On October 27, more than 500 people gathered in Morgan Hill, California for the first annual MOHI Food & Wine Festival, hosted by resident luminary Frank Léal of Léal Hospitality and Appellation, the groundbreaking culinary-first hotel brand by celebrated chef Charlie Palmer and luxury hospitality veteran Christopher Hunsberger. Designed to spotlight Morgan Hill’s burgeoning culinary scene, the event featured 15 chefs, including internationally renowned talent to local, game-changing culinarians.
MOHI Food & Wine Festival raised important funds which will directly support the creation and further development of nutrition, culinary and hospitality programs across the Morgan Hill Unified School District. Over 30 high school students within the Live Oak High School Culinary Arts Program showcased their skills and participated with both the local and visiting chefs. In addition, event sponsor Big Green Egg donated two of their signature Big Green Egg Grills to directly supplement the program’s culinary offerings and will enhance day-to-day instruction.
“MOHI Food & Wine Festival was a true celebration of Morgan Hill’s unique culinary and winemaking heritage, showcasing the destination’s people, its passion, and its terroir,” notes Chef Charlie Palmer, co-founder and CEO of Appellation. “The festival offered guests a taste of Morgan Hill, reinforcing the destination’s deserving spotlight for its farm-to-fork experiences and an exceptional restaurant scene waiting to be discovered.”
“It was amazing to see the community come together for the MOHI Food & Wine Festival. This event was just a glimpse of what’s to come as we build something special here with Hotel MOHI by Appellation,” notes Frank Léal, co-founder of Léal Hospitality. “Set to debut in 2025, the hotel will offer an exciting new setting in Morgan Hill for locals and visitors to gather, connect, and celebrate the best of this incredible region. What we experienced this weekend is only the beginning.”
– Event Highlights –
Sunday, October 27: MOHI Food & Wine Festival
500 guests indulged in 12 tastings with wine and cocktail pairings including:
- Elizabeth Falkner’s Grilled Oyster King Mushroom Salad with caper-date vinaigrette; paired with the chef’s new spirit herbaceous line of spirits, T’Maro.
- Tyler Florence’s (Wayfare Tavern) Steak Diane with buttered brioche and black truffle cognac sauce; paired with 2021 Cabernet Sauvignon from Duckhorn Vineyards in St Helena, CA.
- Michael Mina’s (The Mina Group) Hawaij Spiced Beef Short Rib with olive oil-herbed sweet potatoes, matbutcha puree, and red wine jus; paired with 2009 Godsend Cabernet Sauvignon from Léal Vineyards in Morgan Hill, CA.
- Lance Ramhurst’s (Léal Hospitality) Grilled Lions’ Mane Mushroom with smoked ricotta, tomato jam, and sourdough baguette; paired with 2015 Estate Carnavál Meritage from Léal Vineyards in Morgan Hill, CA.
- Nicola Cavicchini’s (Cordevalle) Chargrilled Diver Scallop Grape with Must Soubise, Quince Mostarda, and Granny Smith Espuma; paired with 2023 Unoaked hardonnay from Bricoleur Vineyards, located just outside Healdsburg, CA.
- Todd Fisher’s (The Meatary) Smoked & Grilled Santa Carota Beef Tomahawk with bone marrow, and roast garlic bordelaise; paired with 2021 izzy James Old Vine Zinfandel from Harney Lane Vineyard in Lodi, CA.
- Sal Calisi’s (Odeum) Pulpo alla Griglia grilled spanish octopus with sautéed escarole, cannellini beans, toasted garlic, and chili; paired with 2021 Grenache from Alara Cellars in Morgan Hill, CA.
- Thomas Bellec’s (Appellation & Charlie Palmer Collective) Smoked Salmon with brown butter, cauliflower mousseline, verjus-pommery mustard, and sauce vierge; paired with 2021 Viognier from Lions Ranch in San Martin, CA.
- Kuba Hemmerling’s (Point Reyes Cheese Farmstead) Point Reyes Bites featuring blue cheese; paired with 2009 Léal Tawny Port from Léal Vineyards in Morgan Hill, CA.
- Micheal Jochner’s (MHUSD) Richards Regenerative Beef Slider with rumiano cheddar, and pickled hikari cucumbers; paired with 2022 inot Noir from Belle Glos in Napa, CA.
- Cristobal Castro’s (MOHI Farm Bakery) Assorted Dessert Bites; paired with 2009 Léal Tawny Port from Léal Vineyards in Morgan Hill, CA.
- Lou Zulaica’s (Cellar Door Catering) New Zealand Lamb Chops with crispy herb polenta, smoked tomato vegetable ratatouille, and cabernet bordelaise; paired with 2018 Sirah from Guglielmo Winery in Morgan Hill, CA.
- John Finger’s (Hog Island Oysters) Hog Island Sweetwater and Highwater Pacific oysters
- Otto Szilagyi’s (Tsar Nicoulai Caviar) Sacramento River Sustainable Tsar Nicoulai Caviar
- Christy Khattab’s (Cypress Grove) Almond tuile, Humboldt Fog slice, Effie’s Oatcake crumble, and dried cornflowers
Sponsors
MOHI Food & Wine Festival would not be possible without its generous sponsors including Allen Brothers, Chefs Warehouse, FIJI Water, Big Green Egg Grills, and more – all of which made this celebration possible.
