'We are what we eat' is a statement many Americans have come to know and loathe in today's world of concerns over corporate corruption of our foods to the chemicals and non-food additives that we eat in our daily intake of sugars, bread and flour. What we now know is truly food for thought. My thinking in the case of #PBFW - the eighth annual Pebble Beach Food and Wine, to be precise, is the whirling dervish of thought that has produced this mastery and magnificence of the very best (in every sense of that word) in exceptional gourmet cuisine, spirits, wines and presentation. It is indeed a show of entertainment with the Chefs and their culinary talents on exhibit with their tasty prodigy exposed for our every enjoyment. Our eyes drink the beauty of the visual display of each creation, while we scent the enticing flavor soon to be on our taste buds and into our beings. This experience is purely an enjoyment of life, love and even sex for many who are devoted food enthusiasts. Fortunately, you don't have to be a chef or a winemaker to enjoy great food and wine, nor do you have to understand the process or recipe that produces this exquisite cuisine, but it certainly helps to engage your mind, spirit and body in this amazing 4-day event held in Pebble Beach.
I am struck every year by the thought of how this year could rival the last and as always, I'm nicely surprised at the unending and bottomless pit of creation that pours out of each and every chef I've met at #PBFW. Their willingness to share their intimate relationship with their cuisine and openness to hearing each person's reaction and description of the taste, the look, the details, the source and the process and even the history of why this dish was created and it's purpose. As a society, we have evolved as is evidenced by this event, to the extreme with our intake of foods, wines and spirits. This is one area, in which, our society can be proud and celebrate in the great heights we have aspired and truly achieved - by this event, by the chefs and their creations that draw hundreds of foodies to the shores of the Monterey Bay and Pebble Beach each year to PBFW.
Opening night is always the most interesting of all the events. The vibe in the air is palatable as you drink in all the energy, food, wine and women in tight dresses and guys in short, tight pants squeezing in and out of lines, all buzzing with thoughts of the tasty morsel in their hands. I am one who likes to really take my time and savor the flavors of each offering, to be sure to give it its due, out of respect for its creation and its creator. It is only then, that I can question my own palate, to ask the questions that chefs appreciate and enjoy imparting to us as their audience and to gain our applause for the experience of this whole process. We are, therefore we eat ?
Each year, the opening reception produces two of three dishes that make their way to my top tastes of this event and this year is no different. In fact, I would say that three or four were what I would consider something I may not ever taste again in my lifetime and something that is also a revelation to reflect on as well. This being said, the Cetara Anchovy Crostini presented by chef Chad Colby and chi SPACCA in Los Angeles is one dish I would not have guessed was as flavorful as it was unique and simple in preparation. Fresh garlic toasted crostini with farm butter and topped with an anchovy from the Mediterranean Sea, presented not only the beauty of this amazing fish, but the fragility of it as a seafood in today's world and a reflection of it's rich history with humanity. This was complimented with a taste of Rose from Miraval, Angie and Brad Pitt's French vintage was the right touch to the saltiness and creme in this near perfect dish. Turning the corner, Chef Nick Elmi produced a Hamachi with Citrus, Radish and Dill that was the freshest and cleanest taste of herbs and seafood I've experienced, even with 40 yrs of Japanese sushi under my belt. I had to taste it twice to be sure it was really this good and it was even better the second taste. I paired this with the Champagne Louis Roederer being poured as the Christal went missing from its beautiful crystal chilling bucket on display. Wonder if they ever found it?
Entering Roy's was a challenge as his counter was serving up Monterey Bay Abalone ravioli with Abalone Mouse and Lomi Lomi watermelon with a throng of smiling diners enjoying this local "sustainable" seafood dish. Chef Pablo Mellin reflected the love being shared with one of the best smiles beaming his satisfaction at the response. Poised opposite Roy's, Chef Isaac Gamboa of Shutters on the Beach in Santa Monica, California (My previous neighborhood of 18 yrs) served up one of the best crab cakes with a perfectly paired slightly spiced red sauce of aloli that I am definitely emailing him for his receipe. I can see so many uses for this sauce for sweet potato fries, omelets and dips for my veggies and great to see someone from the old hood sharing good eats like old friends. Both tastings were paired with Champagne Billecart-Salmon's French Rose and a Blackbird Vineyards Rose from California vineyards, offering a dry and slightly tart finish to each flavor. Rounding out the room, Chef Lincoln Carson's chocolate carmel-salted shortbread with chocolate sticks and walnut garnish was the best dessert I've eaten outside of France and Belgium or Italy (those being my top chocolate desserts regions in the world). I had to finish the night with one paired with Angie and Brad's Miraval Rose as my personal commentary on the world of food and wine. With so much in the world that we can all share, making this world a better place to live and in giving, we all benefit in many ways that are unseen but certainly felt as a culture. My hats off to those chefs and restaurant owners who give back to their communities, who donate and share their work and life's experience with others less fortunate and to imagine a world where we all have enough and can live in harmony, ecologically with nature and wildlife and in respect of all life on Earth - it takes small steps from a few to make a difference in the many. Enjoy, live, drink, eat and most of all .... love and enjoy #PBFW 2015 and all it has to offer your senses.
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