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Contact:
Haley Messner
San Diego Bay Wine & Food Festival
619-312-1212
messner@fastforwardevents.com

FOR IMMEDIATE RELEASE

ALL STAR ROSTER OF SAN DIEGO CHEFS SHOWCASE OCEAN-TO-TABLE DINING AT SAN DIEGO BAY WINE + FOOD FESTIVAL®TM, NOVEMBER 18


Five-Course, Wine Paired Luncheon Explores Sustainable Seafood, Local Purveyors And Creative Approaches To Cooking With Fruits De Mer

San Diego, CA (October 29, 2015) - From the local yellow tail, bonito, sea bass, ama ebi (spot prawns) and more, San Diego’s vast and diverse populations of fish, crustaceans, barnacles and beyond, provide daily inspiration for the city’s top chefs – who are increasingly utilizing local purveyors and farmer’s markets as fishmonger of choice. On Wednesday, November 18, San Diego’s leading chefs collaborate at the San Diego Bay Wine + Food Festival® for a sea-centric luncheon, influenced by the undersea bounty found just off the coast of America’s Finest City.

The showcase of the ocean’s delicacies is filled with seafaring wisdom, and distinct culinary flavors from San Diego experts who find their inspiration from the sea. The impressive roster of chefs featured at the luncheon, include San Diego favorites, Bernard Guillas of The Marine Room (host location), Evan Cruz of Arterra, Amy DiBiase of Tidal, Jason Knibb of NINE-TEN Restaurant, Jason McLeod of Ironside Fish & Oyster, Chef Andrew Spurgin of Bespoke Event Styling and Menu Design and Fishmonger, Tommy Gomes of Catalina Offshore.

Executive Chef Bernard Guillas calls the gathering of chefs a true celebration of the fruits de mer. “We could not have assembled a group of individuals who have a deeper appreciation for the ocean and its residents,” said Guillas. “In San Diego, the sea and its changing tides provide an undeniable inspiration to a chef and their culinary choices. Not only do some of the most amazingly delicious creatures call our ocean home, but so do a selection of chefs that approach seafood with an incredible sense of creativity and respect.”

With an increased effort to purchase sustainable seafood from local markets and producers, San Diego chefs provide insight into the growing ocean-to-table trend sweeping Southern California, and agree that one does not have to be a chef, to enjoy the sea’s bounty. Advice from the chefs is pretty consistent, keep it simple.

Selecting, purchasing and preparing seafood does not need to be as intimidating as it often seems, and Jason McLeod of Ironside Fish & Oyster claims that trust is a critical factor in bringing fresh seafood home, “The best tip I can give anyone is to build a relationship with whomever you are buying your product from. You need to be able to trust your resources and if you cannot, then do not buy from them. Shop at local famer’s markets and support local business. If they succeed we all succeed.”

Held at the iconic Marine Room from 11:30 a.m. until 2:00 p.m., Bernard Guillas and Friends Host an Ocean-To-Table Luncheon dives deep under the sea for a taste of San Diego’s seafood scene, a look at the sustainable purveyors changing the ways we cook, and the culinary minds who provide fresh and innovative approaches to underwater cuisine.

Throughout the afternoon, listen to the chefs share their love for the ocean, learn how they select their proteins and what inspires their creativity, while enjoying five uniquely crafted wine-paired dishes, including:

- Hors d ‘Oeuvres -
Baja Bay Scallops
Trout Pearls | Sesame Plum Brittle | Yuzu Cream
Bernard Guillas and Ron Oliver – The Marine Room

SD Sea Urchin
Pumpernickel | Ploughgate Creamery’s Cultured Butter Maldon Sea Salt
Andrew Spurgin – Bespoke Event Styling and Menu Design

- First Course -
Baja Wild Shrimp Tartare
Fennel Cracker | Apple | Tarragon | Smoked Oyster
Jason McLeod – Ironside Fish & Oyster

- Second Course -
Charred Hiramasa
Lemon Allspice Compressed Pear | Celery Leaf | Puffed Farro | Sunchoke Puree | Pomegranate Gastrique
Jason Knibb – NINE-TEN Restaurant

- Third Course -
Bigeye Tuna
Matsutake Mushrooms | Foie Broth | Bottarga
Evan Cruz – Arterra

- Fourth Course -
Walnut Financier
Pumpkin Pudding | Rum Raisins
Amy DiBiase – Tidal

A reception with bubbles will be hosted from 11:30 a.m. until 12:00 p.m., and the luncheon will be held from 12:30 p.m. until 2:30 p.m. Tickets are priced at $85 per person and can be purchased at http://www.sandiegowineclassic.com.

For a complete schedule of events or to purchase tickets for the San Diego Bay Wine + Food Festival, visit http://www.sandiegowineclassic.com.

SAN DIEGO BAY WINE + FOOD FESTIVALTM

The 12th Annual San Diego Bay Wine + Food Festival® is an international showcase of the world's premier wine and spirits producers, chefs and culinary personalities, and gourmet foods. Held November 16-22, 2015, the event benefits culinary arts and oenology scholarships awarded by The American Institute of Wine & Food and the Chaîne des Rôtisseurs. Over 150 wineries, breweries and spirit companies, 70 of San Diego’s top fine dining restaurants and 30 gourmet food companies will participate in the 2015 Festival. For more information visit www.sandiegowineclassic.com. Produced by World of Wine Events and Fast Forward Event Productions. For more information call 619-312-1212

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