All tours have been custom created for AIWF members. Directed
by experts in the various industries, they include extra, behind-the-scenes
looks at the various sites.

Please wear comfortable shoes (we will be walking in a vineyard on this tour) and dress casually in layers. Wines can be purchased at each winery and shipping is available to many states.

Since 1919, the exquisite beauty and unique challenge of Pebble Beach Golf Links has thrilled golfers and spectators alike. Pebble Beach has been the site of golf’s most prestigious tournaments, including the annual AT&T Pebble Beach National Pro-Am, and the 1972, ‘82, ‘92 and 2000 U.S. Open Championships.

Pebble Beach Golf Links is ranked the No. 1 Public Course in America by Golf Digest in 2007.

Please provide player names. Offer expires June 13th so make your reservations early.

All dinners are either 7:00pm or 7:30pm. Transportation is not provided unless otherwise indicated. Several restaurants are within walking distance of the hotel and taxi service is available. Each chef will prepare an exclusive prix-fix menu for a table of eight AIWF members, inclusive of tax and gratuity.
All liquor is extra, however there will be a free wine tasting before most dinners at an adjacent or near-by winery tasting room. See specific details under each restaurant. Seats at each location are first come, first served.

For more information about the restaurants, website addresses are provided. The price per person depends upon the restaurant.

Bouchée Bistro and Wine Bar in downtown Carmel is a modern bistro featuring contemporary California cuisine that reflects the regional influences of the Monterey coast. It’s a style of food that was originally rooted in the farm villages and small towns of France but is now equally part of cuisine in cosmopolitan settings. The Bistro is also adjacent to the Bouchée Wine shop that features a great number of fine wines from California and all over the world so diners have a special advantage.

The four course menu for the evening will include: Salade d’Endives – Belgian Endive, Roquefort, Pears and Candied Walnuts; Cocquilles St. Jacques – Sea Scallops, Blood Orange and Fennel; Boeuf Bourguignon – Braised Beef Short rib, Carrots, Bacon, Onions and Mushrooms; and Tart Citron – Meyer Lemon Tart with Crème Fraiche Sorbet.

Located at Four-Diamond Carmel Valley Ranch, a place of idyllic beauty and peace, embodying the rich blend of culture, wine, and nature inherent to the region, Citronelle is the newest restaurant on the Monterey Peninsula. Chef Richard of Washington D.C. fame has teamed up with Chef Anthony Keene from Carmel Valley Ranch to create a world class dining option on the peninsula. A delectable union of French elegance and regional California flavor, these chefs fuse their knowledge of haute cooking and regional flavors to create an inventive and delicious cuisine.

A special four course menu will be presented to eight AIWF members.

Often referred to as “Carmel’s most romantic restaurant”, the Georis family built Casanova Restaurant out of an old Carmel residence in 1977. Their goal was to build a restaurant in which fine food and wine could be enjoyed in a casual atmosphere, similar to the great country restaurants of Europe. The design was inspired by their travels and childhood memories of growing up in rural Belgium.
Today Casanova continues to serve rustic Southern French and Northern Italian food in a warm and festive atmosphere. The restaurant has grown over the years to include a world class wine cellar and a special room devoted to Van Gogh’s Table, the table at which Vincent Van Gogh ate his daily meals while boarding at the Auberge Ravoux in Auvers Sur-Oise, France.

Chef Romeo is preparing a special four course dinner exclusively for AIWF members that begins with an Amuse Bouche of Fava Bean Puree Bruschetta. The first course will be chilled shrimp salad with grapefruit three ways; the second course will be pan seared day boat scallops with foie gras, asparagus emulsion and crispy potatoes; the entree will be charbroiled lamb chops with pistachio-mint butter crust, summer vegetables and roasted Yukon gold potatoes and dessert a “Dolce di Cioccalata” — warm chocolate cake!

Located in the heart of Carmel Valley Village, Daniel’s is a Carmel Valley original, established in the early 50’s as a bookstore and coffee shop. Today it is a full service restaurant offering an imaginative California cuisine with a French and Asian flair. Daniel, “cut his teeth” at some of the very best resorts on the Monterey Peninsula. He was the managing director for seventeen years of Stonepine, a five star property in Carmel Valley. He owned The Ridge Restaurant, a largely acclaimed restaurant by both locals and tourists and worked at both The Highland’s Inn and The Lodge at Pebble Beach.

