More than a dozen hotel and resort chefs from around the country, along with nearly two dozen vintners, provided guests of the 5th Annual Lexus Culinary Classic with an unforgettable weekend filled with exciting cuisines and complimentary wine pairings. Cavallo Point Lodge in Sausalito, CA welcomed guests the weekend of April 26-28, 2019.
A la carte event packages and VIP accommodations allowed attendees a truly personalized luxury experience, including premium Lexus Driving Experience tours.
Friday
The event kicked off with an East “Meats” West reception and four-course dinner prepared by Chef Brandon Jew (Mister Jiu’s) and Lexus Hotel Partner team Chef Pablo Melin (Pebble Beach Resorts), Chef Bernard Ibarra (Terranea Resort), and Chef Nate Lindsay (Bardessono). The artistry of Asian American cuisine took center stage.
Saturday
On Saturday morning, guests joined Cavallo Point’s executive chef Michael Garcia and James Beard award-winning author and cheese expert Laura Werlin for a San Francisco farmers’ market outing. Together, the group explored the best in local fruits, vegetables, cheeses, and other ingredients regularly selected for the resort’s meals.
During the Savory-Sweet Juxtaposition program hosted by the Cavallo Point Cooking School, guests enjoyed learning more about the playful and assertive ways in which sweet and savory flavors made dishes sing. Following the lesson, a three-course meal paired with handcrafted cocktails prepared for guests by Chef Sebastien Archambault (Rosewood Mansion), Chef Sarah Steffan (Blackberry Farm), and Chef Raphael Ferrenbach (Post Ranch Inn) gave everyone a chance to savor the lesson. The hands-on experiences continued with the Napa Valley Wine Blending program, hosted by Lexus Master Sommelier Carlton McCoy, Winemaker Michael Scholz (St. Supéry Estate Vineyards & Winery), and other Napa Valley vintners.
Saturday night’s Trattoria Di Sausalito gave center stage to Chef Anthony Cole (Chatham Bars Inn), Chef Angela Tamura (Pebble Beach Resorts), and Chef Ethan Howard (Cavallo Point Lodge) for a cooking demonstration followed by a family-style dinner for attendees.
Summit at Skywalker Ranch in Lucas Valley, Marin, was the location of an invitation-only Forage and Feast reception and dinner on Saturday night. With live music by Sara Niemietz and a four-course meal prepared by Chef Derek Leinonen (Lake Placid Lodge), Chef Pillard (St. Regis Aspen Resort), Chef Sunny Jin (Resort at Paw’s Up), and Chef Ryan Rupp (Skywalker), it’s hard to believe anything could have made the night more perfect. And then guests were presented with a Lexus gift bag.
Sunday
Sunday morning’s Mission Blue Ride cycling class let guests ease into the day in the beautiful Mission Blue Chapel on the grounds of Cavallo Point Lodge. The class was led by Christian Vande Velde, Lexus Cycling Ambassador and former professional cyclist.
The grand finale of the weekend was the Lexus Grand Tasting at Cavallo Point Lodge’s Callippe, representing Lexus Hotel Partner chefs and area craft beer breweries and vintners, with live music and a postcard-perfect view of the Golden Gate Bridge. Chef Nate Lindsay (Bardessono); Chef Sarah Steffan (Blackberry Farm); Chef Michael Garcia and Chef Ethan Howard (Cavallo Point Lodge); Chef Anthony Cole (Chatham Bars Inn); Chef Derek Leinonen (Lake Placid Lodge); Chef Pablo Mellin and Chef Angela Tamura (Pebble Beach Resorts®); Chef Sebastien Archanbault (Rosewood Mansion); Chef Laurent Pillard (St. Regis Aspen); Chef Bernard Ibarra (Terranea Resort); and cheese expert Laura Werlin prepared signature dishes that featured local ingredients transformed by their individual culinary sensibilities.
Ready for Next Year’s Lexus Culinary Classic?
The Lexus Culinary Classic was a special opportunity for a food connoisseur, and car enthusiasts to unite for one picturesque weekend. Even if you missed the event this year, not to worry… there is always next year 🙂
