|Pinot Walkabout - Photo courtesy of Big Sur Food & Wine Festival|
We recently hosted events for the annual Big Sur Food & Wine Festival here at Post Ranch. Our festivities started on Friday afternoon with the Pinot Walkabout in
the Sierra Mar garden. Chef Justin Everett from Cavallo Point and I
made a selection of appetizers to pair with some of Central California’s
finest Pinot Noir. That night were honored to have chefs Suzette
Gresham from Acquerello and Rocky Maselli from A-16 join Kent from the
Carmel Cheese Shop and Luc from Saltwater Oyster Depot for an incredible
opening night dinner. Both chefs were an absolute pleasure to work
with and created two exceptional pasta dishes in the Sierra Mar dining
room. Unfortunately, our third guest chef confused the event date and
did not show up. We realized this challenge at 4pm and scrambled to put
together a substitute appetizer. The menu stated grilled octopus, but
we did not have any octopus in stock, in fact, the only seafood we had
was wild king salmon that was already half cured for breakfast. After
removing the salmon from cure we quickly grilled it on one side over
mesquite then served it with white bean puree, fresh herbs and a
preserved lemon vinaigrette. The final dish was a hit and the Sierra
Mar team did a great job filling in for the missing chef.
|Lexus Grand Tasting - Photo Courtesy of Big Sur Food & Wine Festival|
On Saturday we partnered with Lexus for a very special dinner at Sierra Mar. I have no idea what I was thinking when I wrote the menu - but somehow I listed the winter apple lantern as the first course. The logistics of lighting 100 edible lanterns and topping them with fragile apple rings were quite intensive, but the final result of a hundred glowing lanterns entering the dining room was well worth the effort. For our entrée, Elizabeth prepared a beautiful roasted bison tenderloin with toasted walnut puree, pomegranate and roasted endive.
Lexus invited us to cook inside of their booth for the grand tasting on Sunday which was held here at Post Ranch. The booths are always creative works of art, and this year’s was no exception. The booth was modeled after an old west saloon, complete with a wall of spurs and cowhide bar stools. Keeping with the theme, we made aji Amarillo glazed smoked chicken wings, braised mangalitsa pork belly on crispy chicharones, acorn bread with prickly pear preserves and smoked smores in mini jars. Over the course of the event we served over 4,000 tastings. Being in the booth and having the opportunity to talk with guests about the food made for a great afternoon.
Thanks to Lexus, our guest chefs and everyone who made the event such a success!
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