PBFW at 15: 5 Wow Bites, 5 Nice Sips, 5 DIY Concepts

April 14, 2026—My first time on the Pebble Beach Food & Wine Tasting Pavillion was a scrumptious break from actuality, a foray into enjoyable, playfulness and indulgence. 

What higher place to be impressed, spoiled and stunned by among the nation’s most fun cooks and iconic beverage manufacturers?

For the fifteenth anniversary of PBFW, right here seem 15 memorable moments: 5 bites, 5 sips, and 5 issues I’m impressed to attempt at house.

••• FIVE BITES •••

I didn’t count on my high bites to lean so closely towards seafood and Asian flavors, however if you’re tasting your approach by means of two airplane hangar-sized tents like this, you crave bites which are vivid, balanced and filled with texture.

These are those I’m nonetheless fascinated with:

Bay scallop ceviche • Chef Alvin Quinol • Alvarado Street Brewery, Monterey • An elevated chip-and-dip second with crispy fried dulce seaweed from Monterey Bay Seaweeds, and completely seasoned tortilla chips. 

Kimchi crab roll  • Chef Esther Choi • MokBar, New York City • A wealthy, umami-packed twist on crab salad with kimchi and kani miso aioli, tucked right into a fluffy Martin’s potato roll.

Tuna tartare with crispy nori • Chef Jose Mejia • Bud’s at La Playa, Carmel •  The crisp nori tube was whimsical and the right vessel for barely spicy tuna layered with yuzu and togarashi.

Chili crisp crab noodles  • Chef Gustavo Rios • Auberge, Calistoga  • Chilled Dungeness crab, springy noodles, zippy chili crisp, and crunchy peanuts… unforgettable, and the well-deserved Best Bite winner.

Raspberry marshmallow bon bon • Santana Rodriguez • Qouign, Monterey • A grown-up model of a chocolate-covered marshmallow, with vivid raspberry taste and fantastically hand-painted element.

••• FIVE SIPS •••

I do know it’s a meals and wine competition (and there have been loads of nice native wines), however spirits have firmly claimed their place right here and are leaning that far more annually, in accordance with these with a number of extra Grand Pavilions below their (loosened) belt.

These stood out for his or her creativity, playfulness and factor of shock:

Gloria Ferrer Brut Cuvée • The very first sip upon coming into, and what a strategy to set the tone. Crisp, refreshing bubbles paired with contemporary Driscoll’s berries made for a easy however fashionable opening second.

Tanqueray’s Dirty Martini & Fries • A basic pairing, reimagined in a playful diner setup full with a pink leather-based sales space, mini martinis, and indulgent soiled fries (duck fats frites, anchovy brown butter crumb, Arbequina EVOO aioli, crispy rosemary, lemon-coriander salt).

Fun Mom Wines “Driveway Rosé” • Hard to withstand the identify, simpler to drink, because of a light-weight, refreshing mix of Grenache and Pinot Noir.

Casamigos “Sea Foam” Margarita with Cotton Candy • The vibrant colour and cotton sweet topper drew you in, however the vivid lime and easy blanco tequila saved you sipping.

Roku Gin Shiso Kakigori • Shiso-infused gin with peach syrup and contemporary lime, poured over delicate hand-shaved ice. As enjoyable to observe being made because it was to drink.

••• FIVE D.I.Y. INSPIRATIONS •••

I’m nonetheless using the excessive from PBFW. And I plan to increase the enjoyment.

Here are a handful of concepts I’m taking house to raise my cooking and convey a little bit of that massive occasion pleasure into my kitchen:

Make crispy nori • Chef Mejia shared his approach: dip rice paper in water till pliable, brush with a cornstarch slurry, layer with nori, minimize into your required form, then deep fry. I’m going to do that in my air fryer!

Add edible flowers • A easy strategy to elevate a dish. I’m rising wild pansies so I can begin including that further pop of colour (and a little bit whimsy) to my plates.

Turn a sandwich on its facet • An simple improve: Cut sandwiches into small squares, stand them on their sides, and end with a considerate garnish. Bonus factors for utilizing totally different coloured breads for a little bit drama.

Play with shaved ice in cocktails • Roku Gin’s kakigori cocktail was a reminder that texture issues. Time to borrow my son’s shaved ice machine and experiment (or on the very least, make extra slushies).

Add textures and distinction  • The most satisfying bites included textural components (one thing crispy and gentle) and contrasting colours (a pop of colour with a garnish or topping).

Unforgettable bites, sips and inspiration—and a reminder that the magic is bringing that pleasure into on a regular basis moments with ones you’re keen on.