ONE OF A KIND EXPERIENCES OFFERED FOR TREMENDOUS VALUE AT THE THIRD ANNUAL PEBBLE BEACH FOOD & WINE APRIL 8-11, 2010
PEBBLE BEACH, Calif. (March 30, 2010) – Continuing as the signature West Coast culinary event, Pebble Beach Resort hosts the third annual Pebble Beach Food & Wine (pebblebeachfoodandwine.com), presented by American Express Publishing, April 8-11, 2010. The four-day celebration brings together more than 60 prominent chefs and 250 acclaimed wineries from around the world for a once-in-a-lifetime experience and unrivaled access to celebrity chefs such as Thomas Keller, Wolfgang Puck, Michel Richard, Hubert Keller, Tyler Florence, Iron Chef Morimoto, Charlie Trotter, Jacques Pépin, Iron Chef Michael Symon, Rick Tramonto, Jonathan Waxman, Ming Tsai, and Michael Chiarello.
Whether guests are educated epicureans or simply fans of great food and wine, Pebble Beach Food & Wine offers à la carte tickets to suit every taste. Experiences start at just $100 per ticket:
More ambitious gourmands can mix and match to create a dream culinary weekend with access to exclusive experiences. With a variety of wine tastings, celebrity chef cooking demos and more, additional à la carte highlights include:
For a complete list of events and to order tickets and reserve lodging, please visit www.pebblebeachfoodandwine.com or call 1-866-907-FOOD (3663).
About Pebble Beach Company
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Ranked #1 among America’s 100 Greatest Public Courses by Golf Digest.
Rated one of the toughest courses in the world from the Championship tees.
A true Scottish-style links course and one of the most ecologically sensitive courses in the world.
The oldest golf course in continuous operation west of the Mississippi.
The only 9-hole par-3 golf course open to the public on the Monterey Peninsula.
Golf Instruction & Services
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- Meetings & Weddings
Meeting facilities include nine principal rooms with occupancy of up to 400.
Flexible meeting spaces include six rooms and a ballroom with occupancy of up to 800.
Setting exquisite standards for executive groups from 2 to 85 people.
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