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A Peek at the Relais & Châteaux Gourmet Festival at Carmel-by-the-Sea

A Peek at the Relais & Châteaux Gourmet Festival at Carmel-by-the-Sea



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A talented group of chefs, sommeliers, waiters, and volunteer culinary students put on an impressive show of gastronomy

Artistry and innovation were key at the Relais & Châteaux Gourmet Festival in Carmel-by-the-Sea.

The second annual Relais & Châteaux Gourmet Fest at Carmel-by-the-Sea, California, posed a daunting challenge to foodies and oenophiles. With so many exceptional cuisine experiences to choose from during the three-day and -night event, it was simply impossible to pick one favorite course or wine.

Click here to see pictures from the Relais & Châteaux Gourmet Festival at Carmel-by-the-Sea

Kudos goes to the talented group of chefs, sommeliers, waiters, and volunteer culinary students, who put on an impressive gastronomy show. The chefs generously allowed me to document their preparations while under the stress of striving for perfection. Many reached the mark by creating exceptional and complicated works of art. Other chef geniuses plated more straightforward dishes with fresh ingredients, cooked flawlessly, that were humble, yet magical.

Two of the best events were the cooking demonstrations with inspirational words from world-class Michelin-starred chefs Annie Féolde and Olivier Roellinger. Both chefs gave insight into their personal passion for creating gourmet food that speaks to the world through the use of exotic spices — all while demonstrating a respect for local ingredients and producers.

It was a bevvy of who’s who in the vintners’ world — local California wines from Mount Eden Reserve and Spottswoode Estate achieved high notes at the Grand Chef Dinner and Domaine François Carillon à Puligny Montrachet and Domaine Thibault Liger-Belair Moulin-a-Vent wowed the Taste of France Dinner diners.

Event creator David Fink — hotelier, entrepreneur and winemaker — is the owner of Carmel’s L’Auberge Hotel, which is a member of the Relais & Châteax group.


PRESS ROOM

With less than an hour to go before the doors open at Aubergine restaurant in Carmel, executive chef Justin Cogley is scrabbling over the rocks at the northernmost end of Carmel beach, scanning the surf for mermaid’s hair.

Just when he’s about to run out of sunlight, he spots some of the crimson, spaghetti-like seaweed waving in a tide pool and pulls up a triumphant fistful.

Cogley, 36, forages from the sea several times a week for his award-winning menu at Aubergine, taking a hyperlocal approach to celebrating the tastes of Monterey Bay.

BEST PASTRY CHEF: AUBERGINE’S RON MENDOZA

By By Lisa Crawford Watson, Edible Magazine, Spring 2015

When executive pastry chef Ron Mendoza first went to work at Aubergine restaurant in L’Auberge Carmel, he says that the boutique hotel was importing hard candies from Italy for the guestrooms. Mendoza suggested soft, smooth, buttery caramels instead, and said he would make them by hand.

The Most Romantic Old-World Hideaway in Northern California: L'Auberge Carmel

By Ann Abel, Forbes.com, March 21, 2013

Built in 1929, the 20-room L’Auberge Carmel evokes old Europe in a way that few American hotels do. Stepping into the central brick courtyard, I found myself wondering if I was still in California or had somehow been teleported to the charming Austrian inn—a fellow Relais & Châteaux member—I’d visited last year. (The hotel in Carmel was actually modeled on a hotel in Prague.) All the Continental hallmarks were there: tiered fountains, shaded café tables, wrought-iron banisters, and flower-filled window boxes hanging from the three-story wood-and-stucco building.

L'Auberge Carmel: A Captivating Inn

February 2015 Hideaway Report, Andrew Harper

L’Auberge Carmel is a fetching stucco-clad inn of 20 guest rooms arrayed around an intimate tile courtyard. The property is located at the western edge of town four blocks from the beach, and was its first apartment building. A local entrepreneur named Allen Knight, who would later become mayor during the 1940s, was inspired by a visit to Prague to commission an Old World Czech-style structure on his family’s property on Monte Verde Street. In 1929, The Carmel Pine Cone noted approvingly of the new Sundial Court that “the architecture is European, probably more Bohemian than of any other national type, and fits in well with Carmel’s general scheme.”

View All L'Auberge Carmel & Aubergine Press

Cantinetta Luca
Featured Press

A Brief And Opinionated Guide To Monterey County, Carmel, And Big Sur, California

By Ann Abel, Forbes.com, March 18, 2013

A longtime local favorite on one of Carmel’s main drags, Luca is especially popular for its house-made and artisan salume, house-made pasta, and bistecca alla fiorentina for two, as well as a convivial vibe and lively late-night scene.

