LA Weekly is presenting a brunch focused event at Santa Anita Park on October 18th, where you can sample food from some of the city's most popular restaurants including Sonny's Hideaway, Superba Food + Bread and BierBeisl, and sip cocktails / beer while cheering on your favorite racehorse at the live track!
****And I'm giving readers the chance to win two general admission tickets to the event! Scroll to bottom for sweepstakes details****
What: AYCE AYCD breakfast and brunch event (replacing Pancake Breakfast)
Where: Santa Anita Park
When: Sunday October 18th, 2015 11am - 2pm
How much: $45 General Admission presale ($55 at door), $65 VIP ($75 at door)
Drool factor: A fun day out at the track while enjoying good food and drink - can't think of a better way to spend a Sunday in October in sunny SoCal. The races will be happening during the event, and your Brunch At the Races ticket includes access to Santa Anita Park for the day
[Deal alert: get a general admission ticket for $29 (35% off) at Gilt City through Monday 10/5! Stack the deal by going through eBates first to get an extra 3% rebate (free to join)]
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Enter for your chance to win two tickets below, by following the directions in the Rafflecopter widget.
Note: Sweepstakes starts September 26th at midnight and ends October 5th at midnight PST (so, night of October 4th). Winner will be notified via email (so please provide your *correct* email address) by October 5th 11:00pm PST, and is required to respond to claim prize by October 7th at 9pm PST. *Disclaimer: two general admission tickets are provided courtesy of LA Weekly for prizing. In addition, two general admission tickets were supplied for One More Bite Blog to attend the event to experience it.
It was only April, but Pebble Beach Food and Wine felt to me like some superluxe summer 'glamp' for food and wine enthusiasts. Between the gorgeous California sunshine, and our soon to be daily festival ritual of hopping on the shuttle that whisks us away from the hotel to the lush (very well manicured) nature at the Pebble Beach Resort - and the meeting and making of new friends along the way (often, eminent sommeliers or members of a celebrity chef's team happy to discuss their passion and share insights on the latest in their world), it was a 'summer' gathering that we never wanted to end.
There were several sessions happening throughout the day over the 'campgrounds'. Here are highlights from my activities for the day:
10:00am, The Inn at Spanish Bay, Pebble Beach Resort: For our bright and early morning session, I was excited to get to attend a cooking demo Tips for a Beginner from a Star Chef featuring chef Hugh Acheson and Food and Wine magazine editor Dana Cowin.
Chef Acheson - who you know from Top Chef and some amazing restaurants in Atlanta including my fav, Empire State South - is originally from Canada, but after living in southern US for the last 25 years, he's developed a unique perspective on southern food.
A fun presentation to kick off the festival, and we got to taste from the demo: pimento cheese with bacon marmalade over brioche toast!
Chef Acheson's tips for pimento cheese is to use sharp cheese but that is yellow for color: think Vermont old cheddar or Sweet Grass Dairy cheddar from South Georgia, and mix with mayo, mustard, cayenne, pimento and yellow bell peppers.
Another of Chef Acheson's passions is pickling: he loves "hyper acidic food that wakes you up in the beginning, then get more luscious later". At PBFW he demonstrated pickling fennel, stalks and all, and throwing them in a Ball jar with poached and chilled shrimp, to serve over a salad of butter lettuce topped with anchovy and pan crisped artichoke.
12:00pm, The Lodge at Inn at Spanish Bay, Pebble Beach Resort: Thanks to Please the Palate and her friends at Wines of Provence, we were able to get into the lunch session: Spring Break: Cooking Without Rules.
My favorite was probably the one created by Chef David Lefevre of MB Post (LA pride!!): shrimp and pork dumplings, in the most delicate crystal wrap, with ponzu, scallions and chili oil.
As a total wine newbie, it was exciting to see our table setting for the actual lunch. Yep, this is what a wine-driven lunch at PBFW looks like. Glass, anyone?
[PBFW overall was such an education for me, introducing so many amazing wines through the abundance of tastings throughout the event. (I do worry for my monthly budget though, now that I've had a taste for good wine...)]
Pre-meal, the chefs came out and spoke about each of their dishes - but Iron Chef Morimoto, ever the entertainer, and citing that English is challenging for him, stated he would rather sing for us - and proceeded to belt out an awesome tune (check out a little snippet in the video below!):
With that kick off, came the chefs' creations along with the perfect wine pairings: Chef Morimoto: Seared Scallop with Thai curry sauce, sushi rice, roasted banana, bell pepper relish, fiddlehead ferns (Chateau Sainte-Marguerite, "Symphonie" 2014)
Chef Pawlcyn: Guinea Hen foie gras & pistachio terrine, sour cherry chutney, frisee & chervil salad, pickled spring onions (Maison Saint Aix-Rose, AIX 2014)
Chef Roy: Yuzu Japanese Style Cheesecake, coconut crumble, tropical mousse (Maison Gabriel Meffre Rose, 2014)
My favorite of the mains was Chef Mormimoto's, because the combination of ingredients was unexpected - and really fit the rule-defying theme the best, and of course was actually mind-blowingly delicious (who knew bananas could make such a great pairing with scallops???)!
