Pebble Beach Food and Wine: Michelin Stars Dinner

We were incredibly excited to be able to attend the Michelin Stars of Los Angeles Dinner during the Pebble Beach Food and Wine event. The chefs cooking this evening weree: Chef Cimarusti, Chef Feau, Chef Citrin, Chef Meyers, and Chefs Nancy Silverton and Dahlia Narvaez.

If you have been following our culinary capers and culinary tweeters, you know we recently were blessed to attend the 2nd Annual Pebble Beach Food and Wine event. We highly recommend this event to anyone who loves to eat and drink good food and wine! We had a wonderful weekend meeting new friends and learning new things to do in the kitchen. Here are a few more highlights from a fantastic dinner we attended.

Unfortunately we got to the opening reception a little late and missed the Hor d’oeuvres which were served with a 2002 Roederer Estate, l”Ermitage, Brut, Anderson Valley, California – we were sorry to miss the food, but the bubbles were fantastastic!

Cauliflower Panna Cotta with Sea Urchin & American Caviar ~ Chef Cimarusti

Asparagus Tips Tempura, Truffle Honey, Fleur de Sel ~ Chef David Feau

Wild Burgundy Snails, Parlsey, Garlic & Meyer Lemon ~ Chef Citrin (was so looking forward to this dish)

Crispy Tofu with Duck Confit & Spicy Grapefruit ~ Chef Myers (not tofu fans and were sorry to miss rest of it)

Japanese Kanpachi Soy Salt, Creme Fraiche, Endive Sous Vide ~ Chef Cimarusti

2007 Cliff Lede Vineyards, Sauvignon Blanc, Napa Valley, California

*This was an outstanding dish, very light and full of flavor with the Soy Salt and Creme Fraiche. The wine paired wonderfully with it. It was one of the best Sauvignon Blanc I have ever had.

Turbot Fillet & Japanese Leek Licorice Sake Nage, Manila Clams ~ Chef Feau

1006 Paul Hobbs, Chardonnay, Ulyses Valdez Vineyard Russian River Valley, California

*I was not pleased with this dish. My piece of fish was an end piece and was rather bland. On the other hand, Laudalino said his was fantastic and he even liked the leek. The wine was outstanding; buttery, full and not too oaky.

California Squab “roulade” Red Onion Veloute, Lentils du Puy, Hibiscus Gelee ~ Chef Citrin

2007 Roar Wines, Pinot Noir, Gary’s Vineyard Santa Lucia Highlands, California

**during an after party, we ran into a chef friend of ours, Chef Tim Mosblech (Sara’s Man-lover) and he was behind the scenes on this dish – which happened to be our fav!

*What a fantastic dish. I am always a fan of game and this was really wonderful with the lentils and the hibiscus gelee. The wine was not your ordinary Pinot Noir – it was big and slightly spicy, a great addition to this dish.

Millbrook Farms Venison, Crispy Brussels Sprouts, Tomato Kumquat Jam, Negi Powder ~ Chef Myers

1005 Rodney Strong Vineyards, Cabernet Sauvignon, Rockaway Vineyard, Alexander Valley, California

*I love love love Venison. This was cooked perfectly … slightly rare, not over gamey and the tomato and kumquat jam as a fantastic condiment, slightly acidic, slightly tart and a bit sweet. One can never go wrong when pairing a Cab with Venison.

Cioccolato Bittersweet Chocolate Cake with Perugian Chocolates ~ Chef Nancy Silverton & Dahlia Narvaez

MV, Heitz Cellar, Ink Grade Port, Napa Valley, California

*Now, one can never go wrong with chocolate. We are chocolate fans, especially bittersweet chocolate fans. This dessert was outstanding; but, a bit too rich, after an incredibly rich meal. Our entire table was wishing for something lighter or smaller portions, as we all left most of the dessert after a couple bits. It was amazing though and the Port was a great ending to a wonderful meal!

After dinner we were invited to a few different after partys (THANK YOU! THANK YOU!). These parties were defintely a blast and it was amusing as well. Now, have you ever wondered what Chefs like to eat late into the night, after an evening of food and wine??