On April 6 & 7, Pebble Beach Food & Wine hosted Lexus Grand Tastings at the Pebble Beach Equestrian Center. It took two big top tents to contain all the culinary talent from across the country. Here are some of the most memorable people and dishes from each day.
![Food Event Producer California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/David-Bernahl-Pebble-Beach-Food-Wine.jpg?lossy=1&resize=1200%2C900)
David Bernahl, a Pebble Beach Food & Wine co-founder and former haberdasher, was omnipresent.
![Chef Los Angeles](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Kris-Morningstar-Pebble-Beach-Food-Wine.jpg?lossy=1&resize=1200%2C900)
Ray’s & Stark Bar executive chef Kris Morningstar also made the trek from L.A. and prepared two dishes, including octopus with burrata, salsa Calabrese, charred broccolini, and sunflower seeds.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Brooke-Williamson-Nick-Roberts-Pork-CheekJPG.jpg?lossy=1&resize=1200%2C899)
Brooke Williamson & Nick Roberts have two restaurants in L.A., and they represented The Tripel with a pork cheek, pea puree, and Collard green slaw dish.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Dean-Fearing-Braised-Pork-Street-Taco.jpg?lossy=1&resize=1200%2C900)
Dean Fearing from Fearing’s in Dallas served braised pork street tacos with smoky tomatillo avocado salsa, and cotija.
![Chef Los Angeles](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Ray-Garcia-Pebble-Beach-Food-Wine.jpg?lossy=1&resize=1200%2C900)
FIG Santa Monica chef Ray Garcia crafted Nose to Tail Tamales with “everything but the intestines and blood.”
![Chef San Francisco](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Matthew-Accarrino.jpg?lossy=1&resize=1200%2C900)
Matthew Accarrino drove south from San Francisco’s SPQR to cook at Pebble.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Matthew-Accarrino-Asparagus-Panna-Cotta-Salmon.jpg?lossy=1&resize=1200%2C900)
Accarrino served Asparagus Panna Cotta with smoked Skuna Bay salmon, salmon roe, and consommé.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Susan-Spicer-Crawfish-Beignet.jpg?lossy=1&resize=1200%2C900)
Susan Spicer, chef-owner of Bayona and Mondo prepared two dishes for the Lexus Grand Tasting: smoked duck, cashew butter & pepper on sweet potato brioche; and crawfish beignets with black-eyed pea relish.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/David-LeFevre-Spiced-Pig-Ears-Shrimp-Spring-Roll.jpg?lossy=1&resize=1200%2C900)
M.B. Post executive chef David LeFevre enjoys Asian cuisine and served Spiced Pig Ear & Shrimp Spring Rolls with chicharrones, and rau ram.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Carmen-Quagliota-Michael-Romano-Straciatella-Spring-Vegetables.jpg?lossy=1&resize=1200%2C900)
Carmen Quagliota + Michael Romano of Union Square Hospitality Group served two dishes, including stracciatella with spring vegetables, asparagus puree, red pepper and breadcrumbs.
![Food Writer Los Angeles](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Kat-Odell-Pebble-Beach-Food-Wine.jpg?lossy=1&resize=1200%2C900)
Eater LA editor Kat Odell helped support a longtime friend at Union Square Hospitality Group by serving short ribs.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Abram-Bissell-Sea-Urchin-Panna-Cotta.jpg?lossy=1&resize=1150%2C863)
The NoMad chef Abram Bissell served sea urchin panna cotta with green apple & king crab.
![Wine California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Qupe-Roussane.jpg?lossy=1&resize=1200%2C899)
Qupé poured several wines at the Lexus Grand Tastings, including 2009 Roussanne, from a three-acre lot on a Bien Nacido hillside estate. I also enjoyed Gruet Extra Dry sparkling wine from Albuquerque, New Mexico.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Matthew-Lightner-Dried-Beet-Sea-Urchin.jpg?lossy=1&resize=1200%2C900)
Matthew Lightner from New York’s Atera served Dried Beet & Sea Urchin with trout roe and ash-coated beet that the chef described as “natural food coloring.”
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Kelly-Liken-Rocky-Mountain-Elk-Carpaccio.jpg?lossy=1&resize=1200%2C900)
Kelly Liken showcased Rocky Mountain Elk in a carpaccio with bulgur tabbouli & stone ground mustard aioli.