Carmel and Monterey make their mark on fine dining

By Michael Bauer, SF Chronicle, September 18, 2011

Opened in 2006, Cantinetta Luca quickly became the best place to go for casual, well-prepared Italian-inspired food. Chef Jason Balestrieri offers all the right things - burrata cheese ($9), arancini ($6), excellent pizza ($13-$16), house-made pastas and beautifully roasted meats and fish ($22-$29).

One of the chef's main loves is salumi. In fact, beside the open kitchen he has a salumi room, which led to his next big idea.

In August, the restaurant expanded next door with Salumeria Luca, a takeout deli and bakery. As with the restaurant, the offerings change seasonally, but now Balestrieri has a venue to sell his prosciutto, house-made cheeses and other handiwork. The restaurant also offers grilled panini and other items that can be taken away for a picnic.

In addition, you can buy pizza dough, olive oils, pasta sauce and pastas, and even some hand-cut steaks.

Rethink Italian at Cantinetta Luca

By Mike Hale, Monterey Herald, May 5, 2015

My dream places me inside a brick-walled wine cellar, or cantinetta, fashioned into an upscale trattoria, where I’m happily sipping Barolo from a globed glass. Torpedoes of cured meat hang from the ceiling in a glass-enclosed aging room, table vases bloom with elegant breadstick stems and we snack on warmed, fat Sicilian olives. I’m in full view of the kitchen’s heart, the 700-degree, wood-fired oven, where three black-hatted, squatty men with no arm hair perform a balletic ritual near the narrow opening that releases vapors of heat and wisps of wood smoke.

Feeling Cured: Salumeria Luca unfurls an impressive assemblage of Italian charcuterie, sandwiches and other treats

By Ulia Zettie, MC Weekly, December 22, 2011

The first I heard of Salumeria Luca was from a friend who bought her father a salami sandwich for his birthday. He promptly reported that it transported him back to his native Italy with the first bite. I knew with similar immediacy that I had to compare Luca against the high salumeria standards I developed tasting my way through Rome.

Traditionally a salumeria is more than a butcher shop. It’s an Italian deli that carries fine, artisanal charcuterie like prosciutto, salami, bologna, mortadella and beef bresaola. Carmel recently gained its only traditional Italian salumeria when Luca opened right next door to its sister Italian restaurant Cantinetta Luca on Dolores Avenue, where riches like imported Italian salume, Chef Jason Balestrieri’s house made sausages and cheeses, carefully curated wines, fresh pasta, fresh baked bread and shelves full of Italian grandmother’s favorite pantry items reside.

Destinations: Carmel-by-the-Sea

By Milla Sukonik, Caviar Affair, Winter 2014

Stumbling into this special find on Dolores Street brings you right back to the best secret family-style restaurants in Rome. Locals and visors enjoy delicious pizza, baked in an authentic, Italian, no gas, wood-burning pizza oven. Do not miss the salume and fresh handmade pasta. Simple and rustic at its best.


Two wine events to hit before March ends: GourmetFest 2014 and Garagiste Festival

Tis the season when the wine events start to fill the calendar. For those who plan ahead (and you’ll need to if you’re thinking of anything other than a day trip), here are a couple of prize events coming up before the end of the month:

Relais & Chateaux celebrates its 60th anniversary with a lavish GourmetFest 2014 at Carmel-by-the-Sea from March 27 to March 30. It’s sort of a French-California get-together with wine producers from both wine regions pouring their best and chefs from Relais & Chateaux properties here and in Europe doing the cooking. Throughout the four-day blowout, chef demonstrations, a wild mushroom hunt and a caviar tasting are scheduled, along with lunches, dinners and, of course, wine tastings.

Chefs participating include William Bradley of Addison in Del Mar, Michael Tusk of Quince in San Francisco, Michael White of Marea in New York, Jason Franey of Canlis in Seattle, Christopher Kostow of the Restaurant at Meadowood, Justin Cogley of Aubergine at L’Auberge Carmel, Jean Michel Lorain of La Cote Saint Jacques in Burgundy, Barbara Lynch of Menton in Boston, Patrick O’Connell of the Inn at Little Washington, Gaetano Trovato of Arnolfo Ristorante in Tuscany and our own Joachim Splichal of Patina. That’s quite a lineup.

