Masters of Food & Wine
Four Days of Extreme Food & Wine Decadence
By Sophie Gayot

Elegant caviar presentation

Since 1986, the Hyatt Carmel Highlands has been the stage for one of the most prestigious gastronomical events on the Northern American continent, the Masters of Food & Wine, held in mid-February. In the beautiful surroundings of the rocky Pacific coast line, a happy few, indeed more and more of them over the years, come for four days (if they can last that long) of food and wine decadence.

Chefs, wineries and food aficionados come from all over the world to attend the cooking demonstrations overlooking the Pacific, the gala luncheons, dinners and the vertical wine tastings. We have been trying to gather numbers: numbers of kilos of foie gras, caviar, truffles, lobster, scallops, lamb, chocolate and raspberries that are served; numbers of bottles of wine, Champagne, cognac and port that are poured. We did not succeed in finding the exact figures, since they are so high, but we can report that some thirty chefs and more than fifty wineries are present every year.

Alice Waters during a cooking demonstration

The feast starts on a Thursday with an elegant buffet reception, a large gathering of all the chefs and winery representatives, who let you sample some of their culinary preparations and vintages. Over the next three days, guests choose between cooking lessons or wine tastings, held in the mornings and afternoons. During the elegant lunches and dinners, chefs express themselves with one dish. Diners can sample courses from six different chefs during one dining experience. Of course, every dish is paired with a different wine.

The highlight of the event is the Rarities Dinner. Served in a private house with a spectacular oceanfront setting, and open to only twenty guests, the Rarities Dinner is a rare vintages dégustation served along with an eight-course meal. In 2005, during this very special evening, bottles such as Krug Collection 1973 en magnum, Cuvée Dom Pérignon Oenothèque 1962, Corton Arthur Barolet & Fils 1953, Domaine de la Romanée-Conti, La Tâche 1942, Château Pétrus 1945 en magnum, Château Palmer 1961 and Château d’Yquem 1971 en magnum were served. The food was prepared by Andoni Aduriz, Gérard Boyer and Philippe Legendre. It was truly an evening to be remembered for advanced connoisseurs (at $3,500 per capita).

Rare vintages

Although we can not give you precise numbers, we can give you the names of some attendants of the nineteenth Masters of Food & Wine, held in 2005:

Chefs:
Andoni Aduriz, Spain; Gérard Boyer, Reims, France; Josiah Citrin, Santa Monica; Angela Hartnett, London; David Hawksworth, Vancouver, BC; Philippe Legendre, aris; Michael Mina, San Francisco; Bradley Ogden, Las Vegas; Charlie Palmer, New York; Guenter Seeger, Atlanta; Alice Waters, Berkeley.

Larry Stone and Gérard Boyer

Wineries:
Beaulieu Vineyards, Napa Valley, California; Bollinger, Chappellet Vineyards, St. Helena, CA; Château Lafite Rothschild, Bordeaux, France; Craggy Range Winery, Hawkes Bay, New Zealand; Dom Pérignon Champagne, Épernay, France; Inniskillin Wines, Niagara-on-the-Lake, Canada; Jim Barry Wines, Clare, Australia; Testarossa Vineyards, Los Gatos, CA; Weingut Dr. Loosen, Bernkastel-Kues, Germany.

Here are some of the 2006 participants:
Daniel Boulud, New York (Gayot Top 40 2005); Lee Hefter, Spago Beverly Hills; Daniel Humm, San Francisco (Gayot Top 40 2005); Jean Joho, Chicago (Gayot Top 40 2005); Marc Meneau, Vézelay, France; Michael Mina, San Francisco (Gayot Top 40 2005); Eric Ripert, New York (Gayot Top 40 2005); Charlie Trotter, Chicago (Gayot Top 40 2005); Roy Yamaguchi, Hawaii.

What better way to conclude, than to say that every year, the hotel and the event is completely sold out? To guarantee your attendance, make sure to reserve ahead of time. For more information, go to www.mfandw.com, and of course, bon appétit!

Hyatt Carmel Highlands
120 Highlands Dr.
Carmel, CA, 93923
831-620-1234