SDFW 20th Celebration

A Guide To Navigating The San Diego Food + Wine Festival: 20th Anniversary Celebration – Kicking Off November 2-10, 2024 

The San Diego Food + Wine Festival has announced its final programming schedule for this year’s weeklong event, set to take place November 2nd – 10th. Celebrating its 20th anniversary, the festival promises an elevated lineup of events, enhanced partnerships, a stellar lineup of culinary luminaries and unforgettable experiences for more than 11,000 food and wine enthusiasts.

Since its inception in 2004, the San Diego Food + Wine Festival has received recognition by Forbes, Travel + Leisure, Wine Spectator, and Men’s Journal and feted by USA Today multiple years in a row. What began as a celebration of local talent has transformed into a significant platform for discussions on sustainability, equity, and the future of the food industry. The festival has evolved into more than just a showcase of food and drink; it serves as a vibrant hub for thought leaders and innovators in the culinary world, fostering essential conversations around these critical issues. This year, the festival will partner with two iconic organizations—the James Beard Foundation and Food Tank—to further enrich these important dialogues.

We’re breaking down how to experience this week of wonder: from tastings, to education, to celebrating our region’s finest talents from both sides of the border, the San Diego Food + Wine Festival promises to be one of the highlight events of the year!

Exciting New Elements and Partnerships to Celebrate 20 Years

  • FOOD TANK SUMMIT 11.2: In partnership with Food Tank, KPBS, and the San Diego Food + Wine Festival, this groundbreaking summit will explore the theme: “What’s the Future of the Good Food Movement?” Featuring discussions with celebrity chefs Alice Waters, Elizabeth Faulkner and Drew Deckman, as well as advocates, farmers, national and local civic leaders, CEOs and other luminaries from across the food landscape.

 

  • FRIENDS OF JAMES BEARD FOUNDATION Opening Night: GRAND DECANT 11.8: This grand opening event will feature James Beard Award-winning chefs and beverage talents, alongside Global wine and spirits producers who will break out their best bottles in a premier tasting of their most award-winning or highly coveted products. Taste some of the best wines produced in the world from distinguished wine regions like Paso Robles Wine Country, Napa Valley, Sonoma County, Lake County, Lodi, Temecula, San Diego, Valle de Guadalupe, Mexico, Spain, Argentina, France, Germany, Australia, New

    Zealand, Portugal, and many more. The evening will benefit the James Beard Foundation and its mission to support a more sustainable restaurant industry. Hosted by Charlotte Randolph, inaugural Michelin Sommelier of the Year and co-owner of 2-star Michelin Californios, along with bites provided by James Beard and Michelin recognized chefs including Tara Monsod (Animae + Le Coq), Drew Deckman (Conchas de Piedra, THIRTYONE31, Jonathan Bautista (Ember & Rye), Maynard Llera (Kuya Lord, Los Angeles), and Matt Vawter (Rootstalk, Breckenridge).

 

  • CULINARY CINEMA SERIES / CORONADO ISLAND FILM FESTIVAL 11.7 – 10: Experience the ultimate fusion of food and film in this extraordinary collaboration between two of the most iconic festivals in San Diego: the San Diego Food + Wine Festival and Coronado Island Film Festival. This is your chance to meet and greet the creative minds behind the films and the culinary geniuses who bring the food to life. Some of the films slated for screenings include:

    • “FISH & MEN” – The High Cost of Cheap Fish, a documentary by Directors Darby Duffin & Adam Jones, starring Michelin-honored Chef Michael Cimarusti. Michael and Outdoor Channel star and famed fishmonger Tommy Gomes will participate in a panel and food demo following the film.

    • The world premiere of “MARCELLA”, a documentary about the remarkable life of Marcella Hazan by Director Peter Miller and executive produced by James Beard Award winner Chef Art Smith.

    • The West Coast premier of “BUDDHA JUMPS OVER THE WALL,” the story of Chef David Yárnoz (5 Michelin stars), who returns to Taiwan after the pandemic to face the problems of bringing Spanish cuisine to the other side of the world. Meanwhile, in Taipei, local chef Kai Ho (3 Michelin stars) tirelessly searches for influences to combine the produce of his land. Q+A following the film and a cultural fusion tasting.