The wines are pretty fabulous too, including Domaine de la Romanée-Conti, Maison Drouhin, Château Cheval Blanc, Domaine de Chevalier and Dom Pérignon from France. Calera Wine, Domaine de la Cote, Chapellet, Lieu Dit, Pahlmeyer, Mt. Eden, Pisoni Vineyards and Tablas Creek are just some of the wineries on the California team. I don’t have space to mention everybody, but suffice it to say: Participants will drink very well.

Go to GourmetFest 2014 for a schedule of events and tickets. Just so you know: The big Grand Chef ticket package runs $1,291.50 and includes a welcome party, a couple of high-end wine tastings, Grand Cru Bordeaux dinner, Grand Chef dinner and more, while the Wine Lover’s Package (Gold) runs $2,898 per person (wonder if you get a gold crown with that) and includes even more “amazing wine events.” There’s a ticket package for almost every budget, if $711 (where do they come up with these odd numbers?) seems affordable for a welcome party, a couple of tasting events and a seafood grill. Or you can just pay $225 for the welcome party and work the room.

“The 2nd Annual Garagiste Festival: Southern Exposure,” returns to Solvang’s Veterans Memorial Hall March 29 and 30. An offshoot of the original Garagiste Festival held in Paso Robles in November, this one ferrets out cutting-edge, small-scale wine producers from the Santa Ynez Valley and Santa Barbara County. This year’s event stretches over two days, with 28 wineries showcased each day. A new event has just been added on March 28: a Pizza Pairing Party at Cecco Ristorante with 11 wineries pouring, dinner and wine, $39 per person.

Tickets for the Grand Tasting on either day are $50 each. However Saturday’s event is already sold out. Tickets are available for Sunday, though. Saturday’s $100 VIP pass ($90 on Sunday) gains you admission to that morning’s seminar, a box lunch, and early access to the tasting. Two-day Tasting Passes are sold out, but Weekend All-Access Passes are still available at $175.


2018 Relais & Châteaux GourmetFest Lures Culinary Superstars

Relais & Châteaux GourmetFest, a four-day culinary immersion into the refined and rugged bounty of Central California, returns for its fifth year March 15-18. GourmetFest today announced its lineup for the esteemed event as well as the opening of general admission ticket sales beginning Thursday, Feb. 1 at GourmetFest.com.

More than 20 Relais & Châteaux chefs and winemakers will descend on Carmel-by-the-Sea for 20 gastronomic events including elite wine-paired dinners cooking demonstrations by Michelin-starred chefs to benefit Ment’or, a leading non-profit organization created by Thomas Keller, Daniel Boulud and Jérôme Bocuse to inspire young people to cook wine tastings and panels led by revered Sommeliers and winemakers as well as trademark foraging and cycling experiences.

The weekend roster features a top coterie of chefs—including Kyle Connaughton, the Japanophile who this year earned two Michelin stars for Healdsburg’s Single Thread James Beard Award-winner Barbara Lynch of Boston’s acclaimed Menton 2017 James Beard Rising Star Chef of the Year nominee Brady Williams of Canlis and Joshua Skenes, chef/owner of three Michelin-starred Saison in San Francisco, who is slated to open two more restaurants in the Bay Area and Los Angeles later this year.

“We are honored once again to present the wonderful Relais & Châteaux GourmetFest in beautiful Carmel-by-the-Sea. This is our fifth year and I can’t imagine a better combination of chefs, winemakers and wonderful partners,” says GourmetFest founder David Fink. “By our design, GourmetFest is extremely intimate and luxurious, which creates a stage for many of the world’s brightest culinary and wine superstars.”

Oenophiles rejoice for the esteemed Jean-Louis Chave—the 26th “Jean-Louis Chave” of the family-owned Domaine JL Chave, presenting a special tasting of Hermitage vintages, including the extremely rare 1969. And don’t miss the weekend’s pièce de résistance: a Krug Champagne Rarities of the Sea Lunch, and 10-course dinner featuring chefs Justin Cogley and Yulanda Santos of Aubergine at L’Auberge Carmel, Connaughton, Williams and Nathan Rich, executive chef of Twin Farms. Outstanding pairings will be presented by Olivier Krug, Alessia Antinori, Alex Gambal, Jean-Louis Chave and Ann Colgin.

