FW July 2013 Jennair iPad video

FW July 2013 Jennair iPad video

Read the transcript of this video
[MUSIC] Hi. I'm Jackie Tranchida coming to you from. Pebble Beach Food and Wine, a world class event held in a world class setting for six years in a row, and we're bringing you inside all of the hottest events and tastings while talking to A-list chefs from across the country who have all come here. The pebble beef to showcase their exquisite work. So whether you're looking to pick up some cooking tips for your culinary skill set or just enjoying the mouth watering meal, you'll find it all right here. [MUSIC] In California in 2007 there wasn't a single nationally recognized food and wine event. [UNKNOWN] launch we had 4,000 guests year one we have 100 celebrity chefs coming in from all over the world we got 250 winerys wine makers going over 500 individual wines and in this forest we'll be doing almost 70 events throughout the four days. So, it is definitely four days of hedonism in a forest. [MUSIC] This partnership between the Pebble Beach Food and Wine Festival and Jenn-Air is perfect, because you have this amazing talent here. It allows the people who are attending to get in touch with their inner chef. When we make these products, we design them with cooks in mind. Ultimately the outcome is going to be something that you and your guests are going to enjoy that much more. I started eating cheese to become an expert. From the time I was a kid I loved cheese. It was a second career actually, to start writing about food and not long after that I knew I wanted to write about cheese. So if I'm looking to do a cheese board, I'll probably look for three different cheeses, maybe made from different milk. Sheep, goat, cow, different textures. Versus, if I'm gonna cook with it, then I might look for a good melting cheese. [MUSIC] So, I'm pouring the Bordeaux blend. We're all unfined, unfiltered. We do a whole berry fermentation, natural yeast. What would you pair something like this with? This goes really well with a braised meat, any kind of slow braised Like a short rib I love it with lamb like a cured lamb it really had some depth and structure to it. Chocolate most people think of it as a dessert or treat. How do you guys like to infuse chocolate into the main meal? Cocoa nibs is actually a really great product to work with because it works really well with the savory side of things. Salmon with cocoa nib work very well. Maybe also you can work with very dark chocolate, cocoa liquor, who contain not sugar at all. And you can put a little bit in the sauce to make them a little bit darker, a little bit. Thicker and give that little kick of chocolates. This is the most amazing venue. Food and mine put so much effort to make it beautiful and elegant. And it's fun to be here. [MUSIC]
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FW July 2013 Jennair iPad video


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