Chef-host Tim Wood joins forces with Bay Area chef/restaurateur Rodney Worth
2017 Big Sur Foragers Festival Announces Fungus Face-off on ...
An Image/Link below is provided (as is) to download presentation
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
2017 Big Sur Foragers Festival Announces Fungus Face-off on January 14 and Grand Chef Dinner on January15
Chef-host Tim Wood joins forces with Bay Area chef/restaurateur RodneyWorth
Big Sur, CA, November 05, 2016 - The Big Sur Foragers Festivalmay have changed the location of its annual Grand Chef Dinner for 2017, but the event’s culinary star power remainsintact.
With a resort enhancement project in development at Ventana Big Sur, the festival moved its spectacular wine dinner to sister resort Carmel Valley Ranch, which was just named the No. 1 resort in Northern California in the Conde Nast Traveler 2016 Readers’ Choice Awards. Tim Wood, executive chef of Carmel Valley Ranch and the driving force behind its award-winning Valley Kitchen Restaurant,will
co-host the January 15 event along with high-profile chef and restaurateur Rodney Worth, who owns six restaurants in the San Francisco East Bay and The Pear Southern Bistro in downtown Napa. These two culinary contemporaries have much in common, as Wood and Worth each carry out a farm-to-table approach using local, sustainable ingredients, and are passionate supporters of sustainability initiatives including the Monterey Bay Aquarium’s Seafood Watchprogram.
An intimate forage-inspired feast paired with incredible wines, the multi-course dinner from Chefs Wood and Worth begins at 6 p.m., and seating is extremely limited. Early-bird tickets on Eventbritecost
$150 if purchased before November 30 ($175 beginning December1).
Carmel Valley Ranch will also host the Foragers Festival’s popular Fungus Face-Off on Saturday, January 14, in a beautiful tented setting on the resort’s Pete Dye-designed golf course. This popular event sells out early. There are 250 available tickets, priced at $65 per person. The price includes samples of foraged foods prepared by local chefs, award winning local wines to taste and samplings of local craft beers. A selection of handcrafted items will also be available for purchase from local artisanvendors.
Fungus Face-Off Winery and Brewery PartnersInclude:
Firestone Walker BrewingCompany
Fungus Face-Off Chef and Restaurant PartnersInclude:
Chef Tim Wood, Valley Kitchen, Carmel ValleyRanch
Chef Matt Glazer, Glazer Food andBeverage
Chef Chad Minton, Hyatt CarmelHighlands
Chef Soerke Peters, Basil SeasonalDining
Chef Angela Tamura,Peppoli
Chef Cy Yontz, RioGrill
Chef Todd Fisher, Tarpy’sRoadhouse
Pastry Chef Ben Spungin, SierraMar
The Culinary Team at Alvarado StreetBrewery
Big Sur SeaSalt
Salt Roots SoapCompany
The nonprofit Big Sur Health Center will receive proceeds from all foraging events to help support the continued presence of local healthcare services in the Big Sur area. For Foragers Festival details visit www.bigsurforagersfestival.org . Tickets can be purchased at https://www.eventbrite.com/e/big-sur- foragers-festival-2017-tickets-26923723582