Pebble Beach Food & Wine

Every spring, the Monterey Peninsula on the coast of California, long known for its beaches and resorts, also plays host to one of the finest food and wine shows in the country. This year, the 7th annual Pebble Beach Food & Wine festival opened on April 10th for a four-day celebration of gourmet cuisine. Among the many unique and exceptional ingredients, Certified Piedmontese played a starring role at the show as the exclusive beef provider for all grand tasting events.

 

Pebble Beach Food & Wine has made a name for itself as a destination event for lovers of fine wines. Over 7,000 visitors from all over the world enjoyed the seemingly endless wine selections that were provided during the course of the festival, including 21 wine seminars hosted by expert wine makers covering topics ranging from recommended summertime pairings, to heritage wines of California. More than 250 acclaimed wineries were represented, bringing with them rare vintages for guests to sample.

The real showstopper, however, was the Grand Tasting Event, hosted by Lexus, which opened for several hours on both Saturday and Sunday. Here, unusual cooking methods and exotic ingredients competed for the attention of guests. Over 75 celebrity chefs were in attendance, including Carla Hall, Guy Fieri, Donatella Arpai, Andrew Zimmern, and Fabio Viviani. At the Grand Tasting and throughout the festival, the chefs hosted exclusive demonstrations that showcased their unique talents and signature specialties.

Pebble Beach Food & Wine is also dedicated to promoting participation in and giving back to the community. This year, proceeds from the festival benefitted the Boys and Girls Club of Monterey, as well as Make-A-Wish and Voices for Children. Chefs and restaurants from the area brought attention to the local culinary scene, and the Monterey Wine Educational Foundation provided scholarships to culinary students dedicated to continuing their educations.

Alongside these demonstrations, celebrity and American Culinary Federation certified chefs greeted visitors at booths with products and samples. At his tasting booth, Guy Fieri, a television personality who has opened several restaurants in California, grilled Certified Piedmontese sliders on an open flame. His method added a backyard touch and distinctive flavor to the sliders, and attracted eager guests, who lined up for the chance to try a sample.

At a different booth, Certified Piedmontese Sales Manager Billy Swain and his team prepared samples of short ribs with peas and morel mushrooms, served with red wine. While waiting in line, curious guests had the opportunity to learn about the unique qualities of Certified Piedmontese beef. “The general response was overwhelmingly positive. Everyone raved at the flavor and tenderness of Certified Piedmontese,” explains Billy. Chef Joseph Albertelli, certified by the American Culinary Federation, creatively demonstrated possible uses for beef tartare, which was made from the tenderloin. He served the tartare in a sugar cone filled with horseradish crème fraiche and garnished with Madeira gelée. “The presentation was stunning,” says Billy. “The flavors of the ingredients harmonized perfectly with the clean flavor of the Certified Piedmontese beef tartare.”

Also present was Chef Peter Armellino of The Plumed Horse—a Michelin-starred restaurant in Saratoga, California—who attracted visitors with his preparation of Certified Piedmontese chuck flap. Guests also had the chance to sample other Certified Piedmontese products, including the boneless chuck short ribs, outside skirt steak, beef hind shanks, tri-tip, and boneless strip. “The chefs were impressed with the plate performance and flavor of Certified Piedmontese, and enjoyed using our beef in their dishes,” explains Billy. “Several chefs present at the show will now be using our product in their establishments, and the majority felt that Certified Piedmontese could add variety and uniqueness to their menus.”

 

“Visitors were very receptive to the quality and tenderness of Certified Piedmontese,” explains Billy. “Almost every guest wanted to learn more about the product and walked away with a copy of our magazine.” Pebble Beach chefs, event goers, and participants also appreciated the humane handling and animal welfare considerations as well as the sustainable land management practices behind Certified Piedmontese. The commitment to hormone- and antibiotic-free beef was also touted by tasters. “The show presented us with a huge opportunity to showcase Certified Piedmontese beef to a discerning audience,” adds Billy. With the emphasis on quality, healthy ingredients, and sustainable sourcing practices at Pebble Beach Food & Wine, Certified Piedmontese was a naturally great fit for the event.