Spring 2024

172 C A R M E L M A G A Z I N E • S P R I N G 2 0 2 4 The incredible lineup of dinners and activities throughout the weekend begins with the Pebble Beach Food and Wine Invitational, played at Pebble Beach Golf Links, the country’s number one public course. MacDonald points to other notable events, like Coast to Coast with The James Beard Foundation, which celebrates America’s culinary pioneers with a walk-around tasting. Several special events for package hold- ers include 100 Years of Napa History in One Day, which highlights a selection of historic wines from Andy Beckstoffer and Tor Kenward. For those who wish to dabble in the experi- ence, perhaps due to time constraints or budg- et, theTasting Pavilion is a two-day spectacle that is the perfect event for a first-time attendee. “This year, our fan-favorite event features the most impressive lineup yet. Guests who attend on Saturday and Sunday will be able to experi- ence over 100 of the country’s most impressive restaurants, wineries, cocktails and more,” MacDonald shares. Besides different packages, a la carte tickets are available which allow guests to tailor their experience to their liking. With rooms available at The Lodge and The Inn at Spanish Bay, those in attendance can luxuriate on property from sunrise to sunset.Three levels of packages offer different experiences: The Diamond package includes exclusive VIP receptions and lounges, themed dinners, participation in the PBFW Golf Invitational and courtesy shuttle service by Volvo. The Platinum and Gold packages also offer personalized experiences and luxury perks at varying levels. Chefs, mixologists, sommeliers and winemak- ers showcase their creativity throughout the event, with a blend of well-known and up-and- coming participants. “The lineup for the event includes an enticing blend of renowned celebrity chefs and decorat- ed newcomers,” MacDonald says. “James Beard award winners Andrew Zimmern, Maneet Chauhan, Stephanie Izard and Scott Conant will be joined by rising stars Justin Sutherland, Roberto Alcocer, Mario Castrellon, Brad Cecchi, Patricio Wise and Sam Fore.” MacDonald explains that the event shines a spotlight on the local elements that make the peninsula such a food and wine draw. “This region is uniquely qualified to boast an event like this one with nearby Salinas Valley providing the world’s best produce and some of the finest wine regions in Napa Valley, Sonoma and Paso Robles less than 200 miles in either direction,” she says. “Being situated in the Monterey Bay means guests enjoy sustainably fished seafood and is a large reason that, despite being known primarily for golf, Pebble Beach’s restaurants and chefs are recognized year after year for their culinary excellence.” More than 50 wine pairing seminars and din- ners are featured in the impressive schedule of events. 125 wineries will be on hand, many of which are domestic, with a significant amount from Napa Valley, Sonoma and Paso Robles. Besides the 80 organizations that The Pebble Beach Company Foundation impacts, PBFW works alongside The Roots Fund, a nonprofit dedicated to giving people of color a pathway to success. The many stunning venues at Pebble Beach offer the perfect setting for the different tastings, seminars, lunches and dinners during PBFW. This year, the Pebble Beach Food & Wine Invitational takes place on the Pebble Beach Golf Links. Photo: Marc Fiorito/G9 Event Photography