Despite chilly breezes and outrageously high ticket prices ($500 was cheap), PBF&W, April 12-15, was a bustling, fun-filled weekend, with celebrity chefs, after (and after-after) parties, copious amounts of caviar, champagne and white Burgundy sipped overlooking the waves from the Inn at Spanish Bay fire pits, and a helicopter ride with sommeliers(!) to Carmel Road’s vineyards.