Passion Fruit, Green Tea & White Chocolate Marble Cookies and Pebble Beach Food and Wine’s Omakase Lunch by Morimoto and Yamaguchi

by Irvin on April 8, 2013 · 8 comments

Pin It

Passion Fruit and Green Tea White Chocolate Marble Cookies by Irvin Lin of Eat the Love. www.eatthelove.com

“Well the secret to getting me to eat things I don’t normally want to eat… well it’s not G-rated.” said my lunch companion, as he grinned mischievously. Then he laughed loudly and shook his head while his girlfriend giggled. I was lunching with three complete strangers and we were having a grand old time at the Pebble Beach Food & Wine event. I had driven down there from San Francisco (waking up at the early hour of 6am which, if you know me at all, is insanely early) for the day and was enjoying the Omakase Lunch with Masaharu Morimoto and Roy Yamaguchi. The final course, a dessert entitled White Chocolate Passion inspired me so much that I found myself in the kitchen the very next day developing these Passion Fruit & Green Tea White Chocolate Marble Cookies.

Passion Fruit and Green Tea White Chocolate Marble Cookies by Irvin Lin of Eat the Love. www.eatthelove.com

The lunch started out with some Champagne Perrier-Joulët “Belle Epoque” Épernay 2004 which sort of had me wishing I hadn’t tasted it. The fact is, once you’ve tasted really good champagne (or wine, or chocolate, or anything in fact) you can’t go back. As my friend Rita once told me, every upgrade is actually a downgrade as you can’t go backwards and are now forced to eat & drink the good stuff. Ignorance really can be bliss and let me tell you, it is difficult having the tastebuds of a rich person on a freelancer’s salary. Of course, the champagne wasn’t the only good stuff as the passed hors d’oeuvres include salmon ceviche, wagyu beef & uni, kimchee oyster explosions and toro paddles. I probably could have filled up on appetizers alone but I had a job to do. I was there to document the event, not eat myself silly (though that happened anyway).

Pebble Beach Food and Wine 2013. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Pebble Beach Food and Wine 2013. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Pebble Beach Food and Wine 2013. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

After being assigned to a table, I was bounced around a few times until I landed at a small intimate table for four. Turns out my other three tablemates were also bounced from their original tables but it didn’t matter. We bonded over our situation and quickly became friends. The first course, a braised ocean rose abalone with fava bean tofu and bacon dashi was pretty inspiring. The smoky dashi played well with the bright green tofu and the abalone was superbly cooked, not too chewy as abalone can sometimes get. An impressive feat, having to make plates for 180 people all at the same time.

Pebble Beach Food and Wine 2013. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

In fact, the entire meal was pretty spectacular. Spicy miso cod congee with pickled veggies was the next course, and as my sister commented when she saw my instagram “that’s WAY fancier than the congee I make.” She wasn’t wrong. It’s probably the fanciest congee I have ever had. I loved the slight kick that the spicy miso gave the tender cod and the cooling congee on the tongue and tart crisp veggies balanced it all out.

Pebble Beach Food and Wine 2013. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

The third course of tea-smoked liberty farm duck with turnip, ramps and cippolini onions was probably everyone’s favorite, as I noticed that all our plates were practically licked clean. The hint of smoke and the crisp duck skin made me wish I had room for seconds, though in truth I was pretty full by then.

Pebble Beach Food and Wine 2013. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Of course the wines that came with each course seemed perfectly matched. Sohm & Kracher Grüner Veltnliner 2011 we had with the abalone was crisp with just a hint of citrus, while the Château D’Escalans Côtes de Provence 2012 was a rosé that was fresh and floral and worked with the earthy spicy miso sauce over the cod fish. Even the heavier tea-smoked liberty farm duck was paired with a nice punchy pinot noir from SAMsARA Melville Vineyard 2010. For a pinot it was pretty robust, with a juicy fruity body, something I normally don’t associate with pinots but with the duck I was not complaining. And, along with the dessert, came a Kunin Late-Harvest Viognier “Paradise Road” Santa Ynez 2010 which was honey sweet.

