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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6 Responses to “Pebble Beach and the circus tent: part II

  • Casey said:
    April 4th, 2008 at 8:02am

    A few months ago I was at a party where Hubert and Chantal Keller were guests–he’d brought that delicious white gazpacho (beats wine/flowers/candy as a hostess gift)and served it in tiny cups, each with a toothpick holding a frozen grape perched on the rim. Fabulous.
    He is such a class act. I have a mini-interview with him coming to my blog on Monday.

  • Babeth said:
    April 4th, 2008 at 8:36am

    White gazpacho with vanilla oil very interesting mix for the palate!

  • Velops said:
    April 4th, 2008 at 1:25pm

    The parfait sounds great. It is a shame that young coconut isn’t used more often in cooking. I personally don’t care much for shredded coconut but love young coconut meat.

  • elarael said:
    April 4th, 2008 at 9:13pm

    If only these events put out a recipe book of each dish served, with profits going to Menu for Hope, of course : )

  • Pim said:
    April 12th, 2008 at 9:45pm

    elarael,
    Brilliant idea!
    thanks,
    Pim

  • Tiffany Pendant said:
    February 8th, 2010 at 10:13pm

    Oops, re-reading that it sounded a little critical, I was more wondering what I did wrong, how I can make it better. Any suggestions?

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