“Guests can expect delicious small bites from Roux restaurant chef/owner Fabrice Roux, Carmel Valley Ranch executive chef Tim Wood, executive chef Michelle Estigoy of Cultura, 7D Steakhouse executive chef Tom Snyder, head Bernardus Lodge chef Cal Stamenov, Brad Briske from Home, Salt Wood executive chef Paul Corsentino (who formerly worked at Ventana), Alta Bakery’s Ben Spungin, Rio Grill exec chef Eduardo Coronel, chef Eric Piacentine from Big Sur Bakery, Michelin-starred chef Justin Cogley from Aubergine, as well as baker and pastry chef Ron Mendoza, chef Nadiv Geiger from Testarossa Winery, Cheese Shop Carmel owner Kent Torrey, and Black River Caviar’s Graham Gaspard. Tickets are $175 per person, with shuttle rides to and from Carmel available for an additional $35.”