It was an honor to be asked to cook at the Hearst Castle for the start of the Central Coast Wine Classic. With the help of Michelle, Amber, Kyle and Miguel (and lots of wonderful volunteers) we prepared the entrée course for 250 guests. San Simeon is about two hours south of Post Ranch and I wanted to prepare a dish that reflected the dramatic stretch of coast between Big Sur and the castle. The drive is sixty miles through one of the most jaw dropping sections of Highway 1, the road precariously perched on rock slopes interrupted only occasionally by yucca and yellow bursts of wild fennel. To the East stretch rolling mountains veiled in a golden blanket of dried summer grasses. We brined Berkshire Pork loins with the dried native grasses and chamomile blossoms then slow roasted them before rolling them in charred hay. Inspired by the fruit trees in our meadow we also presented chamomile marinated apricots, slow dried beets and a puree of wild fennel.
It was an honor to be asked to cook at the Hearst Castle for the start of the Central Coast Wine Classic. With the help of Michelle, Amber, Kyle and Miguel (and lots of wonderful volunteers) we prepared the entrée course for 250 guests. San Simeon is about two hours south of Post Ranch and I wanted to prepare a dish that reflected the dramatic stretch of coast between Big Sur and the castle. The drive is sixty miles through one of the most jaw dropping sections of Highway 1, the road precariously perched on rock slopes interrupted only occasionally by yucca and yellow bursts of wild fennel. To the East stretch rolling mountains veiled in a golden blanket of dried summer grasses. We brined Berkshire Pork loins with the dried native grasses and chamomile blossoms then slow roasted them before rolling them in charred hay. Inspired by the fruit trees in our meadow we also presented chamomile marinated apricots, slow dried beets and a puree of wild fennel.
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