A Peek at the Relais & Châteaux Gourmet Festival at Carmel-by-the-Sea
July 9, 2015
A talented group of chefs, sommeliers, waiters, and volunteer culinary students put on an impressive show of gastronomy
#1 Annie Féolde, Enoteca Pinchiorri
Risotto with prawns, licorice powder, and asparagus marinated in red wine during her cooking class and served at the Grand Women Chefs & Winemaker’s Lunch.
#2 Jennifer Backman, Weekapaug Inn
Native clam cerviche, squid, citruses, petite herbs, and blossoms from the Grand Women Chefs & Winemakers Lunch.
#3 Lanshu Chen, Le Moût Restaurant
Pigeon, Yilan-style pork liver, chanterelles, lapsang souchong tea.
#4 Liz Miller, The Barn at Blackberry Farm
Strawberries, coconut meringue, crème fraîche ice cream, and candied pecans.
#5 Musigny Vielles Vignes
Vertical tasting of vintages from 1990 to 2010 with Jean-Luc Pepin of Domaine Comte Georges de Vogüé.
#6 Olivier Roellinger
He is using a Gaggenau cooktop for a demonstration.
#7 Michel Bras, Bras
Michel Bras putting the finishing touches on his l’endive farcie for the Taste of France lunch.
#8 Derek Poirier, Valrhona
Opalys, namelaka, Californian candied fennel, and lemon.
#9 Wehlener Sonnenuhr, Riesling Auslese
Vertical tasting of vintages from 1967 to 2011.
#10 Justin Cogley, Aubergine at L'Auberge Carmel
Tuna, hamachi, preserved seaweed.
#11 Diego Muñoz, Astrid & Gastón Casa Moreyra
#12 Colin Bedford, The Fearington House
Prosciutto-wrapped quail, English peas, vegetable ash, lemon morel cream.
#13 Liz Miller, The Barn at Blackberry Farm
Olive and Sinclair chocolate mousse, Georgia olive oil, strawberries, and pink peppercorn.