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Seafood Grill at GourmetFest Carmel

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PattyC Mar 31, 2014 05:08 AM

My husband and I attended the closing event at GourmetFest on Sunday afternoon http://gourmetfestcarmel.com/tickets/... We were going to attend the opening event on Thursday night as well but I dawdled too long and missed out on tickets. Both events were capped at 500 attendees. A tent was set up in the parking lot of the Sunset Center in Carmel for the majority of the events. We arrived a little after noon and there was no wait at all to get inside. Once inside there were initially some lines for the more popular items like abalone but later on in the afternoon, there was little to no wait for anything. I’m glad I hit the Valrhona dessert station early though as they had run out of several items toward the latter part of the event and I would’ve missed out on the choux pastry and sea salt caramel lollipop. It was dark inside the tent and hard to get photos. Here’s a selection of the food we sampled:

1) Shrimp crudo, avocado by Robert Curry of Auberge du Soleil
2) Abalone, bone marrow by Justin Cogley of Aubergine
3) Dungeness crab, crushed olives by Jason Bangerter of Langdon Hall
4) Ahi, mango by Jonathan Perkins of Chateau du Sureau
5) Salmon belly by Jacob Leatherman of Triple Creek Ranch
6) A selection of goodies from Ron Mendoza of Aubergine and Derek
Poirier of Valrhona

My favorites were the abalone and Dungeness crab followed by the shrimp crudo. We went back multiple times to each station. I didn't sample a good variety of wines cause I kept going back for the Ruinart blanc de blanc.

 
 
 
 
 
 
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    PattyC RE: PattyC Mar 31, 2014 05:11 AM

    Some additional pics from the event:

    1) Oyster station from Taylor Shellfish Farms
    2) Caviar station by Black River Caviar
    3) Abalone being prepared
    4) Jonathan Perkins of Chateau de Sureau
    5) Valrhona station
    6) Inside the portable bathrooms

    The event was well organized and not overcrowded. I would attend again next year if they bring it back.

     
     
     
     
     
     
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