April 12, 2012
The foie gras lavash cracker with crushed up Pop Rocks on top feels rather fun and surprising at the same time.
Same with the construct-your-own-stone-crab-lobster soup pot.
But the most delicious element of what Chef Joe Bienvenu of Joe's Stone Crab is doing for PBF&W's Saturday grand tasting: fresh foie gras noodles birthed from a syringe.
Check it out:
As dishes like his indicate, you never know what you might eat at PBF&W. You do know that it's gonna be good, it's going to served in the vicinity of a famous chef, and that there will be more where that came from...
For the unconvinced, here's further evidence to eat with your eyes:
• A mouthwatering rumination on the type of 25-course wine-and-gourmet-goodies pairing (!) you can pull off at the PBF&W Lexus Grand Tastings. (This one's from year two, but the idea still applies.)
• A happy wrap-up from last year, starring the then-brand new Lexus Culinary Masters, and a video peek inside the Grand Tasting Tent, including a nibble of the rabbit and rattlesnake tamale with candied jalapeño.
• Further blogs from 2011, including a particularly helpful set of Strategies to Maximize PBF&W with special counsel from key tastemakers like co-founder David Bernahl and a peek at the early action on Pebble Beach Golf Links.
• Tasty pieces of history from year three, including Charlie Trotter and Ming Tsai insight, Thomas Keller tips, craft cocktail pioneering, grand tasting grilled cheese and Tyler Florence escargot—all of which compares interestingly with a preview of year four, which wonders What will they do next?
• Last week's look back at the five leading factors that made PBF&W what it is at 5, and a bonus potential four-day itinerary for this year's endless action a la epicure, from Farewell to Foie Gras to the right afterparty to play with.
• And, finally, if there's any appetite left for PBF&W content, a little context for dessert: The definitive piece on PBF&W parent Coastal Luxury Management's audacious expansion on the heels of years one and two.