ď»żThe ballroom inside the Inn at Spanish Bay was transformed into a dream restaurant with special VIP guests for an evening to remember. Food & Wine Magazine’s annual “Best New Chefs Awards” honor only the most exceptional men and women who are pushing culinary boundaries in this country.
This honor was created 26 years ago and was bestowed upon many of the best and brightest chefs as they began their careers. Many alumni chefs who have won this prestigious award came together to create a masterful meal.
The night began with light appetizers from each chef and La Marca Prosecco DOC Veneto. Rick Tramanto (Restaurant R’evolution) started off with a corn and crab “cappuccino” soup paired with MacMurray RanchPinot Gris, Russian River Valley Sonoma 2011.
Next was the Smoked Redfish with shrimp and octopus escabeche from Susan Spicer (Bayona, Mondo) with Gallo Signature Series Chardonnay, Russian River Valley 2011. This is one of wine-maker Gina Gallo’s personal favorites.
Jason Franey (Canlis) upped the game with the Guinea Fowl topped with congee, peas, mint and tripe. This dish paired perfectly with Gallo Signature Series Pinot Noir Santa Lucia Highlands 2011.
Matthew Lightner (Atera) served up grilled lamb with sweet potato and fermented black walnuts with Louis M. Martini, Lot No. 1 Cabernet Sauvignon, Napa Valley 2009.
The final dish was from Jonathon Sawyer (The Greenhouse Tavern), the Vadouvan Tarte Tatin with buttermilk cajeta, winter pear, and orchid root. The Louis M. Martini Moscota Amabile was the perfect touch to a memorable dinner.
Photos: Rob Ellis
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