Guests will indulge in a bespoke line-up of events including:

  • A rare tour at ROAR Winery in Santa Lucia Highlands with a Champagne Ruinart reception and lunch prepared by Chefs Patricia Gamez of Chanson Restaurant, Royal Blues Hotel and AJ Buchanio of Magee Homestead
  • A Master Class in Chardonnay with titans Alex Gambal of Domaine Alex Gambal and Jim Clendenen of Au Bon Climat
  • Panels with three generations of sommeliers including Larry Stone, Rajat Parr and Mark Bright
  • The legendary Wild Mushroom Hunt & Lunch prepared by Chefs Chloe Friedland and Joshua Drage of The Ranch at Rock Creek
  • Cooking demonstrations by Chef Joachim Splichal of Patina and Charles Phan of The Slanted Door hosted in the state-of-the-art Gaggenau Demo Kitchen, benefiting Ment’or, a charity dear to Relais & Châteaux chefs
  • The Black Truffle and Black River Caviar Dinner prepared by Lynch with Nigel Haworth from North Cote, Canadian superstar Patrick Kriss from Alo, Francis Wolf of Manoir Hovey and Twin Farms pâtissier Christopher Wilson

Now in its fifth year, GourmetFest has become a tour de force in the world of food and wine festivals. It was founded in 2014 by Fink, proprietor of L’Auberge Carmel and the original founder of the Masters of Food & Wine festival.

The 2018 Relais & Châteaux GourmetFest sponsors include Visa, Gaggenau, L’Auberge Carmel, Royal Blues Hotel, Black River Caviar, Bragard, Valrhona, Trek Travel, Illy Coffee, Nordaq Fresh, Carmel Realty Company, Orlane, Raynaud, Mercedez Benz of Monterey and Zalto Glass. In addition to the four-day event, the festival’s online auction – benefiting the Carmel Chamber of Commerce and Cystic Fibrosis Foundation, will feature visits to some of Relais & Châteaux’s most extraordinary properties.


Relais & Châteaux Hosts Its Inaugural Gourmetfest

Amanda Millin

Amanda Millin's Most Recent Stories

Photo by Gina Taro

In late March, amid Northern California&rsquos iconic cypress trees in the town of Carmel-by-the-Sea, Relais & Châteaux celebrated its 60th anniversary with the launch of its first annual Gourmetfest. Hosting the ambitious four-day food and wine festival was David Fink, CEO of the Mirabel Hotel and Restaurant Group, which owns the L&rsquoAuberge Carmel hotel, a member of the Relais & Châteaux collection. The event&rsquos success (as well as the impressive lineup of acclaimed chefs and winemakers) can be largely attributed to Fink&rsquos 20 years of experience overseeing the Masters of Food and Wine festival, which he cofounded and which took place at the nearby Highlands Inn until 2007.

For the jam-packed Gourmetfest, Fink orchestrated a total of 15 events, including an aromatic cooking demonstration with Michael White, who used a state-of-the-art Gaggenau kitchen to prepare cicatelli with calamari and Santa Barbara uni, and a Krug Champagne tasting that offered unforgettable vintages such as the 1998 Clos d&rsquoAmbonnay and the 2000 Clos du Mesnil. Not to be missed next year is the exclusive 10-course Rarities dinner, which this year gave about 25 food-and-wine enthusiasts the opportunity to dine with Olivier Krug, Véronique Drouhin, and Aubert de Villaine&mdashthree master winemakers who were as excited to meet each other as the guests were to talk with them.


Tasting Notes

Now in its fifth year, the Relais & Châteaux GourmetFest has quickly become a tour de force in the food and wine festival circuit. Building upon the success of the inaugural year it continues to feature the incomparable talent of Relais & Châteaux chefs from around the world, prestigious wineries and the finest luxury brands all in beautiful Carmel-by-the-Sea.

Founded in 2014 the GourmetFest was the brainchild of L’Auberge Carmel’s proprietor David Fink, the original founder of the Masters of Food & Wine in 1987, the darling for over 20 years of luxury food and wine festivals nationwide. David, a member of the International Board of Directors of Relais & Châteaux, was determined to launch a new festival partnering with Relais & Châteaux. The Festival goals were to boost brand awareness of this prestigious family of the world’s best Hoteliers, Chefs and Restaurateurs through a four day foodie event that brought the best chefs, wine estates, sponsors, media and food & wine enthusiasts to Carmel-by-the-Sea, California.

Now in its fifth year, the Relais & Châteaux GourmetFest has quickly become a tour de force in the food and wine festival circuit. Building upon the success of the last two years it has continued to feature the incomparable talent of Relais & Châteaux chefs from around the world, prestigious wineries and the finest luxury brands all in beautiful Carmel-by-the-Sea.

Over the course of four days guests indulge in 20 uniquely planned events, including a strolling welcome party, wine tastings, rarities experiences, cooking demos, lunches and dinners, off-site tours and lunches, VIP parties and the closing celebration. Each event provides a unique blend of amazing chefs and impressive wines, offering the one-of-a-kind indulgences that you have come to expect from GourmetFest.


A Peek at the Relais & Châteaux Gourmet Festival at Carmel-by-the-Sea - Recipes

Lobster with Champagne sabayon, pickled seaweed and beach rose hips puree by Francis Wolf of Le Hatley Restaurant at Manor Hovey, as presented at GourmetFest.

Tranquil Carmel-by-the-Sea was abuzz over the weekend, as some of the most extraordinary chefs in the world descended upon this little hamlet for the second annual CarmelFest.

They included Oliver Roellinger of Breton, who unceremoniously gave back his three Michelin stars at his Maisons de Bricort, because he said he could not physically cook at that demanding level any more and the legendary Michel Bras, whose Restaurant Bras in Laguiole has famously held three Michelin stars since 1999.

The intimate affair spanned three days and included cooking demos, exclusive wine tastings and gala dinners at LaPlaya Carmel, L’Auberge Carmel and a new private events space downtown.

The incomparable Chef Michel Bras (left) is assisted in plating a dish for the “Taste of France” lunch.

Bras with Chef Olivier Roellinger (right).

I was fortunate to be invited as a guest. You can tell how special this event was if even Chef David Kinch of Manresa in Los Gatos and Chef Guillaume Bienaimie of Zola in Palo Alto were lured away from their restaurants just to be guests at the “Taste of France” lunch that Bras cooked with Roellinger.

Stuffed endive with truffles by Bras. I’m usually not a big fan of cooked endive (I prefer it raw). But this was exquisite. A Frenchman seated near me, who feels the way about cooked endive, whole-heartedly agreed.

Fish in a delicate cardamom curry sauce with apricots and orange. From Roellinger.

White chocolate mousse with candied fennel and lemon by Valrhona Chef Derek Poirier.

The next night, it was on to the “Relais & Chateaux Grand Chef Dinner,” which featured specialties by eight chefs:

  • Ron Mendoza of Aubergine at L’Auberge Carmel
  • Justin Cogley of Aubergine
  • Johnathn Cartwright of Muse
  • Diego Munoz of Astrid & Gaston Casa Moreyra
  • Colin Bedford of The Fearrington House
  • Annie Feolde of Enoteca Pinchiorri
  • Lanshu Chen of Le Mout Restaurant
  • Liz Miller of The Barn at Blackberry

The event space, all aglow for the evening.

A peek into the kitchen from the dining room.

Cogley’s tuna, hamachi and preserved seaweed in an abalone shell.

Cartwright’s Dungeness crab and Maine lobster bisque with crab and fennel fritter.

Bedford’s prosciutto-wrapped quail with peas, vegetable ash and lemon morel cream.

Feolde’s tiny rice-like pasta in carbonara.

Chen’s Wagyu short ribs with Swiss chard, onion and pistachio.

Miller’s chocolate mousse with Georgia olive oil, strawberries and pink peppercorn.


A Peek at the Relais & Châteaux Gourmet Festival at Carmel-by-the-Sea - Recipes

GourmetFest is an exclusive food and wine festival that is held annually in Carmel-by-the-Sea, California, bringing culinary excellence and outstanding wines to the Central Coast. Hosted by David Fink (Founder & CEO of Mirabel Hotel and Restaurant Group) on behalf of Relais & Châteaux, this year’s elegant event represented the 5th anniversary of the festival.

As Fink states in the GourmetFest booklet, “For the first time ever, GourmetFest is partnering with Ment’or, featuring California Legends Michelin 3-Star Chef David Kinch and Charles Phan. Ment’or is a leading non-profit organization created by Thomas Keller, Daniel Boulud, and Jérome Bocuse to inspire young people to want to cook.”

Hosted at two iconic hotels in Carmel-by-the-Sea, L’Auberge Carmel, and La Playa Hotel, GourmetFest brought together several of the world’s best wineries and top chefs for a weekend full of spectacular food and wine. Hundreds of culinary enthusiasts gathered to celebrate the event with specialty cocktails, wine tasting, cooking demos, and parties.

