Moments You Won’t Want to Miss at the 2019 Grand Tasting
The most-widely attended event during the nationally acclaimed San Diego Bay Wine + Food Festival (November 9-17, 2019) is the Grand Tasting (November 16). More than 200 wineries, breweries and spirit companies, and 50 of San Diego’s top restaurants, will participate.
With upward of 10,000 people in attendance, it might be easy to miss a few details. So, here’s a heads up: The exciting Chef of the Fest competition returns and new features include Camp Cohn, Miyoko’s Plant Based Zone, and the Chef’s Table Experience!
Chef of the Fest:
Many of the chefs at the San Diego Bay Wine + Food Festival Grand Tasting are vying for the coveted Chef of the Fest title. Yes, cash and prizes—along with bragging rights—are up for grabs.
Professional judges select one dish that stands out over others. Grand Tasting attendees also can also get in on the fun by voting for a People’s Choice Award winner.
Coordination of the Chef of the Fest judging is done by the San Diego Chapter of the American Culinary Federation (ACF). In addition to the ACF judges, the panel also includes local experts.
Last year’s winner was Chef Andrew Ryes of Paradise Point Resort & Spa. Reyes’ palate-pleasing entry was Dried Scallop Congee with Palm Carmel Braised Duck with Pickled Green Chilis, Fried Peanuts and Shaved Duck Egg Yolk.
Along with an overall winner in the Chef of the Fest competition, winners are also chosen in the categories of: seafood, meat, poultry and vegetarian.
Miyoko’s Plant Based Zone:
Miyoko Schinner is the award-wining vegan celebrity chef behind Miyoko’s (pronounced: Me-Yo-Cos). Her ground-breaking book, Artisan Vegan Cheese, kicked off the start of a vegan cheese revolution.
She grew up as a vegetarian in Tokyo, during a time when rich French cuisine and gourmet cheeses were a popular trend. A self-confessed chees-a-holic, she was conflicted between her tastes and her compassion for animals. So, she boldly created plant-based cheese.
Miyoko’s Plant Based Zone is new to the Grand Tasting event this year. Venture in and check out natural wines, gourmet foods and a whole section of Embarcadero Marina Park North dedicated to plant-based diets.
Camp Cohn:
For more than three decades, David and Lesley Cohn have contributed to raising the bar in San Diego’s food-and-beverage community. The husband-and-wife team started with one small diner in 1981. Today, the Cohn Restaurant Group owns and operates more than two dozen restaurants in Southern California and Maui.
New to the San Diego Bay Wine + Food Festival’s Grand Tasting event this year: Camp Cohn! Rustic vibes will intertwine with bayside views in this special glamping hot spot.
Camp Cohn will feature wine and cocktail tastings, a variety of food bites and all kinds of interactive activities.
Attendees can stop into Camp Cohn and enter for a chance to win a $1,000 Cohn Restaurant Group gift card.
Chef’s Table Experience:
Do you have your DVR permanently set on Food Network? Are you intensely interested in the story behind the entrée? Hardcore foodies will want to grab a seat at this year’s Chef’s Table Experience at the Grand Tasting.
The Chef’s Table Experience features celebrity guest chefs, authors and educators in the field of food.
There will be multiple sessions during the Grand Tasting. Know that seating is on a first-come, first-served basis, and a limited number of dishes will be provided during each session.
Check back to our website for the schedule, posting soon!
