UPDATE: For photos from day one, visit our Flickr set here.
Here are three views for today. Gate, grub, and hello, GORGEOUS! I’m happy to trade in-transit — even In-N-Out Burger — for the Pacific Ocean, in front of which I’m now ensconced in the lobby of its namesake Inn. We’ve located (most of!) Michael’s ingredients for the dishes he’s making for his two events. Hedy’s, not yet, but Papa Bear is on it.
While we figure out prep, here’s a primer for you overviewing our days ahead at Pebble Beach Food & Wine Festival, as well as the Genuine Animal Dinner we’re doing in Los Angeles after we depart golfer’s paradise on Sunday. For the latest, hit up our Twitters including me, Hedy, Michael, Heidi Ladell, line cook Pete Morales, and the festival’s at @pbfw.
WEDNESDAY, APRIL 27
Michael, Pete, Hedy, Amy, and Jackie traveling to SFO and Heidi to
MRY. Transfer to Pebble Beach via Lexus Shuttles., check into hotels, grab credentials and chef jackets, and locate ingredients/begin prep.
THURSDAY, APRIL 28
First day of events
9:00 p.m. Chef/Winery After-Hours Party: Michael does 500 pieces – Slow Roasted Pulled Pork Sandwich with creamy cucumbers, pickled red onion & parsley sauce.
3:00 p.m. @ Spanish Bay Suite at The Inn at Spanish Bay: Hedy does interview with Dick Clark Productions, Part 1 about the chef, their training, education, growing up etc.
FRIDAY, APRIL 29
Second day of events
3:30 p.m. @ Spanish Bay Suite at The Inn at Spanish Bay: Michael does interview with Dick Clark Productions, Part 1 about the chef, their training, education, growing up etc.
4:00 p.m. @ Spanish Bay Suite at The Inn at Spanish Bay: Hedy does interview with Dick Clark Productions, Part 2 promotional and give chefs the opportunity to promote books, hotels, restaurants, tv shows etc.
9:00 p.m.: Chef/Winery After-Hours Party – Hedy does 500 pcs Granny Smith Apple & Feta Cheese Panini
SATURDAY, APRIL 30
Third day of events
12:00 p.m. Saturday Lexus Grand Tasting: Michael does 1000 pieces – Sauteed Squid with chiles, toasted garlic, escarole & whipped potato; Hedy does 1000 pcs – Peanut Butter S’mores with Homemade Marshmallows, Roasted Banana Jam Bacon, Jalapeno & Peanut Brittle
12:00 p.m.: Michael does interview with Dick Clark Productions, Part 2 promotional and give chefs the opportunity to promote books, hotels, restaurants, tv shows etc.
2:00 – 2:30 p.m.: Michael does cookbook signing; will be for sale in the retail space as people walk into the Grand Tasting. Next to that space is the area for cookbook signing.
SUNDAY, MAY 1
Michael and Jackie check out and travel from SFA to LAX to meet Tamara, check into hotel, and join Jon Shook and Vinny Dotolo for dinner at Lucques; Hedy, Heidi, Pete and Amy travel home.
MONDAY, MAY 2
Prep/media day
1:00 p.m. Matthew Kronsberg to call Michael’s cell for interview for story on the Everglades Foodshed for Gourmet Live iPad app
X:XX p.m.: Meet up with Jon Shook and Vinny Dotolo
X:XX p.m. Dinner reservation for 5 with Michael, Jackie, Tamara, and maybe MICHAEL’S GENUINE FOOD co-author Joann Cianciulli at Son of a Gun Restaurant 8370 W. 3rd Street. Los Angeles, CA 90048. (323) 782- 9033
TUESDAY, MAY 3
Genuine Animal takeover event day
X:XX p.m.: Dinner service with Jon Shook and Vinny Dotolo begins at Animal Restaurant 435 North Fairfax Avenue, Los Angeles, CA 90048, (323) 782-9225
8:30 p.m.: Reservations for table for 6 with Joann Cianciulli, Michael, Jackie, and Tamara, as well as reservation for table for 6 for Gabriele Corcos (Extra-Virgin, Debi Mazar’s hubby)
Menu
snacks
caramelized onion dip with thick cut potato chips
assorted quick pickled vegetables (farmers market?)
fried gnudi with shaved parmesan & lemon creme fraiche
chicken liver & caramelized onion crostini
first
crispy fish salad with shaved red onion, mango & soy lime vinaigrette
grilled tuna with spring onions and provencal vinaigrette
second
fried “buffalo style” rabbit with blue cheese and hot sauce
slow roasted pork shoulder with anson mills cheese grits, pickled red onion & parsley sauce (3 recipes)
farmers market vegetables simply prepared
dessert
quick doughnuts with anise sugar and orange marmalade
milk chocolate cremoso with espresso parfait
WEDNESDAY, MAY 4
Michael, Jackie, and Tamara check out and travel home LAX to MIA.
