The Monterey Bailliage of the Chaîne des Rôtisseurs celebrated World Chaîne Day in the enchanting village of Carmel-by-the-Sea, California, nestled among its iconic fairytale cottages. The evening was graciously hosted by local member Kurt Grasing, Maître Rôtisseur, at his acclaimed restaurant, Grasing’s, where the night unfolded like a masterpiece — much like the renowned artwork that draws visitors from around the world to this idyllic coastal town.

Chef Proprietor Kurt Grasing’s career spans nearly four decades, with formative experiences at renowned establishments such as the Clift Hotel in San Francisco, Narsai’s in Berkeley, the Pierre Hotel in New York, La Gavroche in London, and the Four Seasons in Boston. After opening the acclaimed 231 Ellsworth in San Mateo, a highlight of his career was cooking with his early inspiration, Julia Child. In 1998, Kurt founded Grasing’s in Carmel-by-the-Sea, which has since become a celebrated destination, expanding into a bar/lounge, catering services, and private culinary cruises, all driven by his lasting passion for food and hospitality.

In an upstairs private dining room, with windows on all four sides of the room to allow for views of this charming town and to allow in the cool Pacific breezes, members and guests began the evening with a pair of exquisite hors d'oeuvres: Moroccan-spiced lamb with citrus yogurt and a vegetable escabeche served in a delicate puri shell, paired beautifully with Roederer Estate Brut NV from Anderson Valley.

An artfully crafted amuse-bouche followed, themed "surf & turf," featuring kurogoma-crusted ahi tuna and shoyu-maple glazed pork belly with yuzu avocado emulsion. This yin and yang of flavors was elegantly complemented by a Haart Goldtröpfchen Kabinett Riesling 2021 from Germany’s Mosel region.

As diners admired views of Carmel’s whimsical, European-style buildings designed by Hugh Comstock and others, the premier course was served: yellowtail crudo with preserved lemon, dehydrated castelvetrano olives, crispy capers, genovese basil, pistachio, extra virgin olive oil, and local Big Sur sea salt. This vibrant dish was paired with Landmark Vineyards' Overlook Chardonnay 2018 from Sonoma County.

The deuxième course showcased the versatility of Chef Grasing’s kitchen: Chinese fried squab with garlic gai lan, pickled cucumber, and jasmine rice, expertly paired with a local favorite — Lucia "Gary’s Vineyard" Pinot Noir 2013 from the nearby Santa Lucia Highlands.

A highlight of the evening was the troisième course, honoring a cherished World Chaîne Day tradition of the Monterey Peninsula Bailliage: members sharing magnums from their private cellars. Notable wines included a Sea Smoke Pinot Noir “Southing” 2022, a rare Morgan 1991 Cabernet Sauvignon from the Durney Vineyard, L’Aventure “Optimist” 2017, Failla Pinot Noir, Keefer Ranch 2006, among others.

Chef Grasing rose to the occasion, presenting a luxurious wagyu duo: a beef cheek croquette with spring peas, beef jus, and horseradish, alongside "drunken wagyu" nigiri topped with kaluga caviar, nikiri sauce, and wasabi.

As the sun dipped over the white sands of Carmel Beach, the evening concluded with a decadent dessert: Pavlova featuring Madagascar vanilla mousse, fresh berries, and coconut gelato. To cap the celebration, guests toasted with the "afterglow cocktail" — a spirited blend of bourbon, lemon, and Cointreau — leaving the evening on the highest of notes.

The Monterey Peninsula Bailliage extends its sincere gratitude to Chef Kurt Grasing, Chef Mario Garcia, and their exceptional team for delivering a dining experience that honored the highest standards of the Chaîne des Rôtisseurs and created memories to be savored.