2013 Pebble Beach Food & Wine Opening Night Reception

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Taiko Drummers California

Taiko drummers greeted PBFW guests with a thunderous spectacle.

On April 4, Taiko drummers greeted guests outside The Inn at Spanish Bay to launch a memorable Opening Night Reception for Pebble Beach Food & Wine. Discover some of the most memorable people and dishes from the kickoff event.

Food Event California

Rick Tramonto expanded to New Orleans with Restaurant R’evolution, and to represent NOLA in Pebble Beach, he prepared Kumamoto Oyster, Absinthe Gelée & Caviar.

Chef Los Angeles

Fig Santa Monica chef Ray Garcia is a proponent of pork, and showcased pig in Pebble.

Food Event California

Garcia prepared pork belly with kale and cotija grits at the Opening Night Reception.

Chef California

Jeremy Tummel previously cooked at Ciudad in L.A. before relocating to Pebble Beach.

Food Event California

Tummel served Caviar Tacos on a golf-themed canvas, featuring blue corn crepes, smoked crème fraîche, trout roe, domestic caviar, and sweet onion salsa.

Wine California

Au Bon Climat and winemaker Jim Clendenen celebrated their 30th anniversary by bottling Nuits-Blanche au Bouge.

Food Event California

Mina Group Corporate Pastry Chef Lincoln Carson presented Tiramisu in White.

Chef Philadelphia

Philadelphia based chef Jose Garces continues to make an impact on the West Coast.

Food Event California

Garces presented Razor Clam Conserva & Piquillo Pepper Sofrito.

Chef Washington D.C.

Carla Hall has made a multimedia impact, and yes, still cooks.

Food Event California

Hall served Southern Salmon Cakes & Lemony Grits.

Chef New York City

Anne Burrell was one of the most in demand chefs at PBFW, and her food was strong, including grilled shrimp with chickpea fries, zucchini & almond salad.

Pastry Chef Miami

Hedy Goldsmith is the pastry chef for Michael’s Genuine Food & Drink and Michael Schwartz’s other Miami restaurants.

Food Event California

Goldsmith set up a brittle bar at PBFW, including a boozy version with Pappy Van Winkle bourbon, brown butter, pecans and cocoa nibs.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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