Kai Oliver-Kurtin | Downtown News

The tenth annual San Diego Bay Wine + Food Festival is expected to draw more than 10,000 people to the Embarcadero and beyond Nov. 18 – 24. The largest of its kind in Southern California, the festival offers wine tastings, cooking classes, food and alcohol pairings and culinary cook-offs—and, new this year—a 5K run and sunrise yoga session.

The weeklong festival features over 25 events, including the signature Grand Tasting Event at Embarcadero Marina Park North on Nov. 23. The grand tasting serves as the festival’s finale, and will feature over 200 wines and spirits, 70 local chefs, 30 gourmet food companies, cookbook author signings, live entertainment and the “Chef of the Fest” competition.

“A 5K run was added through Cooking Light & Health Magazine, giving foodies the chance to run, eat and drink prior to the Grand Tasting,” said Michelle Metter, festival co-producer/owner.

While reflecting on the last decade, Metter said their greatest achievement has been the scholarships the festival has been able to help fund, providing aid to dozens of aspiring chefs and wine professionals.

“Looking back to our first production, I know we’d hoped that the event would one day have impact on our community,” Metter said. “We are so proud today that the festival has been able to help so many students and culinary professionals in San Diego to pursue their careers.”

With a solid career already established in the wine industry, Steve Hagata, winemaker at Falkner Winery in Temecula, Calif., has been busy perfecting his famous Amante vintages, Meritage and Sauvignon Blancs. Born and raised in San Diego, Hagata has been at Falkner since it was established in 2000, and will be pouring up wine at this year’s festival.

Much of Falkner’s business comes from patrons in San Diego, Orange County and Los Angeles. Many people end up redeeming tasting coupons collected during the festival to use later during visits to the tasting rooms of participating wineries.

“It’s important for us to have the presence [at the festival],” said Hagata. “Personally, I go strictly for enjoyment—it’s going to be a great time.”

When asked how it feels to have strangers taste his wine and compare it against others, Hagata said, “As long as they’re discreet … it’s just a matter of politeness.”

For the seasoned collectors and wine connoisseurs, The Vault: Reserve & New Release Tasting and silent auction on Nov. 22 boasts fine wine and spirits from over 200 exhibitors, and silent auction items including large format bottles, libraries and decanters.

Attendees will also have the chance to taste award-winning wines from the Sommelier Challenge International Wine Competition selected in September. Held at the San Diego Marriott Marquis & Marina, auction proceeds will benefit the American Institute of Wine & Food culinary arts scholarship programs.

For a more casual evening, SWISH: Serious Sips & Urban Eats at the San Diego Public Market will be hosted by Bravo TV’s Top Chef All-Stars winner Richard Blais on Nov. 20. In this year’s Burger Bash Edition, San Diego and celebrity guest chefs will be grilling up burgers and sides to serve guests.

During the Grand Tasting finale, over 50 local restaurants will be serving up food as a lead-in to the Thanksgiving holiday.

To prepare food for such a large crowd, Jason McLeod, executive chef of Neighborhood, Underbelly and Craft & Commerce restaurants, often works overnight with his chefs to prep food for the event. He says the festival will be a good opportunity for the restaurants to touch a lot of people at one time.

“Our kitchens are small but efficient,” McLeod said, “so when we do stuff outside, we have to find the time to get into the kitchen and get everything ready ahead of time. We’re fortune in that we don’t have a lot of downtime at our restaurants because they stay so busy.”

McLeod is still finalizing his menu for the festival, but said it’s going to incorporate homemade pastrami somehow. His booth will also feature a cocktail pairing from Neighborhood’s adjoining bar, Noble Experiment.

“We take opportunities like this to teach our chefs some new things—like how to make their own pastrami,” he said.

Formerly the executive chef of The Grand Del Mar, McLeod left to open a new property in Chicago. But it was the up-and-coming restaurants and brewpubs in San Diego that drew him back here last year.

“I thought San Diego had a great future with food and beer,” McLeod said.

For more information and to buy tickets and festival packages, visit sandiegowineclassic.com.

Kai Oliver-Kurtin is a local freelance reporter who also works full-time doing social media marketing for the U.S. Navy. She enjoys covering events, restaurant news, culture and entertainment. Contact her at [email protected].