Pebble Beach and the circus tent: part II


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.


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.


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!


..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

    Brilliant idea!

  • 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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