Newport Beach, Food and Wine, Festival

Last year, 2014, was the inauguration of Newport Beach Food and Wine Festival. It was also one of the most fun-filled event Allen and I attended. The event spanned over 3 days with a Launch Party and Charity Event on Friday evening benefiting Project Hope Alliance and 2 days of Daytime Festival events on Saturday and Sunday. This year, the Launch Party and Charity Even will kick off on the eve of October 2, 2015 at the Oak Grill & Aqua Lounge at the Island Hotel 6:30 pm – 9:30 pm.

Each of the daytime event will feature 15 of Orange County’s finest restaurants and over 200 premium wines. Allen and I attended a media preview and sampled some of the chefs’ creations and wines that will be showcasing at the festival. All I can say is that you are in for a treat!! If you have not purchased your tickets yet, you’d better hurry before they are sold out!

Just a few of the talented chefs pictured here. This year at the events, there will be many world-renowned celebrity and local executive chefs; not only will they be serving their savory or sweet bites, some will also be doing live cooking demos, tastings and book signings.

Below are some of the delicious small bites presented at the media tasting.

Executive Chef Frederic Guerin of FIG & OLIVE – Fig and Gorgonzola tartlet. Executive Chef Sarah Daniels of Del Frisco’s Grille – Shaved prime steak sandwich.Executive Chef Yvon Goetz of The Winery – Miso seared tuna with a mango cucumber salad.Executive Chef Jimmy Chang of Tommy Bahama’s Island Grille – Brown sugar crusted cod with cilantro oil, yucca chips, and green apple risotto.Mixologists Michael Kaczorowski “Kaz” and Justin Young from Aqua Lounge handcrafted “Xyle” and “Sun of a Peach” using Abolut ELYX.Executive Chef Marc Johnson of Oak Grill & Aqua Lounge – Foie Gras terrine with kumquats atop brioche toast.Executive Chef Imran Ali of Tamarind of London – Tandoori kofta meatball curry over saffron rice.Executive Chef Rainer Schwarz of Driftwood Kitchen – Tres leches strawberry shortcake.Executive Chef Rainer Schwarz of Driftwood Kitchen – Honey dashi hamachi collar atop a yellow corn and piquillo pepper blintz and topped with Santa Barbara uni and masago. Executive Chef Andrew Gruel of Slapfish – Lobster BLT with avocado corn sauce.Executive Chef Talia Zimmer of True Food Kitchen – Super berry tart and kale avocado dip on a flaxseed chip.Executive Chef Steve Kling of Five Crowns & Side Door – Scottish steelhead salmon crostini with heirloom tomatoes and goat cheese.