Nobu Matsuhisa shows off his Chocolate Yuzu dessert, which he served at the FIJI Water booth.

This past weekend, one of America’s premier culinary events, American Wine and Food Festival, joined together the talent of the world’s top chefs and spirit purveyors for 2,700 party-goers to enjoy a memorable evening of epicurean delights, fine wines , live music, dancing, and a luxury silent auction, all within the backdrop of fantastic Hollywood movie sets at Universal Studios backlot.

AWFF gives guests the opportunity to sample a variety of tastes from internationally acclaimed chefs while supporting the Meals On Wheels program. Since the event’s inception in 1982, the Puck-Lazaroff Foundation has raised more than $15 million for the program that serves thousands of meals each day to Los Angeles’ homebound, senior, and disabled citizens.

Guests capped the night off in The Lounge, an after-hours retreat featuring sparkling wines from France’s Loire Valley and tempting desserts by a multitude of pastry chefs. Watch the video for a tantalizing recipe from Pastry Chef Gabrielle Riva & Chef Nobu Matsuhisa, a Ghirardelli sponge cake layered with raspberry jelly, set in a yuzu caramel sauce and finished with Ghirardelli dark chocolate cremoso, chai tea ice cream, and caramelized pumpkin seeds.

INGREDIENTS

Chocolate Sponge

300g butter
100g confectionery sugar
450g 60% Ghirardelli dark chocolate
500g egg yolks
8g baking powder
200g cake flour
150g almond flour
750g egg whites
320g sucrose

Chai Tea Gelato

523g chai infusion
170g milk
90g milk powder
40g dextrose
20g glucose powder
150g sucrose
7g stabilizer

Dark Chocolate Cremoso

250g milk
250g cream
100g egg yolks
100g sucrose
225g 70% Ghirardelli dark chocolate
Raspberry jelly
1kg raspberry puree
100g sucrose
25g gelatine

Caramelized Pumpkin Seeds

100g pumpkin seeds
60g sucrose