When luxurious cuisine meets with luscious wine, you know it’s time for the return of the 7th Annual San Diego Bay Wine & Food Festival. This November join the wave of epicureans taking over America’s Finest City in a week-long experience your tastebuds will never forget. November 17 -21.
Chef Roy Yamaguchi, Chef Jon Sloan, Chef Celestino Drago, Chef Nico Chessa, Chef Katsuya Fukushima, Chef Kenny Gilbert, and Chef Ron Oliver design a six-course menu for the San Diego Bay Wine & Food Festival’s Celebrity Chef Luncheon
SAN DIEGO, CA (October 18, 2010) – The San Diego Bay Wine & Food Festival is pleased to announce its line-up of celebrity chefs appearing at the November 21st Celebrity Chef Luncheon, Presented by Wine Spectator, which includes Chef Roy Yamaguchi and Chef Jon Sloan of Roy’s, Chef Celestino Drago of Drago Ristorante, Chef Nico Chessa of Valentino, Chef Katsuya Fukushima of José Andrés Catering by Ridgewell’s, Chef Kenny Gilbert of Bravo TV’s Top ChefSeason 7, and Chef Ron Oliver of The Marine Room La Jolla.
The luncheon is the culmination of a weeklong series of festivities, where nationally acclaimed chefs and legendary wineries come together to prepare a six-course meal paired with wines. Each table features a different winemaker or winery representative pouring a selection of fine wines from their portfolio. The prestigious list includes Domaine Serene, JUSTIN Vineyard & Winery, L’Aventure, Robert Biale Vineyards, Spring Mountain Vineyards, Laird Family Estates, Martinelli Winery, Wines of the Loire Valley, and others. Following the luncheon is the American Institute of Wine & Food’s Big Bottle Auction, a live auction that raises funds for the AIWF’s Culinary and Enology Scholarship Program.
“We’re very excited to have such a talented line-up of chefs for this year’s Celebrity Chef Luncheon,” said Michelle Metter, co-producer of the San Diego Bay Wine & Food Festival.
“The luncheon serves as a great platform for bringing together chefs from all over the U.S. to showcase their culinary skills at the food and wine festival. Most importantly, however, the chefs are helping support the education of future chefs and wine experts.” – Read More on Local Food And Wine
The Wine Spectator Celebrity Chef Luncheon & AIWF Big Bottle Auction takes place on Sunday, November 21 from 11:00 a.m. – 2:00 p.m. at Roy’s San Diego Waterfront. Celebrity Artist Christopher M. serves as host and emcee for the afternoon, while Master Sommelier Joseph Spellman will be on-hand to provide commentary during the live auction. Following the six-course food and wine pairing, the AIWF Big Bottle Auction begins, giving attendees the opportunity to bid on an array of items such as jet-setting vacation packages, large format bottles, and one-of-a-kind items that are perfect for the food and wine enthusiast.
California Wine Festival – Orange County
Sustainable Seafood & Wine Tasting
The elegant Ritz-Carlton Laguna Niguel is Festival Headquarters Hotel and host of the kick-off event. The hotel overlooks the Pacific high on a bluff and is the epitome of California luxury and style. This casually elegant evening will presents classic food and wine choices with an earth-friendly attitude – delicious sustainable seafood delicacies paired with organic and biodynamically farmed wines. Limited to 500.
Sunset Rare & Reserve Wine Tasting
Friday, April 23, 2010 6:30- 9:00pm
This is the toughest ticket in town. California’s best winemakers dust off their rare and reserve level bottles in a wine lovers fantasy night of sipping the ”GOOD STUFF”! Some wines being poured are no longer in distribution; some are proprietor’s reserves and end-of-vintage wines. A champagne reception greets guests who may be treated to Napa trophy cabs, rare bottles from Sonoma, Santa Cruz and Sierra Mtn. areas, the red-hot Central Coast, and Pinots from Santa Barbara County and more. Top regional chefs will serve hot and cold appetizers while live bluesy jazz keeps things super cool. The sleek yachts and understated luxury of Dana Point harbor’s Yacht Club provides just the right amount of romance for this night of fantastic wine and food under the stars.
Beachside Wine Festival
Saturday, April 24, 2010 1:00 -4:00pm (VIP/Press/Trade 11:30am- 1:00pm)
This ever-popular event is a Spring time high point in Dana Point and gets under way at 11:30 am for VIP and Gold Pass holders – and 1:00pm for regular ticket holders. Thousands of wine lovers will hit the sun-splashed beachside location for a day of sun, wine, food and music. Literally hundreds of premium California wines are served up along with the best of the regional microbreweries, local top chefs and food purveyors and vendors of all things related to wine.
Register for the conference – It’s FREE!
2:00 – 3:45 / Keynote: Raj Patel April 24th
Click HERE FOR VIDEO Speakers include Barry Logan of La Milpa Organica, Raj Patel and many more. Free food will be served both days for breakfast and lunch. Free parking, free kids activities will also be available. Come learn about what’s wrong with our food system and what we can do together to fix it.
Introduction to the Farm Bill and other federal food policy
A primer on the federal legislation known as the Farm Bill that affects all our diets by subsidizing corn, soy and other commodity products thus making unhealthy ingredients like High Fructose Corn Syrup or soybean oil cheaper than real foods like fruits and vegetables. This will also cover school lunch, an issue that is currently in Congress right now. Learn how the Farm Bill and other federal food policy directly affects our diets, our environment, and our health.
