Lexus lives it up, mixes fine dining with fine automobiles
They called the event "Lexus Presents — Taste Perfection with Louis Roederer Cristal."
Chef Masaharu Morimoto served up Cristal “Bubble Tea” with hibiscus and Cristal granite, Cristal soda and Cristal foam.
Chef Michael Chiarello gave guests Burrata and English peas served with caramelized wild mushrooms and a crispy parmigiano vinaigrette.
Chef Daniel Boulud offered wild king salmon with sorrel sauce.
Chef Michael Symon prepared zucchini fritters.
Chef Dean Fearing dazzled diners with barbecued shrimp taco with mango-pickled red onion salad and smoky citrus vinaigrette.
Chef Christopher Kostow kept it simple with coffee sponge.
“Pebble Beach Food & Wine was the perfect venue to introduce this exclusive group of chefs. Each shares the same passion for perfecting their culinary craft as Lexus does with its luxury automobiles,” said Dave Nordstrom, Lexus vice president of marketing.
“We’re looking forward to creating exciting programs with these chefs, including owner benefits, entertainment productions and philanthropic endeavors.”
Chefs Boulud and Chiarello started the event with a drive around the Laguna Seca racetrack, where I have taken a spin or three myself back in the day.
These gentlemen had the privilege of driving a Lexus LFA supercar with NASCAR, Champ Car, IMSA, Trans-Am and Grand-Am driver Scott Pruett (pictured), who gave them pointers.
Other events this month included "Lexus Chef’s Table Lunch Featuring Michael Chiarello and Graham Elliot," two "Lexus Grand Tasting Events" and "Lexus Presents — REMIX: A New Spin on Haute Cuisine with Champagne Krug."