10 Insanely Interesting Dishes at Pebble Beach Food & Wine

Jonathon Sawyer of The Greenhouse Tavern wowed our taste buds with his bucatini, spun generously around a fork. The carbonara-like sauce featured beef jerky bits rather than the traditional bacon. Upon service, the chef grated a bar of smoked and aged egg yolks (resembling bottarga) to amp up the umami. Chef, please start selling bars of that stuff online.