Chefs, Scenery, and Social Snaps From Pebble Beach Food & Wine

Celebrity chefs, winemakers, and festival attendees played golf at Pebble Beach's famous course. Source: Patrick Tregenza

Golf carts lined up as the sun rose. Source: Tomas Muscionico

The golf course overlooks the Pacific. Source: Patrick Tregenza

Attendees wore their preppiest golf threads for the course. Source: Tomas Muscionico

The fog rolled in from the Pacific. Source: Tomas Muscionico

Golfers packed it in to attend the opening-night reception. Source: Tomas Muscionico

Drummers greeted attendees at the opening-night reception. Source: Patrick Tregenza

Bart Vandaele of DC's B Too planted a spicy grilled carrot garden in edible soil. The chef used tweezers to pick each carrot and humorously told each guest to open wide! Source: Patrick Tregenza

Dean Fearing of the Ritz-Carlton in Dallas served Tex-Mex in a whole new way with his barbecue pork street tacos. Source: Patrick Tregenza

David Werly, chef of Mandarin Oriental Las Vegas, used a siphon to garnish his dish with asparagus foam. Source: Tomas Muscionico

Bowls of goldfish added whimsy to Chef Werly's presentation. Source: Tomas Muscionico

Chef Elizabeth Falkner caramelized gyoza using a flame torch. Source: Tomas Muscionico

It's no surprise Morimoto ran out of his dish early in the evening before we snagged a taste. Source: Tomas Muscionico

Carla Hall of ABC's The Chew made a spinach paneer recipe from her new cookbook Carla's Comfort Foods. Source: Patrick Tregenza

Chateau Mouton Rothschild partnered with Robert Mondavi in 1979 to blend Opus One. The cult wine made its first appearance at the Napa Valley Wine Auction in 1981, where a single case sold for $24,000. Michael Silacci, winemaker of Opus One, carefully blended wines to replicate that historical vintage. Source: Patrick Tregenza

Donatella Arpaia wrapped her arm around Michael Symon at the Forage to Feast lunch. Source: Patrick Tregenza

Attendees clinked to Sequoia Grove Chardonnay. Winemaker Michael Trujillo explained to the crowd that he attempts to make each bottle the truest expression of the grape varietal. Source: Patrick Tregenza

Tyler Florence showed the crowd all the various cuts of a steak. Source: Patrick Tregenza

Then he previewed a recipe for CO2-inoculated hamburger buns cooked on the griddle from his new cookbook, Inside the Test Kitchen, out Nov. 4. Source: Instagram user secretstan

It's "Rosé with a view." Source: Instagram user thebillyharris

Pro tip for Pebble Beach: form a fist with your hand for easy caviar shot-taking. Source: Instagram user achefswife

Chefs Johnny Iuzzini and Michael Voltaggio cuddled up by the Spanish Bay fire pits. Source: Instagram user pbfw

At the tribute dinner honoring Charlie Trotter, chefs served sunchokes with smoked steelhead trout. Source: Instagram user rotondosf

SPQR chef Matt Accarrino foraged near the ocean for the hunter-gatherer dinner. Source: Instagram user passmoreranch

Guy Fieri kept his kitchen tight before service. More on that unexpectedly plate-licking dinner later. Source: Instagram user erinmalatesta

The wine seminars began bright and early. But it was 5 o’clock somewhere, right? Source: Robert Ellis

Celebrity chefs Guy Fieri, Robert Irvine, Marc Murphy, and Gerry Garvin kicked it for happy hour. Source: Twitter user GuyFieri

Tim Hollingsworth, former chef de cuisine of French Laundry, is a recent Los Angeles transplant. His restaurant at the Broad museum will open later this Summer. Source: Robert Ellis

Tim added the final touches to his dishes before sending them out. Source: Robert Ellis

Duff Goldman, Michael Voltaggio, and John Shook smoked up the kitchen with nitrogen for the dessert course. Source: Robert Ellis

Caviar on top of oysters: that's what Andrew Zimmern snacked on this weekend. Source: Instagram user chefaz

Johnny Iuzzini’s Grand Finale dessert included baby carrots dipped in caramel. Source: Instagram user pbfw

Fabio Viviani plated Chianti-braised pork cheeks with parmesan polenta and joked that it was like New Orleans woke up in Tuscany. Photo: Anna Monette Roberts

Everything tastes better with a fried quail egg. Photo: Anna Monette Roberts

Duff Goldman and chef Linton Hopkins swapped dishes. Photo: Anna Monette Roberts

Andrew Zimmern presented his Sunday brunch bite: Jaternice hash with hot sauce and a fried quail egg. Photo: Anna Monette Roberts

The sun shot out from the clouds on the last day. Source: rachbarb