The Central Coast Wine Classic has another year wrapped up. The four day events opened at the fabled Hearst Castle with a six course dinner crafted by a cadre of chefs. Arhchie Mclaren is the executive director of the CCWC these past 29 years. The press release is below.
Featuring the culinary artistry of Renowned Chefs from throughout California, including Chef Kurt Grasing of Grasing’s in Carmel, Chef Levi Mezick from 1833 in Monterey, Chef John Cox from Sierra Mar at Post Ranch Inn in Big Sur, Chef Percy Whatley of the Ahwahnee Hotel in Yosemite, Chef James Sly, Chef-Owner of Sly’s in Carpinteria, and Chef Michael Hutchings of Michael’s Catering in Santa Barbara, coordinated by Chef James Sly’s Team, six courses with matching Wines from Vintner Dignitaries — $1250.00 Per Person Patron Sponsorship Required, which includes the Barrel Tasting, Auction, Auction Luncheon and Reserve Tasting.
It has been my pleasure to be involved over the last 29 years in a variety of rolls including coordinating chef, kitchen knave, petit four chef, canape chef and occasionally preparing on of the courses. The whole event is impossibly magical and been likened to the mythical city Brigadoon, arising out of a mist only to vanish whence it came.
Early in the morning, the space is a vacant terrace on the north side of the Castle. By 2:00, a full scale kitchen with walk in fridges, portable power generation, ware washing facilities, dish up lines under a heated tent, ice fridge, executive restrooms, tables adorned with $20,000 in glassware waiting for some twelve wine selections and a cadre of some 75 plus crew to serve the 250 guests. Besides serving some 250 guests, the crew is provided snacks and a full meal. And, all this vanishes by 12:00 or so.
Enjoy the slide show
Chef Michael Hutchings