While Pebble Beach is renowned globally as a golf mecca, over the past several decades, it’s also become synonymous with outstanding lifestyle events that regularly draw thousands of attendees from around the world.
From the supercharged festivities at Pebble Beach Concours d’Elegance to this year’s resurgence of the highly-anticipated Pebble Beach Food & Wine festival (which has been on hiatus for 5-years), last week, Pebble Beach, California once again became the epicenter of delectable culinary adventures for food and wine lovers.
About Pebble Beach Food & Wine
To give you a little background about PBFW, it was started about 15 years ago by a local event management company. Within a decade, it rapidly grew to gain recognition as one of the top culinary events in the USA and quickly gained a global reputation as the ultimate celebration of food, fun, and a joyful spirit of frivolity, held within this prestigious and spectacular setting.
After the pandemic halted the event in 2020, the festival underwent an internal transformation and is now being hosted by Pebble Beach Company Foundation and run by their event management partner, a21.
As one of the most beloved annual events on the Monterey Peninsula, I spoke with many locals and out-of-towners who rejoiced to hear that PBFW was making a comeback this year, as it’s truly a gem of a festival and a special celebration for everyone who attends or participates in the event.
Even chefs such as Burt Bakman (of Slab restaurant in Los Angeles), told me he traveled all the way from Argentina to the Monterey Peninsula just to be able to present, as Pebble Beach is an incredible venue and a special place, especially when it comes to food and wine festivals. And he should know, as he does about 40 global festivals per year!
From April 4-7, 2024, Pebble Beach Food & Wine came to life once again, fusing the excitement of live cooking demos, intimate dinners, memorable meet-and-greets, and gourmet food tastings with celebrity chefs (such as Jeremiah Tower, Nancy Silverton, Andrew Zimmern, etc.) combined with the fun of enjoying wine and spirits from over 100 of the best brands in the world (including Far Niente, Veuve Clicquot, Rombauer Vineyards, Grgich Hills Estate, Hendrick’s Gin, Don Julio Tequila, and many more).
Throughout the 4-day festival, guests were treated to a variety of indulgent experiences, ranging from posh seated lunches and dinners to lively parties and entertaining wine seminars. While some guests only attended one or two of the exclusive events, others (especially those who traveled to Pebble Beach solely for the festival) indulged in several of the events, making it a grand affair and a truly enthralling vacation.
To give you a taste of the memorable experience, here’s a sampling of four popular events I attended…
Coast to Coast: Opening Night Reception
To kick off the festival in style, on Thursday, April 4th, PBFW held the “Coast to Coast with The James Beard Foundation: Opening Night Reception hosted by Nancy Silverton and presented by HexClad”, set against the backdrop of the elegant Inn at Spanish Bay within Pebble Beach Resorts.
This glamorous spectacle of culinary excellence was designed to showcase the best of both coasts – from delicious seafood and meat dishes to plant-based creations.
A few of my favorite tastings that evening included dishes such as Peruvian Scallop Crudo by Beau Macmillan of Cala Scottsdale, Whipped Burrata with Smoked Trout Roe by Jason Neroni of Jaybird Hospitality, Curry Spiced Hamachi Crudo Cornet by Keith Corbin of Alta Adams, and Arancini Ala Bonifacio by James Beard award-winning chef Jonathan Sawyer of Kindling to sensational desserts (like the Lemon Posset with Pomegranate Molasses & Strawberries by the award-winning celebrity chef Nancy Silverton of Mozza Restaurant Group), innovative cocktails (by Westward Whiskey) and indulgent spirits (at the Rémy Cointreau Opulence Lounge).
The sparkling atmosphere was a palpable combination of bubbling energy and enthusiastic attendees heightened by unforgettable dishes and tastings by the 25 participating chefs, mixologists, and wineries. From industry insiders and culinary experts to socialites, food and wine aficionados, top executives, and entrepreneurs, much like the champagne bottles, the party was definitely popping.
As the award-winning celebrity chef, restaurateur, and cookbook author Jonathan Waxman (who has appeared on Top Chef Masters and other TV shows) told me during an in-depth interview we did during the week, that, as a host, it’s your role to please your guests by making them dishes exactly how they want, and not just based on what you want to serve. He says, “You have people that are pescatarians, people that are meat-centric, vegan people, and everything else. Number 1, you have to cater to your crowd.”
That said, a perfect example of this openness to customizing menus to please your audience was at the festival itself.
Aside from the stunning venue and vibrant atmosphere, as a plant-based pescatarian, a notable aspect that stood out to me was that many of the chefs offered to customize my dishes to suit my dietary preferences, which was truly hospitable and accommodating. I wasn’t the only guest to appreciate this as I spoke with other plant-based attendees who were also pleased to learn that they had a variety of vegetarian dishes to enjoy and were delighted that chefs were open to creating meat-free options.
The reason why this is relevant to note is because chefs often serve meat-centric dishes (such as pork, beef, or pâté) at food festivals. With more people choosing to opt for different dietary regimens (due to health and nutrition reasons, or other purposes), prior to attending, I wondered if vegetarians (or even plant-based pescatarians, like myself) would have anything to eat at PBFW. So, I (and other guests) were pleasantly surprised to learn that plant-based dishes were being offered and that chefs were also serving vegetarian versions, on request.