Pebble Beach Food and Wine 2013. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Pebble Beach Food and Wine 2013. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

The dessert of the lunch is what perked my tastes buds up, which is no surprise. If you know me at all, you know that I never leave a restaurant without at last looking at the dessert menu. Often times dessert is an afterthought, something people consider if they aren’t too full. Shame I say! Shame. Dessert is the punctuation mark on a fine meal and this one was an exclamation point. The white chocolate passion with green tea cake and pink guava sorbet had me thinking of the combination of flavors that worked so well together. Slightly tropical, slightly Asian but totally approachable, I knew I wanted to create something using those flavors, and into the kitchen I went the very next day.

Pebble Beach Food and Wine 2013. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Pebble Beach Food and Wine 2013. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

By the way, it turns out that the secret to getting someone to eat something they normally wouldn’t is actually very g-rated. Just make sure to serve that person the very best of whatever they dislike. Whether it’s fish or game or vegetables, just makes sure that you make something that is irresistible to eat. If they still don’t like it, at least you’ve tried your best. But I doubt that any of my lunch mates (or pretty much anyone) would turn down this cookie. Like it’s inspiration, my passion fruit and green tea white chocolate marble cookies are as pretty to look at as they are to eat. And that, my dear readers, is the final long lasting punctuation mark of a lovely day of eat at Pebble Beach.

Pebble Beach Food and Wine 2013. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Special thanks to Pebble Beach Food & Wine and Wagstaff PR for allowing me into the Omakase Lunch with Morimoto & Yamaguchi as media press. Though the meal was provided for me, I was not monetarily compensated for this post and all opinions are my own.

Check back on Thursday for more photos of Pebble Beach Food and Wine.

Pin It

Connect with Irvin via Social Media

You can connect with Irvin on a more direct level via his twitter page, his facebook fan page or his page. Just be forewarned that he tweets a heck of a lot.

{ 8 comments… read them below or add one }

Nicole April 8, 2013 at 12:09 pm

Wow… those look absolutely heavenly. They are beautiful cookies and the flavors are so intriguing. The lunch you attended looked fabulous, and that dessert, how I wish I could have that dessert. Simply gorgeous.

Reply

Belinda @zomppa April 8, 2013 at 6:19 pm

These are awesome! I don’t think there is any secret to getting me to eat your food. Just show me, and I’ll eat!

Reply

Jocelyn (Grandbaby Cakes) April 9, 2013 at 8:11 am

Those are some seriously gorgeous cookies. I have never seen marble cookies like these. Quite inventive!

Reply

Miss Kim @ behgopa.com April 10, 2013 at 12:33 am

Lol I know EXACTLY how you feel, “having the tastebuds of a rich person” when you are anything but. My lavish taste is not only with my tastebuds, but in almost everything! Sometimes I want to cry because my taste is outrageously far too extravagant for my budget.

Everything that was served looks fabulous! I look forward to seeing more photos. I love green tea/white chocolate cookies. And to add passion fruit to that seems too fabulous! I definitely gotta try it soon. I already have everything I need except for the coconut flour.

BTW what other fruits do you think might work well in this recipe? Dare I say, blood orange?

Reply

Nami | Just One Cookbook April 10, 2013 at 1:00 pm

Such a beautiful marbled shape! I’m a huge matcha fan and this combination with passion fruit and white chocolate is irresistible! I enjoyed reading about Omakase lunch and your pictures are beautiful. Absolutely gorgeous plates, and taste must have been amazing!

Reply

Rita April 11, 2013 at 2:02 pm

“Every upgrade is a downgrade in disguise.” I have to agree with myself. That’s the TRUTH.

So awesome and beautiful–and delicious sounding!! Hey–whose hands are those in the recipe?? Yours, I presume. Did AJ take these photos?

Just keep on deliciously downgrading my life, Irvin. All of us running in place, trying to get up the hill . . .

Reply

Phuoc'n Delicious April 18, 2013 at 9:37 pm

These cookies remind me of those amazing marblized choc and raspberry cream cheese cookies you made a while ago. I love how you drew inspiration from a fine-looking dessert and created something that looks great and I’m sure would taste awesome! I have some reserved frozen passionfruit pulp and matcha and will be curious to try this interesting flavour combination.

Reply

merri April 22, 2013 at 4:32 pm

i’ll pretty much eat anything, or at least try it, it’s that easy. however, i’ve tried what my friends tell me is good champagne, and to be honest, it tastes the same to me as the cheap stuff, and i still prefer it with juice in it, altho i can do without if need be. i’m so uncultured!!

Reply

Leave a Comment

Current day month ye@r *

Previous post:

Next post: