Chef Duskie Estes’ “S’mores in a Jar” for sampling at Chefs’ Holidays at the Ahwahnee.
YOSEMITE NATIONAL PARK, CA — Featuring half a dozen renowned chefs — all with Bay Area ties and most of them familiar from the world of food TV — last week’s final sessions of Chefs’ Holidays for 2015 proved delectable, delightful and deliriously fun.
I was honored to be a host of Chefs’ Holidays at the Ahwahnee Hotel for a third straight year for the annual series of cooking demos and gala dinners.
Session 7 featured Chef Ron Siegel of Michael Mina Restaurant in San Francisco, who recounted his experience of being the first American chef to beat an Iron Chef on the original Japanese program. Siegel, who prepared the five-course gala dinner, revealed that he was most worried about cutting himself on the Japanese cooking show (he didn’t) and how he was glad the “secret ingredient” was lobster, rather than something really crazy like a live cow he’d have to milk on stage.
Yours truly, flanked by Chefs Ron Siegel, Kyle Itani and Hoss Zare.
He was joined in that session by Chef Kyle Itani of Hopscotch in Oakland, who showed off the hand-forged Japanese knife he had made when he lived and studied in Japan; and by Chef Hoss Zare of The Fly Trap in San Francisco, who talked about how he wanted to be a brain surgeon when he was growing up.
Southern ham done in the style of Iberico jamon — magically appears during a hiking tour of Post Ranch Inn.
When you get a group of esteemed Master Sommeliers together, you know there’s going to be an abundance of fine wines uncorked.
When you get them together at Big Sur’s gorgeous Post Ranch Inn as a prelude to next spring’s Pebble Beach Food & Wine extravaganza, the drinking and dining are of the highest order and pretty much go on non-stop.
That’s what I was lucky enough to be privy to when I was invited as a guest to the soiree and to Post Ranch Inn a few weeks ago.
A room with a view at Post Ranch Inn.
The Nest — a sculpture that you can cocoon away in.
Sierra Mar restaurant.
Among the other guests at the two-night affair were: David Bernahl, founder of the Pebble Beach event; Lara Sailor Long, executive wine director for the event; Kim Beto of Southern Wine & Spirits; Shayn Bjornholm, education director for the Court of Master Sommeliers; Ian Cauble of SommSelect; Dominque DaCruz, wine director of Post Ranch Inn; Christie Dufault, former wine director at Restaurant Gary Danko; Seth Kunin of Kunin Wines; Jordan MacKay, wine and spirits writer; Carlton McCoy, wine director for The Little Nell in Aspen; and Larry Stone, estate director of Huneeus Vintners in Rutherford.
Chef Ariane Duarte of “Top Chef” fame talks with attendees at a previous Chefs’ Holidays cooking demo. (Photo courtesy of the Ahwahnee)
If Santa didn’t leave you exactly what you desired this holiday season, here’s a chance to treat yourself to a real four-star gift.
Imagine spending a few days and nights in majestic, snow-capped Yosemite during the winter, all the while mingling with celeb chefs, and enjoying their cooking demos and gourmet gala dinners.
You can do exactly that at the annual Yosemite Chefs’ Holidays extravaganza that runs from Jan. 11 through Feb. 6.
There are eight sessions to choose from, each featuring three top toques from around the country strutting their stuff in cooking demos before preparing a multi-course dinner in the spectacular Ahwahnee dining room.
The Ahwahnee all decked out for Chefs Holidays. (Photo courtesy of the hotel)
Ahem, you might be partial to attending either the Feb. 1-4 Session 7 or the Feb. 4-6 Session 7 because I’ll be acting as the moderator at each. Hey, just sayin’.
What would a Modernist Cuisine dinner be without a little liquid nitrogen action going on? Chef Naomi Pomeroy gets in on the fun.
BELLVUE, WA — Nathan Myhrvold, former Microsoft chief technology officer turned maestro of modernist cuisine, has held less than a dozen invitation-only dinners at his Intellectual Ventures laboratory. The exclusive guests have included the likes of Thomas Keller, Ferran Adria, David Chang and Jose Andres.
In June, I was lucky enough to join that illustrious list when I was invited to be part of a very special dinner. What made this dinner so epic was not only the fact that it was Myhrvold’s largest dinner party to date, but that all the guests were women.
The wizard-genius behind it all, Nathan Myhrvold, stops by each table to explain the dishes.
The Modernist Cuisine team hard at work on the one-of-a-kind dinner.
Plating in action.
A reminder that you are dining in an actual science laboratory.
Twenty-one female chefs and four female journalists sat down to a marathon 35-course dinner that lasted six hours. The guest list was as follows:
Calvin Lamborn’s over-sized pea 52s that are as sweet as candy.
TWIN FALLS, IDAHO — You may not be familiar with Calvin Lamborn’s name. But you know his delicious life’s work. He is the plant breeder responsible for creating the first commercially viable sugar snap pea in 1979.
It’s hard to imagine a time without those sweet, crunchy pea pods. But before Lamborn worked his magic, you couldn’t find sugar snap peas regularly at farmers markets or supermarkets. Oh, and those stringless sugar snap peas we all adore because they don’t have to be peeled? Yup, he created those, too.
Calvin Lamborn and his wife, Bonnie, who had a sugar snap pea variety name for her.
At 80 years of age now, Lamborn is not thinking about slowing down anytime soon. And top chefs in New York are sure thankful for that. Lincoln Ristorante, Union Square Cafe, The Breslin, wd-50 and more clamor to use his handiwork in their dishes — over-sized pea 52s that taste as sweet as candy, snap peas the bold color of a red chile pepper, and frilly pea leaves the likes of which no one had ever seen before.