 

  • KITCHENS FOR GOOD A partnership with this food rescue program ensures that surplus food from the Grand Weekend events is distributed to individuals in need while reducing food waste. Kitchens for Good takes a thoughtful approach by bridging the gap between wasted food and hunger by rescuing surplus and cosmetically imperfect food from wholesalers and farmers and engaging students in a culinary apprenticeship program to upcycle these ingredients into nutritious, scratch-made meals for hungry families.

For Wanderlusters, Adventurers and the Culinary Curious

 

  • BAJA CULINARY EXPEDITION: A Journey Through Michelin Guide Mexico 11.7: An exclusive culinary journey through the Michelin Guide Mexico in Valle de Guadalupe, showcasing the flavors of acclaimed Mexican chefs and winemakers: Chef Esteban Lluis at Damiana, Chef Javier Plascencia and Chef Oscar Torres at Animalon, Winemaker Lulú Martínez at Bruma Winery, Chef Drew Deckman at Conchas de Piedra, and Winemaker Hugo d’Acosta at Casa de Piedra. (Two seats left!)

 

  • LOVE THY NEIGHBOR(HOOD): EAST VILLAGE – THAI COOKING CLASS AT SOVEREIGN THAI WITH CHEF JUMI 11.7: Join Chef Jumi of Sovereign Thai Modern Cuisine, a Michelin guide restaurant featured on Food Network’s Diners, Drive-ins, & Dives, for an immersive culinary tour of Thailand.

    Diego’s Little Italy, a neighborhood where the past mingles with the present. Once home to generations of Italian fishermen, this area now boasts a diverse array of top chefs, rooftop bars, breweries, and pubs nestled alongside Italian American landmarks and traditions.

 

  • LOVE THY NEIGHBOR(HOOD): LITTLE ITALY EXPERIENCE 11.8: Explore the buzz of San Diego’s Little Italy, a neighborhood where the past mingles with the present. Once home to generations of Italian fishermen, this area now boasts a diverse array of top chefs, rooftop bars, breweries, and pubs nestled alongside Italian American landmarks and traditions.

Get Educated

  • CREATOR LIVE 11.7-8: A fresh addition to the festival’s programming, Creator Live brings together top creators in culinary, travel, and lifestyle for a day of master classes, workshops, and brand experiences designed to inspire and educate the food creator community. Top attending creators/panelists include acclaimed pastry chef and cookbook author (Breaking Bao), Clarice Lam, MasterChef contestant and author of Milk and Cardamom, Hetal Vasavada, and Monti Carlo, co-host of “Best Bite Wins” and author of her upcoming cookbook, Spanglish.

 

  • THE WORLD IN A WINE GLASS: A Master Class with Ray Isle of Food & Wine Magazine 11.8: From the pages of his book The World In A Wine Glass, veteran wine writer Ray Isle takes you through an in-depth tasting and spirited discussion challenging today’s mass-produced and industrially farmed wines. As the author of The World In a Wine Glass and Executive Wine Editor at Food & Wine Magazine, Ray Isle is one of the world’s most prolific authorities on wine.

 

 

  • PRESTIGE CUVEE & CAVIAR 11.8: Each of the best champagne houses in France produces a prestige cuvée – the best of the best of bubbles. In this class, you’ll take a tour of Champagne history sipping through tête de cuvée from some of the world’s most noble champagne houses.

Snag a Coveted Seat at the Table

  • SABORES ETERNOS PAIRING DINNER 11.6: A special 6-course “Day of the Dead” dinner presented by some of the talented chefs from Bocuse D’Or, Team Mexico including Oliver Seki (Seki Restaurante ), Marcelo Hisaki (Restaurante Amores), Antonio Mortera (Komat Restaurant), Ana Lei (Sommelier), and Nino Franco (Fishers Restaurant).

