Rancho Cielo
Benefit Dinner & Auction
Sunday March 9th, 2025
Special Guest Honorable John Philips Chefs of the Chaîne Bert Cutino CEC, AAC, HOF, WCMC, Conseiller Culinaire Professionnel d’ Honneur, Grand Commandeur, Co-Owner Sardine Factory Restaurant Wendy Brodie Vice Chancelier-Argentier Honoraire Commandeur, Owner Art of Food Todd Fisher Maître Rôtisseur Owner, The Meatery, Seaside & Bear Flag Café, Carmel Kurt Grasing, Maître Rôtisseur Owner, Grasing's Coastal Cuisine, Carmel Estevan "EJ" Jimenez, Maître Rôtisseur Executive Chef Rancho Cielo Jerome Viel Maître de Table Restaurateur Owner, Jerome's Market, Carmel Valley Tene Shake, Maître Rôtisseur Matt Bolten, Executive Chef Clement Hotel Benjamin Brandt Executive Chef, Sardine Factory Restaurant Pablo Mellin Chef de Cuisine Roy's of Pebble Beach Saul Perez Pastry Chef Sardine Factory Culinary Students of Rancho Cielo | Reception Steak Tartare with Truffles, Onion Tarts Kurt Grasing, Maître Rôtisseur Salmon Tartare Martini, Caprese Shooter Wendy Brodie, Vice Chancelier-Argentier Caraccioli 2019 Sparkling Wine Escolle Vineyard Menu Amuse-bouche Smoked Sturgeon, Caviar & Pear Vinegarette Benjamin Brandt, Executive Chef, Sardine Factory Scheid Vineyards 2023 Sauvignon Blanc Japanese-Style Misoyaki Butterfish, Sake-chili-soy Tene Shake, Maître Rôtisseur Pablo Mellin, Executive Chef, Roy’s Alpha Omega 2022 Chardonnay Napa Valley Applewood Smoked Duck Breast, Foie Gras Poêlé Jerome Viel, Maître de Table & Matt Bolton, Executive Chef, Clement Hotel Morgan 2021 Pinot Noir Double L Vineyard Surf & Turf Florentine Bearnaise & Demi Glaze Sauces Todd Fisher, Maître Rôtisseur Lucia Pisoni Syrah Candy Cap Mushroom Mousse Cake Grand Marnier Sabayon, Vanilla Streusel Crumbles, Chocolate Tuile Saul Perez, Pastry Chef, Sardine Factory | Special Thanks Robbie’s Ocean Seafood Morgan Winery/Dan Lee Caraccioli Cellars/Scott Caraccioli Pisoni Vineyards/Mark Pisoni Alpha Omega Winery/Ron Chaplin Scheid Family Vineyards/Stefani Chaney John Cluett, Accordion Wanda Straw, Drummond Academy Auction Dinner for 12 – Woody’s at Del Mesa Prepared by Chefs Todd Fisher, Tim Wood, Jerome Viel & Chris Caul Donated by Tim Wood, Woody’s Restaurants Dinner for 12 – Sardine Factory Wine Cellar Donated by Bert Cutino & Ted Balestreri Wines Donated from the Cellars of the Officers of the Bailliage Overnight & Dinner for 2 at Bernardus Lodge Dinner at the Chef’s Kitchen Table Donated by Hartmut Ott, Bernardus Lodge |