Dozens of Southern California eateries and wineries will join forces for one all-inclusive afternoon in Newport Beach at the sixth annual Pacific Food and Wine Classic. Billed as “an exclusive VIP only experience,” the annual food carousal returns on Saturday, Sept. 21.
Highlights this year will include executive chef Steve Kling of Ying Chang and Robert Adamson’s Strong Water Anaheim, who, most recently, were finalists for the 2024 James Beard Award; a whole-pig feast by Lola’s by MFK; and desserts care of chef Fabio Viviani of Jars Sweets & Things.
Other notable chefs preparing fare this year are Stefano Ciociola (of Benchmark), Karla Vasquez (Chelas Mexican Kitchen), Jose Angulo (Descanso), Matthew Luna (Five Crowns, Sidedoor), Adolfo Morales (Great Maple Restaurant), Alan Sanz (Maizano), Leslie Nguyen (Miss Mini Donuts), Adrian de La Torre (Rancho Capistrano Winery), Louise Chien (Scratch Bakery Cafe), Toshi Muira (Ten Asian Bistro), Leo Razo (Villa Roma and Cambalache) and Vincent Espinoza (Xacalli), to name a few.
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In addition to the grand wine pavilion hosted by the San Luis Obispo Wine Collective, which will feature grapes from San Luis Obispo coast, and the grand tasting pavilion, a 40-by-60-foot pavilion featuring chef creations and craft cocktails galore, attendees can check out the taco garden to get their paws on some of the best tacos Orange County has to offer.
Tickets cost $199 for general admission (starting at 2 p.m.) and $250 for early admission (1 p.m.).
Pacific Food and Wine Classic is presented by the O.C. Restaurant Association. The outdoor event (though some of it will be held inside a tented area) takes place at the Newport Dunes Waterfront Resort along the Back Bay water.
As always, the Pacific Food and Wine Classic is a 21-and-over affair.