Edible Monterey Bay

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Local Chefs Grab PBF&W Spotlight

April 25, 2017 – While star chefs like like Daniel Boulud, Thomas Keller and, yes, even Guy Fieri brought in the crowds for the 10th annual Pebble Beach Food & Wine event last weekend, it’s our local culinary stars who form the backbone of the event—especially for the Lexus Grand Tasting extravaganzas on Saturday and Sunday afternoon. 

Here is Porters in the Forest chef Johnny DeVivo’s hand garnishing succulent bites of yellowtail sashimi served with friend rice, avocado and yuzu. More participating local chefs appear in our photo round up…

 

Chef Johnny DeVivo of Porter’s in the Forest and assistant preparing his popular yellowtail.
Chef Matthew Beaudin of the Monterey Bay Aquarium finishes a dish called “Duck, Duck, Goose” with duck heart tartare, pickled ginger brulée and goose egg bottarga.
Chefs Diego Felix and Brad Briske of Home in Soquel prepared cauliflower with cuttlefish by special request for PBF&W organizer David Bernahl.
Chef Cy Yontz of Rio Grill and his assistant with their house smoked chicken fried sweetbreads, maple-corn grits and strawberry-arbol chile preserves.
Chef Aaron Burns of The Bench at Pebble Beach Lodge with his yakitori chicken, yuzu emulsion and togaroshi spiced peanuts.
Chef Anna Maria Bayonito of Sticks at The Inn at Spanish Bay presented coffee and chile braised short ribs from her new menu.
Butch Francis of Cowboy Sausages served up some breakfast bites with chef Tony Baker of Montrio Bistro and Baker’s Bacon.

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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.