviche, seaweed ...
Wines ranged from boutique vineyards to the well-known pinot noir tastes of Pisoni, Roar and ...
At the Wine & Swine dinner on Friday evening at Henry Miller Library in Big ...
Chef Todd Fisher laughs during the Wine & Swine dinner on Friday.
Happy Girl Kitchen offered up pickled varieties of vegetables including garlic, carrots and green beans.
The kitchen at Esalan Institute served up potted shrimp on rye toast.
Chef Jim Burch gives a pig butchering demonstration on Friday night.
Jessica Cooper of BiG SuRCuS belly dances as part of Friday's entertainment.
Chef Michael Jones of the Cachagua General Store sliced smoked salmon on bread at the ...
Chef Michael Jones at the Grand Public Tasting at Post Ranch Inn on Saturday.
Monterey's C Restaurant sampled a pork shank terrine with dungeness crab, lentils and a goat ...
Point Reyes bleu cheese.
Chef Brandon Miller at the Highlands Inn.
Comments
Great photos Nic Coury! For BSFW attendees who would like to visit the BEST OF THE WINE WALK in CARMEL-BY-THE-SEA make Tudor Wines at Andre's Bouchee your first stop and pick up a free map of where to find the other venues.
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