![Chef California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Justin-Cogley-Pebble-Beach-Food-Wine.jpg?lossy=1&resize=1200%2C867)
Justin Cogley, who just picked up a Food & Wine Best New Chef award, had one of the shortest commutes to the fest of any chef, from Aubergine at L’Auberge Carmel.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Justin-Cogley-Dungeness-Crab.jpg?lossy=1&resize=1200%2C900)
Cogley plated Dungeness Crab, Young Coconut, Rau Ram & Peanut.
![Chef San Diego](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Carl-Schroeder-Pebble-Beach-Food-Wine.jpg?lossy=1&resize=1200%2C900)
MARKET chef-owner Carl Schroeder presided over my most memorable San Diego County meal, and I made sure to tell him.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Carl-Schroeder-Miso-Glazed-Black-Cod-Udon-Noodles.jpg?lossy=1&resize=1200%2C900)
Schroeder served the most ambitious plate at the Lexus Grand Tastings: Miso Glazed Black Cod & Udon Noodles, Nori-Prawn Cracker, Kimchee, and Five Spiced Hot & Sour.
![Chef San Francisco](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Dominique-Crenn-Pebble-Beach-Food-Wine.jpg?lossy=1&resize=1200%2C900)
Dominque Crenn earned two Michelin stars in San Francisco for her refined Atelier Crenn.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Dominique-Crenn-Grains-Seeds.jpg?lossy=1&resize=1200%2C900)
Crenn gathered Grains & Seeds, Smoked Trout Roe & Dashi for her tasting dish.
![Caviar California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/John-Cox-Operation-Paddlefish.jpg?lossy=1&resize=1200%2C900)
John Cox from Sierra Mar at Post Ranch Inn created the Grand Tastings’ most graphic dish, titled Operation Paddlefish. An entire splayed paddlefish with exposed roe, joined crème fraîche in tiny potato cups.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Thomas-McNaughton-Goat-Curds-Whey.jpg?lossy=1&resize=1200%2C900)
Thomas McNaughton plated goat curds & whey with spring vegetables & preserved lemon.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Mark-Gaier-Clark-Frasier-MC-Lobster-Reuben-Duck-Confit-Flutes.jpg?lossy=1&resize=1200%2C900)
Mark Gaier & Clark Frasier served MC Lobster Reuben with Mom’s Cole Slaw, Remoulade, Bacon, Bread & Butter Pickles; and Duck Confit Flutes with Herbs, Scallions, Lettuce & Spicy Hoisin Sauce.
![Chef San Francisco](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Adam-Mali-Pebble-Beach-Food-Wine.jpg?lossy=1&resize=1200%2C900)
Adam Mali from Mandarin Oriental San Francisco found inspiration in Korea for the tasting.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Adam-Mali-Albacore-Bulgogi.jpg?lossy=1&resize=1200%2C900)
Mali served Local Albacore Bulgogi with Kimchee Vinaigrette, Charred Scallion, trout roe, and sea asparagus.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Richard-Reddington-Meatballs.jpg?lossy=1&resize=1200%2C900)
Richard Reddington crafted Meatballs with beef, pork, veal, bread, cheese, and egg.
![Food Event California](https://egbu7towdf7.exactdn.com/wp-content/uploads/2013/04/Michelle-Lee-Hot-Buttered-Rum-Doughnuts.jpg?lossy=1&resize=1155%2C866)
Michelle Lee from Coast Luxury Management’s Restaurant 1833 served Hot Buttered Rum Donuts.
Blog Comments
Steve
April 17, 2014 at 11:59 AM
Dude…..the duck bologna was far & away the tastiest dish there. Where is it? Who did it?
Joshua Lurie
April 17, 2014 at 12:21 PM
Steve, Robbie Wilson from Mattei’s Tavern in Los Olivos prepared the duck bologna. Good dish, for sure, and apparently they grill it over red oak at the restaurant. That bologna will appear in my upcoming slideshow focusing on PBFW food.
Joshua Lurie
April 23, 2014 at 10:47 AM
Steve, you wanted duck bologna? You’ve got duck bologna! http://www.foodgps.com/2014-pebble-beach-food-wine-food-highlights/