I recently had the pleasure and wonderful opportunity to photograph one of the events of Relias & Chateaux GourmetFest 2015, Cuisine and Wines of the World that was hosted at one of the newest venues in the heart of Carmel-by-the-Sea, Seventh & Dolores. My first impressions of this venue is that it’s spacious, it has tall ceilings, and it has the most beautiful natural light coming from their floor to ceiling windows. This venue is perfect for hosting weddings, corporate, and any celebratory events. Seventh & Dolores can host a maximum of 190 guests in their main dining space. What I love about the interior of this space is that everything including the wood beams and posts are painted white to give that modern touch. Another great feature about this venue is their kitchen which is accessible from the main dining room. You can keep the kitchen completely open to be a part of the space, close the glass doors to the kitchen (but guests can still see through the doors to watch the chefs), or close the shades to the kitchen to keep it hidden. At weddings, you typically don’t get to see what goes behind the scenes in the kitchen so I think it’s a great idea to either keep the kitchen open or close the glass doors but still have the ability to see what goes on. :] Street parking is free along the streets. The venue is also close to the beach which makes the perfect location for couple and bridal party photos.

You can read more about Seventh and Dolores specs. at their website: http://www.seventhanddolores.com/

Weekday rates begin at $250/hour and weekend rates begin at $600/hour. The rates includes the entire property (main dining area and the Lufthansa lounge room). That is an amazing rate considering how much venues can cost in the Bay Area.

For more information, you can inquire with their friendly staff, here.

The event itself was amazing. Relias & Chateaux GourmetFest is when prestigious chefs from all around the world come together in one central location, Carmel-by-the-Sea. Guests from near and far get to enjoy a wide range of gourmet food, wines, and spirits. I was very fortunate to participate and photograph their Cuisines and Wines of the World event that featured notable chefs: Gary Danko of Gary Danko, Diego Muñoz of Astrid & Gaston Casa Moreyra, Francis Wolf of Le Hatley Restaurant at Manoir Hovey, and Colin Bedford of Fearrington House. Their entire menu and wines were delectable! Some of the best food I’ve ever encountered. The five course meal was paired with specialty wines from all over the world.

The photos below are from the event but I hope it gives potential newlyweds the idea of how the venue can be dressed up. I love that I was able to photograph from the second floor to capture an aerial view of the dining area.

Seventh & Dolores is perfect for those engaged couples looking for a venue located in the heart of Carmel-by-the-Sea!

Guest can enjoy their outdoor patio with a fire pit. Think cozy nights by the fire!

Francis Wolf from Le Hatley Restaurant prepares his beautiful Panna Cotta dessert dish.

Gary Danko in the house!

BMW, one of the sponsors of GourmetFest 2015 showcases some of their newest models. Gorgeous, right?!

Black River Caviar… <3

The kitchen doors were closed during the event but we were still able to see behind the scenes of them preparing our meals!

Before each course, each winemaker introduced the wine we were about to devour.

First Course: Lemon Cured Hamachi with Ruhbard, Fennel, Avocado, Anson Mills, and Grits // Colin Bedford, The Fearrington House

Paired With: 2013 Clendenen Family Vineyards Sauvignon Blanc Santa Ynez Valley, California

Second Course: Beach Wood Smokes Swordfish Belly, Elderberry Purslane Carrot, Sea Urchin Bottarga, Sea Buckthorn // Francis Wolf, Le Hatley Restaurant at Manoir Hovey

Paired With: 2011 Dr. Loosen Wehlener Sonnenuhr Riesling GG Mosel, Germany

Third Course: Braised Rabbit and Onion “Causa” Avocado Cream and Quinoa // Diego Munoz, Astrid & Gaston Casa Moreyra

Paired With: 2009 Almaviva Puente Alto, Maipo Valley, Chile

Fourth Course: Juniper Crused Bison with King Trumpet Mushrooms, Balsamic Glazed Cioppolini Onions // Gary Danko, Gary Danko

Paired With: 2010 Massolino Barolo Serralunga d’Alba, Piemonte, Italy

Fifth Course: Panna Cotta of Cultired Goats Milk, Sweet Clover, Artic Rose Flat Oatcake, Green Alder Candied Beet, Birch Syrup // Francis Wolf, Le Hatley Restaurant at Manoir Hovey

Paired With: 1990 Philippi Barrel Aged Auslese

All the chefs came out after dinner!

The prestigious chefs and winemakers.

I had the honor of meeting Mr. Gary Danko. I can’t wait to eat at his restaurant next month!

Attending this event was a gift to me. In exchange, I’m writing about my experience in which my opinions are entirely my own.