A few of the renowned chefs that were featured at the 2018 GourmetFest included famed Boston Chef Barbara Lynch of Menton (featured above), Chef William Bradley of Addison Restaurant in San Diego, Michelin 3-Star Chef Joshua Skenes of Saison, Chef Nathan Rich of Twin Farms in Vermont, Michelin 2-Star Chef Kyle Connaughton of Single Thread Farms in Healdsburg, and others.

In addition to the food tastings, several premier wine estates were on hand pouring tastings of their prestigious wines. A few of our favorites included Marchesi Antinori (shown above), Champagne Ruinart, Krug Champagne, ROAR Wines, Chappellet Winery, Galante Vineyards, and Domaine Alex Gambal.

In addition to the featured celebrity chefs and renowned wineries, other top food purveyors were on hand offering tastings of their exquisite creations, including Black River Caviar and Morro Bay Oyster. For those who were interested in trying the specialty cocktails, Ketel One whipped up delectable seasonally-inspired drinks that were just as beautiful as they were delicious.

During the opening night reception party, we caught up with Blakesley Chappellet of Chappellet Winery (which we had featured in a previous Napa Valley Travel Guide on I&C). She showed us her inspiring new hardcover book, entitled Napa Valley Entertaining. Featuring gorgeous imagery and iconic locations around Napa Valley, the 240-page book is a collection that highlights the “people, dishes, decor, and wines that make Napa Valley unforgettable.”

Aside from bringing culinary excellence to our beloved coastal community, another benefit of GourmetFest is that it supports several remarkable organizations including Carmel Chamber of Commerce, Cystic Fibrosis Los Angeles Chapter, and the CSUMB Hospitality Program.

For more inspiring food and wine events, check out the Special Events section on Inspirations & Celebrations.


Relais & Châteaux Hosts Its Inaugural Gourmetfest

Amanda Millin

Amanda Millin's Most Recent Stories

Photo by Gina Taro

In late March, amid Northern California&rsquos iconic cypress trees in the town of Carmel-by-the-Sea, Relais & Châteaux celebrated its 60th anniversary with the launch of its first annual Gourmetfest. Hosting the ambitious four-day food and wine festival was David Fink, CEO of the Mirabel Hotel and Restaurant Group, which owns the L&rsquoAuberge Carmel hotel, a member of the Relais & Châteaux collection. The event&rsquos success (as well as the impressive lineup of acclaimed chefs and winemakers) can be largely attributed to Fink&rsquos 20 years of experience overseeing the Masters of Food and Wine festival, which he cofounded and which took place at the nearby Highlands Inn until 2007.

For the jam-packed Gourmetfest, Fink orchestrated a total of 15 events, including an aromatic cooking demonstration with Michael White, who used a state-of-the-art Gaggenau kitchen to prepare cicatelli with calamari and Santa Barbara uni, and a Krug Champagne tasting that offered unforgettable vintages such as the 1998 Clos d&rsquoAmbonnay and the 2000 Clos du Mesnil. Not to be missed next year is the exclusive 10-course Rarities dinner, which this year gave about 25 food-and-wine enthusiasts the opportunity to dine with Olivier Krug, Véronique Drouhin, and Aubert de Villaine&mdashthree master winemakers who were as excited to meet each other as the guests were to talk with them.


Tasting Notes

From February 25th-28th, Carmel-by-the-sea in California will play host to the annual GourmetFest culinary extravaganza which will see top chef talent from around the worldsuch as David Kinch and Joshua Skenes, to name but a few, demonstratingtheir exclusivecuisine.

Now in its third year, the Relais & Châteaux GourmetFest has quickly become a tour de force in the food and wine festival circuit. Building upon the success of the inaugural year it continued to feature the incomparable talent of Relais & Châteaux chefs from around the world, prestigious wineries and the finest luxury brands all in beautiful Carmel-by-the-Sea.

Over the course of four days guests indulge in over 18 events, including a strolling welcome party, wine tastings, rarities events, cooking demos, lunches and dinners, off-site tours and lunches, VIP parties and a closing Taste of the World. Each event provides a unique blend of amazing chefs and impressive wine, offering experiences not easily replicated.

This year’s international food and wine festival will benefit the non-profits for theCarmel Chamber of Commerce,Rancho CieloandCystic Fibrosis Foundation.Enjoy the beautiful properties ofRelais & Châteaux while supporting these great organizations and their missions.

For a full chef line up, plus a breakdown of the culinary events to look forward to, click here…

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