 

  • A CULINARY JOURNEY FROM CO TO CA 11.7: Marisi’s Executive Chef Cameron Ingle and Chef Matt Vawter of Rootstalk in Breckenridge, Colorado, and the winner of James Beard Foundation’s 2024 Best Chef: Mountain, will collaborate on a special menu that explores Italian cuisine. Wine will be paired by special guest Ray Isle, Executive Wine Editor for Food & Wine Magazine and author of The World in a Wine Glass.

 

  • AMIZETTA VINEYARDS NAPA VALLEY WINEMAKERS DINNER 11.7: A culinary experience at L’Auberge Del Mar with Amizetta Estate Ambassador Sommelier, Cristina Merrigan, along with chefs James Montejano (L’Auberge Del Mar/Adelaide), Davin Waite (Wrench and Rodent/The Plot), Kelston Moore (Fox Point Farms/Harvest), and more.

 

  • MISTER A’S TASTING EXPERIENCE WITH REVANA FAMILY VINEYARD 11.8: A rare opportunity to experience Revana, a highly allocated California Cult wine, originated by “The Queen of Cult Cabernet” Heidi Barrett (Screaming Eagle, Dalla Valle) and now curated by the incomparable winemaker Thomas Rivers Brown (Schrader Cellars, Rivers-Marie). All paired with a 4-course menu from Mister A’s Executive Chef, Stephane Voitzwinkler. (One Seat Left!)

Get Interactive During the GRAND WEEKEND

GRAND TASTING 11.9: The capstone of festival week is the beloved Grand Weekend. After the Grand Decant, guests can join Saturday’s waterfront celebration with Michelin-starred and James Beard-nominated chefs, live-fire cooking demonstrations, immersive VIP experiences, and tastings from top wine regions like Paso Robles, Temecula, and Napa. Over 120 chefs and restaurants will be featured and over 800 wine, spirit, beer and alternative beverages will be available to sample.

    • “CohnChella” – Back by popular demand! If guests didn’t make it to Coachella this year, Cohn Restaurant Group has them covered with its mini festival-within-a-festival version of a music-driven foodie paradise. Five chefs representing restaurants in the Cohn Restaurant portfolio will serve bites alongside a dedicated mix of beer, wine and spirit vendors, with dessert features, a photobooth, piñata, and giveaways in their waterside escape!
    • “The Brandt Beef Experience” – Meat lovers should prep their appetites for the Brandt Beef + One World Meat Co. experience, an energetic opportunity to shake it to the sounds against the beautiful marina side view while sampling a variety of top local chefs’ unique takes on 100% source-verified and natural Brandt Beef complemented by some of San Diego’s best cocktails and beer.
    • “Pride of Mexico” – Our Baja friends from South of the Border are back, bringing over 8 restaurants and 15 wineries to deliver an unmatched Baja dining experience in San Diego. Mexico is taking center stage, with even more destinations joining the year’s biggest foodie celebration! Explore the flavors of Nayarit and wine regions across the country.
    • “That’s Cool” – Guests are invited to discover an exciting array of products in a specially curated zone designed to inspire the response, “That’s Cool!” This immersive Center Hilltop space will showcase up-and-coming brands, allowing guests to sample, engage, and learn.
    • “Wine Region Explorations” – Get ready for an incredible lineup from Temecula, Paso Robles, Lodi, Lake County, and Baja, featuring their finest wineries, winemakers, restaurants, and local specialties. Paso will showcase over 20 wineries alongside a local distillery and restaurant. Capture a moment “in a hot

      air balloon” basket with Temecula, which boasts 15+ wineries. Baja will present more than 15 wineries, while Lake County and Lodi will each feature nearly ten.

The VIP Experience at the Grand Tasting 11.9: Guests who opt for the VIP Experience will be treated to early entrance and a special “Live Fire Experience” with the region’s top award-winning chefs flexing their creative muscles with the interplay of open flame and rustic grilling and smoking accessories. Roberto Alcocer (Malva, Valle de Guadalupe and Valle, Oceanside), Travis Swikard (Callie, San Diego), Danny Romero + Dante Romero (Two Ducks, San Diego), Suzette Gresham (Aquerello, San Francisco), Bernard Guillas (Maître Cuisinier de France), VIP Host Jack Ford (Taj Farms) and many more!

