EDIBLE: When Twitter helps in situations beyond the Arab Spring, like GourmetFest Carmel.

My mom wanted to learn the Twitter. This had never happened. And that only fit with the theme.

Just that morning, the first woman outside of France to earn three Michelin stars, Annie Feolde of Florence’s Enoteca Pinchiorri, gave an unprecedented demo worthy of Julia Child – about asparagus-shrimp risotto – while chirping things like “We are tired but the next day we start again because we are happy!” and “Don’t put too much Parmesan on the top, otherwise it becomes a pity!” and “Never throw away the bones!”

Meanwhile wine industry legend Paul Draper and Big Sur server/somm sensation Aengus Wagner led a vertical tasting of Ridge Vineyards from 1977 through 2010 – by magnum bottles, no less. As event founder and ubiquitous conductor David Fink put it, “for the first and likely last time from magnum bottles.”

Words do the waves of taste some justice. But pictures help. And they can’t all make it into this column or even on the food blog (www.mcweekly.com/edible).

Hence the photo-heavy Twitter account @MontereyMCA.

Mama Anderson wanted to know more about what I’d been seeing and tasting at 2015’s second annual GourmetFest Carmel. She was right to think much had transpired, even though it was only halfway through day two. So she took to the Twitter and now she knows.

Here are some other tweets from just the last few days, in celebration of a truly palate-popping GourmetFest and the many great international and local tastemakers who participated, and 4,000 tweets twitted. They are also viewable on the Weekly’s home page in concert with the other writers’ and editors’ and along with the pictures that accompany almost every one of them. Retweets are preceded by the author and a colon.

# # #

Perfectly Pressed @PressClubWeekly has new and longer hours – including Sunday – to the tune of 6am-8pm M-F, 8am-2pm Sat and 10am-2pm Sun!

Right when you thought you knew how sugary sodas are – and how naughty Burger King is – there’s this news:

http://bit.ly/1B2UoUo

MYO Pure Frozen Yogurt coming along in Seaside. Word it would open [March 9] seems overly optimistic.

@EastBayExpress: @PGE4Me [PG&E]didn’t do seismic tests at Diablo Canyon nuclear plant

Happy [third] birthday Real Good Fish/Local Catch Monterey Bay!

Ok… that is over the top. #gourmetfest2015 + Black River Caviar.

Crab eclaires are a thing. A tasty tasty thing. By [star chef] Jonathan Cartwright.

“Scar tissue is stronger than regular tissue. Realize the strength, move on.” – Henry Rollins

Truffle shredded shuffle #gourmetfest2015 … endive rarely gets this sweet spotlight.

What people are ashamed of usually makes a good story. – F. SCOTT FITZGERALD

Francis Wolf’s version of the sea, with coltsfoot purée! #gourmetfest2015

Open kitchen/zoo for foodies. #gourmetfest2015

[Gary] Danko doing it #gourmetfest2015

@mashable: Derek Zoolander and Hansel on the runway at Paris Fashion Week. So hot right now.

When wood-smoked swordfish belly (sustainable?!) is terrain & purslane carrots are tower. #gourmetfest2015

Hamachi meets rhubarb and fennel and avocado and they all get along, a la Colin Bedford. #gourmetfest2015

@AdviceToWriters: Never confuse movement with action. – ERNEST HEMINGWAY

Creme fraiche ice cream… is a thing and I like it. #gourmetfest2015

When Michelin-starred chef is waiting in line for restroom at Carmel Realty across GourmetFest. A&R plumbing on case

Pigeon claw and liver never looked so good. Chanterelles too. By Taiwan’s Lanshu Chen. #gourmetfest2015

Annie Feolde’s risotto stars asparagus that she cooks briefly, marinates overnight and hits with licorice powder [at the end].

Clam ceviche by Jennifer Backman of Weekapaug Inn. #gourmetfest2015

Every single somm at grand women chef lunch at #gourmetfest2015: also female.

When a winemaker [holding plate over head] loves the #gourmetfest2015 china so much she has to know who made it before she eats what’s in it.

The moment when sewage seeps on Dolores as folks arrive to new city event space.

@hanifwondir: Excited to announce I will be the official DJ for this year’s Pebble Beach Food & Wine event!! This is the eighth go-round.

@AdviceToWriters: Start #writing, no matter what. The water does not flow until the faucet is turned on.

QUICKBITES

• Bernardus’ ambitious makeover wraps next month and includes a reimagined lobby, new rooms and, most importantly, a totally remixed restaurant concept that means no more award-winning Marinus. Get the lowdown on the blog, www.mcweekly.com/edible.

• Perfectly Pressed Juice Bar (of Salinas and now Seaside) to open third location in a surprising spot: Prunetuscany. More on the blog.

• The city of Monterey accepted Rappa 2.0’s latest illustrations for its new sign (which won’t say Rappa’s). Architectural review comes up next. Sister restaurant Abalonetti’s is very close to adding heaters, lights and a big fire pit.

• There’s still time to sign up as a designer or model for April 12’s second annual Cima Collina Trashion Show. More on the blog and 620-0645.

• Farm day = fun day at under-the-radar gem Hidden Hills Ranch noon-3pm Saturday, March 14. Kids meet animals, ride ponies ($7/adults, $5/children, free under 2) and adults enjoy a goat-cheese-making demo 10am-noon ($15, includes admission, RSVP, 776-3524).

• Super Natural Foods Company Exec Chef Kari Bernardi leads a raw food cooking demo 5-8pm Thursday, March 12 at CSUMB’s University Center ($20 for American Culinary Federation member, $30 non-members, RSVP 601-5895).

• Stone Creek Kitchen (393-1042) hosts a Moroccan-themed dinner ($125) 7pm Friday, March 20, with five courses like saffron lamb tagine and chicken b’stilla filled with juicy apricots, cinnamon and almonds, all paired with curated wines.

• Spots remain for the five-course Justin Wine Dinner at Jacks Restaurant happening 5-8pm Friday, March 13. The paired courses star a thyme-crusted lamb loin ($75, 649-7874).

• Chef Evan Lite of the Beach House at Lovers Point visits MEarth for their next Sustainable Chef Dinner 5:30pm Monday, March 23, featuring produce grown in MEarth’s gardens. Space is limited to 30 attendees ($65, 624-1032).

• ”When we are no longer able to change a situation,” Viktor E. Frankl said, “we are challenged to change ourselves.”