The gleaming mirror angled at 45˚ to the audience reflected the array of ingredients on the counter as the knife quickly chopped red pepper and leafy greens while the gorgeous Red Snapper fish laid out glistening on the platter. Large projection screens on both sides of the stage showed details of what was happening to those of us in the cheap seats in back, under the large tent that housed the rows of tables and chairs. Packed full, I was at the Pebble Beach Food & Wine‘s Taste Perfection demo by Chef Daniel Boulud and enjoying every minute of it. I wasn’t the only one, as the audience was captivated by the presentation of Chef Boulud, who was singled out 25 years ago by Food & Wine magazine as one of the Best New Chefs. Part of the very first “class” of chefs recognized back in 1988, clearly Food & Wine knew what they were doing. I can’t wait to see where 2013’s class is in 25 years.
To see a little more of my Pebble Beach Food & Wine experience, check out my previous post about the Omakase lunch I had with Chef Morimoto and Chef Yamaguchi which features a recipe for Passion Fruit, Green Tea and White Chocolate Cookie inspired by their dessert.
Special thanks to Pebble Beach Food & Wine and Wagstaff PR for allowing me into the Taste Perfection cooking demo by Chef Daniel Boulud as media press. Though the meal was provided for me, I was not monetarily compensated for this post and all opinions are my own.