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Let's eat.

From Big Sur's killer cliff-clinging eateries to Salinas' unparalleled produce, this blog aims to sniff out all things Monterey County can stomach, via picture and prose, curiosity and appetite, hand and mouth.

Wednesday, April 14, 2010

Edible Video: Legendary Insight

BoldIron Chef champ, Blue Ginger star-chef and East-West guru Ming Tsai broke it down. “If you can take anything from this demo," he said, "It should be, ‘Taste, taste, taste.’” Later, Charlie Trotter added his own echo: “To be a great chef, maybe you can filet a fish, prep a goat, read cookbooks, but if you don’t taste, you’re nothing."

Here's a video look at a handful of the other lessons, direct from Pebble Beach Food & Wine's dynamite chef demos:

Trotter actually shared three—on basil, tasting and wine pairing at home—as he fielded a trio of questions from the crowd to decide who would get to taste the deliciousness he was crafting in the swanky Jenn Air-equipped stage.

A day earlier, Tsai talked about the importance of good cutlery in the kitchen...

...and how to look stylish opening a screw cap (where it's tough to match the theater of a cork, especially if it's a spendy bottle).

Elsewhere Jacques Pepin, on stage with his daughter Claudine doing a caviar cooking demo, was awarded a huge bottle of double-triple-secret reserve Cristal by Gregory Roederer (with an assist from local product and event co-founder David Bernahl) as part of the first lifetime achievement honor Pebble Beach Food & Wine has bestowed.

And the worthy one himself, Thomas Keller, snuck in one of his favorite reminders: salt and pepper are not equals. One does magical things, the other, not so much, just to be clear.