In addition to being a fabulous soiree, the upscale event also donated a portion of the proceeds to the James Beard Foundation’s mission and programs (which celebrates and supports the people behind America’s food culture) and The Pebble Beach Company Foundation.
California Coastal Pacific Feast
The following evening on Friday, April 5th, my gastronomic journey continued at The Beach & Tennis Club, which overlooks the breathtaking Stillwater Cove, famed Pebble Beach Golf Links, and picturesque Monterey Peninsula coastline. That night, PBFW held the “California Coastal Pacific Feast hosted by Jeremiah Tower and presented by Friedmans Appliance”.
This walk-around soirée indulged attendees with a sumptuous feast featuring locally sourced ingredients and expertly crafted dishes that were not only delicious to eat, but also beautiful to behold. From edible flowers (that acted as finishing touches) that were harvested by hand that morning by the chefs to gorgeous displays filled with lush foliage, vibrant floral arrangements, and coastal accents, the presentation was not only mouthwatering, it was nearly too pretty to devour.
From succulent seafood (such as Charred Pacific Kampachi Tartar by Alex Ramirez of Stillwater Bar & Grill at The Lodge at Pebble Beach to Seared Ahi Tataki by Dustin Valette of Valette & The Matheson to Grilled Pacific Oysters by Michael Rotondo of Coastal Kitchen at The Monterey Plaza Hotel & Spa) to scrumptious vegetarian dishes (like the Plant-based Lumpia Shanghai by Barb Batiste of B Sweet), there was a bevy of delectable options to choose from.
Since no party would be complete without the adult beverages on-hand, in addition to the food tastings, several outstanding wineries (including two of my faves – Frank Family Vineyards and Bernardus Winery) and spirits brands (such as organic vodka brand Hanson of Sonoma Distillery) poured libations for guests throughout the evening.
The Tasting Pavilion
Throughout the weekend, I attended the “Tasting Pavilion presented by Palo Alto Networks” on Saturday and Sunday at the Special Events Field, located adjacent to The Pebble Beach Golf Academy.
The indoor & outdoor events were hosted in two opulently-decorated tents including a spacious lawn area, filled with dozens of food tastings by award-winning chefs and restaurateurs and over 100 renowned wineries and spirits brands, and accented by dramatic lighting, picturesque seating areas with colorful floral and food displays, and eye-catching booths that made for Insta-worthy photos.
While there were so many great options to enjoy, a few of my favorite dishes that were served included Tuna Tartare by Geo Ketchedjian of Delilah, Torched Local Mushroom & Parsnip “Bone Marrow” (a vegetarian dish) by Colin Moody of The Club at Pasadera, Salmon Tartare by TV host and celebrity chef Maria Loi of Loi Estiatorio, a selection of Bruschettas by Benjamin Brown of The Lodge at Pebble Beach, Hokkaido Scallop Crudo by Mario Garcia at Grasing’s, and last, but certainly not least, the “most amazing” Poached Shrimp by Andrew Zimmern (the Emmy-winning and four-time James Beard Award-winning TV personality and celebrity chef).
To add to the festive atmosphere, the party featured live pulsating deejayed house music (by DJ Razzvio) and dazzling displays and immersive experiences, creating a delightful showcase that inspired the guests to meander through the pavilion, savoring tantalizing offerings from chefs, wineries (such as Chandon, Nickel & Nickel Winery, and others), and distillers.
Having visited Grgich Hills Estate at their lovely winery in Napa Valley, I was already familiar with the brand, so naturally, I was drawn to try some of their varietals that I hadn’t tasted before. While chatting with their team, they encouraged me to taste their Chardonnay, which they explained is a palate-pleaser, as it pairs well with food since it has a light, refreshing taste. Since I tend to say that “Chardonnays are like Orange Juice; they’re either a hit or a miss,” I was hesitant to try it, but decided to be adventurous. To my surprise and delight, it was fantastic!
During the event, I spoke with the team at JCB Collection (by Jean-Charles Boisset), who explained that their JCB Caviar was created to be paired with caviar and seafood. I was captivated by their display which drew my attention, as it featured their signature red roses and opulent black & gold themed design, epitomizing the glamour and elegance of their brand. Aside from a beautiful presentation, the team shared more about the background of their portfolio of wine brands (which have upscale tasting rooms throughout Napa Valley), and also educated me about how each wine was designed to pair with foods, making them ideal entertaining beverages.
As evidenced by the gleaming smiles and jubilant laughter from the guests, vendors, winemakers, and chefs in attendance at this year’s Pebble Beach Food & Wine festival, the 4-day event proved to be an unparalleled feast for the senses, a celebration of edible creations, and an appreciation of the finer things in life.
To inspire you to elevate your hosting and entertaining skills, stay tuned as I’ll be dishing must-read cooking, food & wine pairing, and party-planning tips from legendary celebrity chefs and restaurateurs (including Jeremiah Tower, Jonathan Waxman, Justin Sutherland, and other incredible talent) I spoke with at Pebble Beach Food & Wine.
To learn more about PBFW, check out past years’ coverage of this exquisite gastronomic experience on Inspirations & Celebrations. To discover more inspiring lifestyle guides about special events, travel, home entertaining, and more fun ways to elevate your life, follow the I&C channel on MSN and Instagram.
[Disclosure: Complimentary media access to events provided by PBFW. All opinions are my own.]