6:30pm, Monterey Beach House:Meatopia: Meat, Drink, Fire, Music was the highly anticipated evening event on the beach, where the late (great, RIP) award-winning writer, food historian and Editor of Esquire, Josh Ozersky, who brought his hit event celebrating carnivorous appetites, and top chefs paired with primal meat + open fire in a waterfront venue, to the West Coast.
The PBFW edition takes place outside of an upscale club, right on the sand.
We arrived to incredible scents of sizzling proteins and fat before we ever spotted the meatlovers' wet dream of whole animals (pig, lamb, goat, to creatures of the sea - you name it, it's there) roasting on open spits.
Chef Jonathan Roberts of Pig Wizard outdid himself with pulled pork from a whole roasted pig marinated with Jack Daniels, PLUS the most addictive 'Porkcorn': taking the idea of caramel popcorn, but replacing the popcorn with pork rinds + stepping up the caramel by making it with bacon demi-glace, bacon bits and Firestone Walker Velvet Merlin!!!! "Whaaat???" would be the correct response. We actually went back several times to beg and please for additional portions of the snack intended to be an accoutrement, but for us ended up being the star.
Beyond our four-legged friends, there was a fantastic selection of seafood, including live Monterey Spot Prawn fresh from the grill, head-on the way it was supposed to be eaten (the better for that treasure trove of umami to be sucked from its head... #foodpornmoment) by Chef Zakary Pelaccio of Fish & Game.
SPQR's Chef Matthew Accarrino brought the most creative dish of the night, which was definitely one of our favorites: Spit Roasted Passmore Ranch Sturgeon with salsa verde and *cracklin made with the fish skin!!! and topped with caviar!!!*
A close up shot because it was amazing, and we died from happiness after eating (three plates of, shamelessly) it.
As night fell, the strung lights, fire pits and free flowing cocktails, beer and wine around the beach created a lively, fun ambience that felt a bit like the best neighborhood block party for adults. And, like all the other events at PBFW, part of the fun was meeting people in line or around the fire pit!
To see my previous recap of Opening Night reception, click here. Day 3 here. And look out for my recap of Day 4 soon!
Pebble Beach Food and Wine Pebble Beach, CA
Friday, April 10, 2015
Pebble Beach Resort
If you missed this year's Pebble Beach Food and Wine: mark your calendar for next year's events March 31-April 3, 2016!
And check out the LA edition thrown by the same event organizers: Los Angeles Food & Wine Festival happening next week August 27-29, 2015.
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*Disclaimer: Tickets to these events were provided courtesy of PBFW.
If you looked up the definition of "destination food fest," it would probably simply read: Pebble Beach Food & Wine.
Held at the ultra exclusive Pebble Beach Resort within the raw-power-of-nature-flush-against-manicured-lush-luxury landscape of 18-mile drive, the event beckons food and wine enthusiasts from all over the country, and the majority of those who make the trek bunkers down for the four day marathon.
We were excited to arrive in time for a gorgeous sunset over the lawn / cliffs, and for the Opening Reception!
First things first: wine is the best form of welcome after travelling, and we made a beeline for the roses being showcased. With all the choices of wine being featured, one of my favorites as a wine noob was actually Miraval (yes, that winery, owned by Brangelina): ripe with gorgeous color, and unexpectedly lovely (celebrity produced can be sophisticated yet accessible too :)).
With booths set up over three giant rooms of the resort hotel, it was our foodie / wino playground to explore.
For more on wine, check out Please the Palate's blog, but as for food...Roy's set a high bar in terms of tastings from the start: their Monterey Bay Abalone Raviolo, with abalone mousse and lomi lomi watermelon was divine. The raviolo skin had a nice char and was crisp yet yieldy at the same time - reminding me of gyoza skin.
Chef Anita Lo travelled from NYC to personally serve up, at the Annisa station, beautiful Razor Clam Ceviche, pistachio, heart of palm and spring garlic.
The Plumed Horse wins for one of the best plating station displays, with what looks like handcarved wood bowls of puffed tendon, chanterelles and preserved black truffles to serve as toppings for their Italian Barley Risotto.
Hudson Valley made me an offer I can never resist: foie gras terrine. Yes, please.
Next stall over, was a creative dessert mixing savory, tart and sweet: Roasted Strawberries, with ricotta mousse and candied celery from The Absinthe Group. I may have had 2 or 6 of these.
Puur Chocolate had a very popular station, with a half dozen chocolate truffles for sampling, plus some dramatic confectionary wizardry happening on the side, with liquid nitrogen clouds streaming where a chef was creating frozen chocolate pebbles infused with tea. The texture was a bit like astronaut ice cream - fun!
All in all, a fantastic, delicious, fun first night teasing of what's to come at what I liked to call Luxe Summer Camp for Foodies.
Check out my recaps of Day 2, Day 3 and Day 4 soon!
