The Central Coast Wine Classic's thirty-second annual event took place this past week at the ACI private jet terminal in San Louis Obispo, CA. In collaboration with myself, Michael Hutchings, and chefs Rick Manson and Frank Ostini, we prepared a luncheon for some three hundred guests attending the Rare and Fine Wine & Lifestyle Auction Luncheon. It was great to work once again with my fellow chefs as we have been involved with the CCWC since the earliest days of its inception. The challenge for the chefs is to cook and serve three-hundred participants in a field kitchen next to a jet hanger actively service the jet set. The aromas of black eye pea cakes, abalone, grilled beef tenderloin, lemon curd cake intermingled with burning aviation fuel and fine wines swirling in crystal glasses make for a heady experience.
Archie McLaren has been the maestro conducting this extravaganza since its inception. Here is the web page's description of the event: "The Super Silent Auction will include many Large Format Etched and Hand-Painted Bottles from Magnums to Salmanazars representing the evolution of Unique Blends Created for the Wine Classic over the years. Auction luncheon prepared & presented by Wine Classic’s dynamic & creative family of chefs including: Chef Rick Manson of Chef Rick’s, Ultimately Fine Foods, Chef Frank Ostini of the renowned Buellton Hitching Post, & Chef Michael Hutchings of Michael’s Catering in Santa Barbara.The Annual Fund-A-Need Auction Lot will inure to the benefit of a Non-Profit whose Mission is the Healing Arts."