A Peek at the Relais & Châteaux Gourmet Festival at Carmel-by-the-Sea

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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

Warm ceviche.

#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.