The West Coast’s largest wine and food fest, the San Diego Bay Wine and Food Festival, ended its 16th annual celebration in grand style at the Saturday “Grand Tasting” and “After Party” and the Sunday “Taco TKO” event. Participants reveled in a weeklong series of food and wine seminars, demos, lunches, dinners and grand tastings designed for aspiring foodies and serious culinary and wine enthusiasts.
From ceviche and craft beer to elegant dinners with celebrated chefs and top-rated vintages, this festival offers something for every preference and pocketbook. Cooking classes and demonstrations were sprinkled throughout the week’s activities.
“The Grand Tasting,” held at Embarcadero Marina Park North, was an extravaganza of sips and nibbles set against the brilliant blue skies and waters of the bay. Over 60 of the area’s restaurants tempted us with a luscious array of tastes. More than 150 wineries, breweries and spirits purveyors paired their offerings with panache.
Aperol Spritz provided a refreshing welcome cocktail to toast the opening. Live music and the stunning vistas made for an unbeatable afternoon on the bay.
Some of the bites included the “Tostones Eggs Benedict with Avocado Hollandaise Sauce” from ALABACA at the Coronado Island Marriott Resort and Spa.
Another dish featured was the “Farmed Peruvian Bay Scallops with Pistachio and Citrus Pesto” from the Water Grill restaurant.
“Slow Braised Short Rib with Bacon Jam on Buttermilk/Chive Mashed Yukon Gold Potatoes” was offered by Flagship Cruises and Events.
The “Seafood Cocktail” from Red O-Taste of Mexico, La Jolla, was another memorable dish enjoyed at “The Grand Tasting” event.
“Taco TKO” on Sunday put every other brunch option to shame. Each restaurant’s version could have easily been voted the best. The variety of ingredients, sauces and wraps made our taste buds tingle. The Tequila cocktails and bevy of brews hit the spot, as we swayed to the live music and started planning for next year’s events.
One of our favorites at the “Taco TKO” event was the “Fish Taco” from Sandbar. The ingredients included: “Cotija-crusted flour tortilla, marinated dorado, roasted house-made chipotle aioli, beer-brined escabeche slaw, lime crema, spicy guacamole, Tobasco onions and fried cilantro.”
The “Duck Mole Taco” from Carte Blanche was another memorable bite.
The “Blood Orange IPA” from Mike Hess Brewing was a perfect pairing for these outstanding tacos.
Are you wondering why this festival was rated #1 for best general food festival by USA Today’s readers in 2019? Mark your calendars for next November, when you too can experience the celebration and cast your vote for the San Diego Bay Wine and Food Festival.
