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The Inaugural Pacific Wine and Food Classic

06.06.17

It’s time to start getting excited about the inaugural Pacific Wine and Food Classic at the Newport Dunes Waterfront Resort on Saturday, August 19 and Sunday, August 20. The two-day wine and food fest is a great way to celebrate the season with summer inspired culinary bites, wine pairings and refreshing hand crafted cocktails beachside.

And for the next 24 hours, subscribers to the Daily Dose of OC will get 50% off on the ticket price. The code that takes off 50% at checkout is "secret."

Pacific Wine & Food Classic’s menu is inspired by the summer season. Participating chefs will create dishes reminiscent of their favorite summer memories. Patron Tequila will offer “Patron Pops” as a fun summer treat as well as the ultimate Patron experience complete with Summer Margaritas. Bacardi, Absolut Elyx Vodka and Makers Mark will also be serving refreshing cocktails to quench every thirst. Guests can enjoy incredible culinary entertainment on the Fisher & Paykel / DCS Culinary Stage, hosted by Simon Majumdar.

Tickets are $150 for single day and $250 for two-day general admission. VIP tickets are $200 for single day and $350 for two-day admission. Purchase of VIP ticket grants 60-minute early admission, access to the Grassy VIP lounge overlooking the bay including Patron Tequila, special bites and champagne. VIP tickets are very limited.

For more information on the Pacific Wine and Food Classic and to purchase tickets, visit pacificwineandfood.com.

Pacific Wine & Food Classic Chefs:

Adam Brown - Executive Chef, North Italia
Adrian Garcia - Executive Chef, Red O
Andres Miramones, Executive Chef, Sol Cocina
Andrew Monterossa - Executive Chef, TAPS
Arthur Ortiz - Chef, Skyloft
Bob Hoxsie - Gelato Chef, Mangiamo
Brian Huskey - Executive Chef, Tackle Box
Bryant Taylor - Executive Chef, Chianina Steakhouse
Cathy Pavlos - Owner & Chef, Provenance Restaurant
David MacLennan - Executive Chef & Owner, James Republic
David Man - Executive Chef, Island Hotel Newport Beach & Coastal Catering
Deborah Schneider - Executive Chef, SOL Cocina
Elyssa Fournier - Pastry Chef, Mixed Bakery
Eric Mickle - Executive Chef, Orange Hill Restaurant
Eric Samaniego - Chef de Cuisine, Michael's on Naples
Ernie Alvarado - Chef, Urbana
Evandro Caregnato - Culinary Director, Texas de Brazil
Geeta Bansal, Executive Chef & Owner, Clay Oven
Grace Nguyen - Executive Chef, Asian Box
Greg Daniels - Executive Chef, Haven Gastropub & Provisions Market
Ivan Rogelio Calderon, Chef Taco Rosa
Jason Mazur - Executive Chef, Bluewater Grill
Joel Guiterrez - Chef, SeaLegs Wine Bar
John Han - Chef, Tru Grits
John Park - Chef
Jose Rodriquez - Executive Chef  Pete's Sunset Grille
Karla Vasquez - Chef, Chelas Mexican Restaurant
Katy Smith - Executive Creative Chef, Puesto
Linda Johnsen - Executive Chef, Filomena's Italian Kitchen & Market
Mark MacDonald – Owner & Executive Chef, Old Vine Café
Pascal Olhats - Executive Chef, Pascal Restaurant
Peter Lai - Executive Chef, Oak Grill and Aqua Lounge
Phil Pretty - Chef & Co-Owner, Restauration
Reymundo Pinedo - Chef, Sundried Tomato
Ryan Sumner - Executive Chef, Lighthouse Bay View
Shachi Mehra – Owner & Executive Chef, Adya
Tia Baker - Chef, Solita Tacos
Tim Maher - Executive Chef, SeaSalt Woodfire Grill



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