We are gearing up for a big weekend! Chef Cal has been invited to participate in the Twenty First Annual Masters of Food & Wine at the Highlands Inn, Park Hyatt Carmel. This isn’t the first time for Cal, he was closely involved with the prestigious event during his time as Executive Chef at the Highlands Inn. This well established, food and wine event will be focusing on international locations for the next few years and is ensuring a grand send off.
This year, Cal and David Kinch of Manresa, will be featured together in a cooking demo on Saturday, February 24th. Following the demo, will be a lunch featuring courses by Cal, David, and Michele Richard (Cal’s old mentor from Citrus) to name a few. Cal’s got plans for nothing less then American Wagyu Beef Rib-eye with Black Truffle Vinaigrette. The next day, February 25th, Cal will be at the Chefs’ Tables event where he will join other chefs and wineries in preparing tastes throughout the afternoon. Plans for these hors’doeurves include; Foie Blond with black truffle and buttered brioche; Hamachi Tartare with hass avocado and citrus emulsion; and Grilled Monterey Bay Spot Prawns.
In addition to the number of wine tastings, demos, and dinners, we are looking forward to seeing who may end up in Marinus or at the Chef’s Table to share a few stories and a good meal at the end of the day. In staying with tradition, the post event meals and after parties are sure to create legendary memories.
Photos from 2006 Master’s of Food & Wine.
Blue Fin Tuna « Burger » foie gras, « tuber melanosporum »
Chef–Cal Stamenov