With the 19th annual San Diego Bay Wine & Food Festival (November 6-12) just a few short weeks away, the West Coast’s largest and only festival to occur simultaneously in two countries, looks towards celebrating the fusion of Mexican culture and culinary exploration within Southern California’s vibrant food and beverage scene.
With the understanding that the cross-border exchange of ideas and innovation has been integral to the development of San Diego’s culinary identity, this year’s Festival seeks to continue the conversation around how the future of food and dining in the region is being defined by efforts in both countries.
The perfect West Coast weekend getaway, I’d love to work with you on pre-festival coverage for this year’s SDBWFF, highlighting some of the captivating culinary experiences people can expect.
Here are 6 cross-border festival experiences to look forward to:
Baja Culinary Expedition | November 8th from 7 a.m. – 11 p.m.
Guests can take a specially curated, guided day trip to Valle de Guadalupe for a cross-border exploration of some of the most prestigious wineries, restaurants and culinary experiences found in Baja, Mexico.
Spend the day discovering the wineries, chefs and restaurants that make gastronomy from Baja one of the most talked about food trends in the world.
Consulate General of Mexico | November 11th
The San Diego Bay Wine & Food Festival is proud to once again welcome the Consulate General of Mexico to participate in the opening ceremonies of the Grand Tasting on November 11th, where speakers will offer salutary remarks, officially introduce this year’s Festival lineup and fundraising beneficiaries, and perform the ceremonial Champagne saber demonstration to officially kick off the Festival.
Baja Pavilion | November 11th
On Saturday, the Festival’s noteworthy Baja Pavilion at the Grand Tasting will invite guests to interactively explore the rich history and depth of flavor unique to Mexican gastronomy.
The History of Tequila + Mezcal | November 12th (class takes place at the Grand Fiesta)
Agave spirits are often considered an ancient creation enjoyed by Aztecs, Maya, and Huastecs some 8,000 years ago.
With over 30 species of agave that can be used to make Mezcal and Tequila, terroir and climate differences in varied growing regions, what ultimately winds up in your glass took a long journey to get there.
Guests can meet producers, taste and tour the world of Tequila & Mezcal.
The Grand Fiesta | November 12th
The Grand Fiesta on Sunday, November 12th is the culmination of these Grand Weekend events, as the multicultural talents of San Diego, Baja, Southern California and beyond are united and showcased in recognition of their inextricable influence on each other, and the trajectory of the industry.
Participating Baja chefs include David Castro & Maribel Aldaco (Fauna, Valle de Guadalupe, Baja), Antonio de Livier (Top Chef VIP, Baja), Rael Coronado (Savage Restaurant, Baja), Eduardo Salgado (Emat, Baja), Juan Cabrera (Casa Tijuan, Baja), Javier Caro (La Justina and Oja y Valle de Guadalupe, Baja), Vicente Ortiz (Don Chente bar and Grill, Baja), Amanda Palomino (Kitchens for Good, Baja), Drew Deckman (Deckman’s, Valle de Guadalupe, Baja), and more.