eating out Celebrate the summer with inspired culinary
COASTAL FUN IN THE SUN AT THE ANNUAL PACIFIC WINE AND FOOD CLASSIC
by tony reverditto
bites, wine pairings and refreshing libations in the picturesque atmosphere provided by Newport Dunes Waterfront Resort during The Pacific Wine and Food Classic (PWFC). This incomparable event made the top 10 list of food and wine festivals in the world by the International Food, Wine and Travel Writers Association. Guests will savor bites from over 60 local top chefs
and indulge in over 100 wines and hand-crafted premium cocktails, with celebrity chef demonstra- tions, master sommelier discussions and summer mixology demos. The Rage Monthly caught up with a few of
O.C.’s most popular chefs to hear what they’ll be serving and what for them, sets PWFC apart. Award-winning chef and RestauranteurPascal
Olhats, a fixture at such events happily offered this when asked what recipe he will present. “This year I will be partnering with Baja Shellfish Farm as their ambassador and we are planning to serve steamed clams and mussels ‘clam bake style’ with fresh corn and herb garlic olive oil. We will also serve fresh- shucked oysters with a variety of mignonette sauces. As far as what sets PWFC apart, he said, “PWFC is a unique event like a big summer party at the beach with friends, great food, great beverages and music. It stretches along the ocean too, so it doesn’t feel crowded like many of the other events.” Chef Leo Razo, a national champion for his
extraordinary paellas, will be serving up his delicious award-winner, “actually several paellas and Sangria, so they can satisfy and delight all palates.” As far as what Razo thinks sets the PWFC apart, “PWFC is different due to its vibe, location and its chefs. It’s truly a high-end event with simply the best of the industry in O.C. and beyond participating, making it an event to long remember.” Founder and Creative CocinaKarla Vasquez, of
Chela’s Mexican Grill said, “I’ll be serving a beer battered fish taco with melted Monterey cheese, cabbage, Pico de Gallo, avocado and a Chipotle aioli.” Her response to why the event is unique, “First off the location, the ambiance is cool and hip…and having hand-picked vendors, not just anyone!” Jenny Ross, vegan chef extraordinaire and
cookbook author, will be serving Rose Wine Snow Pops and Vegan Poke Bowls with Yuzu Snow. Her take on the event, “PWFC sits on the beautiful Cali coast and is perfectly curated, showcasing the most innovative food artisans in Southern California. Pair that with uniquely beautiful wines and you have an organic experience everyone should have once in
54
RAGE monthly | AUGUST 2018
RAGE monthly | AUGUST 2018
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56
