The 2013 Pebble Beach Food and Wine Festival brought together some of the best chefs from across the country. And two of those chefs – Masaharu Morimoto and Roy Yamaguchi – paired up for one memorable lunch.
Chef Morimoto and Yamaguchi served a sold out crowd of more than a hundred guests, combining their unique culinary skills to present an Omakase lunch.
The event started with a quartet of hors d’oeuvres, including salmon ceviche, wagyu beef & uni, kimchee oyster explosion and toro paddle. 
Among the main courses, Chef Morimoto was up first with a braised ocean rose abalone dish, featuring a fava bean tofu, parmesan and bacon dashi.
Chef Yamaguchi followed with a spicy miso cod congee, with pickled fresh origin veggies. 
Morimoto ended the savory portion with a tea-smoked liberty farm duck, served with turnip, ramp and Cippolini onion. 
The lunch concluded with dessert from Chef Yamaguchi, a white chocolate passion with green tea cake and pink guava sorbet.
Serving a full house is tough during normal service, but when chefs are serving 140 guests all at once, it takes a hardworking, in-tune kitchen and wait staff to pull it off.
Coming up on Wednesday, we got a chance to sit down with Chef Morimoto following his successful lunch. We’ll share his thoughts on not only his Napa restaurant, but how he finds the time to successfully spread his wings across the country.
Photo Credit: Keith Mizuguchi