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Friday, April 04, 2008

Pebble Beach and the circus tent: part II

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The key to navigating the tents, for me, was staying focused.  When it comes to food, I only tasted what looked really good to me.  It also helps to plot a progression of the meal, don't eat a bite of savory and then another of sweet--there was no booth for Tums, as least not as far as I knew.

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Luckily there were more than enough interesting stuff to try here.  I spied Hubert Keller pouring something into little shooter cups, so I had to grab one.  It was great, a zesty white gazpacho with vanilla oil.  There was one more soup that I loved, a silky avocado soup with crab meat hidden at the bottom of the bowl.  What a lovely surprised from Keiko Takahashi of El Paseo in Mill Valley.

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Moving on to desserts, Ben Spungin of Bernadus made cute little dacquoise made with wild hazelnut topped with chocolate ganache.  Ben is also a master of chocolate tempering.  He gave me a tiny box of filled chocolates showing off his master work.  Unfortunately they were all gone in less than five minutes!

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..and the loveliest dessert, of course, came from our own Kendra Baker of Manresa, who made rhubarb and young coconut parfait, with crunchy puff millets.  Delicious and refreshing, I loved it.

I'm sure Elizabeth Faulkner did something quite fabulous too, but by the time I got to her section everything was already gone. 

Part III, the wines, coming later today.

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