His four course menu starts with Cold Leek and Avocado Veloute; then a Petite Salade Frisee aux Echalottes Confites with Chevre Chaud; entrée is a choice of roasted Oregon Leg of Lamb with Ratatouille Nicoise and Gratin Dauphinois, or Grilled Halibut, Peanut Sauce with Asian Noodles and Sautéed Spinach; and for dessert Feuillete aux Pommes Tiedes.

A tribute to Italian culture and cuisine, Little Napoli “Bistro Italiano” possesses Old World charm mixed with centuries old traditions in Italian cuisine. The menu features handed-down family recipes reminiscent of the Italian countryside by chef/owner Rich Pepe. Known as “Carmel’s Mr. Italy” Pepe comes from a proud Italian heritage and remains committed to bringing the warmth and joy of his family dinner table to his guests.

A wonderful old world Italian four course menu is being planned by Chef Pepe.

Owned and operated by Chef Ted Walter and his wife, Cindy Walter. Passionfish offers a unique California dining experience with serious food and wine in a fun and casual atmosphere. The ever changing menu offers the freshest sustainable seafood, slow cooked meats, farm fresh organic greens, and delectable housemade desserts. The restaurant has been a Wine Spectator’s“Award of Excellence” recipient since 1998.

The four course menu will include dishes prepared based upon the freshness of the ingredients on Friday, July 11th including whatever fresh fish comes off the boat that morning!

With 175 years of vibrant history, the Stokes Adobe is a landmark in Old Monterey. It is one of the five original adobes. In 1996 it was purchased by Kirk and Dorothea Probasco and with Chef Brandon Miller, opened as a restaurant. It is the perfect backdrop for Chef Miller’s rustic food. A native San Franciscan, Chef Miller brings a distinguished culinary path of experience to his guests at Stokes, from cracking Dungeness crabs at Fisherman’s Wharf to an apprenticeship with French master Georges Blanc. Brandon says “It’s wonderful to be in Monterey. The unique history, lifestyle and most of all, the ingredients available in this region are a perfect match to showcase what I see as the Bold Flavors of the California Riviera.”

Chef Miller is preparing a special four course menu for AIWF members.

Relax in this 1917 Roadhouse and enjoy Executive Chef/Partner Michael Kimmel’s Five Star American Country Cuisine. Tarpy’s has received the Wine Spectator Award of Excellence, as well as awards for Monterey County’s Best Steak, Best Business Lunch, and Best Outdoor Dining. Set on five landscaped acres, the patios and extensive gardens provide a refreshing backdrop for Chef Kimmel’s wild game, fresh seafood and prime steak entrees cooked on a wood-burning grill. Kimmel’s philosophy is straightforward and simple: “Use local products when possible, seek top quality fresh products, and allow the natural flavors to come through with minimal treatment.”

The four course menu includes a trio of appetizers including baby back ribs, Cajun prawns with shoestring and roasted garlic whipped potatoes, and bruschetta with herb goat cheese and roasted tomatoes; a salad of baby lettuces and Fuji apples in a balsamic vinaigrette topped with Gorgonzola and candied pecans; a wood grilled prime New York Steak and Achiote roasted garlic potatoes with sugar snap peas on the side; and a warm Granny Smith apple pie with an Oat Pecan crunch topping served with Maple ice cream and clear caramel sauce.

There will be a free wine tasting at the Ventana Tasting Room next door to the restaurant at 5:30pm for any AIWF members eating at Tarpy’s. www.ventanawines.com

David Kinch is an American chef at the forefront of a new contemporary California cuisine. His pursuit for exceptional ingredients has inspired an exclusive partnership with biodynamic farm owner Cynthia Sandberg at Love Apple Farm, where he grows all the vegetables for his highly acclaimed restaurant. By producing his own fruits and vegetables, he is creating a closed loop between his guests, the garden, and his highly personal haute cuisine, and setting a new benchmark for California cuisine in the 21st century.
His philosophy is fostered by the terroir of the California Coast. Manresa has been awarded two Michelin stars and has been named in America’s Top 50 Restaurants by Gourmet magazine. It has received four stars from The San Francisco Chronicle, The San Jose Mercury News, and The Mobil Travel Guide. We encourage you to check the website to read of David Kinch’s additional distinctions and honors – too numerous to list here.

Enjoy a four course menu created that day by what is most available and most fresh. There will be a first course from the garden, a seafood course, a meat course and a dessert. Wine pairing will be available should you desire for an additional fee.