    • VIP Host Jack Ford of Taj Farms is adding a local, bespoke element with curated delicacies that will be fermented, cured and broken down by students in the nearby Mesa College Culinary Arts program.

 

SAZERAC’S ROOFTOP TAKEOVER: SDFW’s 20th Birthday Bash 11.9: To cap off the 20th Anniversary, Sazerac House will take over the rooftop of Andaz San Diego for a night celebrating cocktail culture and vinyl. Join celebrity chefs Angelo Sosa, Gale Gand, and Clarice Lam, along with internationally acclaimed bars including 52 Remedies, Youngblood and, featured on the World’s Best Bars, Aruba Day Drink and Sabina Sabe. Raise a glass to the 20th year of San Diego Food + Wine! VIP’s get commemorative vinyl benefiting nonprofit organization Turning Tables.

 

GRAND FIESTA 11.10 The finale of the Grand Weekend, this cross-border celebration of Baja’s cuisine and culture will feature a vibrant celebration of the rich cross-border culinary and cultural influence of Latin America on Southern California award-winning chefs creating world class cuisine, exceptional wines, craft beer, traditional and unique spirits of Mexico, and breathtaking, larger-than-life art installations.

In partnership with the Consulate of Mexico, the Grand Fiesta is the culmination of the Grand Weekend and takes place at Liberty Station’s expansive Ingram Plaza. Dedicated to the vibrant culinary culture of Latin America and Southern California, Grand Fiesta features live performances, immersive brand experiences including wine and spirits of Mexico, culinary stations curated by award-winning chefs from San Diego, Baja and beyond. Bocuse d’Or honorees including Chefs Marcel Hisaki, David Alarcon, Diego Vargas, and Oliver Seki will join over 30 award-winning chefs and talent including Carlos Gaytán, Miguel Angel Guerrero, Luis Esteban and so many others to serve their distinct versions of Latin cuisine.

    • TACO TKO – They cook. You Vote. The beloved annual “Taco TKO” competition sponsored by Edible San Diego will return, and the most celebrated taco makers on both sides of the border will battle it out for “Most Awesome Taco” in the city as voted on by attendees and an esteemed panel of judges including Michelin-honored chefs Drew Deckman, Carlos Gaytán and Suzette Gresham. Chefs with winning tacos can win up to $3000 in cash and prizes, as well as an ad package with Edible San Diego.
    • “Oyster Sunday,” hosted by Man versus Food’s Casey Webb, comes to the Grand Fiesta sponsored by Stoneleigh Wine in a fun “shuck off” between celebrity chefs. Come watch the fun, enjoy fresh oysters and wines paired by Stoneleigh Wine.

Supporting the Community

Each year, the festival raises funds to support the development of San Diego’s hospitality workforce, providing scholarships for line cooks, servers, culinary students, hotel staff, and other food and beverage professionals. These scholarships have already helped hundreds of individuals advance their careers, creating a ripple effect that benefits small business owners, restaurateurs, and the community at large.

TICKETS AND EVENT INFORMATION

Individual ticket and weekend packages are currently available for purchase for the Grand Decant, Grand Tasting, and Grand Fiesta experiences. Plus, other ticketed experiences, from panels and educational events to culinary expeditions and tastings. Travelers can find Information on hotel partner packages here and flights via our official airline partner, Southwest. For more information, please visit the festival website and Instagram at @sdfoodwine.

ABOUT THE JAMES BEARD FOUNDATION

The James Beard Foundation (JBF) is a 501(c)3 nonprofit organization that celebrates and supports the people behind America’s food culture, while pushing for new standards in the restaurant industry to create a future where all have the opportunity to thrive. Established over 30 years ago, the Foundation has highlighted the centrality of food culture in our daily lives and is committed to supporting a resilient and flourishing industry that honors its diverse communities.

Author: Lauren Cain