Even when empty, the dining room at The Ahwahnee sparkles.
- Even when empty, the dining room at The Ahwahnee sparkles.
- Chef Cal Stamenov, of Carmel Valley's Bernardus Lodge, extols the virtues of fennel.
- Chef David Kinch, of Manresa in Los Gatos, takes a moment from prepping for the Gala Dinner.
- The Ahwahnee's kitchen storeroom still has the original iceboxes, where food was kept cool with ice cut from Mirror Lake.
- Martha Miller, Producing Manager of the historic Bracebridge Dinner, has worked at The Ahwahnee since she was a teenager.
- Preparing a vat of squash and apple soup.
- The Ahwahnee produces more than 400 loaves of bread a day.
- Think prepping a home kitchen takes planning? Try cooking for 150.
- Gala Dinner menu, with each course prepared by a different chef.
- Wild-caught yellowtail crudo - Executive Chef Percy Whatley, The Ahwahnee
- Diver scallop with persimmon, fennel, beet, apple, black truffle, and chestnut sauce - Chef Cal Stamenov, Bernardus Lodge in Carmel
- Breast of squab with vegetable-stuffed cabbage - Chef David Kinch, Manresa in Los Gatos
- Venison chop with chanterelles, spinach, garlic flan, and caramelized cipollini - Chef Matt Bolton, Pacific's Edge in Carmel
- Fruit cache with green apple bocage, praline cream, pear gelee, and mango ice cream - Executive Pastry Chef Paul Padua, The Ahwahnee
- The Gala chefs
- Nature porn - view from a room at The Ahwahnee
- More nature porn - on the way to Mirror Lake
- Even more nature porn - winter in the park
- More >
