Gourmet Fest 2015 Carmel-by-the-Sea March 5th - March 8th

 Justin Cogley of Aubergine prepared a delicate white fish with greens, chives and a light emulsion

Sarah Wood, editor and publisher of Edible Monterey Bay enjoying the 'Seafood Grill' hosted by La Playa Hotel in downtown Carmel-by-the-Sea on Sunday, March 8th, throughout the historic hotel's ballroom and dining facilities on the property.  A beautiful day of sunshine, fine wine, great seafood, enticing chefs and luxurious bubbling spirits and fresh oyster, caviar and friends of this well manicured food and wine festival.

 Francis Wolf of Le Hatley Restaurant at Manoir Hovey served up an Amberjack Escabeche with a birch vinegar, wild celery root, winter radish, celruce and sea lettuce tasting much like the ocean flavors and a fresh garden twist.

 Black River Caviar was presented on the hand with a champagne served alongside or a vodka shooter to chase it down.

Jonathan Cartwright of Muse showcased fresh crab salad with a eclair flair which at first glance we thought was a 'crab hot dog' but tasted sweet and almost a desert quality with the light favoring and showcasing the richness of real crab, real fresh

Colin Bedford of the Fearrington House used a fresh raw shrimp from Hawaii (Kauai farmed?) that was topped with a radish greens and crunchy fried crisp rice cake and light broth to add warm to this dish that had so much going in flavor, texture and presentation  (one of my favorites of the Seafood Grill)

 Pacific Oysters were shucked and served naked as Mother Nature has prepared for our enjoyment.

 Pacific mussels prepared with Chicharonnes and seaweeds with a touch of wild roots which seems to be the theme this year in preparations of all of the seafood dishes.  This resurgence in the use of our wild and native greens, roots and trees to compliment of foods have created flavors I am sure have a history dating back to the dark ages when women used them for healing and we honored by their tribes for their knowledge and wisdom.  Let's hope this trend is catching on in mainstream America and bring us all the hope of a world where everything is valued and everything is given it's life and respect to exist.  Viva la vie.

 One of the most amazing dishes served at the Seafood Grill was Jennifer Backman (Weekapaug Inn) was a beet soaked fresh salmon served shabu shabu styled with greens peppers, seaweed and an emulsion (I'm guessing) of fresh ginger, citrus, sesame oil and vinegar which presented the most alluring of flavors on the tongue and a slight aftertaste of the citrus and sweet.  Beautifully plated and presented was a definite 2nd helping dish for me.  Memories of Kauai Island of Gardens and magic just like this dish.

Waren Barr of the Pointe Restaurant at Wickaninnish Inn served a smoked Cod with a rich warm flavor of woods and salted perfectly with seasoning and a light emulsion of green spices.  A lovely flavor and texture with a slight ocean and wood scent

 Digo Munoz was my favorite of the "Welcome Party" hosted by La Playa Hotel on Thursday, March 5th whose charming Spanish accent added to his presentation of veal heart and sweetbreads in a rich brothy sauce and pistachio crushed aioli.   A delicious presentation and something I normally would never eat but for this amazing chef who brought me back to Barcelona where I spent months producing a TV show for CBS and TV3.   Well worth the trip to Spain to visit his restaurant Astrid & Gaston Casa Moreyra

Olga Poplikova enjoyed the global flavors of the closing event of Gourmet Fest 2015 at the La Playa hotel with her favorite airlines, Lufthansa serving the very best in champagne at their "Seafood Grill" and "Welcome Party".  Their airlines serves local gourmet cuisine on their flights now in Business and First Class service as well with great service to European cities from both San Francisco and Los Angeles.  Worth the booking for your next trip over the pond.

Jennifer Backman's Salmon Shabu Shabu was the most beautiful, flavorful, creative and delicious of all the seafood selections for my #1 pick of the event.  All were unique and had their distinct flavors which I found were mostly focused on the natural flavorings of the seafood with slight touches of greens and wild roots and woods.  Mother Nature's fishing poll at her best.  

Thanks to Mirabel Group and David Fink's group of perfectionists who seamlessly kept this festival running like clockwork and with an elegance and flow that is to be envied.  A second year of success for this amazing event.