Spring 2025

INGREAT TASTE Delectable Offer ings Abound at Pebble Beach Food & Wine B Y B R E T T WI L BUR L ast year, Pebble Beach Food & Wine (PBFW) returned to great acclaim after a four-year pause from the pandemic.The response to the event was extremely positive, with guests exploring gourmet culi- nary and beverage offerings, conversing with chefs and beverage makers, and greeting friends in various beautiful settings across Pebble Beach Resorts. “The 2024 return of Pebble Beach Food &Wine Festival was met with overwhelming enthusiasm and support,” says Caroline MacDonald, COO of Pebble Beach Company.“Guests were thrilled to enjoy the culinary and wine experiences that define the festival, with an energy that resonated throughout the weekend.A key takeaway was the importance of fostering community, not just among the talent, winemakers and spirit producers, but also with attendees and our partners who all share a love for excep- tional food, wine and hospitality.The success reaffirmed the festival’s status as a premier culinary celebration and highlighted the importance of inno- vation in creating exceptional experiences, which we look forward to shar- ing again in April.” MacDonald says that while the 2025 event builds upon the legacy of previous years, there are exciting new highlights, including an expanded lineup of over 125 acclaimed chefs and 150 renowned wine and spirit producers. The 2025 Pebble Beach Food & Wine presents over 125 chefs who put their own signature spin on delicious bites throughout the event, allowing for sampling of a variety of incredible cuisines and preparations. Photo: Courtesy of Pebble Beach Food & Wine 170 C A R M E L M A G A Z I N E • S P R I N G 2 0 2 5