Edible Monterey Bay

Pastry chefs delight with Edible Art

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Pastry Chef Ben Spungin of Coastal Luxury Management created this “Box of Chocolate” with Valrhona Dulcey, creme, granola and pear.

 November 18, 2014 – Blurring the lines between art and food, three Monterey Bay area pastry chefs joined forces last week for a spectacular dinner benefiting Monterey’s Youth Arts Collective. Organized by designer Hanni Liliedahl of Monterey’s Lilify, the dinner was focused around the humble, yet beautiful, pear. 

It showcased the culinary and artistic skills of Ben Spungin of the Coastal Luxury Management Group, Ron Mendoza of Aubergine in Carmel, and Yulanda Santos of Sierra Mar restaurant at the Post Ranch Inn, Big Sur.

Enjoy this gallery of photos of their temporal creations…because that’s all that’s left! Photos are courtesy of the talented Eileen Roche Photography.  

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Table settings by Lilify of Monterey set the stage for the Edible Art benefit.

 

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A beautiful plate of appetizers.

 

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Pumpkin soup with pear, spiced pepitas and sage by pastry chef Yulanda Santos of Sierra Mar at the Post Ranch Inn.

 

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A picture perfect main course of charred carrots, farro, onions cooked in whey and pear chips by Ron Mendoza.

 

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Amuse bouche by pastry chef Ron Mendoza of Aubergine, Carmel with porcini cracker, pear, sour cream and herbs.

 

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Ben Spungin’s salad with potato, parsnip, truffle, parmesan and hazelnuts.

 

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Pears in “still life” with Opalys, butterscotch and pine by Aubergine’s Ron Mendoza. 

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Even the cocktails have artistry.

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The top of Ben Spungin’s statement dessert called “Box of Chocolate.”

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Yulanda Santos created a dessert called “Oak” with acorn, smoked Valrhona chocolate and pear.

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