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A Sneak Peek Into This Year’s Newport Beach Wine and Food Festival

We attended the preview as a guest of the NBWFF

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What could be better than spending a warm summer evening over looking the harbor on the gorgeous back patio of a home in Corona Del Mar? How about adding small bites of amazing dishes prepared by some of the area’s most esteemed chefs along with refreshing cocktails and a selection of sensational wines.

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Such was the scene at The Preview for The Second Annual Newport Beach Wine and Food Festival where we were treated to the creations of more than a dozen local chefs who will be dazzling guests at the upcoming Wine and Food Festival scheduled for October 3rd and 4th. This highly anticipated event will feature 30 different local chefs… 15 each day so that both Saturday and Sunday are a unique experience for guests. In addition to delicious bites, 200 wines from all over will be served along with brews and a cocktail or two, all while basking in the live performance of jazz musicians Lauren & The Mike Frost Band.

Here’s an inside sneak peek at the creations of several of the event’s participating restaurants and Chefs.

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Executive Chef Ranier Schwarz, Driftwood Kitchen in Laguna Beach works his magic

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Honey dashi Hamachi collar with uni and salmon eggs on yellow corn and piquillo blini ~ Chef Ranier Schwarz

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Strawberry tres leches with strawberry fluid gel, curd and meringue ~ Chef Ranier Schwarz

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Kentucky Sunrise With Old Overholt Straight Rye Whiskey, apricot marmalade, peach bitters and fresh squeezed lemon sour ~ Dave Anderson

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Foie gras terrine with pickled kumquat, strawberries on toasted brioche with a bliss bourbon maple syrup ~ Executive Chef Marc Johnson, Oak Grill and Aqua Lounge

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Executive Chef Josef Morphis, Mastro’s Ocean Club in Newport Beach

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A mini version of Mastro’s signature butter cake with whipped cream and raspberry sauce ~ Chef  Josef Morphis

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Chili brown sugar crusted roasted cod with apple risotto and cilantro oil and yucca chips ~ Executive Chef Jimmy Chang, Tommy Bahama

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Executive Chef David Gussin, Fig & Olive

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Fig and Gorgonzola tartlet ~ Chef David Gussin

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Zucchini carpaccio lightly dressed with orange vinaigrette and picholine dressing ~ Chef David Gussin

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Asparagus crostini with ricotta ~ Chef David Gussin

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Executive Chef Yvon Goetz, The Winery Restaurant and Wine Bar

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Seared ahi tuna with cucumber and mango julienne and orange and cilantro vinaigrette ~ Chef Yvon Goetz

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Kale avocado dip on a flax seed chip ~ Executive Chef Talia Zimmer, True Food Kitchen

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Super berry tart ~ Chef Talia Zimmer

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Tandoori meatball with Kofta curry and saffron rice with cashew paneer ~ Executive Chef Imran Ali, Tamarind of London Crystal Cove

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 Lobster BLT with avocado and sweet corn sauce ~ Executive Chef and Owner Andrew Gruel, Slapfish Restaurant Group

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Steelhead salmon cured with coriander and absinthe on a crostini with local goat cheese and heirloom tomatoes ~ Executive Chef Stephen Kling, Five Crowns and SideDoor

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Cold smoked Hamachi Crudo with chili puree, heirloom tomato, hazelnuts and a little radish and olive oil ~ Executive Chef Luke Turpin, Pelican Grill Resort at Pelican Hill

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Prime shaved steak sandwich on crispy French bread with a creamy horseradish ~ Executive Chef Sarah Daniels Del Frisco’s Grill at The Spectrum

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And of course there were plenty of great wines, champagne and cocktails provided by Southern Wine & Spirits of America.

During the Festival, for guests who love to do more than taste, there will be cooking demos featuring Top Chefs Rick Bayless, Hubert Keller, Rick Moonan, and local master Alan Greeley; a Riedel Master Glass Seminar and Tasting; a Wine Tasting Panel led by Master Sommelier Michael Jordan; Mixology Courses with Tricia Carr; and Celebrity Chef book signings. Two solid days of great food, great wine, great music, and an opportunity to learn? Pinch me!

Additional details including participating restaurants, scheduled appearances, events, classes, and tickets here. All net proceeds from the event will go to support Project Hope Alliance an organization dedicated to “ending the cycle of homelessness one child at a time” here in Orange County. See you there!

Event is for ages 21+.

Dana Wilde grew up playing “sous chef” for her father as he churned out one amazing meal after the next for family and friends. She inherited her father’s life long passion for cooking and has spent the past two decades studying, reading, practicing, experimenting, and creating in the kitchen. Together, she and her sister, Shan are Simply Wilde, a small boutique catering business focusing on in-home entertaining.
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