Growing Families: Food justice and pregnancy, babies and children
Identifying San Diego’s Food History
Childhood Obesity and the Food Environment
Today’s children will be the first generation with a lower life expectancy than their parents. How can we reverse this trend? We will discuss findings from a recent nutrition intervention with Latino youth, view a short film on food access in South Los Angeles and learn about the promising work being done at Olivewood Gardens and Learning Center in National City.
Lose your Lawn
Learn how to convert your lawn into a productive garden space.
Race and Class Deconstruction
Do race and class disparities influence food choices and policy? How? Does it even matter? Taking a look at what makes for the dynamics between affluent and poor; demographics and migration; systemic issues and personal choices—and how we can reach arcoss zip codes, culture for a shared food future. This is interactive; come with your ideas!
Defining Sustainability: Shifting Our Perceptions
Sustainability is about making the most of what we have and shifting our perceptions about the things we use, where they come from and where they go to once we are done with them. A truly sustainable society views waste as unethical and ugly. Thus, learning how to view our consumer-based way of life in terms of “zero waste” requires a new way for perceiving our world. Join us for this experiential workshop in which we will honor and celebrate biodiversity and restorative science, while we also re-pattern our thinking about everyday products by learning how we can turn our refuse into reusable and utilitarian goods.
Basics of Urban Homesteading
Some say we will return to a bright green future with numbers of us growing food in our backyards supplanted by community gardens, and food grown by local organic farmers who we know and support. We will celebrate those who are growing some of their own food at home, growing food not lawns, being backyard farmers, and look at living in intentional community that is earth based. We will show the film “Homegrown Revolution” a 15 minute film about the Dervais community in Pasadena who are paving the way to “a Path to Freedom” through being sustainable right where they live.
Grassroots Organizations: Who They Are, What They’re Doing and How to Get Organized
This round table discussion will include the voices of active members of local organizations, such as the People’s Produce Project and Roots San Diego Sustainable Food Project, who will share information about their respective organizations as well as address why grassroots organizing is so vital to today’s shifting society. The conversation will then be open to the entire group for investigating other organizational needs within San Diego and for providing resources on how to get organized, find funding, and more.
11:30 – 12:00 / Networking Break
12:00 – 1:00 / Lunch and Music
1:00 – 1:45 / Workshop Session 2 (45 minutes)
Unraveling NAFTA: Exploring the Trade Agreement and its Consequences on our Food System
It’s been 16 years since NAFTA was formally accepted; Where has it gotten us? The United States enjoys cheap food and labor costs, while the lives of many migrant workers and Mexican citizens are in jeopardy as they struggle to survive. Because San Diego is on the border of the US and Mexico, NAFTA has a profound effect on our community. We’ll take a closer look at the reality of the legislation, and the repercussions on our resources, specifically in the agriculture and the food industries.
Food Not Bombs: a story of liberating discarded food
An overview of what Food Not Bombs does and what they believe including a do-it-yourself guide to creating autonomous groups that can work non-hierarchically and effectively challenge the status quo with little to no resources. Topics also include c onsensus organizing, background info of food waste and restricted access to healthy food and how the state/police enforce and perpetuate these problems.
Global Food Movements: Case Studies of other Country’s struggles to reclaim their food system
What are people in other countries doing to fight for a more just food system? Join us to learn about social movements around the world that have been fighting for access to healthy food through land expropriation.
Greywater and Rainwater Harvesting: low-cost, simple solutions to creating a local water supply
Brook Sarson, owner of H2OME, San Diego’s first rainwater and greywater installation company, will lead you through local water issues, highlighting how you can be part of the solution by harvesting rainwater in your soil and in tanks and by reusing your laundry and shower water in your landscape.
Traditional methods of food production vs. corporate agriculture
Lessons from traditional agriculture in relation to what is missing in corporate agriculture.
Real Careers in Real Food: how to create jobs and start a business in our food system
Learn about how people from different backgrounds found gaps in the food system and addressed those gaps by starting their own business. Ask questions of these entrepreneurs and learn about potentials that still exist for the person that wants to start their own business to have a job in the local food system.
Hunger in San Diego
Learn about Hunger in America 2010, a national hunger study conducted every 4 years and for the first time includes San Diego County statistics. This study is an overview and snapshot of hunger issues in San Diego. Topics include: An overview of Feeding America San Diego, Food Bank 101 and Food Access (where do we get our food?), Distribution of food and FASD programs, Non-profit partner agencies, Fresh Rescue, Agency Capacity, Community Food Distributions. Special programs such as: Farm2Kids, BackPack and Soup4Supper will be covered. How to get involved: Donate, Volunteer and Advocate.
Speaking Truth to Power & Each Other: Moving toward a Just Language & Logic
It is well known that conditions create consciousness and inspire a corresponding conduct and commitment. The current “logic and language” comes from the ruling class/race. 1. How do we change it? 2. Can it be changed? 3. Do we want to change it?
Container gardening: the secrets behind a green thumb
Gain confidence you can grow a bit of your own food. Turn your thumb to green through learning you can repot a beet in a pot, keep the beet, and eat the beet greens. Orher foods, herbs, and edible flowers you can grow in a pot.
A Sustainable Campus Food System: Stories for Change
Changing the culture of a campus to incorporate healthy, sustainable and local food choices can be a challenge. Three presenters, a senior administrator and two very involved students, share their stories for change about how they brought food reform to their campuses and strategies you can use to change food culture on your campus. They offer diverse perspectives on bringing a farmer’s market to campus, starting a campus farm, gaining University support, and changing policies at the highest levels.