• DONATE
  • ABOUT
    • OUR MISSION
    • FOUNDATION HISTORY
    • FOUNDATION BOARD
    • FOUNDATION TEAM
    • CULINARY COUNCIL
    • PROGRAMS & SERVICES
    • OUR SPONSORS
    • HOW TO SUPPORT
    • MENT’OR GIVING FUND
  • TEAM USA
    • OVERVIEW
    • ABOUT THE BOCUSE D’OR
    • BOCUSE D’OR RECIPIENTS: 1987-2019
    • TEAM USA 2021 NATIONAL SELECTION
    • TEAM USA PAST & PRESENT
      • Team USA 2019
      • Team USA 2017
    • BOCUSE D’OR STORE
  • MENT’OR YOUNG CHEFS
    • OVERVIEW
    • 2018 COMPETITIONS
    • 2017 COMPETITIONS
    • 2016 COMPETITIONS
    • 2015 COMPETITIONS
    • 2014 COMPETITIONS
    • MENTOR TREES
  • MENT’OR GRANTS
    • OVERVIEW
    • 2019-20 GRANT RECIPIENTS
    • 2018-19 GRANT RECIPIENTS
    • 2017-18 GRANT RECIPIENTS
    • 2016-17 GRANT RECIPIENTS
    • 2015-16 GRANT RECIPIENTS
    • 2014-15 GRANT RECIPIENTS
    • STAGE STORIES
  • NEWS & EVENTS
    • CURRENT EVENTS
    • PAST EVENTS
    • GALLERY
    • NEWS
    • RECIPES
  • 0 items$0.00
The Caption

2016 Pebble Beach Food & Wine

  • Current Events
  • Past Events
  • GALLERY
  • NEWS
  • RECIPES
BACK

2016 Pebble Beach Food & Wine

File_000-2
Billy Harris introduces the demo
Billy Harris introduces Chef Jerome Bocuse
IMG_2441
Chef Bocuse introduces Team USA 2015 Chef Philip Tessier
File_001-3
Chefs Harrison Turone, Mathew Peters, Jerome Bocuse, and Philip Tessier
File_002
Emcee Billy Harris, Chef Philip Tessier, Chef Jerome Bocuse, Chef Mathew Peters, Executive Director Young Yun
Nettle Pirogi, Pea Mousseline and Pea Blossoms
Final dish prepared by Chef Mathew Peters
IMG_2454
Pre-service meeting
Pre-service meeting
IMG_2486
Chef Bocuse welcomes guests
Citrus Cured Hamachi Tartar, Young Coconut Vinaigrette, Avocado, Fingerlime and Squid Ink Lavash
Crispy Green Almonds, Romesco and Flowering Basil
Puffed Cous Cous, Dhukah, Charred Eggplant Puree and Pickled Cucumber
Dave Bernahl introduces Chef Dave Beran
123►

MENT'OR BKB
  • ©2021 MENT'OR BKB | 
  • CONTACT | 
  • PRIVACY POLICY | 
  • NJ/NYC WEB DESIGN BY: CREATINGDIGITAL.COM

Join Our Newsletter